Peep's Creamy Clam Chowder (AKA New England Clam Chowder)
Bacon - 4 slices
Small onion chopped
1 1/2 lb Small red skin potatoes - unpeeled
All-purpose flour
Butter
1 (8 oz) Bottled Clam juice or fresh clam liquor
Half-and-half
1/4 cup dry white wine (I used Pinot Grigio)
2 (6.5 oz) cans minced clams with clam liquor from can (may use fresh)
Salt - to taste
Ground black pepper - to taste
Thyme - just a pinch or taste (fresh or dried) - optional
1/4 cup Fresh parsley chopped fine - to taste
3 Scallions (washed and sliced into rounds white and green parts)
Oyster crackers - optional
Wash potatoes and place in pot. Cover with water and add salt. Bring to boil and cook till tip of knife inserted in potato comes out easily. Drain and cool with cold water. When potatoes are cool enough to handle cut into small cubes (leave skins on).
Cut raw bacon across the slices into small pieces. Cook bacon in pot large enough to hold completed soup. When bacon is cooked completely and crispy remove from pot, drain on paper towels and crumble.
In the same pot with the bacon fat sauté the onions and cooked cubed potatoes (season with salt and pepper) till onions are soft without browning.
The next part can be a bit tricky. Just follow the rule and adjust as needed.
Rule of thumb:
1 Tbls fat
1 Tbls flour
1 cup liquid
Will yield 1 cup when finished
To make the cream part of soup:
Flour
Equal parts Butter and bacon fat
1/2 and 1/2
Clam juice (and/or clam liquor)
Chicken stock if needed or desired
Salt and ground pepper
Decide how much finished soup you want to have and follow the rule above for measurements.
In the pot with onions and potatoes; add butter to bacon fat (equal amounts of each) and melt the butter. Sprinkle with flour and cook for 1 - 2 minutes. Add thyme, salt and ground pepper to taste. Add clam juice , wine , clams and clam liquor that the clams were in. Stir and cook till thickened. Add 1/2 and 1/2 till your reach the thickness you desire. Cook for about 1 minute stirring.
To finish the soup add parsley and bacon to pot. Stir well and gently simmer for 1 minute. DO NOT BOIL OR YOU RISK BREAKING THE CREAM. Taste and adjust salt and pepper if needed.
Ladle into bowls garnish with scallions. Serve with oyster crackers if desired.
Bacon - 4 slices
Small onion chopped
1 1/2 lb Small red skin potatoes - unpeeled
All-purpose flour
Butter
1 (8 oz) Bottled Clam juice or fresh clam liquor
Half-and-half
1/4 cup dry white wine (I used Pinot Grigio)
2 (6.5 oz) cans minced clams with clam liquor from can (may use fresh)
Salt - to taste
Ground black pepper - to taste
Thyme - just a pinch or taste (fresh or dried) - optional
1/4 cup Fresh parsley chopped fine - to taste
3 Scallions (washed and sliced into rounds white and green parts)
Oyster crackers - optional
Wash potatoes and place in pot. Cover with water and add salt. Bring to boil and cook till tip of knife inserted in potato comes out easily. Drain and cool with cold water. When potatoes are cool enough to handle cut into small cubes (leave skins on).
Cut raw bacon across the slices into small pieces. Cook bacon in pot large enough to hold completed soup. When bacon is cooked completely and crispy remove from pot, drain on paper towels and crumble.
In the same pot with the bacon fat sauté the onions and cooked cubed potatoes (season with salt and pepper) till onions are soft without browning.
The next part can be a bit tricky. Just follow the rule and adjust as needed.
Rule of thumb:
1 Tbls fat
1 Tbls flour
1 cup liquid
Will yield 1 cup when finished
To make the cream part of soup:
Flour
Equal parts Butter and bacon fat
1/2 and 1/2
Clam juice (and/or clam liquor)
Chicken stock if needed or desired
Salt and ground pepper
Decide how much finished soup you want to have and follow the rule above for measurements.
In the pot with onions and potatoes; add butter to bacon fat (equal amounts of each) and melt the butter. Sprinkle with flour and cook for 1 - 2 minutes. Add thyme, salt and ground pepper to taste. Add clam juice , wine , clams and clam liquor that the clams were in. Stir and cook till thickened. Add 1/2 and 1/2 till your reach the thickness you desire. Cook for about 1 minute stirring.
To finish the soup add parsley and bacon to pot. Stir well and gently simmer for 1 minute. DO NOT BOIL OR YOU RISK BREAKING THE CREAM. Taste and adjust salt and pepper if needed.
Ladle into bowls garnish with scallions. Serve with oyster crackers if desired.
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