New England Clambake Chowder |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A hearty appetite is a must for this delicious, hearty chowder. The silky smooth stock boasts a rich clam flavor, tender chunks of potato, chewy clams, savory onions and herbs. Serve with oyster crackers and a freshly tossed green salad. Ingredients:
3 tablespoons butter |
1 cup yellow onion, chopped |
1/2 cup celery, chopped |
2 cups red potatoes, bite-size chunks |
2 (8 ounce) bottles clam juice |
2 cups heavy cream |
1 1/2 cups frozen corn, thawed |
2 teaspoons fresh thyme, minced |
1 bay leaf |
2 (6 1/2 ounce) cans clams, minced and drained |
1/2 lb hot italian sausage, cooked and drained |
6 slices bacon, crisp and crumbled |
coarse salt, to taste |
fresh ground black pepper, to taste |
2 tablespoons all-purpose flour |
2 tespoons sherry wine vinegar |
Directions:
1. In a large stockpot, saute' the onion, celery, and potatoes in butter. Cook for about 10 - 12 minutes, or until the onions and celery are soft; stirring occasionally.
2. Add the next 8 ingredients to the pot, give a good stir. Season with salt and pepper.
3. In measuring cup, mix flour with a little bit of warm water to dissolve it and make it paste-like. Add flour mixture to pot and bring just to boiling. (If you want a thicker base, add a little bit more flour.).
4. Cover and simmer on low heat for 30 minutes. Stir in the sherry wine vinegar, simmer another minute or two.
5. Remove the bay leaves. Ladle into warmed soup bowls and serve hot with oyster crackers or crusty Italian bread.
6. SERVING TIP: Cut a lid out of a small round loaf of sourdough bread, just as you would a pumpkin. Hollow out most of the bread (save for breadcrumbs or toasted croutons). Toast the sourdouch round lightly in the oven; serve warm chowder inside the bread bowl.
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