Apostrophe’s take on the New England classic
When you’ve been outside in the winter weather for hours, is there anything better than warming up to a bowl of hot clam chowder? This is a hearty recipe, and not particularly healthy for you, but is wonderful when enjoyed in moderation. If you don’t like clams, you can replace them with corn or leftover turkey. The great thing about chowders is that you can use most leftover meats or vegetables as the main ingredient. Also, like most homemade soups, chowders taste better the day after you make it.
For this recipe, you will need:
• 3 slices of bacon, diced
• 1 medium onion, diced
• 3 potatoes, diced (you can peel the skin or leave it on)
• 1 bottle of clam juice (8 ounces)
• 1 teaspoon of salt
• 1/2 teaspoon of pepper
• 1 large can of diced clams (14 ounces)
• 3 tablespoons of flour
• 2 cups of half-and-half
• 1 cup of whole milk
1. In a large saucepan or heavy soup kettle, cook the diced bacon over medium heat until it’s crispy. When it’s done, use a slotted spoon to remove it from the pan and put it on a paper towel to drain. Keep the hot bacon grease in the kettle.
2. Carefully add the diced onion and cook until it’s soft. Add the potatoes and stir for several minutes, then add the clam juice, the salt and the pepper.
3. Cover the kettle and simmer until the potatoes can be easily pierced with a fork; probably about 15 minutes. Lower the heat to low and add the diced clams.
4. In a separate bowl, whisk together the milk and the flour, whisking until there are no lumps. Stir that into the kettle, then add the half-and-half.
5. Raise the heat to medium and stir constantly until the chowder is thick. As soon as it begins to boil, remove it from the heat. With the flour, milk and cream, the chowder will burn easily if not stirred