Sunday, February 5, 2012

Clam Chowder

Clam Chowder with French bread and Chardonay
Recorded February 5, 2012. Created and prepared by Laura.
4 slices lean bacon, cut into 1/2 inch pieces
1 large onion, minced
3 cloves garlic, minced
1 small leek - use white and light green parts – quartered lengthwise and sliced into 1/4 inch pieces
2 ribs celery, diced
4 medium or 3 large potatoes, quartered and sliced in 1/2 inch pieces
1 51 oz can chopped clams with broth
1 c heavy cream
2 c milk
2 T chopped fresh oregano
1 T chopped fresh thyme
2 T chopped fresh dill
chili powder to taste (optional)
salt and pepper to taste
chives for garnish
Separate clam meat and clam broth using a strainer and hold. In a 6-quart cook pot over medium heat, slowly render bacon. Add garlic, onions, and celery and sauté lightly until soft.  Add leeks and sauté for about 1 minute. Add clam broth and potatoes; simmer until potatoes are tender. Turn down heat; add milk, heavy cream and clams.  When soup is warmed through (do not boil), stir in the herbs. Taste and adjust the seasoning. Serve in soup bowls garnished with chives. Pair with crusty bread and a light fruity wine.