Sunday Chowder
Posted
Sun, 07/15/07
I love New England-style clam chowder, but never attempted to make it from scratch until now. After perusing several varied and vastly different recipes, I came up with my own version this afternoon:
Clam Chowder with Toasted Oyster Crackers
10 halved bacon slices, cooked crisp & set aside (reserve fat)
Cook bacon in a medium-sized pot; set aside on paper towels but reserve bacon fat in pot. Add onions, celery and garlic; cook until translucent. Add Jiffy and mix well. (Note: I use Jiffy All-Purpose Baking Mix rather than flour for extra flavor; Bisquick Baking Mix could also be substituted). Stir in chicken stock, clam juice, salt and pepper; stir. Cover and simmer on medium-low until potatoes are tender. Stir in milk, half-and-half, butter and parsley. Cook for a few more minutes, and then crumble the cooked bacon into the chowder. Stir in chopped clams, cover and remove from heat. (Do not cook clams beyond "heating them through" as they will become tough).
Drizzle olive oil into a medium-sized frying pan; coat bottom of pan evenly and heat on medium. Add oyster crackers and stir to distribute oil; sprinkle kosher salt on top. Toast for one or two minutes, stirring frequently. Spoon oyster crackers on top of clam chowder in individual bowls and serve.
Since I'm terrible at snapping "food" shots with my digital camera, there are no pictures today . . .
Tags: Seafood;
Soups & Stews
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