Clam Chowder

Monday, June 2, 2008

What you'll need:

  • ½ Kilo clams, Cleaned
  • 1 onion, chopped
  • 2 cloved garlic, minced
  • 2 carrots, thinly sliced crosswise
  • 3 stalks, celery, chopped
  • 2 potatoes, diced
  • 1½ cups clam juice or shrimp broth
  • ½ tsp dried thyme
  • 1½ cups whole milk
  • Sea salt, optional, to taste
  • Pepper, to taste
  • 2 to 3 tsps spring onions, chopped
  • 1 tbsp butter, cubed, optional

Procedure:
  • Bring about 1½ cups water to a boil on high heat.
  • Add clams.
  • Reduce heat, cover pot and simmer until clam shells open. Discard any unopened shells.
  • Strain the liquid to remove any sediment, then reserve.
  • Remove clams from the shells then chop the meant. Set aside.
  • Using the same pot, heat about 3 tablespoons oil over medium heat.
  • Add the onions and garlic and sauté until onions are soft.
  • Add the carrots, celery and potatoes and cook for about 5 minutes.
  • Add clam juice (or shrimp broth), reserved liquid and thyme.
  • Allow to boil then reduce heat, cover and simmer until potatoes are tender.
  • Carefully transfer the mixture to a food processor to purée.
  • Return the purée to the pot and heat through.
  • Add the clam meat and spring onions.
  • Adjust seasoning if needed.
  • Turn off heat. Stir in butter, if using, for a creamier broth.
  • Serves 4 to 5.

Posted by Deeanne at 1:26:00 PM  
2 comments
SurfJedi said...

This looks good. I can always go for a good clam chowder.

June 6, 2008 at 2:12 PM  
Jenaisle said...

Is this a Flipino dish originally? Sounds yummy. I know some (my husband included) who eat clam raw, with some vinegar . (Yucky for me, but yummy for them). Thanks for sharing.

June 8, 2008 at 10:14 AM  

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