Ray Ramirez Boston Clam Chowder
Total Time: 40 mins
Preparation Time: 40 mins
Ingredients
- Servings: 14
- 4 -6 slices bacon
- 2 medium potatoes, peeled and diced (about 1 1/2 cups)
- 1/4 lb butter
- 1/3 cup flour
- 1 quart half-and-half
- 1 cup chopped celery
- 1 large onion, finely diced
- 3 tablespoons pimiento, chopped
- 16 ounces canned clams (about 3 cans of chopped clams)
- clam juice, to taste
- 1/4 cup chopped fresh parsley
- salt and pepper
Recipe
- 1 fry the bacon until cooked but not overly crisp. drain, chop finely and set aside.
- 2 blanch the diced potatoes by placing them in cold water and bringing it to a boil.
- 3 let them cook for several minutes then drain and set aside.
- 4 simmer the onion in a very small amount of water until almost cooked.
- 5 add the celery and cook for a few more minutes. save the liquid.
- 6 melt the butter in a soup pot but do not allow it to brown.
- 7 slowly add the flour, stirring to make a roux.
- 8 slowly add the half and half,stirring with a wooden spoon to keep it from forming lumps.
- 9 add the clam juice. over medium-low heat, add the celery and onions.
- 10 add the pimiento and clams. add the bacon and the potatoes.
- 11 bring to a very low simmer, stirring with a wire whisk or wooden spoon nearly constantly to prevent burning, for at least five minutes or until the potatoes are fully cooked.
- 12 lower the heat, add the parsley and season with salt and pepper to taste.
- 13 tastes even better if you make it a day or two ahead and then reheat slowly and gently.
- 14 a crock pot is ideal for re-heating soup.
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