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| New England Seafood Chowder |
| Yields: 10 servings |
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| INGREDIENTS |
8 oz bacon, small diced
1 whole onion, small diced
2 stalks of celery, small diced
2 C potatoes, peeled and diced
2 t fresh garlic, chopped
1 large can chopped clams
1 large can clam juice
2 C chicken broth
1 t dried thyme
1 bay leaf
small pinch cayenne pepper
small pinch white pepper
4 oz butter
1 C all-purpose flour
pinch salt and pepper
2 C heavy cream
8 oz fresh seafood, including large diced salmon, shrimp,
fresh cod
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| METHOD |
| In a large pot, render diced bacon until crisp; add onions,
celery and garlic.
Add 4 ounces of butter and glaze onions, celery and garlic.
Add 1 cup of flour and soak up all the fat.
Add cold clam juice slowly and whisk so no lumps are able to form.
Add chicken broth and cream, season with salt, white pepper and
cayenne pepper.
Add bay leaf and dried thyme and simmer for about 20 minutes so
the raw flour taste disappears.
Add chopped clams and diced potatoes and cook for another
15 minutes until potatoes are soft.
Season the fresh seafood and sauté quickly in olive oil, drain oil and
add to the chowder. |
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