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Mom's Clam Chowder
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Brief Description
Adapted from a recipe in a Jake's Restaurant cookbook. As long as you keep the general volume of liquids and solids the same, you can play with this recipe quite a bit. If you don't have clams and shrimp, just add more potatoes and bacon, and garnish with shredded cheddar cheese--it will be a good potato soup!
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Main Ingredient
Potatoes
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Category: Main Dish
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mrsbean
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Posted On: Dec 31, 2015
Number of Servings:
Ingredients:
- 4 slices - bacon cut into 1/4 inch pieces
- 1 - onion chopped finely
- 2 - big carrots 1/4 inch dice
- 1 stalks - celery chopped finely
- 2 pounds - red potatoes scrub well, leave skin on, 1/4 inch dice
- 4 tablespoons - butter
- 3/4 cups - flour
- 29 ounces - low-sodium chicken broth (2 cans)
- 2 cups - water
- 13 ounces - minced clams (2 cans)
- 1 teaspoons - dried thyme leaves
- 1/2 teaspoons - fresh ground pepper
- 1/2 teaspoons - salt
- 3/4 pounds - bay (salad) shrimp frozen is fine, if you leave out add more clams and/or potatoes
- 1 cups - heavy cream
Directions:
1. Cook bacon in large heavy pan, over med heat, until most of the fat is cooked out. Bacon will be well done. Leave the fat in the pan, and set the bacon bits aside.
2. Add butter to pan, and when melted, cook the onion, carrot and celery until soft. Add the potatoes and cook for a few minutes. Stir in the flour and cook for a few minutes.
3. Add broth, water, clams and their liquid, bacon, thyme, salt and pepper. Stir well, bring to a boil on high heat, then reduce heat to low and simmer until potatoes are done. Check potatoes at 15 minutes, although it might take 20 minutes or more.
4. Add cream and shrimp, increase heat to get it back to a simmer and then simmer for 5 minutes.
5. If the chowder seems thin, whisk 1/2 cup flour with some chowder broth in a bowl, and whisk in a spoonful at a time until you think it's thick enough. If it seems too thick, add more cream. Check salt and pepper, and serve.
* If serving with oyster crackers, remember that they are salty, so you might want to use less salt on the chowder.
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