Update my dinner status, I'm making this tonight.
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1 chef marked this as Try Soon
Servings: 5 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 7 slices Quality Bacon cut into thin slices
- 1 medium onion diced small
- 4 each Stalks of celery diced small
- 2 cans (5 ounce) minced baby clams reserve & use jiuce from 1 can
- 6 each Russet potatoes evenly cut 3 different sized cubes; minced, small, med
- 1 each Can of cream of celery soup
- 2 cup heavy cream
- 1 cup Half and half
- 1 1/2 teaspoon Fresh Thyme or dried if no fresh is available
- 1/2 cup Chicken stock ( boullion or canned ) quartered
- 1 teaspoon Ground black pepper to taste ( as needed )
- 2 teaspoons Fresh minced garlic
- 1 ounce White wine ( optional )
- 4 tablespoon butter
- 3 tablespoon Flour
- 1 teaspoon Salt ( to taste, as needed )
Preparation
1 Saute bacon in soup pot and cook on medium low heat until almost crispy.
2 Add onion and celery, cook until translucent.
3 Add garlic, pepper, thyme and chicken stock
4 Add clam juice , white wine ( if using ). carefully stir while still allowing to simmer.
5 Add potatoes, ( the purpose of the 3 sizes is so that some will break down and others will remain whole, giving great texture to chowder.)
6. Cover and let cook until potatoes are fork tender, about 15-20 minutes.
7. Stir occasionally so potatoes won't stick or burn to bottom of pan.
8. Add clams, soup, cream, and half & half, ..keep stirring carefully.
9. in a seperate small saute pan or even in microwave, melt butter and mix flour with it to make a ROUX..
10. Once the chowder is just beginning to come to a boil , stir in the roux and let it slightly thicken the chowder.
11. Turn the heat down to very low and let it just set and simmer but not boil!!! for approx 20 - 30 minutes.
