Wednesday, October 14, 2009

Oh so amazing Clam Chowder!

This picture was not taken by me, a google search deserves the credit, but mine looks just about the same!
Martin actually managed to eat it all before I had the chance to get a picture, geez :/

Clam Chowder

3 medium potatoes
½ lb. bacon
1 small white onion
2 carrots
3 stalks of celery
¼ c. olive oil
½ c. butter
1 bunch of parsley (about ¾ c. chopped)
6 T. flour
2 cans of chopped clams (6 oz. cans)
16 oz. cream
1 c. milk
1 t. salt
½ t. cayenne pepper
½ t. pepper
1-2 t. hot sauce (tabasco)

Peel and chop potatoes, about ¼ inch cubes, and boil for about 20 minutes, or until soft.
The bacon, onion, carrots, and celery should all be chopped very small. In a large pot, start by cooking the bacon, just for a few minutes by itself, and add onion, carrots, and celery. Drizzle about ¼ c. olive oil, and add ½ c. of butter to the pan. Sautee this mixture for about 15 minutes, until vegetables are soft and bacon is cooked. Add the chopped parsley with just a few more minutes left.
Add the flour to the pan and stir vigorously with a wooden spoon. The mixture is going to come together to form a sticky consistency. Continuing stirring on heat for a few more minutes, being careful not to burn.
Add the cans of clams, one at a time, including the juice. Stir thoroughly over low heat as you add them. Add cream, milk, spices, and hot sauce (however much you prefer). Continue stirring on medium heat until soup comes to a boil. Add the drained potatoes, and keep on medium heat for another few minutes. Serve immediately!
*I wanted to make a clam chowder similar to Outback's (which is Martin's and My favorite). It is very similar, but I think this recipe is better!

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