It’s been ages since I made clam chowder, at least this New England style one, I usually have the Manhattan style, with more seafood added. Either way, you’ve got to start with a killer broth (as all successful soups do), which I made by saving all the liquid strained from canned tuna and salmon, which I keep topping up in a large freezer bag, then using it whenever I need a hit. I also had the wherewithal to freeze some colossal prawn shells from some summer bbqs a while back, which were then simmered on the stove, with about 2 cups of chicken stock, and about 1 cup of water, for about an hour. This may sound really icky, but trust, it makes for the BEST stock! (Clam nectar and chicken stock may be a good alternate here). You’ll need about 5 cups of stock.
Chop a couple of carrots, 2 stalks of celery, a small onion, a red bell pepper – throw into your pot to sauté. Chop up a couple of potatoes, and keep them in a bowl of cold water until ready to use. Chop a big handful of Italian parsley, set aside.
Add your stock to the sautéed veggies, bring to the boil, then simmer for a few minutes. Strain the potatoes, add them to the soup, and continue cooking until the potatoes are soft.
Add 2 cans of baby clams, and the parsley. Stir in about a ½ cup of half and half – and serve up the mollusky goodness!
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