And could the essence of a hot chowder on a cold day be put any better?
Oh, the mystery of my chowder is delightfully explained below:
12 oz Bacon, chopped
1 1/2 cups celery, chopped
3 leeks, tops trimmed off, rinse well
(slice leeks into rounds, about 1/4 inch thick)
1/2 cup flour
2 cups chicken stock (I use my homemade stock that I keep frozen)
3 bottles clam juice
3 cups water
4 cans minced clams or 1 1/2 lbs fresh minced clam meat
9 medium red potatoes, peeled and diced into a large dice
1 cup half and half
Salt and Pepper TT (to taste)
In a large stockpot fry your bacon to a crisp (over medium heat).
Add in leeks and celery, a pinch of salt, and cook until the vegetables are tender.
Stir in flour and cook flour and vegetables down for 10 minutes on medium-low heat.
Add chicken stock, clam juice, water, clams and diced potatoes. Simmer on low heat until potatoes are tender (about 30 minutes.) Right before serving add the half and half, and low simmer for 5 minutes. Salt to taste and Serve hot!
This recipe is extra good the next day, so have a big party and make it a day ahead. If you make it a day in advanced, reserve the half and half until you reheat. Reheat the soup slowly on low low low heat. Add the half and half before serving, bring to a quick simmer, and serve.
Also, this recipe makes alot! Great for a party, or freeze the extra and you have dinner ready for another night! Win Win
Until next time...Happy Cooking!!!!