clam chowder

Name: Clam Chowder
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 2 tablespoon(s) olive oil, extra virgin; 2 tablespoon(s) butter; 1 teaspoon(s) lemon juice; 1 1/2 cup(s) white onions, chopped; 1 cup(s) carrots, chopped; 1 cup(s) celery, chopped; 2 teaspoon(s) garlic, minced; 8 slice(s) bacon; 1/2 cup(s) flour; 6 cup(s) milk; 3 pound(s) red potatoes, cubed; 8 can(s) chopped clams, drained (6.5 ounce cans); 32 ounce(s) clam juice; 2 tablespoon(s) stone ground mustard; 1 teaspoon(s) sea salt; 1/2 teaspoon(s) ground black pepper; 1/4 teaspoon(s) celery salt; 2 teaspoon(s) fresh thyme leaves; 1/2 cup(s) half and half; 1 tablespoon(s) flour; pinch(es) paprika

(1 RATING)

37 Pinches

Karla Boyle

Kirkland, WA

Updated on Feb 11, 2010

One of my mom's favorite foods is clam chowder and we had many recipes for it, but after discovering that she had food allergies to corn, wheat, and soy we had to start from scratch. Below is our favorite recipe. I just list flour here, but we use spelt flour. My sons have happily taste tested many recipes, and they even set up a scoring system, a recipe had to meet certain critera before they sent it to "Granny"

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prep time 30 Min

cook time 30 Min

method ---

yield 4-8 (4 men or 8 women)

Ingredients

2 tablespoons olive oil, extra virgin
2 tablespoons butter
1 teaspoon lemon juice
1 1/2 cups white onions, chopped
1 cup carrots, chopped
1 cup celery, chopped
2 teaspoons garlic, minced
8 slices bacon
1/2 cup flour
6 cups milk
3 pounds red potatoes, cubed
8 cans chopped clams, drained (6.5 ounce cans)
32 ounces clam juice
2 tablespoons stone ground mustard
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
2 teaspoons fresh thyme leaves
1/2 cup half and half
1 tablespoon flour
pinch paprika

How To Make clam chowder

Step 1

Chop all vegetables and potatoes.

Step 2

Heat olive oil, butter and lemon juice in a large pot over medium heat, add vegetables and garlic. Saute until carrots are tender, stirring frequently to avoid garlic burn. Transfer to a reserve dish
Step 3

Dice bacon using kitchen shears into the pan and cook until crispy, Transfer to a paper towel lined plate to soak up grease. Reserve 2 tablespoons bacon grease.
Step 4

Add flour to bacon grease to form a roux. Add milk a cup at a time and allow bubbles to form between additions - stir constantly
Step 5

Add in potatoes, clams, clam juice, mustard, salt, pepper, and celery salt. Return to a light boil then reduce heat cover and simmer until potatoes are very tender stirring often to avoid bottom scorching.
Step 6

Mix half and half with the tablespoon flour. Add reserved vegetables, half and half mixture and thyme; simmer another 5 minutes. Top with bacon and paprika.
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