Grampops Clam Chowder
★★★★★ 1 vote5
1 largeonion, finely chopped
1 smallclove of garlic, minced
2 mediumcarrots, sliced
2 stalk(s)celery, finely chopped
1 largepotatoes, diced
1 largebay leaf
1 1/2 tspworsterchire sauce
1 smallcan diced tomatoes or (4 medium ripe tomatoes, scalded, peeled and diced)
1/2 tspdry thyme leaves
1/4 tsprosemary, dried
1 tspdry parsley or (1/4 bunch fresh parsley removing stalks)
1 bottleclam juice
2 smallcans clams, minced or (2 dozen fresh medium size ipswitch (long neck) clams)
@ 1/8 tsppepper +/-
1 slicesmoked bacon piece @ 1/3 inch thick, diced
1/2tablespoon of butter
How to Make Grampops Clam Chowder
- wash 3 medium potatoes, peel and dice.
rinse once in fresh water and place in stock pot.
Immediately add 1 quart of cold water.
**Do not place on hot burner until noted**
- Prepare your vegetables on the side. Peel and finely dice your onion, finely dice your celery, prepare parsley(leaves only) OR (1 tsp dried parsley), mince your garlic, slice your carrots and then once you have these all together add to your stock pot. Add bay leaf and season with a light pinch of salt.
Now you can turn on your burner to medium high heat.
- Add 1/2 Tbsp of butter and cook until potatoes just about done approximately 15 minutes.
- While broth is cooking, take your 1/3 inch thick smoked bacon, dice up and reduce it in a pan for about 3-4 minutes. Then add to broth. Now add your Thyme and Rosemary.
- Lightly scald four medium-sized tomatoes, peel and dice add them to the preparation. (shortcut: if you don't have fresh, add a can).
Open and place in a bowl twenty-four medium-sized ipswitch clams.
Pour into another bowl half of their juice.
On a wooden board, cut each clam into four equal pieces, and immediately plunge them into the stockpot adding 1/2 the juice and the bottle of clam juice.
**Due to the processing of clams now even for fresh clams, alot of their natural flavor is processed out of them from the cleansing process.
(For the shortcut: Add the 2 cans of minced clams not drained and the bottle of clam juice to the pot)
- Stir Gently to prevent burning at the bottom while boiling, for two minutes. Set burner to simmer to keep warm. You do not want the soup to boil now. Season with a 1/2 tsp black pepper, 1 tablespoonful of Worchestershire sauce and gently stir with a wooden spoon (do not use a metal spoon!). Leave two minutes longer in the same position, but DO NOT allow soup to come to a boil.
Now you may serve!
This soup gets even better the following day!!
- NOTE: Ipswitch clams go by various names, but the best way to find these clams is asking for long neck clams or Ipswitch clams. I still like to call them pisser clams though! *giggles*
NOTE: I put both the fresh ingredient recipe and added the shortcuts too! Hope this helps you all!