I had a lot of discretionary time this weekend and did some cooking. This clam chowder recipe is a lot easier than it might initially look.
Clam chowder -- www.jimcarson.com
| Qty | Metric* | Ingredient |
|---|---|---|
| 1/2 t | 125 ml | salt |
| 1 | medium-sized onion, diced | |
| 1/2 lb | 275 g | red potatoes (about 4 medium-small ones), diced, skin on |
| 1 t | 5 ml | marjoram |
| 1/2 t | 3 ml | rosemary |
| 3/4 t | 3 ml | thyme |
| 1 T | 15 ml | parsley |
| 1/4 C | 60 g | flour |
| 1/2 C | 125 ml | milk |
| 1 1/2 C | 350 g | chopped clams |
- Heat ("medium") olive oil in deep sauce pan. Cook celery and onions about 5 minutes or until onions translucent. Add potatoes and cook 10 minutes or until they soften up
- Add butter and all the seasonings except the dill and parsley. Cook about 10 minutes or until the potatoes are tender.
- Lower heat, stir in flour and cook for another 3-4 minutes.
- Add the cream, milk, clam juice. Heat until just under the boiling point.
- Add the chopped clams. Bring to a boil slowly and cook 2-3 minutes.
- Stir in the dill and parsley.
- Add a pinch of cayenne pepper to taste.
1. Hail to you, metric system users! There is nothing critical in this recipe that any imprecision would cause a social faux pas. 2. Bacon lovers may substitute four slices of bacon (grease and all) for the olive oil, salt and 2T butter.
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