Yield: 1 Servings
|4 cups||Water or fish stock|
|3 ounces||Bacon, diced|
|½ pounds||Potatoes, diced|
|½ pounds||Onions, chopped|
|1 cup||Fresh cream or heavy cream|
|1 \N||Shallot, chopped|
|2 \N||Ribs celery, diced|
|\N \N||Salt and freshly ground pepper, to taste|
|1 pinch||Cayenne pepper|
1. Cook potatoes in fish stock or salted water.
2. Drain clams and add juice to stock, reserving clams 3.Remove the potatoes and save liquid.
4. Meanwhile, cook bacon in another pan to render its fat.( do not let it brown)
5. Discard most of the bacon fat, leaving 1 T.
6. Add butter to the pan and cook the onions until soft.
7. Stir in shallots and cook 1 minute.
8.Stir in flour to make a blond roux.
9. Let cool a little.
10. Add the stock, stirring constantly to avoid lumps.
11. Stir in milk, salt and pepper and bring to a boil.
12. Simmer 15 minutes, stirring occasionally.
13. Add the clams and the potatoes, simmer 15 minutes. Stir occasionally.
14. Stir in cream and cayenne, bring to a boil.
Serve at once.
I like to serve my chowder inside individual sourdough breads. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <posvolsk@...> on Jul 11, 1997