Friday, January 7, 2011

Oh boy, oh boy!!


Clam chowder, honey!!!  *sighing* with recent memories of warm, light, creamy spoonfuls of a delicious nature.  (I'll never be a writer.)

Former Little Dude, now a teenager, said that my chowder is lighter, taste more like clams, less creamy than Mo's.   I sure do like that he talks about these things that he notices.  He likes both, but prefers a lighter version.  So do I.  I like brothy.  Maybe this is clam soup.

Pretty rounds
Clam soup ~

5-6 slices of thinly sliced proscuitto
1-2 T. olive oil
One large-ish yellow onion, diced
5-8 yukon gold potatoes, washed, skin left on, chopped into 1 1/2" chunks
Two pints clam juice
1 lb. frozen baby clams in juice, or clams of choice.  Reserve the juice if thawed.
4 T. cornstarch
1/2 - 3/4 c. heavy whipping cream
Salt and pepper
  • Heat a stockpot to medium heat, add olive oil and proscuitto.  Cook to not quite crisp.
  • Add onions, toss of kosher salt, fresh ground pepper, saute to soft.
  • Add the two pints clam juice, heat to simmer.  Add potatoes.
  • When potatoes are shy of being done, place a cup of the clam juice (from the frozen clams) into a bowl with the cornstarch.  Whisk thoroughly and pour into the stockpot, cook for five minutes.
  • Add the clams, cream and heat through.  
  • Taste for seasoning.  

With rosemary-walnut bread


  1. That looks delicious. I've had lighter versions in some restaurants and would like to try yours. Your last photo is lovely.

  2. Your chowder looks delicious. Isn't it nice to have your very own fan club? That boy is most discriminating. I hope you have a wonderful day. Blessings...Mary