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.
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|