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








2 comments:

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

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  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

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