Clam Chowder

Clam chowder has always been one of my favorites, but I had never made it until now.  It was really pretty simple to prepare and so much better than anything you can buy in a can.  Admittedly, I don't think I will bother with the croutons for this chowder again.  I think they are better served as a salad topping or with french onion soup.  If you feel like croutons with your chowder, they will be best if made a few hours in advance to give them time to crisp nicely.  We loved the chowder and will be adding this recipe to our menu repertoire.     

Chowder Ingredients:  

2 T. butter
1 onion, diced
2 stalks celery, sliced lengthwise then diced
3 1/2 T. flour
1 3/4 C. chicken or vegetable stock
1/4 C. cooking sherry
2 (10 oz.) cans baby or chopped clams in juice
1 C. heavy cream
2 bay leaves
1 lb. russet potatoes, diced
Salt and freshly ground black pepper

1.  Heat butter in a large pot over medium-high heat.  Add the onion and celery and cook until softened, stirring frequently.  

2.  Sprinkle the flour over the onion and celery and mix in.  

3.  Add the stock, sherry, juice from both cans of clams (reserve the clams), cream, bay leaves, and potatoes and stir to combine.

4.  Bring to a simmer, stirring frequently while the soup thickens.  

5.  Reduce the heat to a medium-low heat and cook, stirring frequently until the potatoes are tender.  (About 20 minutes.)

6.  Add clams and cook for about two minutes until the clams are firm.  Salt and pepper to taste.  


Crouton Ingredients:

3 T. butter
1/2 baguette, cubed
Dried parsley
Salt and freshly ground black pepper

1.  Melt the butter in a large skillet.  Add the bread cubes and turn to coat them in butter.  Toast in the skillet for 2-3 minutes until lightly browned.  Sprinkle with parsley, salt, and pepper to taste.  These are best made a few hours ahead of time to give them time to crisp.  


Adapted from Dave Lieberman at Food Network 

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