Wednesday, October 21, 2009Here is another secret family recipe I would like to share with you all - my mother's New England Clam Chowder. My parents have been making this for years and people always ask them when they are going to make it again. It's something that they cook together: he makes the roux; she does the rest. It's creamy and the perfect meal to eat on a cold day. You can double or triple the recipe to your liking.
Joanne's New England Clam Chowder
2 10 oz. cans of baby clams
1 c. clam juice
6 slices of bacon
1 c. chopped onion
4 c. diced potatoes
3 c. half and half
1/2 c. cocktail Sherry
2 tbsp. flour
2 tbsp. butter
1 tsp. celery salt
1 tsp. salt
1 tsp. pepper
Drain clams and pour liquid into a measuring cup. Add water to clam juice to make 1 cup of juice. Rinse clams under water and set aside to drain. Cut bacon into 1/2 " strips (Mom uses kitchen shears) and fry in a large saucepan until crisp. Add onion and cook until tender. Add potatoes and clam juice. Cover and let simmer until potatoes are tender (about 15 minutes). Add half and hlaf and Sherry and let simmer.
In a small sauce pan, melt butter and add flour to make a roux. Cook until thick and light golden brown. Stir into soup. Cook slow and stir until thick. Add remaining seasonings and clams. Let simmer for about 10 minutes. Serve with oyster crackers.
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