New England Clam Chowder
It's been a while. In fact, as I write this, I realize it has nearly been a month (the last time I posted was Thanksgiving).
Life has been busy lately. And I don't intend to glorify that word. I've been working three jobs this year, and there hasn't been much glory in that at all, as I'm usually tired, stressed, and have little time for exercise or hobbies. Especially lately.
On the bright side, all the hard work will hopefully pay off as I'll be making changes in the new year so that life is more slow-paced and care free...kind of like the other night, when I took the time to make this creamy, cozy, calorie-packed, delicious clam chowder. Yum!
Prep time: 15 minutes
Cook time: 20 minutes
Servings: About 6
3 tablespoons butter
1 medium onion, diced
3 stocks celery, chopped
1 tablespoons garlic, chopped
4 tablespoons all-purpose flour
5-6 small and medium Yukon Gold potatoes, peeled and cubed
2 teaspoons chopped fresh parsley
4 cups raw (or pasteurized) milk
2 (6.5-ounce) cans chopped clams, drained, juice reserved
Salt and fresh ground black pepper, to taste
Fresh parsley, as garnish
1. In a large pot, heat butter over medium heat. Add diced onion, chopped celery and garlic, and sauté until slightly tender. Mix in the flour and cook until a pale golden color, about 3 minutes. Add potatoes and chopped parsley, then stir in the milk and clam juice. Reduce heat and let simmer until potatoes are cooked through, about 10 minutes.
2. Remove two cups of chowder from the pot and let cool. Once you can place your finger in the chowder, puree it in a blender until smooth. Add the pureed chowder and clams back into the pot. If chowder is too thick, add a little more milk. If it is too thin, dissolve 1-2 tablespoons of flour in cold water and then mix into soup. Season with salt and pepper, and let simmer for another 5 minutes.
3. Serve garnished with fresh parsley.