clam chowder ready to serve
You guessed it Amy! Clam Chowder it is. A trip to central California a couple of summers ago reminded me of the glories of a good chowder. I made this recipe for the first time in Ucluelet BC and was proclaimed as “the best soup I ever tasted” by my nephew, the professional clam digger. It’s better with fresh clams and a few chunks of salmon thrown in, but this recipe can be made from pantry staples.
Quick Clam Chowder
Serves: 4
Active Time: 15mins
Start to Finish: 40 mins
6 thick bacon slices, cut crosswise into 1/2-inch pieces
1 large onion, chopped
1 small fennel bulb, chopped
2 large carrots, peeled, chopped
1 1/4 teaspoons dried thyme
3/4 teaspoon crushed dried rosemary
3 tablespoons all purpose flour
4 cups whole milk
1 large unpeeled white-skinned potato, cut into 1/2-inch cubes
3 6 1/2-ounce cans chopped clams in juice
1 8 3/4-ounce can corn kernels, drained
pinch saffron
Chopped fresh parsley & homemade croutons
Preparation
Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan. Add next 5 ingredients to pan; sprinkle with salt and pepper. Sauté until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes. Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Add the saffron at the end and let simmer for a few minutes more. Season to taste with salt and pepper.
Divide soup among bowls, sprinkle with bacon and parsley, and serve.
