Clam Chowder
Shucked clams, carrot, potato, celery, onion and heavy cream make a scrumptious pot of soup.
Servings 4 people
Ingredients
- 1 cup potato cubes (half-inch cubes or smaller)
- 1 cup carrot cubes (half-inch cubes or smaller)
- salt
- ¼ cup butter
- ½ cup chopped onion
- ¼ cup thinly sliced celery
- ¼ cup all-purpose flour
- 4 cups clam broth or shrimp broth or other seafood broth
- 3 pinches ground pepper
- 2 cups shucked clams
- 1 cup heavy cream
- ¼ cup finely sliced scallions
Instructions
- Spread the carrot and potato cubes in a wide shallow bowl and sprinkle lightly with salt.
- Pour in just enough water to cover the vegetable pieces.
- Microwave on HIGH for seven to 10 minutes (depending on your microwave oven's wattage) or just until the water has dried out.
- Melt the butter in pot.
- Add the celery and onion to the hot butter and cook over medium heat, stirring gently, until the onion pieces start to turn translucent.
- Dump in the flour to make a roux.
- Cook, stirring, for two to three minutes until pasty.
- With one hand, pour the broth in a thin stream while you stir with the other hand. Cook, stirring, until the roux and broth have blended together and the mixture has thickened.
- Stir in the pepper and add more salt, if needed.
- Add the potato and carrot cubes. Set the heat to LOW, cover the pot and simmer for 10 minutes.
- Add the clams wait until the contents of the pot are boiling gently.
- Turn off the heat, pour in the heavy cream and stir.
- Taste. Add more salt and pepper, as needed.
- Stir in the scallions.
- Ladle the clam chowder into bowls and serve with bread or biscuit (saltine crackers are traditional).
