Wednesday, January 20, 2010

New England Clam Chowder

I was
finally feeling
a bit better

after being
sick for
3 days.

So I rounded up
the strength
to make some
delicious lunch.

New England Clam Chowder

2 tbsp butter
1 med onion, chopped
2 stalks celery, chopped
3 tbsp flour
2 cups chicken stock
2 (10 oz) cans chopped clams in juice
1 cup heavy cream
2 bay leaves
1 lb potatoes, cut into 1/2 inch cubes
salt and freshly ground pepper

1. Heat butter in a large stock pot over med-high heat. Add onion and celery. Cook until softened.

2. Stir in the flour and mix until well distributed.

3. Add the chicken stock, juice from the clams, cream, bay leaves, and potatoes. Bring to a simmer, stirring often, then turn heat to med-low. Simmer for 20 minutes, stirring often.

4. Add the clams and season with salt and pepper. Cook for another 2 minutes then serve.

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