I'm a Savage!!

Blank · Feb 28, 2023

Sick and tired of shoveling all this snow, but I have hope it will end soon. In the mean time, It's a great excuse to cook home-made New England clam chowder, and grill some butter and Old Bay cod fillets. If you haven't tried a spoon full of fish, along with the chowder, you are missing out. Be a savage - mix it up!! Maybe it was just the second Capt. Morgan, but was sure good!

2lumpy · Feb 28, 2023

I’d be happy to share a helping of that Chef Blank. Please don’t slap your Momma for me.

SS! · Feb 28, 2023

Mmmmmmmmmmmmmm

Hawkeye · Mar 1, 2023

Blank-

That look great. Would you mind sharing your chowder recipe?

Hawkeye

Blank · Mar 1, 2023

I believe that clam chowder just has to have bacon, to be truly traditional. The recipe is great, and stays within my one hour time frame that I like to stick to.

New England Clam Chowder
Ingredients

4 center-cut (meaty) bacon strips
2 celery ribs, chopped thin
1 lmedium onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed to about 1/4 to 3/8”
1 cup water
1 bottle (8 ounces) clam juice
2 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups half-and-half, divided
2 cans (6-1/2 ounces each) chopped/minced clams, undrained

Directions

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside.
Sautee celery and onion in the drippings until tender.
Add garlic; cook 1 minute longer.
Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes.
In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes
Stir in clams and remaining half-and-half; heat through (do not boil).
Crumble or dice the cooked bacon; sprinkle over each serving.