Friday, October 3, 2014

New England Clam Chowder



took a few liberties with this, corn & cheese!!!

New England Clam CHOWDER




 1 CUP PEELED & DICED POTATOES (keep in water)
 ½  CUP DICED ONIONS
2 pcs bacon (diced)
TT leeks
TT Garlic
½  CUP DICED GREN PEPPER
1/2  CUP DICED CELERY

 CLAM BASE 
FLOUR FOR ROUX
 1 TSP SALT
 1 TBLS BUTTER
 TT HEAVY CREAM OR HALF & HALF
 SEASONINGS
SALT PEPPER
TT TYME


STEAM POTATOES IN STEAMER (or microwave).  SAVE ON SIDE.
IN pan bacon ADD BUTTER, ADD ALL VEGETABLES AND SWEAT.

ADD seafood BASE, ADD FLOUR TO MAKE ROUX TO A PEANUT BUTTER CONSISTENCY, COOK OUT 6-8 MINS.  ADD WATER (AND LEFTOVER CLAM LIQUIDS) TILL THICK CONSISTENCY EVOLVES, ADD CREAM PRODUCT AND ADD SEASONINGS, AND ADJUST CAREFULLY NOT TO MAKE A SALTY PRODUCT

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