The Kitchen Door

I love’s me some clam chowda… trouble is… with all the cream and salt pork and butter… it doesn’t love me back.
When we lived in San Clemente California we had a favorite restaurant by the pier that we would visit often. They had the best clam chowder there.  I would order it almost every time we visited and eat every last drop of it.  I was blissfully ignorant of the fact that it was made with heavy cream.  Oh man!  I shudder to think how many artery clogging calories were in each bowl.

Well, I am happy to tell you all that I happened upon this recipe for a slimed down version that uses milk instead of heavy cream, slices of bacon instead of a slab of salt pork and no butter at all.  :D The addition of crushed dried rosemary and thyme give the broth a wonderfully deep flavor while the addition of corn adds even more body.

Mike really liked it and had a huge second helping.  You know what they say “Eatin’ speaks louder n’ words”.  :)
Enjoy!

Recipe Source: Bon Appetit 

New England Clam and Corn Chowder

Serves 4

The Ingredients

• 6 thick bacon slices, cut crosswise into 1/2-inch pieces
• 1 large onion, 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 8-ounce 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
• Chopped fresh parsley

The Instructions

1. 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.
2. Add next 4 ingredients to pan; sprinkle with salt and pepper.Sauté until vegetables are crisp-tender, about 5 minutes.
3. 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.
4. 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. Season to taste with salt and pepper.
5. Divide soup among bowls, sprinkle with bacon and parsley, and serve.

By: The Kitchen Door

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