Last night I made my very first clam chowder. I’ve made corn and fish chowders before but never clam. I’ve had a ginormous can of clams for a long time and decided it was high time to use it. I started by researching some clam chowder recipes and then made it my way anyway 🙂
This was a pretty large portion and could easily serve about eight.
1 giant can of clams (or a couple smaller ones), the clam liquid is the soup base, strain into a bowl.
2 Cups skim milk
2 Cups 1% milk
1 clove garlic
1 white onion diced
A handful of potatoes diced
1/4 teaspoon dried thyme
2 bay leaves
2 tablespoons butter
2 tablespoons flour (I used whole wheat because that’s what I had)
Start by sauteeing the onions and garlic in a little vegetable oil. When they are softened add the liquid from the canned clams followed by the potatoes and spices. Bring to a boil. Reduce to simmer and add the clams and the milk (I did not use any cream so that I could keep the fat to a minimum). On the side I made a roux (butter and flour) to thicken it a bit, then added to the pan. Mmmm simmering on the stove 🙂
Success! Lot’s more was enjoyed for dinner again tonight.
(obviously top with millions of oyster crackers 🙂 ) Settled in to watch The Voice!