Clam Chowder for a Crowd

 

This recipe is sure to bring compliments when served.  Even though the recipe is simple, it is a good dish to bring to an RV Potluck!

Serves 10

51 oz can               Costco Restaurant quality canned clams in juice

16 oz                        Swansons boxed Fish Stock (1/2 of a 32 oz container)

12 oz                        low fat milk

1 1/2 cups               raw red potatoes, washed, medium diced (or 2 large red potatoes)

1/2                           brown onion, rinse, remove skin, medium diced

3                               thick slices hickory smoked bacon, cut in 1″ strips

3 ribs                       celery, de-thread, rinsed, medium diced

1 cube                      unsalted butter

1/3 cup                    Wondra flour

1/3 bunch                fresh parley, rinsed, diced

1/2 tsp                     Old Bay Seasoning spice

1/4 tp                       non salt all purpose spice

2                                bay leaves

ground pepper to taste

Directions

  1.  Rinse then dice vegetables, set aside.
  2. Drain and reserve the juice from the canned clams.  Set clams aside.
  3. Place diced potatoes and 1″ bacon slices in a medium microwave bowl, add 1/2 cup clam juice.
  4.  Cover the bowl of potatoes and bacon lightly with saran wrap or a paper towel.  Microwave on high for 3 minutes, stir and check to see if potatoes are fork tender.  Add another 1 – 2 minutes of microwave cooking on high or more as needed until fork tender.  Add potatoes to a 5 – 6 qt. dutch oven or medium stock pot.
  5.  Pour remaining clam juice into the pot, add diced celery, seasonings, pepper and spices..  Turn stovetop heat to medium, stir intermittently.
  6.  Make a thickening slurry for the soup by adding the flour and 2/3 stick of butter to a saute’ pan, cook stirring intermittently until the flour and butter mixture create a dry blond rue.  Note: cooking the mixture for about 3 – 4 minutes takes away the raw flour taste.  Add the rue to the stock pot or Dutch oven over medium heat. whisk until the soup thickens to a light soup consistency.
  7.  Add milk and stir until the soup returns to a slightly thickens light soup.
  8.  Add the clams and remaining butter.
  9. Add a few pinches of additional spices.  Add diced parsley.  Stir for a few minutes to combine and warm all ingredients then remove and discard the bay leaves.
  10. Take the soup off heat and serve.

Chef MJ

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site.  Only 2 dozen copies left.  Blog site : http:/smallkitchenbigflavorsblog.wordpress.com

 

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