soup - clam chowder.

[Ethical hunter]

On the fishing board it was suggested that I work in a soup kitchen - I dont. However, soup is one of my specialties.

Clam chowder is one of my favorites!

My last clam chowder had 3 limits of razors in it - yum!

I start bt satueeing 2 full bulbs of garlic in olive oil with ~1/2 cup of cream sherry.

When the garlic is slightly brown I put it into a big pot with ~ 2lbs of chopped peeled potatos and ~1 lbs of chopped onion. Add just enough water to cover everything. Salt & pepper. Cover and cook on med heat 1 hour.

Bacon, one pound cooked crisp and chopped - add now.

Next add finely chopped fresh parsley and another 1/2 cup of sherry.

Sometimes I like a pound of bay shrimp - add now.

At last, add your ground clams - turn heat to low.

Wait 10 minutes enjoy.

I do it a little differently everytime but, it is always great. Sometimes, when I can get it, I use geoduc - my favorite clam!

Cream or half&half added at the end is good too.

EH :cheers:

[spinnergal]

Like the thought of fresh clams, but not been that fortunate for many years, but when I make chowder & am using the large Costco cans, I put the clam juice over the potatoes as part of the liquid "to just cover everything" while the potatoes cook. It really helps to infuse the potatoes with a bit more flavor.

I'll have to try this recipe tho-we really love our chowder!! Thanks.

SG :flowered:

[Ethical hunter]

One more thing! I also like to add asperagras, chopped thin, about 30 minutes into the potato and onion cooking time. Ive tried grinding up the asperagras before but, I do not like the flavor.

The key is very crisp bacon. The bacon gets soggy if its not really crisp. :smile:

EH :cheers:

[Tri-Fecta]

it's chowder frenchy!! :lurk: :clap: