Jennie@ifish
09-05-2004, 08:46 AM
God rest his soul.. a fisherman lost while on the water. :(
I still miss him!
Jen
Don’s Favorite Recipe for New England Clam Chowder
3 8-ounce bottles clam juice
1 pound russet potatoes, peeled cut into ½-inch pieces
2 tablespoons (1/4 stick) butter
3 slices bacon, finely chopped
2 cups chopped onions
1 ¼ cups chopped celery with leaves (about 2 large stalks)
2 garlic cloves, chopped
1 bay leaf
¼ cup all purpose flour
6 6 ½ ounce cans chopped clams, juices reserved
1 ¼ cups non-fat milk
1 teaspoon hot pepper sauce
Bring clam juice and potatoes to boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
Melt butter in large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, milk and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper.
I still miss him!
Jen
Don’s Favorite Recipe for New England Clam Chowder
3 8-ounce bottles clam juice
1 pound russet potatoes, peeled cut into ½-inch pieces
2 tablespoons (1/4 stick) butter
3 slices bacon, finely chopped
2 cups chopped onions
1 ¼ cups chopped celery with leaves (about 2 large stalks)
2 garlic cloves, chopped
1 bay leaf
¼ cup all purpose flour
6 6 ½ ounce cans chopped clams, juices reserved
1 ¼ cups non-fat milk
1 teaspoon hot pepper sauce
Bring clam juice and potatoes to boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
Melt butter in large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, milk and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper.