Great Lakes Calm Chowder
3 8-oz bottles clam juice
1 lb Russet potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons (1 oz) butter
3 thick cut slices of bacon, finely chopped
2 medium yellow onions, finely chopped
2 large stalks of celery, finely chopped
2 garlic cloves, minced
1 bay leaf
1/4 cup unbleached all-purpose flour
6 6 1/2-oz cans chopped calms, drained and juices reserved
3 T cornstarch
1 1/4 cups half and half
1/2 teaspoon Worcestershire
1 tablespoon dry Sherry
Kosher salt and freshly ground black pepper to taste
Tabasco sauce, optional
Chopped fresh chives
In a large saucepan over high heat, bring the bottled clam juice and potatoes to a boil. Reduce the heat to medium low and cover. Simmer until the potatoes are tender, about 10 minutes. Remove from the heat.
In a small bowl, mix together the reserved clam juices and cornstarch. Set aside.
In a large stock pot set over medium heat, melt the butter. Add the bacon and cook until the bacon begins to brown, about 8-10 minutes. Add the onions, celery, garlic, and bay leaf and sauté until the vegetables soften, about 5-7 minutes. Stir in the flour and cook for 2 minutes, stirring constantly. Add the potato mixture and reserved clam juice mixture and bring to a boil. Stir until thickened about 2 minutes. Reduce the heat to a simmer and add the clams, half and half, Worcestershire, and Sherry. Simmer for 5 minutes, stirring frequently. Season with salt, pepper, and optional hot sauce. Serve with a garnish of chopped fresh chives and a handful of oyster crackers. Can be made the day before and stored in an airtight container in the refrigerator. Bring to a slow simmer before serving. Enjoy!
Printed from thegalleygourmet.net
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