This has absolutely nothing to do with finance or truck but will surely warm you up on a cold winters day.
John's New England Clam Chowder
Serves Six
Ingredients
4 tablespoons of butter
3 tablespoons all-purpose flour
2 small onions, diced
3 celery stalks, sliced
2 cups chicken stock
2 cans chopped clams in juice
1 cup heavy cream
1.5 pound potatoes, unpeeled and sliced
2 bay leaves
3 tablespoons all-purpose flour
2 small onions, diced
3 celery stalks, sliced
2 cups chicken stock
2 cans chopped clams in juice
1 cup heavy cream
1.5 pound potatoes, unpeeled and sliced
2 bay leaves
Directions
Pre-Cook potatoes in a medium-size saucepan, (Hint: Try adding 2 tsp. Of chicken bouillon to the water)
using a large pot, heat the butter without burning or scalding, over a medium-high heat. Add the onions and celery and sauté. Carefully add in the flour and stir for consistency, making sure that it does not burn. Add the chicken stock and juice from the cans of chopped clams. When the mixture is thoroughly combined, add the heavy cream and Bay Leaves. Keep stirring while you bring the mixture to a simmer and then add the precooked potatoes. Let simmer on a low temperature for about 15 min. and add clams. Cook for an additional 7 to 10 min., keeping the clams, firm. Remove bay leaves and serve.
using a large pot, heat the butter without burning or scalding, over a medium-high heat. Add the onions and celery and sauté. Carefully add in the flour and stir for consistency, making sure that it does not burn. Add the chicken stock and juice from the cans of chopped clams. When the mixture is thoroughly combined, add the heavy cream and Bay Leaves. Keep stirring while you bring the mixture to a simmer and then add the precooked potatoes. Let simmer on a low temperature for about 15 min. and add clams. Cook for an additional 7 to 10 min., keeping the clams, firm. Remove bay leaves and serve.
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