My Favourite Clam Chowder Chef Michael Smith
From je_suis_cindy 15 years ago
- 40 minutes to make
- Serves 46
I love Chef Michael Smith's recipes. This one comes from his Food Network show called Chef at Home which features everyday cooking with a bit of "chefly" pizzazz. I am not one who normally likes to cook with evaporated milk but it works very nicely in this recipe. Read more As an East Coaster, I have high standards when it comes to seafood recipes. This is a clear winner. See less
Ingredients
- 8 slices of bacon, chopped shopping list
- 1 medium cooking onion, chopped shopping list
- 2 celery stalks, diced shopping list
- 2 carrots, diced (my addition) shopping list
- 1/2 cup of Chardonnay or other white wine (Substitute chicken stock if you prefer.) shopping list
- 1 cup of cream (I use 10 percent cream.) shopping list
- 1 cup of milk shopping list
- 2 five-ounce cans of clam meat (I use a 500 mL jar of bottled Prince Edward Island bar clams, but I realize not everyone is so fortunate.) shopping list
- 2 large bay leaves (I think 2 smaller ones or one large bay leaf is sufficient.) shopping list
- 1 teaspoon of fresh thyme leaves shopping list
- 1 cup of grated baking potato (I actually use a bit more for a thicker chowder.) shopping list
- 1 can of unsweetened evaporated milk shopping list
- 1/4 cup of chopped flat leaf parsley (I do not always have this on hand so often omit it. shopping list
- salt and pepper shopping list
How to make it
- Brown the bacon until crisp in a thick-bottomed soup pot. Pour off half of the fat. Add the onions and celery with a splash of water and sauté for a few minutes until soft.
- Add the white wine, cream, milk and the juice from the clams (reserve the actual clams for the end so they don’t toughen). Add the bay leaf, thyme and grated potato; bring the mixture to a slow simmer. Continue simmering for fifteen minutes until the grated potato softens, releasing its starches and thickening the chowder base.
- Add the reserved clam meat, evaporated milk and parsley. Bring back to heat. Taste the chowder and add enough salt and pepper to season it. Serve immediately with your favourite biscuits!
People Who Like This Dish 6
- mbeards2 Omaha, NE
- terryr Henderson, NV
- valinkenmore Malott, WA
- choclytcandy Dallas, Dallas
- clbacon Birmingham, AL
- je_suis_cindy Whereever, CA
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The Rating
Reviewed by 2 people-
Wonderful recipe! This is the one I have been looking for a long time - no cubed potatoes, grated potatoes used to basically thicken the chowder. Thanks you so much - made my day!
Valerie
valinkenmore
in Malott loved it
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this sounds great.
choclytcandy
in Dallas loved it
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