I am loving fall in the desert so far. Almost every year my husband asks for this clam chowder for his birthday because it's during "jacket weather", as he calls it. Well now where we live it's still "shorts weather" but the clam chowder still prevailed.
It's nice we still get a taste of one of our favorite restaurants up north, without leaving our perfect weather. My mom got this recipe from the newspaper forever ago. I'll assume Market Street actually posted it themselves since it tastes the same (I actually prefer my family's at home version than at the restaurant).
I made this bread to go with it and I would recommend it over and over.
Market Street Clam Chowder
Serves a lot, haha I use my biggest pot so probably 8 to 10. It's easily halved
Ingredients
4-6 cups diced potatoes
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
1 cup chopped leeks (about 2 small)
3/4 cup unsalted butter
1 cup flour
2 quarts whole milk or half and half
2 cups water
2/3 cup white wine (cheapest you can get, will keep in the fridge for a long time for other cooking, not interested in preserving the alcohol just want the flavor)
3/4 cups chopped clams and juice, about 2 cans (I chop them even smaller)
6 bay leaves
1 1/2 tablespoons salt
3/4 tablespoon pepper
A few splashes of Tabasco
Directions
In a large pot over medium heat melt the butter
Add flour and whisk, cooking the roux well stirring occasionally for maybe 10 minutes.
Pour in milk and whisk well.
Add water and wine.
Add vegetables, clams and juice, bay leaves, salt, pepper, and Tabasco.
Stir occasionally keeping the bottom from sticking to the pan.
Cook until the potatoes are soft, about 30 minutes.
Salt and pepper to taste.
Serve with bread and add another splash of Tabasco to your bowl if you'd like :)
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