If you've been to the Market Street Restaurant in Salt Lake City then you will understand why so many people try to recreate their clam chowder. Here is my most recent creation (and "mmmmm" if I do say so myself):
1 cup potato, diced
1 cup celery, diced
1 cup onion, diced
1 cup leek, diced
1/2 cup green pepper chopped
1 cup chopped clam
3/4 tablespoon black pepper
1 1/2 tablespoons salt
1 tablespoon Parsley
6 bay leaves
1 teaspoon Tabasco sauce
1/4 cup wine
2 cups water
1 cup clam juice
3/4 cup butter, melted
1 cup flour
2 quarts half-and-half or 1/2 gallon milk and 1 pint heavy cream- omit the 2 c water if you opt for milk and cream
Combine melted butter and flour in a large saucepan and cook until you have a nice roux. Set aside in a small bowl. Place remaining ingredients in the saucepan, except half-and-half. Simmer until potatoes are thoroughly cooked. Add butter-flour mixture and stir until thick (slightly less thick than cookie dough). Remove from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring constantly.
Serve with sourdough or french bread slightly toasted and you have a meal that not even your pickiest 4 year old can resist!
Don't be scared off by the large ingredient list. It comes together quickly and is well worth the effort.
No comments:
Post a Comment