November - Week 2

Let me just say, it was the best soup I had ever tasted!!!

Chilly fall night Clam Chowder

Cook time - 30 mins

You will need :

Onion - 1 medium, finely diced

Celery stalks - 2 trimmed and finely sliced

Butter - unsalted, 2 tbsp

All purpose flour - 3 tbsp

Vegetable Stock - 2 cups

Heavy cream - 1 cup

Yukon gold potatoes - 1 lb, peeled and cut into 1/2 inch cubes

Dried bay leaves - 2

Fresh sage leaves - 2

Chopped clams in juice - 4 (6oz) cans, juice separated and then rinsed

Salt and freshly ground black pepper to taste

Heat the butter in a thick bottomed, large pot over medium-high heat. Add the onion and celery and saute until softened, stirring often. Do not let it brown. Stir in the flour to distribute evenly. Mix well. Add the stock, clam juice, cream, bay leaves, sage leaves and potatoes and stir to combine. Bring to a simmer, stirring constantly. The mixture will thicken, then reduce the heat to medium-low and cook, partially covered for 20 minutes, stirring often until the potatoes are nice and tender. Add clams and cook just until clams are firm about 3 mins. Then season with salt and pepper. Serve steaming hot in deep soup bowls.

Makes 6 servings.