This is the clam chowder that we cook up on certain Saturday's in the summer for our guests here at the Ranch for our Potluck Socials. When the tides are right, we take a group of guests down and teach them how to dig clams before bringing them back to the ranch to show them how to clean them. Then those clams are used to make this delicious clam chowder on the following Saturday. It doesn't get any fresher than that!!
5 lbs peeled, diced potatoes
1-2 cups celery (optional)
1-2 cups carrots (optional)
½ - 1 lb bacon
1 onion
flour (½ - 1 cup)
½ gallon heavy whipping cream
½ gallon (or more) of clams
Combine potatoes, celery, and carrots together in large pot. Just cover with water and bring to a boil.
In skillet, cook bacon and then add onion and sauté together. Add just enough flour to absorb grease making roué. When potatoes are finished, add some of broth from potatoes to roué, and then dump all together with potatoes.
Add whipping cream. Bring to hot (not boil, but close). Add clams. I use blender to blend necks because they are tough; just chop the rest of clam parts with knife. Stir 2 minutes and serve. Do not cook longer; the clams turn rubbery and tough.
Other Option:
Fry bacon and onions in bottom of large pot. Add potatoes, carrots, celery and just cover with water and bring to boil. When potatoes cooked, mix ½ cup plus of flour with 1 cup or more of cream. Pour this mixture and rest of cream into pot (make sure water is not boiling when pouring in cream, because it could curdle the cream). Bring it to hot (not boil, but close), then add clams, stir 2 minutes and serve.
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Diamond M Ranch Resort Recipe from http://www.diamondmranch.com/
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