New England Clam Chowder |
Nutrition Facts Canadian
Nutrition Facts US
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Ingredients
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DirectionsIn a 6quart stock pot bring 6 cups water to a boil, add clams and boil for 5 minutes. Stir and boil for an additional 6-10 minutes until all clams are opened. Reserve water from clams; run through a fine sieve several times to ensure there is no sand. Set aside to use for stock. Cool clams slightly. Remove clams from shells and rinse thoroughly. Chop clams and set aside. In a 6quart stock pot, sauté 2tbsp butter, 2tbsp bacon fat (if desired) celery, garlic, pepper and onion until tender, about 7-10 minutes. Add in 5 cup prepared stock, potatoes and bring to a boil. Add fresh herbs, clams and boil for 10 minutes. Reduce heat to low, cover and simmer for 20 minutes. Make a roux in a skillet by melting remaining 1/3 cup butter and slowly adding Kinnikinnick All Purpose Flour Blend while whisking over medium heat. Whisk for 3-5 minutes (roux should be smooth and a light cream colour). Slowly add cream to roux while continuing to whisk over low heat until smooth. Slowly pour cream mixture into soup, stirring continuously. Stir until mixture is dispersed evenly through soup. Simmer soup for 20 minutes, soup will thicken. Do not boil. Top each bowl of soup with fresh chives. Serve with your favourite Kinnikinnick Bread or Buns. Serves 6-8
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