East Coast Charlie's Gourmet Blog: Charlie's New England Chowder

All set for our weekender just need a few things from the market to tide me over till the Friday. Now I know this is a journal and not a grocery list but I guess while I’m at it….. I need bread (the crusty kind) …. Ya know, you would think that compiling a grocery list would be easy for me, but I so rarely prepare my own meals that I am in a loss. Agh barnacles, there must be something I have a hankering for. I suppose I could call the gang down at East Coast Gourmet to get some ideas or I could just make up a batch of my dear friend’s clam chowder. Boy I love that recipe, in fact it reminds me of East Coast Gourmet clam chowder.

Clam Chowder

Ingredients:

2 tablespoons unsalted butter
1 medium onion, finely diced
2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
3 tablespoons all-purpose flour
2 cups chicken or vegetable stock
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream
2 bay leaves
1 pound Maine potatoes, cut into 1/2- inch cubes
Salt and freshly ground black pepper

Pan Toasted Croutons:

2 to 3 tablespoons unsalted butter
1/2 baguette, cut into 1-inch cubes
3 tablespoons freshly chopped flat-leaf parsley
Salt and freshly ground black pepper

Instructions:

Heat the butter in a large pot over medium-high heat. Add the onion and celery and sauté until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.

For Pan Toasted Croutons:

Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.

Signing off, East Coast Charlie