I started off by browning some bacon and using the fat to cook some miripoix (onion, carrot, celery) along with oregano, thyme, garlic, salt and pepper. After all that had softened up nicely for 5-10 minutes, I added a few tablespoons of flour to make a roux of sorts and help thicken the eventual soup. I let the flour cook off for 5 minutes and then added the liquids. 'Twas about 1/2 a cup of white wine, a pint of whipping cream, about 1.5 cups of milk and two 8oz bottles of clam juice. Brought everything to a boil to let the flavors meld and added in 3 medium Yukon potatoes, cut up in medium dice. Cooked those on low heat till just soft, 15-20 minutes, and added about 2 cups of chopped up cooked clams. These were pre-cooked, though not canned, but you could replace with canned or fresh - depending on who you're trying to impress. Don't cook the clams too long though or theyll get tough and chewey. Add the bacon back in and that's about it. Now if only the Pats had held up their end of the bargain this would've felt much more successful. Oh well...
10/12 Chowdah
In anticipation of what turned out to be one of the worst Patriots game in quite some time I'd decided to make some clam chowder tonight. I forget when I had made some last, but I didn't quite remember the Garibaldi's recipe I had learned. I think this ended up being relatively close...
I started off by browning some bacon and using the fat to cook some miripoix (onion, carrot, celery) along with oregano, thyme, garlic, salt and pepper. After all that had softened up nicely for 5-10 minutes, I added a few tablespoons of flour to make a roux of sorts and help thicken the eventual soup. I let the flour cook off for 5 minutes and then added the liquids. 'Twas about 1/2 a cup of white wine, a pint of whipping cream, about 1.5 cups of milk and two 8oz bottles of clam juice. Brought everything to a boil to let the flavors meld and added in 3 medium Yukon potatoes, cut up in medium dice. Cooked those on low heat till just soft, 15-20 minutes, and added about 2 cups of chopped up cooked clams. These were pre-cooked, though not canned, but you could replace with canned or fresh - depending on who you're trying to impress. Don't cook the clams too long though or theyll get tough and chewey. Add the bacon back in and that's about it. Now if only the Pats had held up their end of the bargain this would've felt much more successful. Oh well...
I started off by browning some bacon and using the fat to cook some miripoix (onion, carrot, celery) along with oregano, thyme, garlic, salt and pepper. After all that had softened up nicely for 5-10 minutes, I added a few tablespoons of flour to make a roux of sorts and help thicken the eventual soup. I let the flour cook off for 5 minutes and then added the liquids. 'Twas about 1/2 a cup of white wine, a pint of whipping cream, about 1.5 cups of milk and two 8oz bottles of clam juice. Brought everything to a boil to let the flavors meld and added in 3 medium Yukon potatoes, cut up in medium dice. Cooked those on low heat till just soft, 15-20 minutes, and added about 2 cups of chopped up cooked clams. These were pre-cooked, though not canned, but you could replace with canned or fresh - depending on who you're trying to impress. Don't cook the clams too long though or theyll get tough and chewey. Add the bacon back in and that's about it. Now if only the Pats had held up their end of the bargain this would've felt much more successful. Oh well...
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2 comments:
All this and business school to boot? I'm very impressed. And hungry.
It was damn good. Thank you!
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