Thursday, November 11, 2010

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Soup


I have always loved clam chowder but I haven't been too successful in finding a recipe that we love or that I don't feel guilty about eating in large quantities. For the past few weeks I have been tooling around with recipes and trying to find one that works for our tastes . It took a few different recipes and a few batches of tweaking to get it to 'just the way we like it', but we succeeded. The recipe below is a new favorite in our house - perfect for a cold fall day or a rainy evening! The only thing we will change from here on out with this one is the addition of some fresh clams every now and then! Go ahead...get your soup on!

Nini's Clam Chowder

* 4 (6.5 ounce) cans minced clams
* 8 ozs. clam juice (I use Bar Harbor)
* 2-3 slices bacon, diced (I use thick Applewood smoked)
* 4 cloves garlic, minced
* 1 cup onion, diced
* 1 cup diced celery
* 2 cups cubed potatoes (I use red potatoes, unpeeled)
* 1 cup diced carrots
* 2 Tablespoons butter
* 2 Tablespoons all-purpose flour
* 4 cups milk (I use 1% - you can use half & half if you want to and omit cornstarch)
* 2 Tablespoons red wine vinegar
* 2 Tablespoons cornstarch
* 1 1/2 teaspoons salt
* ground black pepper to taste

Directions

In large skillet, render diced bacon until slightly crispy, approximately 4-5 minutes. Add onions, garlic, celery, carrots and potatoes and saute for 5 minutes. Drain juice from canned clams and add entire 8 ounces of bottled clam juice into skillet to cover the bacon, onions, celery, potatoes and carrots. Simmer over medium heat until potatoes are tender, approximately 10-15 minutes.


In small bowl mix 2 tablespoons cornstarch with a bit of water to dissolve. In a large soup pot, melt the butter over medium heat. Whisk in flour until smooth. Whisk in milk and stir constantly until warmed through. Add cornstarch and whisk until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar (do NOT skip this step - it adds SO much flavor), and season with salt and pepper. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Nini's Clam Chowder

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