Broth-y clam chowder with toast. 8/14/20

Broth-y clam chowder with toast

This soup is not much of a looker but boy is it good! We should have had leftovers but we could not resist eating the whole thing. The recipe is dead simple and I have included it below. It is my adaptation of a recipe by Gabrielle Hamilton using a lot less cream, canned chopped clams, and bottled clam juice.

CLAM CHOWDER WITH CROUTON. Serves 3-4
Adapted from a recipe by Gabrielle Hamilton

2 teaspoons extra-virgin olive oil
1 medium onion, minced
2 ribs of celery, minced
2 leeks, dark, woody green parts removed, ¼” coins
10 ounces golden new potatoes, medium dice
2 sprigs thyme, picked
2 sprigs tarragon
6 ounces dry white wine
2 bottles/16 ounces clam juice
Juice from 2 cans chopped clams (~8 oz.)
Salt and pepper
2 tablespoons heavy cream
12 ounces chopped clams (2 cans, reserved liquid, see above)
3-4 slices hearty bread, toasted

Step 1
In the Dutch oven, heat the olive oil, and add onion, celery, leeks, potatoes, tarragon, and thyme, stirring to coat. Season with salt, and cook over low heat until the vegetables have just started to soften, taking care not to brown, about 5 minutes. Deglaze with white wine and then add the clam juice and reserved clam liquid. Simmer until potatoes are al dente.
Step 2
Stir in the cream, and simmer until vegetables are cooked through, taking care not to boil. Add the chopped clams, and season to taste with salt and ground black pepper. Remove from heat.
Step 3
Toast the bread until golden, and place each piece in a bowl. Add a ladleful of chowder around the toast. Add another ladleful partially covering toast.

This entry was posted in American, Easy, pescatarian, Recipes, Shellfish, Vegetables. Bookmark the permalink.

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