Hello everyone! It’s been a little while since my last post and at last….something NOT pumpkin! After making a New England style clam chowder in my cooking class, I wanted to try to make MY version at home so I could actually taste it- sans pork, and chicken stock. I used vegetable stock with a bit of fish sauce mixed in because I could not find fish stock. The soup turned out fantastic, though not quite as thick as the one we made in school, the flavour was very nice and my family and I enjoyed it for dinner!
Koko’s New England Clam Chowder
- 25 g butter
- 50 g onions, diced
- 100 g celery, diced
- 50 g flour
- 3/4 L vegetable stock, warm, with 1/2 tbsp- 1 tbsp fish sauce added OR fish stock
- 300 mL clam nectar
- 1 sachet (herbs tied up in cheesecloth and left to float in the soup while cooking) consists of 1 bay leaf, 1/2 tsp peppercorns-crushed, 1/2 tsp dried thyme)
- 75 g potatoes, diced
- 350 mL baby clams, canned
- 125 mL Cream, 35%, or milk
- Salt and pepper to taste
Sweat onions with celery until translucent.
Add flour and cook roux until white/blond in colour.
Whisk in heated vegetable or fish stock until smooth.
Stir in clam nectar, add sachet and simmer 15 minutes.
Add potatoes and simmer until tender.
Stir in baby clams and their juice.
Return to simmer, add cream and adjust seasoning, enjoy!!
And now…back to pumpkin! You thought I had stopped!? Nooo…..try these pumpkin cheesecake brownies- they are SO rich you will only need one to satisfy your sweeth tooth, though they are absolutely delicious! The recipe comes from the Beantown Baker.