Martha's Vineyard Clam Chowder

Main Dish
Tempo di cottura: 40 mins.
Porzioni: 6

Ingredienti

  • 2 slices hickory-smoked bacon, cut into 1" squares
  • 1 teaspoon butter
  • 1 tablespoon olive oil
  • 1 cup onion, minced to less than 1/2"
  • 2 teaspoon minced garlic
  • 2 teaspoon oregano
  • 2 teaspoon dried parsley
  • 1 teaspoon marjoram
  • 1 teaspoon dill
  • 2 teaspoon thyme
  • 2 teaspoon basil
  • 1/2 teaspoon sage
  • 2 teaspoon rosemary
  • 1 teaspoon tarragon
  • 1/2 tablespoon flour
  • 1 tablespoon flour
  • 1 1/2 cups half and half
  • 1 cup canned or bottled clam juice
  • 1 bay leaf
  • 1 1/2 cups half and half
  • 1 teaspoon white pepper
  • 2 cups peeled potatoes, diced 1/4" and boiled until very soft

  1. Boil potatoes and set aside. Drain clams and set aside, reserving juice. Blend all dry herbs, except bay leaf, with 1/2 tbsp. flour in a baggie and crush with rolling pin. In a minimum 3 quart pot, saute bacon, butter, olive oil, onion, garlic and crushed herbs over low heat. Do Not allow to brown.
  2. Slowly stir 1 tbsp flour and clam juices (approx. 1 and 1/4 cups)into the saute mixture. Add bay leaf. Bring to boil; reduce heat. Add half and half and simmer for twenty minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do Not Allow To Boil.

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