i know what you're thinking...more clams?? well i only used about half the can of clams (and juice) in the sauce with the linguine for the four of us in the fam bam so obviously i had to use up the other half before they went bad. i tried making a clam chowder earlier (attempt #1) and it wasn't very successful so what better time than the present to try again?
i was still hell bent on making a chowder that isn't fifty thousand calories a serving so i found something suitable on allrecipes and then of course made some adjustments of my own (check it). per usual.
to start with, i cooked up 4 slices of bacon like other people had suggested for some flavor, and then minced my veggies in the fat for some flavor. i only used 1/4 cup of butter and instead of a quart of half and half, i used 2 cups of 1% milk and 2 cups of half & half. oh, and i also added a few dashes of marsala cooking wine cause i really enjoy that stuff. i think next time i'll only use 1 cup of half & half and 3 cups of milk. it should be thick enough because of the roux that you get going with the flour and butter in the saucepan. if not, corn starch is your bff ;)
i was pleasantly surprised at how quickly i was able to make this and how delicious it turned out! again, the key is enough clam juice or you won't get the flavor. granted i was taking my time chopping, but from start to end and with the dishes done, it only took an hour! i can't wait to make it again when it's cold.
i was still hell bent on making a chowder that isn't fifty thousand calories a serving so i found something suitable on allrecipes and then of course made some adjustments of my own (check it). per usual.
to start with, i cooked up 4 slices of bacon like other people had suggested for some flavor, and then minced my veggies in the fat for some flavor. i only used 1/4 cup of butter and instead of a quart of half and half, i used 2 cups of 1% milk and 2 cups of half & half. oh, and i also added a few dashes of marsala cooking wine cause i really enjoy that stuff. i think next time i'll only use 1 cup of half & half and 3 cups of milk. it should be thick enough because of the roux that you get going with the flour and butter in the saucepan. if not, corn starch is your bff ;)
i was pleasantly surprised at how quickly i was able to make this and how delicious it turned out! again, the key is enough clam juice or you won't get the flavor. granted i was taking my time chopping, but from start to end and with the dishes done, it only took an hour! i can't wait to make it again when it's cold.
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