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Sex, Food, and Rock & Roll on 1.21.2012
SO good! It would be a little better if it were creamier, but that’s my personal preference. The flavors are awesome.
Clam Chowder
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Description
Creamy clam chowder, studded with mushrooms, bacon and potatoes.
Ingredients
- ½ cups Bacon, Cut Into Lardons
- 1 cup Onion, Diced
- 1 cup Mushrooms, Cremini Or Button, In Quarters Or Sixths
- 2 cloves Garlic, Minced
- Rosemary And Bay Leaf, Or Other Aromatic Of Choice
- ¾ cups White Wine
- 2 cups Clams, In Bite-sized Squares
- 8 ounces, fluid Clam Juice
- 2 cups Chicken Stock
- 1 cup Red Potatoes, Quartered
- ½ cups Half-and-half Or Cream
- 1 pinch Cayenne (optional)
- Salt And Pepper, to taste
Preparation
1. Render the bacon until it begins to get crispy. Add the onions and saute until golden brown. Add the mushrooms and garlic halfway to cooking the onions and brown as well.
2. Add the herbs and white wine and deglaze the pan. Let the liquid reduce by half. Remove the rosemary.
3. Add the clams and stir. Add the clam juice and chicken stock. Simmer on low for 30 minutes, covered.
4. Add the potatoes and cook for 30 minutes more until fork tender.
5. Finish with cream, a pinch of cayenne, a few turns of pepper and salt to taste. Bring to a simmer, turn off the heat and let sit. Letting it sit overnight will improve the flavor even more.
Makes 5 cups.
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