Look Who's Talking"
Oh, Clam-Up Chowder!
You don't have to be from the Boston area to have good clam chowder. Just follow this recipe to create your own delicious seafood dish!
You will need:
- 3 cups water
- 2 cups clam juice
- 2 bay leaves
- 3 cloves garlic, peeled and crushed
- 3 sprigs fresh thyme
- 8 lbs. littleneck or cherrystone clams
- 1/2 cup diced bacon
- 2 tablespoons butter
- 1 onion, diced medium
- 2 stalks celery, diced medium
- 3 tablespoons all-purpose flour
- 2 lbs. small red potatoes, diced medium
- 1-2 cups cream or half & half
- 1/4 cup chopped parsley
- black pepper to taste
- 1 ball gag
1. Combine the water, clam juice, bay leaves, garlic, and thyme in a large pot over high heat and bring to a boil.
2. Add clams, cover and cook until clams are just opening, about 5-7 minutes. Remove from heat and when the clams are cool enough to handle, shuck over the pot to collect juices. Strain the liquid into a medium saucepan and keep warm until use.
3. Chop the clam meat and set aside.
4. Cook the bacon over medium heat until crisp. Pour off and discard the grease, then add the butter, onion, and celery and cook 5 minutes until soft and translucent.
5. Add the flour to the bacon and onion mixture and continue cooking 2 more minutes, without browning. Stir often.
6. Whisk in the hot clam broth and then add the potatoes. Cook until the potatoes have softened, but not falling apart. Add the reserved minced clams, parsley, cream, and black pepper. Serve immediately.
7. After dinner, cast your friends in the lead roles of your fabulous new movie "Look Who's Washing."