12.08.2011 / Blog Posts Recipes
By Danette Segroves, Dinner Matters
What says New England better than a hot, hearty bowl of clam chowder?
In our kitchen we use more than six pounds of fresh clams, but the cleaning, shucking and chopping is too much for game day!
We’ve made this recipe easier by using canned clams – you can buy whole or chopped. If you buy whole, you will need to give them a rough chop.
This chowder is lighter because we use less bacon and skim milk instead of cream, but it is still hearty and delicious!
- Clam Chowder (a little lighter) -
4 slices bacon, diced
2 onions, small dice
4 stalks celery, small diced
2 cloves garlic, minced
3 large russet potato, peeled and cut into 1-inch dice
2 tsp minced fresh thyme leaves
1 tsp kosher salt
1/2 tsp freshly ground black pepper
6 cans chopped clams - (6 1/2 oz ea), with juice (drain the cans, but reserve the liquid)
1 quart clam juice, (4 cups) (or seafood stock)
1/2 cup all-purpose flour
2 cups skim milk
1/2 cup chopped fresh parsley
1/4 cup chopped chives
Heat a large stock pot over medium-high heat.
Then add the diced bacon and sautee, stirring occasionally until bacon is crisp. Remove the bacon, leaving the fat and dry on paper towels.
Add the onions and celery and cook over medium-low heat for 10 minutes, or until very soft and translucent.
Add the garlic, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice and reserved canned clam liquid, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
In a small pot, warm the milk - do not boil! Whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly.
Add this to the chowder.
Add the clams and heat gently for a few minutes. Adjust salt & pepper as needed. Add the crisped bacon back to the chowder.
Stir in chopped fresh parsley and chives.
You can learn more about Danette's personal chef/catering services at www.DinnerMatters.net.
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