Saturday, February 28, 2009
Creamy New England Clam Chowder Stacey's Way
It is a cold and snowy day on Beaty's Creek and I want some Clam Chowder. This is a recipe that I made up after making some that I did not care for. I top this with crispy bacon, I think it is a good addition to the chowder.
5 pounds of golden Yukon potatoes-peeled and cut into 1 inch squares
3 carrots-peeled and sliced into 1/8 inch rounds
2 stalks of celery-stripped and chopped into 1/8 in slices
2 cans baby clams with juice
Salt and Pepper to taste
1 quart Milk
2 T Cornstarch
1 quart Water
2 sticks of butter
In a large soup pot melt butter and add celery and carrots, saute until slightly tender, now add about 1 quart of water. Add potatoes to water with salt and pepper, cook until potatoes are fork tender. Now add your clams with juice and milk, next add cornstarch to 1 cup of water and stir very well. We like ours a little thick so you may want to start with less cornstarch if you like a thinner chowder. Bring to a low boil to thicken a little. Serve with crackers and bacon. Yummy!! Well that is What's Cookin on Beaty's Creek today.