On the Road New England Clam Chowder

On the Road White Clam Chowder

Last blog I posted was on clam chowder Manhattan (red) style. Well. . .it’s another rainy day, and that makes it another great day for soups, stews and. . .chowders. This time I’m making my take on New England style (white) chowder. It’s super easy and definitely worth eating. This is one of the dishes I’ve often fantasized about for the last few hours of a day’s run through weather that’s cold, rainy or at least iffy.

Again, it’s a mix of fresh and canned ingredients. The potatoes I used today were those miniature red potatoes, cut up with the skins left on. They add color to the dish, and they are healthier that way. They pack well for a few days, and add a great touch of freshness to camping fare. A stalk of celery, even though it gets limp is another “fresh” ingredient, along with onion and jalapeno pepper. The clams were canned, and the milk was a little carton bought in a supermarket in the section where they sell the canned variety. I think it tastes much better. It keeps well and is meant for drinking. It even has a sippy straw attached, so I assume it was designed for children who take their lunch to school.

The only catch to making this type of chowder is that you have to cook it at a simmer, or else you will burn the milk. Low heat, and frequent stirring keeps it from sticking to the pot and prevents burning. So—now here’s the recipe.

      On the Road White Clam Chowder

1 small onion, diced pretty small.

1 tablespoon of diced jalapeno pepper.

1 stalk of celery diced.

3-5 small red potatoes cut into chunks about ½ inch in size.

1 carton of 2% milk (1/2 pint)

1 can of chopped clams

1 teaspoon flour

Dried Herbs, salt and pepper

Sauté  the onion, pepper and celery in a little olive oil (a teaspoon or two) along with a pat of butter (or squirt of clarified butter). Sprinkle a half teaspoon of dried herb mixture such as Herbs de Provence and salt and pepper to taste. When the diced vegetables have softened a bit, add another pat of butter and sprinkle the flour into the mixture. Stir and cook for half a minute or so, then add the milk and clams, including the clam juice. Heat until just getting bubbly and continue to simmer until potatoes are done, stirring frequently. Serve hot with a thick slice of sourdough bread and enjoy.

                                                                                                                    

Hope you try this one. If you enjoy seafood chowders, I think you’ll like it.