(Original Post Date: September 10, 2010)
Just last week I posted about how it seemed that summer was finally here… but it looks like I spoke too soon, because our 1 week of hot summer weather rolled right over into a crisp fall cold spell. It’s been so cold lately that it makes me want to eat a nice piping hot bowl of soup.
This is a really simple recipe for clam chowder that utilizes basic pantry ingredients. To add a little extra flavor, you could saute the onions in bacon fat instead of canola oil. (I didn’t have any bacon in the house, so I settled for canola oil.)
I should tell you that while I thought this soup was great (A+), it got an F- on the David “I only like Asian food” rating scale. Whatever. He just hates potatoes and anything associated with it… and I must admit, potatoes are central players in the soup recipe. If you consider yourself a potato-hater, like David, then these aren’t the droids you are looking for… you can go about your business…. move along.
F- Clam chowder:
- 1 medium onion
- 3-4 c. diced potatoes
- 1 T. canola oil
- 3 T. flour
- 2 cans (about 4 cups) chicken broth
- 10 oz. can baby clams
- 1 1/2 c. half & half
- 1/2 tsp salt
- 1 tsp. black pepper
- 1 tsp. fresh thyme
- 1 c. self-rising flour
- 1/2 cup half & half
- 1/4 c. mayonnaise
1. Peel and dice the onion.
2. Dice about 3-4 cups worth of potatoes. (I used different colored potatoes… since that’s what I had on hand. But you can just use about 3 large russet potatoes.) If you prefer a more traditional chowder, dice the potatoes smaller – I diced mine a little larger because I wanted big chunks this time.
3. In a large pot, saute the onions and canola oil with the salt and pepper until soft.
4. Add the flour to the pot, stir.
5. Add the 2 cans of chicken broth and the potatoes. Bring the pot to a simmer.
6. Open the can of clams, and drain the liquid into the soup pot. Chop the clams (if needed), and add to the pot. Simmer for about 15-20 minutes on low heat, covered, until the potatoes are soft.
7. Strip the thyme leaves from the stems, and chop.
8. Add the thyme to the pot. Just before serving, add the half and half to the pot.
9. Heat the for a few minutes, but do not allow the soup to boil. Taste the soup and add more salt and pepper if needed. Serve with hot biscuits.
10. To make the biscuits, heat the oven to 350 degrees. Mix together the flour, half & half, and mayonnaise until just combined.
11. Spray 4 cups of a 6 cup muffin tin with non-stick cooking spray. Divide the batter between the 4 cups, and fill the empty cups with 1/4 inch of water.
12. Bake for 30 minutes. Remove, and allow to cool for a few minutes.
13. Remove from the muffin pan and serve with the clam chowder.