Rock and Roll BBQ Clam Chowder |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 8 |
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After a recent trip to San Francisco I decided to make a few adjustments to my recipe and post it. I get a lot of requests for this recipe. I use it on my catering menu as well. This recipe uses canned clams, I use fresh when making it for myself but this is much easier and faster. Ingredients:
1/2 lb bacon |
6 tablespoons butter |
1 cup onion, finely chopped (1 large) |
1 cup celery, finely chopped (4 ribs) |
4 garlic cloves, minced |
8 tablespoons all-purpose flour |
3 (6 1/2 ounce) cans minced clams, and the juice |
2 lbs red potatoes, peeled and chopped |
8 ounces bottled clam juice |
3 cups half-and-half |
1 teaspoon celery salt |
1/2 teaspoon black pepper |
1/2 teaspoon thyme |
1/2 teaspoon cayenne |
Directions:
1. Fry bacon. When it's done put it on some paper towels to drain. Pour the dripping into a large stock pot.
2. Add butter to the stock pot and heat over medium until butter is melted.
3. Add the onions, celery, and garlic to the pot. Cook on medium-high heat until the vegetables are translucent and soft.
4. Slowly add flour while continually stirring. You are making a roux. DON'T JUST DUMP THE FLOUR IN! It is very important to slowly whisk/stir in the flour. Once all of the flour has been added continue to cook and stir for 5 minutes.
5. Add chopped clams and their juices, diced potatoes, clam juice, spices, and the half and half. Bring to a boil. When it boils immediately reduce to a simmer for 15 to 20 minutes. Stir often. You can add some whole clams at this point too.
6. Check the potatoes. When they are done - SOUP'S ON!
7. Garnish and serve. Bread bowls are the best for this soup but regular bowls work fine. Cheese or fresh herbs make a great garnish. Fresh cracked pepper and hot sauce are a popular and tasty topper too.
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