New England Clam Chowder


Original recipe was from Food Network, courtesy of Dave Lieberman. KrisDi, of course, made it her own. And it was friggin' awesome. It was my idea to make it – we used my bread machine (which KrisDi gave me for Christmas around 2005) to make sourdough to create the delectable little bread bowls depicted oh so tastily.


Ingredients:

2 tablespoons unsalted butter

1 medium onion, finely diced

2 celery stalks, trimmed, quartered lengthwise, then sliced into 1/4” pieces

3 tablespoons all-purpose flour

1 14.5-oz can chicken stock

4 6.5-oz cans of clams (you'll use the juice)

1.5 cups of heavy cream

2 bay leaves

1 pound of Idaho potatoes, cut into ½-inch cubes

Salt and black pepper


KrisDi's additions:

8 oz clam juice

5 diced slices of thick-cut bacon

Corn Starch

Rosemary

Thyme

Parsley

Dill

Marjoram


  1. Dice the bacon and cook it (for about 10 minutes). And yes, she did it in that order. Foolish question.

  1. Add the butter to the bacon in a large pot over medium-high heat.

  2. Add the onion and celery, and sautee until softened, mixing often.

  3. Stir in the flour and distribute evenly.

  4. Add the chicken stock, juice from the cans of chopped clams (keep the clams), cream, bay leaves, spices, and potatoes. Stir to combine.

  5. Bring to a simmer, stirring consistently. It will thicken. Reduce heat to medium-low. Cook for 20 minutes (or until potatoes are soft), stirring often.

  6. Add the corn starch to thicken to your liking. Hopefully you know not to add it directly to the hot liquid. Generally that causes mayhem. So don't do that. UNDER ANY CIRCUMSTANCES.

  7. Add the clams, and cook for about two minutes (the reason you don't put them in until now is so they don't turn to rubber).

  8. Serve and enjoy. Act like you invented it. Then send KrisDi a large check.



Now we'll show you how to make the nifty little croutons you see on top of the soup in the illustration.


Ingredients:

Bread (we used a baguette), diced into 1” cubes

2-3 tablespoons of unsalted butter

Salt, pepper, and parsley (dry or fresh – we used both)


  1. Melt the butter in a skillet.

  2. Toss the bread cubes in the butter and let them brown and toast.

  3. Add the spices.

  4. The end. Another large check would be greatly appreciated. We want to buy a house, you know.