Tuesday, January 26, 2010
COLD WINTER'S DAY CLAM CHOWDER and WAFFLE MAKER GIVEAWAY
CSN Stores @ COOKWARE.com
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 teaspoon minced garlic
4 strips bacon, chopped
1/4 cup flour
3 cups low fat milk
1 - 1/2 pounds red skinned potatoes, cut into 1 - inch chucks
4 cans (6.5 oz. each) chopped clams, drained
2 bottles (8 oz. each) clam juice
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 to 1 teaspoon chopped fresh thyme leaves
1/4 cup half-and-half
Heat oil in a 5 to 6 quart pot over medium heat. Cook onion, celery, carrot and garlic until softened, about 5 minutes. Transfer vegetables to a bowl.
Cook bacon in pan, stirring until crisp. Transfer bacon to paper towels to drain, discard all but 1 tablespoon dripping.
Add flour and cook, whisking constantly, until slightly browned, about 1 minute. Slowly add milk, whisking constantly and letting mixture bubbles between additions. Add potatoes, clams, juice, salt, pepper and reserved vegetables.
Simmer until potatoes are tender when pierced, about 25 minutes. Add thyme and half-and-half. Sprinkle with bacon.
Yields: Serves 6 to 8