Clam Chowder
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 cups
Fish Stock1 cup
Onion (medium diced)1 cup
Celery (medium diced)1
Bay Leaf2 tbsps
Arrowroot1 cup
Scallions (sliced)Directions:
1
Steam the clams in the stock
2
Remove the clams, chop the meat, and reserve
3
Strain the steaming liquid through cheesecloth
4
Reserve
5
Render the bacon
6
Add the onions and celery and saute until transulent
7
Add the stock, potatoes, sage, thyme, bay leaves, tobasco and worcesterchire
8
Simmer until the potatoes are tender
9
Combine the evaporated skimmed milk and the arrowroot
10
Gradually stir this mixture into the soup and continue to simmer for a few minutes, until thickened
11
Add the scallions
12
Add the reserved chopped clams and fresh herbs just before serving