Steve’s Clam Chowder
| Quantity | Unit | Ingredient | |
| Chop garlic until minced. Devain portabello mushrooms and chop into bite size peices. Slice leeks. Remove thyme leaves from stems and chop. Peel and chop potatoes into slightly larger then bite size peices. Set all aside for further use.
Chop bacon and fry until brown. Please remember to wear your shirt for this step as there is nothing more painful then splattering bacon grease. Remove bacon and drain on paper towel. Reserve 2 tablespoons of bacon grease in pot. Munch on bacon while continuing cooking. Remember to leave bacon for soup. Add leeks, mushrroms and pepper and cook until leeks are soft and translucent. Don’t ask me what this means, I never know. I think until they are soft and kinda squishy. Add Garlic and continue cooking for 2 -3 minutes longer. Deglaze pan with white wine and cook until reduced by 1/2. This just means throw the wine in the hot pan and stand back. Add potatoes, broth and thyme. Simmer until potatoes are just cooked. Drain clams, reserving liquid. Add cornstartch to claim juice and mix well. In case you have wondered off while the potatoes are cooking, restir the claim juice and cornstarch mixture and add to pot. Stir in bacon, claims and hot sauce untill well mixed. Add cream until soup is desired consistancy. ALWAYS serve with gold fish crackers and hot sauce. Nothing says claim chowder better then gold fish crackers. Allow crackers to swim around in soup with claims to get reaquainted. Add hot sauce to warm everything up. |
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