3000 miles 'til dinner.

Once again, my niece Ashley prepared this delicious chowder for a family gathering and we were all in heaven. She loves to cook and is one of our enthusiastic “cooking along with MIL” contributors. See dairy free option in “just wing it” ♥below.

Prep time:  45 minutes

Simmer time:  45 minutes

Servings:   4-5 generous servings

♥PANTRY, FRIDGE, MARKET♥♥

2 slices thick, lean bacon

1 large white or yellow onion

3 stalks celery

2 large russet potatoes, peeled

3 (6.5) oz. cans chopped clams  

     *2 C. fresh, cooked chopped chowder clams , available at a seafood market

2 C. fish stock and/or clam juice   

     *fish stock - find specialty stores & fish markets, usually the freezer        

     *clam juice - bottled, on the shelf at grocery stores

2 cans evaporated milk 

2 T.  unbleached flour

1 1/2 t. sea salt

1/2 t. cracked pepper

Garnish (optional): fresh chopped parsley and dollop of butter

♥PREP - * fine dice:    bacon, onion, celery

                  * medium dice:   potatoes

In a medium size heavy bottom pot, over medium heat, simmer the diced potatoes, sea salt and 1 1/2 C. water until potatoes are just tender. 

Meanwhile, in a medium size skillet, saute bacon until crisp. Remove & set aside, leaving bacon fat in the skillet. Add onion and celery to the skillet and saute over low heat until soft and translucent. Remove vegetables and set aside. 

Make a roux by adding the flour to the remaining bacon fat, stirring for 1 minute, adding a tablespoon or more butter if mixture is too dry. Gradually whisk in 1 C. fish stock and stir until smooth. 

Pour stock/roux mix into the pot with potatoes. Add clams, bacon, onion/celery mix, remaining stock, milk and pepper. Bring to a simmer over medium heat, then turn to low for and additional 45 minutes.  Turn off heat and leave at room temperature if you are not planning on serving right away.

This soup is actually best made a few hours and allowed to sit at room temp or even better made a day in advance.

Garnish with fresh chopped parsley and tiny dollop of butter 

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*consider dairy free:  use your favorite soy milk

*substitue for bacon: 5-6  strips turkey bacon +  3-4 T butter for sauteing onion & celery + making roux

*consider: vegetarian chowder, adding no meat

*substitute for evaporated milk: 1 C whipping cream + 1 C. whole milk

*consider: no celery and/or no flour (roux)

♥ Helpful Hints♥

*evaporated milk is will not “curdle” if your chower should “accidentally” come to a boil (regular milk or cream  will) which is why it is excellent for milk based soups

*add more milk or milk and stock/clam juice if you want more broth

*what is a Roux ?

MIL post