Here's Our Favorite!niloJanuary 21 2007, 07:31:11 UTC
10 slices bacon - chopped into 1/2" pieces 4 Tablespoons butter 2 leeks, finely chopped, white and light green part only 4 ribs celery, finely chopped 2-3 garlic cloves, minced 8 Tablespoons flour (I use Wondra Gravy Flour) 6 cans chopped clams - with their juices 3-4 potatoes, peeled and diced 10 ounces clam juice 3 Cups milk or half-and-half 1 teaspoon celery salt 5 dashes hot sauce salt and pepper to taste Chopped parsley leaves and common crackers (recipe follows) to garnish/top
Slowly cook bacon in stockpot until fat is rendered and bacon is to the style you like (we like ours medium crispy). Remove bacon to bowl but keep drippings in stockpot. Add butter and cook over low until it is melted. Add leeks, celery, and garlic to pot. Cook on medium-high until the veggies are translucent. Add flour, stir and cook for 5 minutes. Add clams (with their juices), potatoes, 10 ounces clam juice, and milk. Bring to a boil, then reduce heat to medium-low and simmer 15 minutes. Flavor with celery salt and hot sauce. Add cooked bacon to pot. Season to taste with salt and pepper. Remove from heat and cool a bit. Serve garnished with fresh parsley and Common Crackers.
Common Crackers: 2-3 Cups smashed Saltine crackers (I just smoosh them in my hands) 3 Tablespoons Extra Virgin Olive Oil 3 Tablespoons melted butter
Combine all in bowl. Toss. Spread on baking sheet. Bake 10 minutes at 350.
Re: Here's Our Favorite!niloJanuary 21 2007, 08:46:06 UTC
There's about 1/2 Cup of clams in each little can. And probably about 1/2 Cup of water too. So, I guess I'd do 3 Cups of chopped clams and 3 Cups of clam juice -in addition to the 10 ounces of clam juice the recipe originally called for. :)
4 Tablespoons butter
2 leeks, finely chopped, white and light green part only
4 ribs celery, finely chopped
2-3 garlic cloves, minced
8 Tablespoons flour (I use Wondra Gravy Flour)
6 cans chopped clams - with their juices
3-4 potatoes, peeled and diced
10 ounces clam juice
3 Cups milk or half-and-half
1 teaspoon celery salt
5 dashes hot sauce
salt and pepper to taste
Chopped parsley leaves and common crackers (recipe follows) to garnish/top
Slowly cook bacon in stockpot until fat is rendered and bacon is to the style you like (we like ours medium crispy). Remove bacon to bowl but keep drippings in stockpot. Add butter and cook over low until it is melted. Add leeks, celery, and garlic to pot. Cook on medium-high until the veggies are translucent. Add flour, stir and cook for 5 minutes. Add clams (with their juices), potatoes, 10 ounces clam juice, and milk. Bring to a boil, then reduce heat to medium-low and simmer 15 minutes. Flavor with celery salt and hot sauce. Add cooked bacon to pot. Season to taste with salt and pepper. Remove from heat and cool a bit. Serve garnished with fresh parsley and Common Crackers.
Common Crackers:
2-3 Cups smashed Saltine crackers (I just smoosh them in my hands)
3 Tablespoons Extra Virgin Olive Oil
3 Tablespoons melted butter
Combine all in bowl. Toss. Spread on baking sheet. Bake 10 minutes at 350.
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