As some of you already know, Abigail and Lorri are creating a new cookbook for the Burrows Bay/A San Juan Islands Series. The Kickstarter campaign was successful!! So, The Recipes of Burrows Bay will be available very soon.
For now, we are giving your a sneak peek with Gabbi's Clam Chowder Recipe from The Romance of Burrows Bay…we hope you enjoy it!
- 4 slices bacon, diced (optional)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 onion, diced
- 1/2 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 2 cups cream *
- 1 cup chicken broth/stock
- 2 cups of fresh chopped clams (the meat of the geoduck; the neck portion is added later if desired) or canned clams if fresh are not available
- 2 cups clam juice or water (clam juice if you use canned clams)
- 1 bay leaf
- 2 russet potatoes, peeled and diced
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
- Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat in the stockpot.
- Melt butter in the stockpot. Add garlic and onion, and cook, stirring frequently until onions have become translucent, about 2-3 minutes. Add chopped clam necks and cook in 1 tablespoon of butter on low heat until soft.
- Stir in thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in 1 cup of cream, chicken broth/stock, clam juice or water and bay leaf; cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
- Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. **
- Stir in remaining cup of cream and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more cream as needed until desired consistency is reached.
- Serve immediately, garnish with bacon and parsley, if desired.
*Half and half or skim milk can be used instead of the cream for a lower calorie version. To make your own half and use equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
*Cooking time may need to be adjusted depending on the thickness of the potatoes.
Now, who's ready for some chowder?
Image courtesy of Pixabay