Clam Chowder

Today is a clam chowder type day.  I need something that is warm and filling.  I prefer the New England Chowder with no tomato.  Traditional recipes call for salt pork, but I don’t think it is needed for flavor.

2 tablespoons butter

1 tsp. onion powder

3 tablespoons flour

2 cups chicken broth

2 cans chopped clams in juice (10 oz. cans)

1 cup heavy cream (you can lighten it up if you like by using  half and half instead)

2 bay leaves

1 pound of Idaho potatoes (I like to buy the Southern frozen hash browns to save time)

Salt and pepper to taste

2 tablespoons freshly chopped flat-leaf parsley

Heat the butter in a large pot over medium heat. Stir in the flour to make a roux. Add the stock, juice from 2 cans of chopped clams (reserve clams), bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring regularly (the mixture will thicken), until the potatoes are nice and tender. Add the reserved clams and season to taste with salt and pepper.  Take out your bay leaves and add your cream.  Heat until warm. 

To garnish you can add fresh parsley or you can make your own croutons with a cut up baguette, some butter or olive oil and a little salt and pepper.  Roast in the oven until nice and golden.   Or of course you may use oyster crackers if you like.  

A warm bowl of chowder will definitely make me happy today.  Be happy and may God bless you and yours.