Colonial Clam Chowder
Usually, I've laser focus and epic multitasking abilities. And i'm Obsessive-compulsive disorder with details. But recently my brain just turn off.
Like errands and departing my phone to charge in your own home. in addition to my charge card. I apologized towards the cashier, then drove home to obtain my charge card. Then I discovered (in the same cashier) my charge card just expired. Which was my backup charge card since my primary card expired a few days before. And I do not ever carry cash.
Or mortifying myself after i told my chief surgery resident I had been completed with my note and prepared for him to judge me. After I opened up it, I recognized I smehow did not reserve it, therefore it was full of typos and errors (um, missing the physical exam portion?). I needed to curve and die as he joked about this being "terrible" within the best possible way.
Even cooking wasn't any go. I had been so psyched to create clam chowder I ran towards the store and also got all of the ingredients. Except. after i began cooking, I recognized I'd bought everything except the clams. It's difficult to create clam chowder without clams.
Well. It's one of individuals days.
Chowder, once regarded as "poor man's food," is really a sea food or vegetable stew offered with milk / cream and frequently eaten with saltine crackers. Common ingredients include diced taters, onions, and celery that are from time to time sauted in bacon or pork drippings. The word "chowder" may range from French words calderia or chaudiere (caldron) or even the British word jowter (a fish peddler).
Early chowders were quite different - they'd no milk or taters and were simply fish stew thickened with biscuits. Sea food chowders were initially any fish, but clams chowders tend to be more frequently see today. Through the mid 1800s, several distinct regional chowders acquired, like the Colonial clam chowder (contains milk/cream/flour because of its white-colored appearance and richness, and including tomato plants is heresy), Manhattan clam chowder (tomato plants instead of milk/cream and omitting taters), Bay Area Colonial Clam Chowder (offered within the famous SF sourdough bread bowl), and so forth. (source and source ).
This is actually the Colonial style it had been initially said to be the SF version except my sourdough bread arrived on the scene as flat as pancakes. I favor lighter instead of thick, excessively creamy soups, and so i added milk instead of heavy cream and increase the broth. Adapted from Cooking Light and Food Network's Dave Lieberman .
Colonial Clam Chowder
Ingredients
1 lb bag frozen clams, undrained
4 bacon slices
1 garlic clove clove, minced
1/2 onion, chopped
2 celery stalks, chopped
1 cup cubed red potato
1/2 cup corn
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon pepper
2 bay leaves
3 parsley sprigs, plus additional to garnish
1 cup chicken broth
1 1/2 cups dairy (or half and half)
1/4 cup flour
Direction
Defrost clams if frozen and hang aside.
Prepare bacon over medium-high temperature until crisp inside a large saucepan. Remove bacon, reserving drippings in pan. Crumble bacon put aside.
Add garlic clove, onion, celery, and taters towards the pan with bacon fat saut on medium heat until tender, about 5-8 minutes. Add corn, all of the herbs and spices (thyme, pepper, bay leaves, paprika, and parsley). Then add chicken broth prevent burning if required. Cover, reduce heat, and simmer 10-fifteen minutes or until potato is tender.
Combine milk and flour, stirring having a whisk until smooth increase pan combined with the remaining chicken broth. Stir in clams and then any juices. Prepare a few minutes, until clam shells open.
Serve with bacon. Garnish with thyme sprigs, if preferred.
