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Posts Tagged ‘baczinsky’

Clam Chowder

Only about an inch of water, cover tight

easy to shuck like this!

Fresh clams taken snorkeling. We steam them in very little water. Reserve and cool all the liquor this steaming creates. Cool, shuck, and chop the clams, reserve, also. Start a pot with a couple tablespoons bacon fat and some diced pork product of some sort. This batch used Baczinsky city ham. Add mirepoix (celery, onion, carrot,) and garlic. Cook ’til vegetables are soft, but not brown.

Med to high heat, always stirring.

done deal!

Add a half cup of flour for every half gallon of clam juice. Saute lightly and add chilled clam juice. Cook until it tastes like soup. Add some diced potato. Cook until tender. Add chopped clams, and herbs. Parsley, sage, rosemary, basil, thyme, oregano for clear chowder. For white add some cream and extra thyme, for red, add some diced tomato and extra oregano.

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