Wednesday, March 18, 2009

Barefoot Contessa Clam Chowder

This is another recipe adapted from Ina Garten. I love her style, her recipes, and cookbooks. They all have such honest, good food. The only thing is that some of her recipes call for much more fat (butter, usually) than I want to use. So, I normally cut it by quite a bit, and amazingly, the recipes still work and the food is still great. This chowder was the best, it beat all the chowder that we ate in Key West last week - hands down. Try it, it is easy and really tasty. Toast a piece of ciabatta with some olive oil, salt, and pepper and you'll love it even more!

Clam Chowder
adapted from Barefoot Contessa Family Style by Ina Garten
3/4 stick of butter
1 large onion, chopped
2 stalks celery, diced
3 carrots, diced
3 potatoes, diced
3 sprigs fresh thyme
1 tsp salt
1/2 tsp pepper
3 cups clam juice
1/4 cup flour
2 cups milk
1 small can chopped clams - drained
Melt half the butter in a large pot over medium. Add onions and saute for 6-8 minutes. Add celery, carrots, potatoes, and thyme. Continue cooking for another 8-10 minutes until vegetables are starting to soften. Add clam juice and simmer for about 15 to 20 minutes or until potatoes are cooked through.
In a separate pan melt remaining butter and whisk in flour. Cook a few minutes to make sure the raw flour is cooked a bit. Add a cup or so of hot broth to flour mixture and then whisk everything back into large pot of hot liquid. Cook until thick and then add in the milk and clams. Leave on low for a couple of minutes or until clams are cooked through.

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