ROCK AND ROLL BBQ CLAM CHOWDER
After a recent trip to San Francisco I decided to make a few adjustments to my recipe and post it. I get a lot of requests for this recipe. I use it on my catering menu as well. This recipe uses canned clams, I use fresh when making it for myself but this is much easier and faster.
Provided by The Rock and Roll B
Categories Chowders
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Fry bacon. When it's done put it on some paper towels to drain. Pour the dripping into a large stock pot.
- Add butter to the stock pot and heat over medium until butter is melted.
- Add the onions, celery, and garlic to the pot. Cook on medium-high heat until the vegetables are translucent and soft.
- Slowly add flour while continually stirring. You are making a roux. DON'T JUST DUMP THE FLOUR IN! It is very important to slowly whisk/stir in the flour. Once all of the flour has been added continue to cook and stir for 5 minutes.
- Add chopped clams and their juices, diced potatoes, clam juice, spices, and the half and half. Bring to a boil. When it boils immediately reduce to a simmer for 15 to 20 minutes. Stir often. You can add some whole clams at this point too.
- Check the potatoes. When they are done -- SOUP'S ON!
- Garnish and serve. Bread bowls are the best for this soup but regular bowls work fine. Cheese or fresh herbs make a great garnish. Fresh cracked pepper and hot sauce are a popular and tasty topper too.
Nutrition Facts : Calories 549.2, Fat 33.5, SaturatedFat 16.4, Cholesterol 122.9, Sodium 491.7, Carbohydrate 34.5, Fiber 2.7, Sugar 2.4, Protein 27.1
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