New England Clam Chowder

It's finally starting to get cold outside.  Really cold in the morning.  Car-doorlock freezing cold.  Tongue sticking to the flagpole type of cold.  Eye-skin stinging kind of cold.   The kind of cold that actually causes your tires to shrink up, along with many other things that could, but won't be mentioned.

And the best way to warm up is to eat a bucket of soup.  Now if I'm looking into a heat that will clear out my sinuses, I'll do a Hot and Sour soup.  If I'm looking for a little bit of spice, a Taco soup or a Chicken Tortilla soup would be great.  But if I'm looking for an item to warm me to the very marrow of my bones, it's Clam Chowder. 

I've eaten it since Mom used to make it a number of times in the winter.  But I really enjoyed it when I lived in Seattle.  It was everywhere.  All sorts of restaurants had it readily available.  And there was the standby of Ivar's where you could get it by the cup, pint or quart.  I'd pick some up on the way home, crank up the fireplace, grab a homemade quilt and nosh on it while watching the tube.  So to me, it has a very comforting feel.

Now this recipe is pretty simple to make.  But the accoutrements can make a big difference.  I highly recommend eating it with some quality sourdough bread.  A sourdough bread bowl is the best option.  Not only do you get the top and the hollowed out filling of the bowl for dipping, but you can eat the remnants of the bowl that has sopped up the liquid as the soup as set inside.  And by the time you're done, you should be adequately stuffed and heated up.

New England Clam Chowder - Serves 4

1 tablespoon butter
1 cup celery, finely sliced
1/2 cup diced onion
2 tablespoons olive oil
2 more tablespoons butter
2-3 tablespoons corn starch
2 cups milk
2 cups whipping cream
4 ounces clam juice
2 1/2 cups potatoes, cut into 1/2 inch cubes
1 1/2 teaspoons thyme
1 bay leaf
2 6.5 ounce can chopped clams

Drop the first tablespoon of butter into the bottom of a stockpot or a large saute pan.  Add the celery and onion once the butter has melted and saute for about 2-3 minutes.  Remove the ingredients to a bowl and add the olive oil  and butter.  Once the butter is melted, drop the cornstarch into the pan and stir for a couple minutes until it all combines.  Poue the milk, cream, and clam juice to the pan and dump the celery and onion back into the pot. 

Add the potatoes to the milk and cream once it begins boil and then drop to a simmer.  Allow the potatoes to cook for about 12-15 until cooked through.  Add the clams with the included juice into the pot and simme for another 2-3 minutes.  Remove from the heat and serve with sourdough bread, or in a sourdough bread bowl.

So make a batch, put on your warm sweats and comfy slippers, wrap up in a blanket and eat a bowl or two to warm you up inside and out.