Gonna start out the weekend with a recipe that I used on Wednesday: CLAM CHOWDER!
Here's the recipe:
3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste
Directions
1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
Nutritional Information
Amount Per Serving Calories: 501 | Total Fat: 32.7g | Cholesterol: 137mgPowered by ESHA Nutrient Database
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste
Directions
1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
Nutritional Information
Amount Per Serving Calories: 501 | Total Fat: 32.7g | Cholesterol: 137mgPowered by ESHA Nutrient Database
I really liked the end result, but I have to admit I tweaked it a bit. I didn't use the carrots or the vinegar, and I added just a bit more butter, also used a roux because it did not thicken like I'd hoped. It makes A LOT of soup, so consider sharing with a friend's family when you make it.
And now for some exciting book-related news:
Fatima is almost finished being formatted for paperback sales, and once I finish my guest blog post for my cousin Jessie's blog I will begin working on Fatima 2 Electric Boogaloo (actual title: Nikki's choice). The two will be available in the same paperback, but seperate in e-book form, with Fatima being 99 cents and Nikki's Choice being $1.99.
Happy Chanukah, Joyous Kwanzaa, and Merry Christmas to all, and to all a good night. I will see you tomorrow with more weekend recipes and more exciting stuff!
