Wednesday, March 18, 2015

Mr. Hawthorne Prepares Most Excellent Clam Chowder.

 Mr. Hawthorne has been threatening
to make clam chowder for days.
He finally made it today, thank goodness.

Mr. Hawthorne's hot, steamy chowder warmed my innerds.

Mr. Hawthorne's Clam Chowder
2 strips bacon
1 TB Bertolli extra light olive oil
1 potato, small dice
1 onion, chopped
1 leek, well-washed and thinly sliced
1 stalk celery, chopped
1/4 cup water 
1 51-ounce can of chopped clams with juice
1 6-oz. filet of cod, chopped into bite-size pieces
1 pint light cream
3 TB unsalted butter
3 TB potato flour
kosher salt and freshly ground pepper to taste
chopped chives

In a stock pot, crisp-fry the bacon and drain on paper towels.  Reserve 1 tablespoon bacon grease.
Add the olive oil to the bacon grease over medium heat. 
Add potatoes and cook about 3-4 minutes, then add in leeks, onion, and celery.  Cook 4 minutes,
stirring occasionally. 
Add in the water and cook another 4 minutes.
Drain the clams, reserving the clam juice.  Rinse the clams in a colander.  Strain the juice through several layers of cheesecloth to remove any sediment.  
Add clam juice to pot and heat to a simmer.
Add in a pint of light cream and heat through over medium low.
Add the butter and stir to melt.
Make a potato flour slurry:  In a small bowl, mix 3 TB potato flour with 1/2 cup water.  Add to pot and stir to thicken the chowder.
Add cod pieces and cook through, 3-4 minutes.
Stir in clams and heat through. Season with salt and pepper to taste.

Serve with crumbled bacon and sliced scallions.

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