Clam Chowder
A Recipe from Martha’s Vineyard
Ingredients:
- 1lb. Fresh Celery Stalks (*save the leaves from the head of celery)
- 1lb. Spanish (Yellow) Onion
- 1.5lbs. Russet or Golden Potatoes
- 7oz. Fresh Leek
- 2oz. Cooked Bacon
- 1T. Minced Garlic
- 2lbs. Fresh, Chopped Clams- well rinsed
- 1Qt. Milk
- 1Qt. Heavy Cream
- 4oz. White Wine
- Salt/Pepper
- 1oz. Avocado Oil (any Vegetable or Canola oil will due just fine)
Procedure:
- Small Dice all Celery, Celery Leaves, Onions, Leeks and Bacon
- Set a medium to large (4Qt minimum) Heavy Pot on low heat.
- Place the Celery, Onions, Leeks and Garlic in the pot to sweat- gently cooking these items by moving them around with a wooden spoon. Should take about 7 minutes.
- Add your white wine and Clams to the pot with the sweating vegetables. From time to time, gently stir these ingredients for another 5 minutes.
- Season at this time with 1t. of Salt
- Next add all the remaining ingredients- Cream, Milk, Potatoes, Bacon and Celery leaves.
- Add some salt again at this stage. Maybe 2 teaspoons this time
- Allow the soup to simmer for 45 minutes. Simmering (175o) is the temperature of the Soup when the liquids are bubbling lightly in multiple places. It is not a boil (212o)! *Because we used milk in our Chowder, the Soup is volatile, and it could break if the temperature is too elevated. So, you want to slowly care for your creation by bring it up to a simmer slowly (Low heat).
- Season your soup. You may want to keep it as simple as adding your pepper now or you may want to use some Old Bay Seasoning for a Marylander’s touch. Whatever you like. It is your loving creation at this point, and you should accentuate as you please.
- Serve with crackers immediately or save for later.