Hi, Daisies!
It's fall, which means it's getting a little chilly so I decided to share a nice warm soup recipe. This soup is my favorite, clam chowder, and this recipe comes from one of my favorite chefs, Guy Fieri. Clam chowder came about in the 18th century and in New England, is made thicker than others by using milk or some cream base.
Guy Fieri, who you might recognize from his hair, or on his TV show "Diners, Drive-ins and Dives is a very well known chef. He has opened over 75 restaurants, on land and even at sea (cruise ships), His restaurants range from all-American burgers to Mexican restaurants. He has written cookbooks, but if you don't know where to get them you can go to the food network website where he has posted some of his recipes there.
Ingredients
- 5 cups clam juice
- 1 lb peeled and diced potatoes
- 5 slices thick bacon
- 1 small yellow diced onion
- 3 bay leaves
- 1 tbsp freshly chopped thyme leaves
- 1/2 stick or 4 tbsp butter
- 1/2-3/4 cup flower
- 2 cup half & half
- 2 lbs fresh diced frozen clams
- 2 tbsp freshly chopped parsley leaves
- Kosher salt & white pepper to taste
Directions
Bring clam juice and diced potatoes to boil in a large soup pot until the potatoes are tender. Then set aside
To make the roux; In a pot render the bacon until crispy, stir in onion until translucent then add the bay leaves, thyme, and butter until the butter is melted.
Whisk in the flour to the roux until golden brown, which will take about 3-4 minutes
Bring back your pot from step 1 to a boil
Whisk in a ladle full of the clam juice to the roux until thick in the pot
Whisk in half & half and heat to a simmer
Add in the clams and combine everything. Let simmer for 2-3 minutes
Remove and discard the bay leaves
Add in parsley, salt, and pepper
Serve hot with oyster crackers
Thank you for reading, and be sure to share your clam chowder to our Facebook page!
xoxo Backwoods Daisy
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