By Carla Vigos
Laguna Woods Globe
I love soup, and with the onset of fall weather and turning the clocks back, it is something I make weekly.
One of my favorites, and, believe it or not, also the absolute favorite of the grandkids, is my clam chowder. It could be 100 degrees outside, and if they are coming over for a meal, they will request this soup. Other family members and friends have also declared this to be one of the very best.
There’s a restaurant in Salt Lake City named Market Street that is quite famous for its clam chowder, and this is my adaptation. Warm up with a bowl on a fall or winter night, and you’ll be happy you did. This recipe makes 8 servings.
Any questions or comments, email cjvigos@yahoo.com.
Carla’s Clam Chowder
INGREDIENTS
1 cup, Yukon Gold potatoes, diced
1 cup celery, diced
1 cup onion, diced
1 cup green pepper, diced
1 cup leeks, diced
3 cans of minced or chopped clams
1 teaspoon coarse ground black pepper
21/4 teaspoons of salt
1 tablespoon of fresh thyme leaves or 1 teaspoon of dried
6 bay leaves
1 teaspoon of Tabasco
3/4 cup sherry wine
2 cups of water
3/4 cup of clam juice drained from the canned clams
3/4 cup of butter, melted
1 cup of flour
1 quart half-and-half
Green onion tops for garnish, optional
PROCEDURE
Combine melted butter and flour in an ovenproof container and bake at 325 degrees for 30 minutes. This will produce a thick roux that will thicken the soup when you stir it in.
In a large saucepan, combine the remaining ingredients except the clams and half-and-half. Simmer until the potatoes are thoroughly cooked, about 20 minutes. Add the clams. Stir butter-flour roux into the chowder and stir until thick.
On a low simmer with a large wooden spoon, gradually stir in half-and-half until blended. Heat to serving temperature, stirring occasionally, for about 20 minutes to thicken the soup to your liking.
If the soup is too thick for you, just add more half-and-half or a little bit of whole milk.
Adjust seasonings. Chopped green onion tops can be added for garnish.
