Saturday, December 5, 2009

Clam Chowder for a cold, wet night

I'm back in the kitchen, successfully this time. Came home from shopping yesterday and knew that soup would be the perfect dinner.

1 T olive oil
1/2 large sweet onion, diced
1 T butter
6 stalks celery, chopped
2 pounds yukon gold creamer potatoes, chopped
dried herbs to taste
1/4 t salt
4 cups seafood stock
2 cups pinot grigio (white wine)
2 pounds frozen chopped clams (Northwest Seafood freezer)
1 can Pet evaporated milk (not condensed - that's got sugar!)
1 T butter
Salt and Pepper to taste

Saute onions in oil until limp, add butter and celery, stir until celery is softened.

Add potatoes, herbs and salt and stir occasionally until potatoes are hot, then add stock and wine. Bring to a boil and cook uncovered until potatoes are fork tender.

Add partially defrosted clams and reduce heat to medium. Cook until clams chunks are separated. Add milk, stir, cover and simmer on low for at least 1 hour.

Stir in butter and taste for seasonings.

Serve hot with crusty rolls to dip into broth.

Makes a huge pot, so either serve a crowd or cover and refrigerate.