Clam Chowder

Today was yet anotherer one of those days instead of making lasagna I was inspired by the cold weather to make a pot of clam chowder with garlic and herb croutons.

4 celery ribs with leaves, chopped

1 medium onion, chopped

2 tablespoons butter

1 (8 ounce) bottle clam juice

1/2 cup white wine or chicken broth

2 cups of half and half or milk

2 carrots sliced

6 medium unpeeled red potatoes, cubed

1/2 teaspoon salt

1/4 teaspoon white pepper

3 (6.5 ounce) cans minced clams, with juice

1. In a Dutch oven or soup kettle, saute, celery and onion in butter until tender. Add two tablespoons of flour and cook until lightly browned. Add wine, clam juice and 2 cups of half and half or milk, Add the potatoes, carrots,  salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add clams; cover and simmer for 5-15 minutes or until potatoes are tender.

while the soup simmers I slice up crouton size pieces of french bread and toss with olive oil, fresh herbs, garlic powder, cracked pepper and parmesan cheese and toast in a 475 degree oven. top the chowder with the croutons and call it a day")

 

I love this recipe it reminds me of San Francisco and pier 39! I sometimes will serve in bread bowls but I prefer the croutons.