Log in

No account? Create an account

Previous Entry | Next Entry


So, I was stuck with 2/3 of a cup of heavy cream after making gorgonzola polenta a couple days ago, and to use it up I decided to make clam chowder, which is one of my favorite soups. It's also super-easy to make, I was surprised how simple it was.

No-Celery Clam Chowder
modified from this recipe
2 tablespoons unsalted butter
1 large onion, finely diced
3 tablespoons all-purpose flour
2 cups chicken stock
2 (10oz) cans chopped clams in juice (not water)
1 cup heavy cream (you can cut this with up to half milk, if you don't have a full cup of cream)
1 pound Idaho potatoes, peeled and chopped into 1/2 inch cubes
2 bay leaves
salt and pepper to taste

Heat butter in large pot. When melted, add onion and saute until softened, mixing often. Add flour and stir until evenly distributed. Add stock, clam juice (reserve clams for later), cream, potatoes, and bay leaves, and bring to a simmer. Mixture will thicken. Reduce to medium-low heat and allow to simmer for 20 minutes, until potatoes are tender, stirring often. Add clams and season with salt and pepper and simmer for another 2-4 minutes, until clams are just firm.

Remove bay leaves before serving.

Also, this makes a lot (though it's easy to halve), but it's easy to portion out in tupperware and put in the fridge or freezer. Reheat by pouring portion into a saucepan and heating until soup is simmering. Enjoy!


( 9 comments — Leave a comment )
Feb. 21st, 2012 02:46 am (UTC)
Ooh, this looks good! Bad for me, since I'm lactose intolerant, but I could always cut the cream some with a bit of soy or rice milk. It would be nice to have a clam chowder that wasn't as salty as the canned varieties.

I'd probably throw some celery in, though. :-D
Feb. 21st, 2012 02:50 am (UTC)
I'd be curious if you can cook with lactose-free milk things like Lactaid; I'm not sure what would happen if you tried to do this with soy or rice milk. And I definitely added no additional salt, just some pepper, and it tasted great.

The original recipe called for two stalks of celery, fyi. :P
Feb. 21st, 2012 04:17 am (UTC)
I avoid Lactaid milk, although it's probably safe for me according to the doctor. Long story, contains lactase, lactase makes me incredibly ill when taken in the tablet form. Much, much worse than the lactose it's meant to help with. I am so screwed, dairy-wise, but I don't give it up entirely. I would use some cream, for example to make this chowder, but maybe reduce it by a third and sub in soy/rice/almond milk.

But as I recall, the carton says you can do anything with the lactose-free milk except set puddings.

Ha, ha, I just made pork chops tonight in cream of celery soup, with additional celery in the pan (along with onion and carrot). :-P
Feb. 21st, 2012 04:20 am (UTC)
Ooh, that sucks. I know how it is to have bad reactions to meds, so you have my sympathies.

Clearly, you can have my portion of celery in this life. :D
Feb. 21st, 2012 03:22 am (UTC)
I was just thinking of you and your leftover cream! I just ran across this recipe for Maple Creme Brûlée:

(The other good thing is it's another use for egg yolks. If I want to make meringues or angel food cake, there's so much yolk left over and the only thing I know how to make with yolks is Hollandaise Sauce.)

Creamy soups are delish, too, though I'm afraid I don't do clams.
Feb. 21st, 2012 03:23 am (UTC)
When I have extra egg yolks, I make madeleines. :D
Feb. 21st, 2012 03:27 am (UTC)
Oh, I'll have to check that out!
Feb. 21st, 2012 03:28 am (UTC)
My madeleine recipe is here. I'm told you can also make them in mini-muffin pans if you don't have the molds, which is pretty neat.
Feb. 21st, 2012 03:53 am (UTC)
Thanks for that! Mini muffin pan for me it is.
( 9 comments — Leave a comment )


Melayne's Archive

Useful LiveJournal Links


Latest Month

September 2014
Powered by LiveJournal.com
Designed by Tiffany Chow