Clam Chowdah!
I’ve been on a fun cooking frenzy of late, making some Korean dishes, experimenting with some ingredients and generally enjoying the full use of my tastebuds since it’s been a pretty successful attempt this round in quitting of the smoking.
It’s amazing how much less seasoning I need to put on food and how some specific smokey subtle nuances had been overshadowed in the most recent past.
So my latest exciting home cooking experiment has been in making Clam Chowder!
Without specific quantities in mind but focusing more on core ingredients and technique, here’s how my Clam Chowder!(tm) came about.
Ingredients Chunky
- Salt Pork and or Bacon - Fine Chopped
- Onions - Fine Chopped
- Garlic - Fine Minced
- Potatoes - Fine Chopped
- Frozen Clams
Ingredients - Liquid
- Vegetable Broth
- Milk
- Cream
Procedure:
- Cut everything up and get ready to party. Panfry bacon/saltpork with potatoes, onions, garlic until it is a gorgeous flavorful mess.
- The key here is to *not* drain off any fat from the lovely pieces of piggy goodness but to share the flavor throughout the potatoes and onions and garlic
(Some people take out the pork/bacon at this point so that these tasty pieces don’t show up in the Chowder. I personally think these peoople have no souls and should be shot. I mean, seriously.)
- Toss into a pot.
- Add Vegetable Broth with the clams and stir.
- Add Milk/Cream and stir.
- May thicken slightly with cornstarch as needed.
Salt & Pepper to taste.
- Simmer until you have achieved Chowder Nirvana.
- Serve with Salt/Pepper, Crackers, Tobasco or even Sriracha to your liking.
I have succeeded, on this first attempt at making Clam Chowder, to make the hubbycakes do a little dance around the table with a bowl in hand. Sadly, no video. Maybe next time.
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