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January 7, 2009

Clam Chowder...

Mmmm Chowda!

As a native New Englander, this is one of my favorite things. Hog Island Oyster Co. in SF serves up the best bowl of chowder. Since it's not close by, I thought I'd dig up the recipe and give it a try!



4 slices Bacon cut into 1 in pieces
1 c Sliced leeks
1 t Butter
1 c Celery
1 c Carrots
2 t Fresh thyme, chopped
4 Yukon gold potatos, cut into 1 in cubes
1 t Olive oil
1 c White wine
4 lbs Manila clams
8 oz. Cream
Italian parsley and pepper

Place potatoes in 2 quart saucepan and cover with water. Boil until tender. Combine bacon, leeks and butter in a skillet over medium heat until tender. Do not crisp the bacon. Add celery and carrots and thyme and heat until tender. Combine with potatoes. In a 3 quart saucepan, combine olive oil, remainder of the leeks and the fennel. Heat over medium flame until tender. Add fish and wine. Raise heat and cook until the wine has reduced by at least half. Add 4 quarts of water and bring to a bil. Remove from heat and strain through cheesecloth. Add to bacon/potato mixture. In a medium skillet add 1 cup of above mixture and bring to a boil. Add 1 pound of clams and heat until clams all open. Add 2 T of cream and bring to a boil. Remove from heat and serve. Garnish with parsley and black pepper.

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