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| Clam + Smoked Salmon Chowder; Recipe | |
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| Topic Started: Jan 21 2009, 12:05 PM (74 Views) | |
| Final | Jan 21 2009, 12:05 PM Post #1 |
Salvelinus namaycush
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1/4 cup butter 2 small red peppers diced 1/3 cup all purpose flour 2 cups milk 2 tbsp vegetable oil 2 tbsp butter 2 carrots diced 1 small onion diced 2 leeks white part only chopped 1 stalk celery diced 2 cloves garlic minced 4 medium potatoes peeled and diced 1 tbsp fresh thyme chopped or 2 tsp dried thyme 1 bay leaf 5 cups chicken stock 2 10 oz. tins clams 1 cup fresh or frozen corn 1 cup whipping cream 6 ozs. smoked salmon diced (reserve few strips for garnish) salt and pepper to taste Place a medium saute pan over medium high heat. Add 1/4 cup butter and when its bubbling, add red peppers. Saute for 3 minutes. Sprinkle the flour over top and gently stir in. Remove from the heat and slowly add the milk a little at a time, stirring constantly until the sauce is thick enough to coat the back of a spoon. Set aside. Heat the oil in a large saucepan over medium high heat. Add 2 tbsp butter. When it bubbles add carrots, onion, leeks, and celery. Saute for 4 minutes. Add garlic and saute for 30 seconds. Add potatoes, thyme, bay leaf, chicken stock, clams with juice. Bring mixture to a boil. Reduce heat and simmer for 10 minutes. Add corn and continue to cook for a few minutes longer. Stir a few ladles of the hot stock into the red pepper mixture, stirring until smooth. Then add to the clam stock. Stir over medium heat until the soup thickens slightly. Do not boil. Stir in the cream. Add the chopped smoked salmon. Season with salt and pepper to taste. Discard the bay leaf. Garnish with strips of smoked salmon and fresh thyme sprig. (Makes 12 cups) |
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6:43 AM Nov 27
