California Farm Winter Clam Chowder-Mild
Family Tradition, i posted spicy summer clam chowder and decided to make and post mild winter clam chowder as well, using canned baby clams and Russet potatoes, the potatoes make the chowder creamy. Do not use all purpose flour to thicken this chowder, it makes the chowder starchy.
California Farm Winter Clam Chowder-Mild
Family Tradition, i posted spicy summer clam chowder and decided to make and post mild winter clam chowder as well, using canned baby clams and Russet potatoes, the potatoes make the chowder creamy. Do not use all purpose flour to thicken this chowder, it makes the chowder starchy.
Cooking Instructions
- 1
In dutch oven, medium heat lemon grass oil, brown diced ham, diced tofu, and diced celery, glaze diced onion and crushed garlic, about 45 minutes till ham fat has rendered.
- 2
Douse with clam juice, cream, add preboiled, diced potatoes, laurel leaf, bring to boil and stir till thickened, then slow boil with lid on till creamy, about half an hour. The chowder is creamiest when the potato skins have separated from the potato flesh.
- 3
Just before serving, add baby clams, heat thoroughly but do not boil. Garnish with chopped fresh parsley leaves. Enjoy
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