We spent the weekend at the beach. We rented a beach house with Cy's friend's family. We dug a tunnel system that our dogs were intrigued by and explored the dunes. It was a pretty awesome way to spend a long weekend. Now we're back home and it is time to cook.
I figured that after a weekend at the coast it was a good time to try clam chowder. Dad was baffled when he learned it was going to be a cream-less clam chowder. Right now the vegetables are sizzling on the stove and the recently shucked clams are sitting on the cutting board waiting to be chopped.
This chowder has us purée-ing some of the clam chowder and then adding it back into the soup, making for a really wonderfully thick soup. We just have to add some clam juice and then we're ready to eat!
That was a very good clam chowder. Every spoonful a murky mystery, filled with onions, garlic and celery. Though it could have used more clams it was a good soup. Especially considering all the ingredients had to sit on our fridge over the weekend and we had to squeeze all the prep into about an hour it was a good soup.
T & C -- Enjoyed the post as always. There is a lot of chowder precedent on the Johnson side. I think great Nana lived on a spartan Fish Chowder many months in Florida.
ReplyDeleteI like the chowders -- corn and crab; Manhattan clam, among others. There is an absolutely awesome set of recipes from the NYTs in the early 1990s called Revisionist Chowder. Here: http://www.nytimes.com/1992/09/13/magazine/food-revisionist-chowder.html?scp=1&sq=revisionist%20chowder&st=cse
I highly recommend the Thai/Coconut Milk seafood chowder. One of Diane's faves.
What makes something a chowder instead of a soup or stew? Can't be potatoes. Plenty of soups have potatoes and still aren't chowdas. Can't be milk or cream....
You need to make monkey brains like at the shogun in ketchikan.
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