Welcome back to Chefpo's Kitchen!
Today, we've made some pretty great clam chowder, complete with sand! That means they're some legit clams. Now, we've made this quite a few times, but it seems that every time, it's a little different. Wanna know why? It's all because of the secret technique: eyeball everything! Apparently, that's what gives it such a home-y feel.
Remember last time, in the Hash Brown Egg Cups, I said that that was pretty customizable? This is actually really, really customizable. We added a lot of ingredients, but feel free to change things up, add things, take things out, or even make tomato soup! Anyways, this is a general outline of what we made, so this version is sure to be a great tasting soup.
Clam and Scallop Chowder
Makes 4 Servings
Ingredients:
- 1 large potato, diced and steamed
- 1/2 medium onion, diced
- 3 slices of bacon, cut into pieces
- 1 tablespoon oil or butter
- 2 tablespoons flour
- 1 can of clams
- 1 bottle of clam juice
- 8 large sea scallops, chopped
- 1 cup of chicken broth
- 1 cup of heavy cream
- Up to 1 cup of milk or cream (basically enough to make the consistency as you want it)
- Thyme, salt, and pepper to taste
Directions:
- Make sure all your ingredients are ready for cooking. That is, dice and steam the potatoes, dice the onions, and chop the bacon and scallops.
- Cook the bacon in a dutch oven (everything will be cooked in here). Then, add the oil and onions. Saute the onions until they're soft.
- Add the flour into the mixture and stir until it mixes.
- Time for liquids: add the chicken broth, clam juice, and heavy cream slowly and stir it in.
- Now, add the potatoes. Then, add milk until the soup reaches the thickness that you like.
- Once it starts to broil, add scallops and cook this for a little bit. Then, add clams, which don't need to be cooked for long.
- Mix for just a minute or two, then take the pot off the heat. Add thyme, salt, and pepper to taste.
- Now you've got yourself a delicious soup!
Also, if you've been wondering why I use "we" in a lot of the writing, you'll see in the next post introducing the three Chefpos that are featured on this blog!
Stay tuned~
-Chefpo
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