Working at Ivar's made me pretty crazy about chowder, especially Manhattan style, which is tomato based as opposed to New England style, which is flour based. I had some clams and oysters and decided to make a seafood chowder to toss up on the good ol' weblog.
I've got:
5 carrot sticks
5 celery sticks
some leftover bacon
1 onion
3 cans of clams
2 cans of tomato
1 can of vegetable broth
1/2 stick of butter
5 carrot sticks
5 celery sticks
some leftover bacon
1 onion
3 cans of clams
2 cans of tomato
1 can of vegetable broth
1/2 stick of butter
A bunch of oysters
1/4 lemon
some heavy whipping cream
Salt, Pepper, Thyme, Bay Leaf, Oregano, Basil, Garlic Powder
1/4 lemon
some heavy whipping cream
Salt, Pepper, Thyme, Bay Leaf, Oregano, Basil, Garlic Powder
Chop up the veggies and put them aside.
Empty the clams into a bowl, cut up your oysters into strips and chunks, add them as well. Squeeze your lemon in here with some salt and garlic powder
In a deep pot, melt your butter.
Cook the veggies in melted butter for five minutes, stirring them about.
Cook your bacon
Add tomatoes, broth, thyme, basil, oregano, (about 1/2 tsp each) and salt/pepper to taste. Simmer for 10 minutes.
Flip the bacon, let it finish cooking.
Transfer to a paper towel to cool.
Add the clams and oysters along with however much whipping cream you want. Simmer another 10 minutes.
Serve it up, eat it up.
