Boston Clam Chowder

Posted by admin on August 20, 2007

My Savory Boston Clam Chowder is the winner of all clam chowders. My secret? The main ingredients -summer or winter savory, and bay leaf. Succulent clams may be canned (prefer Clover Leaf). Savory may be used cut fresh from the garden or you may use a dried version. Savory used fresh is always best – as we know, all fresh herbs create a sensuous special spicy flavor. This recipe works great in a crock pot, slowly simmering all day.
INGREDIENTS:

• 2 pints clams or two 6 1/2 oz cans of clams
• 1 cup spanish onion (chopped)
• 2 cups fresh red potatoes (cubed and leave skins on)
• 1 Tbsp Summer Savory freshly chopped or:
• 1 Tbsp Winter savory – ground to take any strings out
• 1/2 tsp freshly ground pepper
• 1 large bay leaf
• 2 cups 2% milk
• 1 cup light cream
• 2 Tbsp thickening agent (flour)

NEXT TO DO:

Mince clams, setting aside the juice for later.

Add water to reserved juice to make 2 cups of juice in total.

I use my large crock pot stirring in the clam juice that has been set aside, chopped potatoes, Spanish onion, summer or winter savory, bay leaf and freshly ground pepper and onion. I bring this mixture to a boil.

Then I turn heat down to a simmer, and cook until the potatoes and onions are done (fork test).

I then add minced clams to mixture and simmer. Stir together, milk, light cream and flour, to a smooth mixture, and very slowly add to simmering pot, so as not to curdle the mixture. Then I add my minced clams. Yummy – I can taste it already.

Return to low boil, then back to simmer for another 10 minutes, or until the soup is nicely thickened and bubbling.

I find that the summer savory/winter savory and bay leaf, combined with the reserved clam juice is what gives the soup that succulent, sumptuous, simply sensuous flavor that is needed. Viola – this savory Boston clam chowder will delight any who dares to taste!

Serve with whole wheat biscuits. Makes about 10 cups.

Serves 8