Joe and I went to Aubrey's house for Christmas and for Christmas Eve dinner she served delicious clam chowder in the best bread bowl I have ever tasted. My clam chowder is a little different than hers (it has carrots and bacon) but her dinner inspired me to get mine on the web. If you use coconut milk instead of cream it is a fantastic coconut milk clam chowder.
2 cans of chopped clams
2 med potatoes
1 cup onion
2 stalks of celery
1 1/2 pieces of already cooked bacon, chopped
2 cloves garlic
1 carrot sliced diagonally
sweet basil
cayenne
2 TBS flour
cream or coconut milk
Peel the potatoes and cut into squares. Boil the potatoes in the juice that is drained from the canned clams mixed with enough water to cover them about 1 inch.
Chopp onion, celery and garlic; fry in 2 TBS of butter (or the bacon grease) until onion is slightly clear. add 2 TBS of flour and stir until all the flour is incorporated.
add bacon and carrots. Turn off heat.
When potatoes are almost done all the onion/celery/bacon mixture to the pot. Season with about 1 tsp of sweet basil and a dash of cayenne, and some fresh cracked pepper.
Bring to a boil. Cook for 10 minutes
Turn off heat and add up to 1 cup (or more) of cream or coconut milk. Yum
Then go to North Carolina and pick up some of those great bread bowls.
The Lost Poppers
6 years ago
just the thing for my two potatoes in the fridge left over from christmas. always love your recipes.
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