So this is a staple in the winter in the San Francisco Bay Area. It's also a staple year around in the city and also of course thousands of miles away across the country on Cape Cod. I have spent time...obviously...in both places and I wanted to make my own version from scratch. As you know I try to cook everything in one hour. From start to finish. This time it worked and it turned out to be one of Tamera's favorite meals! I also paired it with homemade sourdough from my buddy Josh.
So...here we go!
INGREDIENTS
2 tablespoons of avocado oil in the pan
3 cloves minced garlic
1 yellow onion diced
2 stalks of celery chopped
1 fennel bulb finely diced
1 leek finely sliced
4 slices bacon diced...though I used Canadian Bacon at it was exceptional
1 Shallot chopped 1 tablespoon of dried thyme 3 tablespoons all-purpose flour 3 cups chicken stock 5 (6.5-ounce) cans chopped clams (use juice and all!) 1 bay leaf 4 russet potatoes peeled and diced 1 cup half and half
2 cups of milk
1 bottle of clam juice
1 1/2 lbs of fresh clams in the shell
kinders spices...use to your tasting.
garlic salt, buttery steakhouse, the blend, seafood 2 tablespoons chopped fresh parsley leaves for garnish
Instructions
In a large stockpot, heat the oil over medium heat and then add the onion, shallot, fennel, leek and celery to the pan. Sauté until the vegetables for about 5 minutes...make sure they don't brown, just soften.
Then add the potatoes, and the chicken stock and the bacon and garlic.
About two minutes later add the clam juice and the milk and cream. Then pour in all the clams and juice from the cans of clams.
Stir occasionally until the potatoes soften...usually about 10 minutes or so. Also gradually use the Kinders Spices along the way. Taste every few minutes before adding more.
Take about two ladles of juice from the pot and put into a bowl and then add the flour and whisk together....once blended together....stir back into the pot.
Bring to boil for 4 minutes and stir occasionally. Then reduce heat and add washed clams in the shell.
cook until clams open and then...it's ready!
Ladle the clam chowder into bowls and garnish with the parsley and you can also use chives if you have them....serve with sourdough bread!
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