It’s almost Christmas, which may mean visions of sugarplums for some of us, but others are visualizing a certain clam chowder.
Hmmm … chowder. Now there’s a good idea, when you think about it.
A bubbling batch should be just the thing to come home to after an invigorating tree-cutting trip. Or before or after the tree-trimming festivities. For supper on Christmas Eve or New Year’s Eve. Maybe New Year’s Day, for that matter.
Whichever, whenever. Back by popular demand, then, for those of you who have misplaced the how-to for this popular recipe, as well as for others who missed it altogether on its two previous Forum go-rounds, here it is again:
Kalaloch Lodge clam chowder
1pound butter
2cups flour
1tablespoon oil
1bunch celery, diced
2large onions, diced
4-6pieces bacon, diced
4cans (51 ounces each) chopped clams (see note)
1teaspoon fennel seed
1teaspoon thyme
1teaspoon white pepper
1teaspoon parsley
1tablespoon dill weed
5large potatoes, peeled and diced
8ounces clam base (see note)
8ounces hot water
1gallon milk
1/2gallon whipping cream
In saucepan, melt butter over medium heat; add flour all at once and, stirring constantly, cook over low heat until the roux is golden in color, approximately 8 to 10 minutes. Remove pan from heat and set roux aside to cool.
In large pot, over medium-high heat, combine oil, celery, onions and bacon; cook, stirring often, until vegetables are translucent. Add chopped clams, fennel seed, thyme, white pepper, parsley, dill weed and potatoes. Combine clam base and hot water, mix well and add to pot.
Cook over medium heat until potatoes are tender. In separate pan, combine milk and cream; heat over medium heat to just below boiling, then add to pot. Simmer chowder, but do not allow to boil. Add roux, as needed, and mix well to gain desired thickness.
Serve immediately.
Makes about 4 gallons.
Note: Cash &Carry, 2117 Cedar St., Everett, usually stocks both the 51-ounce cans of clams and the clam base.
The next Forum will appear in Monday’s Time Out section.
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