About a year ago I attempted to make Clam Chowder, and while it tasted good, it wasn't quite the consistancy that I wanted, and I had a hard time eating it knowing how bad it actually was for me. So, this time I made some tweeks and "Voila!", here it is, hope you like it too. I got the "This is a keeper" ok from Brandon, and both the kids ate it all up! This afternoon Kelli asked me what was for dinner, so I said we were having Clam Chowder. Kaleb, over hearing, says to Kelli, "do I like Clam Chowder?", and Kelli answered "Yes you do!". Then he said "Oh I like Clam Chowder", in his happy voice. I love that he still looks to Kelli, Brandon and I to see if he likes or dislikes something. In the future I know that will change, but until that time, I'm good. I got most of the recipe just off the can of chopped sea clams, by Seawatch, from Costco, and the other part just looking online at several different recipes. Here goes:
1 can (51 Oz. Sea Watch Chopped Sea Clams
1 onion, finely chopped
3 medium potatoes, peeled and diced
2 bay leaves
6 Tablespoons butter
3 ounces Extra virgin olive oil
3/4 cup flour
3 cups Evaporated Milk (fat free, or skim)
salt and freshly ground pepper
(The original recipe calls for Half and Half. I want a good flavor, without all the fat and saturated fat, and extra cholesterol, so I found a good substitute- Evaporated Milk. I only had Evaporated Milk made with whole milk, and I still didn't want to go that route, so I found this substitution: To make the equivalent of a 12oz can, mix together 1 cup non-instant nonfat powdered milk and 1 and 1/3 cup cool water. Whir in a blender, let set for a few minutes for the bubbles to all rise up then skim off bubbles. Refrigerate leftovers. There were a ton of substitutions out there, so you could find one that works for you)
Combine potatoes, onions, bay leaves and canned sea clams with their juice. Simmer until potatoes are tender(I put mine into a slow cooker on low all day). Remove bay leaves. Sift flour into melted butter and oil, and gradually stir in milk, stirring constantly until well blended. Simmer until thickened. Add the milk mix to the clam chowder, and add seasonings. Simmer 3 to 5 minutes. Serve hot. (Don't put the milk mixture in until you're just about ready to serve, or it will start to sepparate- last time I made this, I made that mistake.)
This is fun to serve in a bread bowl, or just fresh baked bread. We'll have enough for leftovers tomorrow night-yay!
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