CLAM CHOWDER

CLAM CHOWDER           (my hubby the editor is not here, but he will edit soon.) 

 I was really hungry when I make the video. So food was on my mind.  :)  My hubby and I don't eat until we are hungry.   This prevents over eating. 

This is a very yummy and very mild and version of clam chowder.  And as of course you can alter the recipe in anyway you want.  My hubby really like this warm and fuzzy version.

It is up to you.  For a thicker soup add less stock.  For a thinner soup add more.

INGREDIENTS:   

6 cups Salmon stock.    (Type in Salmon stock in the (my) bloggers search bar to find the recipe.)

2  Yukon potatoes

3 Tablespoons butter

4 garlic cloves

1/2 Sweet Onion

8 Tables Clam juice.

4 four celery sticks.

4 Table spoons flour

2 cans of clams your choice or brand.

METHOD OF PERPARATION:

You well need a pot for the stock.  A pot for melting the butter.

FIRST:

Put the salmon stock on medium high on the stove top. As it's heating dice the potatoes into small pieces, then add potatoes to the soup and cook the potatoes until they are tender. Not crunchy.  When you bite into them they should taste soft but not mushy.  When the potatoes are done remove half of them from the soup and cool down and put in refrigerator. 

SECOND:  (Have a ladle ready)

On low melt the butter in the second pot, it is important to watch this, because butter can burn really quickly. If you sense it is getting to how (even on low) remove pot from the stove and let cool down.  And you can leave it off until you are done cutting up the garlic and onion.   Make sure the onion and garlic is chopped up fine.  And dice up the celery too.   Now return the butter to the stove top add the onion, garlic and celery and sautee on medium high for about 1 minutes.   Next add four table spoon of flour to the mixture and stir in until all the flour is incorporated. 

(If you have a gas stove the soup might spit and spatter so be careful.)

Note: Don't worry about adding potatoes in the mixture with the stock.

Add two ladles of soup at a time to the flour mixture. And stir with a whisk until it looks like mash potatoes. When all of the soup has been incorporated add two more ladle full of stock and stir in until you have the mash potato thing going on.   Keep doing this until all the soup is gone.

Now add the two cans of drained clams, and eight table spoons of clam juice.   You choice of how you want to add the clam juice, from can they came in or a glass jar.

Let it cook for about 3 minutes longer and keep stirring on Med High.

Trouble shooting. 

Soup still to thick for you.  Add a 1/2 a cup of water at a time.  This will not affect the flavor in any way.

Sit back and enjoy.    And if you have any ideas that you can make it your own go for it.