The weather has been cold and windy by the coast. There have been days when only soup will really warm you up - and I don't mean insipid, watery broth, I mean proper wholesome chunky chowder.
I love clam chowder - it reminds me of ski-ing in Breckenridge.
The inspiration for my chowder came from the beautiful Spoon Fork Bacon Blog. When I grow up, I want to take photos like theirs.
Clam Chowder
Serves 5
Ingredients:
125g butter
1 onion, diced
1 carrot, peeled and diced
1 leek, thinly sliced
1 tin sweetcorn
1tablespoons thyme, minced
2 cups new potatoes, diced
1/3 cup plain flour
2 1/2 cups vegetable stock
1 tin clams
1 ½ cups milk
salt and pepper to taste
optional:
sourdough bread bowls (I wish)
Directions:
1. Melt butter in large casserole pan and add onion and carrot. Fry for 5 minutes. Add leek and corn and continue to fry for an additional 2 - 3 minutes. Season with salt and pepper.
2. Once onions and leeks are translucent, add thyme and potatoes and stir.
3. Sprinkle flour over vegetable mixture and stir well (make sure all of the flour lumps have been stirred out), about 2 minutes.
4. Add the stock to the pan.
5. Lower the heat and allow the mixture to simmer for 10- 15 minutes until it thickens (add more stock if it becomes too thick)
6. Gently fold in clams and slowly stir in milk
7. Allow mixture to simmer for 5-7 minutes or until potatoes are tender. Adjust seasonings and serve hot (in hollowed out sourdough bread bowls, if you are lucky enough to have them).
