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Cappy's Famous Clam Chowder
As seen on The Fish Market "Seafood Soups"
Wednesday, August 4, 2004
WVIT Channel 30
Serves 6
Ingredients:
2 large Spanish onions, peeled and diced
1/2 cup light olive oil
12 quahogs, shucked, clam meat and juice set aside
2 cups chopped clams (these can be purchased fresh or canned)
2 quarts fresh clam juice, or bottled clam juice
2 1/2 - 3 cups russet potatoes cut medium and diced
4 tablespoons sweet butter, cut into large pieces and kept refrigerated
Kosher salt & freshly ground pepper
dried parsley and oyster crackers served with each serving
Procedure:
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In a 2-gallon capacity pot, saute the onions in oil over medium heat.
- While the onions cook, chop the fresh clams roughly, saving the liquid
for the chowder.
Add the fresh clams to the onions.
Add the chopped clams, clam juice a
nd potatoes to the pot of chowder.
Season with Kosher salt and freshly ground pepper.
Br ing chowder just to a boil, cover,
and reduce heat to medium low.
All
o w chowder to cook for about 45 mi
- nutes to one hour, or until the potat
oes
are tender and have a chance to thicken the soup a bit.
Stir in th e butter.
Adjus
t seasoning and serve piping hot wit
h a dash of parsley and oyster cra
- ckers.
ENJOY!!!
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