Monday, October 12, 2009

Clam and Corn Chowder.

Laura and I are really into saving money. Especially as our gas bills for the last two months have already been more than either of us expected.

(Internal monologue: Oh my gosh I'm talking about gas bills and sounding like my parents please make it stop.)

But we have ideas. Hand-knit wool socks, handmade quilts, heavy drapes, and, of course, lots of soup. Though it wasn't quite cold when we made this, I can tell you that I wish I had a bowl right now (I'm all bundled up and it's only October!).

This recipe comes from Bon Appetit's recession-friendly January 2009 issue. According to the authors, you could spend $14.11 shopping for this meal. Because there are only two of us, we halved the recipe (saving on clams), and added more potatoes, carrots and onion. The rosemary and thyme make a huge difference, making this recipe taste expensive. We splurged on the bacon, though it was very hard to eat as pictured. Do yourself a favor and chop it a little.

New England Clam and Corn Chowder with herbs
From Bon Appetit, January 2009
Serves 4

6 thick bacon slices, cut crosswise into 1/2" pieces
1 large onion, chopped
2 large carrots, peeled and chopped
1 1/4 teaspoons dried thyme
3/4 teaspoon crushed dried rosemary
3 Tablespoons flour
4 cups whole milk
1 8 0z. white-skinned potato, cut into 1/2" cubes
3 6 1/2 oz. cans chopped clams in juice
1 8 3/4 oz. can corn kernels, drained (or, fresh corn off the cob--about 2 ears)
Chopped fresh parsley

1. Cook bacon in a large saucepan (or your favorite soup pot) over medium heat until crisp. Transfer bacon to a paper towel to drain.
2. Add onion, carrots, thyme, rosemary, and potatoes to pan and sprinkle with salt and pepper. Saute until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over, stir 1-2 minutes.
3. Gradually add milk to pan, stirring constantly. Bring to a boil. Reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes.
4. Add clams with juice and corn. Simmer until potatoes are tender, about 10 minutes more.
5. Divide soup amongst bowls, sprinkle with bacon and parsley.

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