Wednesday, January 21, 2009

New England Clam Chowder

4 6.5oz cans chopped clams
1 tbsp olive oil
2 cups chopped onion
2 cups chopped potatoes
2 chicken bouillon cubes
2 tsp Worcestershire sauce
1/2 tsp dried thyme
1/4 tsp pepper
4 cups milk
2 cups light cream
3 to 4 tbsp cornstarch

1. Drain clams, reserving the juice. In a large stockpot, saute the onion in olive oil until golden brown. Add the reserved clam juice, potatoes, bouillon cubes, Worcestershire sauce, thyme and pepper. Bring mixture to boiling and reduce heat. Cover and simmer for about 10 minutes or until potatoes are tender.

2. Using a spatula, mash the potatoes against the side of the pan until slightly mashed. Combine the milk, cream and cornstarch in a separate container until well blended. Add the potato mixture and stir until bubbly and thickened. Add the clams and cook until heated through.

Serves 8 to 12.

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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