Saturday, June 14, 2014

#88 NE Clam Chowder

I cheated.
I put everything in the crock pot and crossed my fingers hoping it would turn out ok after 5 hours.
So you need everything pictured plus some.
Olive oil.
Half  n half (silver top NZ).
Cream.
Dry Cooking wine.
Butter.
Onion.
Celery.
Carrots.
Old Bay Seasoning (imported, similar to Creole).

I grated in the vegetables after making a cold roux at the bottom of the pot.
Added 1 1/2 cups of fish stock, and 1 c wine.
Add the clams frozen solid.
I had a can of flaked lemon fish from the local Asian grocery and threw it in too.
Dice and cook a potato separately and add to the chowder an hour before serving.


A must.

Anchovy sauce. Smells like holy damn, but tastes delish.
You just need a Tbsp. Any more and you may aswell dine on the bottom of the ocean.


Served to go.
Thanks Warehouse for your 50% off Sistema to-go brand tupperware.

2 comments:

Melissa said...

Do they have that stuff in USA?

CamillaS said...

Clam Chowder? Yes. The best one is in a can. (NE = New England).

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