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Categories:
clam juice sherry brandy shallots garlic parsley stems bay leaves potatoes bacon onion celery thyme all-purpose cream salt white pepper hot red pepper sauce crabmeat fresh parsley
Viewed: 48 - Published at: 3 years agoIngredients
- 4 c. bottled clam juice (preferably without perservatives)
- 1/2 c. dry sherry
- 1/4 c. brandy
- 2 Tbsp. minced shallots
- 1/2 Tbsp. minced garlic
- 4 fresh parsley stems
- 2 bay leaves
- 2 medium potatoes, pared and cut into 1/2 inch dice
- 3 slices bacon, cut into very small pieces
- 1 c. finely chopped onion
- 3/4 c. finely chopped celery
- 1/2 Tbsp. dried thyme
- 1/4 c. all-purpose flour
- 1 1/2 c. table cream or half and half
- coarse salt to taste
- white pepper to taste
- hot red pepper sauce to taste
- 6 oz. crabmeat, picked over
- chopped fresh parsley
Method
- Heat clam juice, sherry, brandy, shallots, garlic, parsley stems and bay leaves in large saucepan over high heat to boiling. Reduce heat to low; simmer uncovered 15 minutes, skimming surface as necessary.
- Strain through sieve lined with double thickness of dampened cheesecloth; keep warm.
- Boil potatoes in lightly salted water until tender, 5 to 8 minutes.
- Drain.
- Cook bacon in a large heavy saucepan over medium heat until fat is rendered and bacon is crisp.
- Add onions and celery; saute, stirring frequently, until tender.
- Add thyme, saute 1 minute.
- Stir in flour; cook, stirring constantly, over low heat 5 minutes.
- Do not brown flour.
- Gradually stir clam broth into roux over low heat. Heat to boiling over high heat.
- Reduce heat to low; simmer uncovered 20 minutes, skimming surface as needed.
- Stir in cream and potatoes; heat to boiling.
- Season to taste with salt if necessary and enough white pepper and red pepper sauce to give chowder a good peppery taste.
- Just before serving, stir in crabmeat.
- Heat until crab is hot.
- Ladle chowder into warmed individual soup bowls and garnish with chopped parsley.
