13 June 2007

Mr. Krab's Clam Chowder Recipe

Calling all chowder lovers to Bikini Bottom!

Servings: Serves 8 (8 servings of 1/2 cup each)
Prep Time: 15 minutes
Cooking Time: 25 minutes

1 tbsp. vegetable oil
2 tbsp. butter
1 small onion, minced (approximately 1/4 cup)
1 tsp. dried rosemary
2 cloves garlic, minced
3 tbsp. flour
8 oz. clam juice
1 six and half oz. can chopped clams, drained, with juice reserved
1 cup milk
2 cups water
3 medium waxy potatoes, about 1 lb. (preferably Yukon gold), diced into 1/2- or 1/4-in. cubes
1/2 cup frozen corn, thawed in water and drained
1 tsp. salt
Black pepper
Goldfish or oyster crackers (garnish)

Start Cooking

Step 1
Heat the oil and butter together over medium-low heat in a large saucepan or stockpot.

Step 2
Add the chopped onions and rosemary to the oil/butter mixture. Cook for a few minutes, stirring often, until the mixture is soft but the onions are not brown. Add the garlic and cook until fragrant, about 1 minute.

Step 3
Add the flour to the pot and stir to combine. Cook an additional minute. Add the clam juice, reserved liquid from the canned clams, milk, and water. Bring to a boil over medium-high heat, stirring occasionally.

Step 4
Add the diced potatoes and stir gently to combine. Simmer over medium heat about 20 minutes, until the potatoes are tender.

Step 5
Add the clams, corn, salt, and pepper. Cook for an additional minute or two until the soup is heated throughout.

Step 6
Serve with goldfish or oyster crackers.

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