{"id":252,"date":"2011-10-08T03:15:00","date_gmt":"2011-10-08T03:15:00","guid":{"rendered":"http:\/\/chefpattie.com\/?p=252"},"modified":"2011-10-08T03:15:00","modified_gmt":"2011-10-08T03:15:00","slug":"clam-chowder","status":"publish","type":"post","link":"https:\/\/chefpattie.com\/?p=252","title":{"rendered":"Clam Chowder"},"content":{"rendered":"
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Clam Chowder Soup New England Style<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

It started SNOWING OUTSIDE this week! It is only the first week in October! Man that is soooooo not fair I said to Mr. Weatherman! What the heck! So I had to get out my umbrella because when it wasn’t snowing it was raining. That means one thing to me. Let’s make some hot soup and homemade bread!  Perfect thing when the weather gets COLD! brrrr…<\/p>\n\n\n\n\n
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Snow on October 5th! Well…at least it melted off by day’s end….<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

I always start any soup I make with a half cube of butter and chopped onion in a frying pan.  Then when the onions are tender and caramelized I add a few tablespoons of white flour and mix that up with the butter for a few minutes to cook off the “flour” taste. Then I pour in about a 1\/3 cup of milk and make kind of a roux mixture. This helps to thicken my soup.  When it’s almost done I add a few cups of milk.<\/p>\n\n\n\n\n
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Chopped up an onion<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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Then I let that thicken up for a few minutes while I add spices. I like Johnny’s seasoning, lemon pepper and some parsley. Then I cut up some red potatoes into diced pieces and shuck the corn from 2 cobs of corn.  <\/div>\n
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Last of the summer corn on the cob…..sigh…..<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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Shuck it up! <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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I just get minced clams for Clam Chowder Soup….2 cans are tastier than just one….<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

In another pan I add my diced new potatoes (red potatoes) and 2 stalks of celery in some water to boil.. Then when those are tender (about 10 minutes I dump them into the roux mixture and add a can of cream of chicken soup and a dollup of sour cream. the cooked and diced bacon, the corn (fresh or frozen or canned), and the minced clams.  It’s almost done now.  Just taste it and season salt and lemon pepper it.  Let it simmer 5 more minutes.<\/p>\n

Recipe
8 new potatoes not peeled, diced up
2 stalks celery
1 diced onion
can of corn or a frozen corn or 2-3 ears of corn shucked
2 pieces of bacon cooked and diced
1 to 2 small cans (tuna size) of minced clams
1 can cream of chicken soup
1 1\/2 to 2 cups milk
2-3 Tablespoons flour
Johnny’s seasoning salt, lemon pepper & parsley to taste.<\/p>\n

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Great soup seasonings…Parsley…Johnny’s Season Salt (get it from Costco)….I add lemon pepper too….it’s a good all around seasoning….<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
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Here’s a close up of my veggies & the thickened Clam Chowder soup…..<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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And now it’s ready to eat! Don’t ya want a bite?  Soup makes a great meal on a cold, rainy day! <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
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And ya gotta have some hot bread too…just keep some  in your freezer…Rhodes Rolls are so easy! <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

It is a delicious, hearty Soup and it is so easy too. It takes less than 30 minutes start to finish, even chopping up veggies. It’s great on a cold day.  It just warms everybody up.<\/p>\n","protected":false},"excerpt":{"rendered":"

Clam Chowder Soup New England Style It started SNOWING OUTSIDE this week! It is only the first week in October! Man that is soooooo not fair I said to Mr. Weatherman! What the heck! So I had to get out my umbrella because when it wasn’t snowing it was raining. That means one thing to me. … Continue reading “Clam Chowder”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[166,245,276],"tags":[],"_links":{"self":[{"href":"https:\/\/chefpattie.com\/index.php?rest_route=\/wp\/v2\/posts\/252"}],"collection":[{"href":"https:\/\/chefpattie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefpattie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefpattie.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/chefpattie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=252"}],"version-history":[{"count":0,"href":"https:\/\/chefpattie.com\/index.php?rest_route=\/wp\/v2\/posts\/252\/revisions"}],"wp:attachment":[{"href":"https:\/\/chefpattie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=252"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefpattie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=252"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefpattie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=252"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}