I know the weather is getting a bit warmer these days and some may think i'm nuts for suggesting a hot pipping bowl of soup but the reality is you can’t go to Cape Cod and not try this dish. I recently made an escape to the Cape and despite the fact that I am a strong believer in variety when it comes to eating out I found myself repeatedly ordering this dish. The freshness of this dish was amazing , but just because you might be in a 10 by 10 foot apartment in the middle of Manhattan doesn't mean you too can’t enjoy this dish.
New England clam chowder:
- 2 tablespoons butter
- 5 garlic cloves chopped
- One large onion medium dice
- Half celery stalk medium dice
- 3 large russet potatoes peeled and medium diced
- 1 large canned clams
- 2 cups clam juice
- 1 cup water
- 2 cups milk
- 2 cup heavy cream
- salt and pepper to taste
- Top off with chopped chives (optional)
This is basically a one pot dish. First start off by sweating out the chopped garlic, celery and onions in your butter. Once they are translucent you can go ahead and throw in your diced potatoes along with your clam juice and water. Let it come to a simmer, at this point you are ready to throw in your clams, milk and heavy cream. Continue simmering until your potatoes are tender, once tender your ready to dig in and transport yourself to that little peninsula in the Atlantic.
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