Chef’s Choice: Southern Clam Chowder Recipe

Now that the fun of the holiday season has passed, we are left to tough out the last few months of an Indiana winter. As we all learned from last year, it can get pretty brutal as far as the sub-zero temperatures and snowfalls are concerned. With this wintery weather comes cancellations of school, work and social events leaving you homebound for the most part, except to go to the grocery store for milk and bread.

Whether it’s a snow day or not, this is the season for hearty soups. There nothing better to comfort those winter blues and keep you warm than a big bowl soup hearty enough to be a full meal.

For your next snowy day off, may I recommend a hot bowl of Southern Clam Chowder. This chowder is a southern version of a classic Yankee staple.

Southern Clam Chowder Recipe

southern clam chowder2 T. unsalted butter
1 medium onion (finely diced)
2 celery stalks (finely diced)
3 T. all-purpose flour
2 c. chicken stock (warmed)
2 10 oz. cans chopped clams
1 c. heavy cream
2 bay leaves
1 pound andouille sausage (ground in food processor)
1 pound Idaho potatoes (cut into 1⁄2 inch cubes)
Kosher salt and white pepper to taste

  1. In a large pot, heat butter over medium-high heat.
  2. Add onions and sausage, sauté until browned, then add celery and cook until soft.
  3. Next, stir in flour, being careful not to burn or scorch.
  4. Add warm chicken stock, juice from the two cans of clams, cream, bay leaves and potatoes. Stir to combine.
  5. Bring mixture to a simmer, then reduce heat to medium low, and cook for 20 minutes or until potatoes are nice and tender.
  6. Finally, add clams and season with kosher salt and white pepper. Cook an additional two minutes or until clams are firm.

Pairs Well With…

pairs-well-withYou could be a little stressed out from the crazed people in the grocery store, who are doomsday prepping because of a little snow storm, so you might need a nice alcoholic beverage to drink along with your clam chowder. Might I recommend a nice crisp Marlborough Style Sauvignon Blanc from Brancott Estates. The 2013 Brancott Sauvignon Blanc has crisp flavors of fresh grass, gooseberry, melon and nectarine. Or if it’s a ice cold beer you’re craving, how about Rogue Farms “Good Chit” Pilsner. Rogue Brewery is one of my favorite breweries — their brews are always top quality and very creative to say the least.

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