New England Clam Chowder
Last week we kicked off this Lenten season’s Celebrity Chef series at the church after presanctified liturgy. Konstantina Choros showed us how to make her delicious fasting clam chowder while also regaling us with tales from the history of chowder. Here is the recipe:
Ingredients 2 tablespoons Olive Oil 1 medium onion, finely diced (150g) 2 celery stalks, quartered lengthwise, then sliced into 1/4-inch pieces (130g) 3 tablespoons all-purpose flour 2 cups water or vegetable stock 3 6.5 oz cans chopped clams with juice 1 cup potatoes finely chopped for thickening agent (250 g) 2 bay leaves 1 pound potatoes, cut into 1/2- inch cubes (500 g) Salt and black pepper to taste
Directions Soup 1. Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and sauté until softened, mixing often. 2. Stir in flour, distribute evenly and break any clumps. 3. Add the stock, juice from chopped clams, potatoes, and bay leaves. 4. Bring to a simmer, stirring consistently (the mixture will thicken). 5. Reduce the heat to medium-low and cook about 10 minutes, stirring often. 6. Add potato thickening agent and cook for about 10 minutes, until the potatoes are nice and tender. 7. Add clams and season to taste with salt and pepper. 8. Cook until clams are just firm, another 2 minutes.
Thickening agent 1. In a small pot cook the finely chopped potatoes until they begin to fall apart. 2. Using a food processor pulverize the potatoes in to a thick paste.
Approximately 0.79 calories per gram or 23 calories per oz