Clam Chowder

There are lots of different kinds of Clam Chowder. New England Clam Chowder is cream based and very thick. Some of it is so thick you could stand a spoon up in it. Sort of seems like a heart attack in a bowl. Then there is Manhattan Style Clam Chowder, which is a lighter tomato based soup.
Then there is the Hatteras Style. Hatteras Clam Chowder is all about the clam broth and seasonings.

A lot of Clam Chowder, whether Manhattan, New England or Hatteras Style contains bacon.  Mine doesn't. Bacon is totally unnecessary and tends to dominate.

I don't actually live near the sea, so I make this with bottled clam broth, and canned clams. This makes it an easy pantry dish even in the heart of winter when  we're snowed in and can't get out to the store.

So here is my take on Clam Chowder. It is made with lots of fresh herbs.

Almost Hatteras Style Clam Chowder

3-4 cans of chopped clams
24 oz of clam broth
1/2 cup vegetable broth
1-1/2 cups diced potato

3/4 cup chopped onion
1 cup diced carrot (more if you love carrots)
3/4 cup chopped celery
2-3 teaspoons dried Italian Seasoning
3-4 sprigs of fresh thyme or 1/2 t dried
one sprig of fresh rosemary (if you don't have it fresh, it is OK to leave it out)
1/2 cup chopped parsley
olive oil
                                                                                    salt and pepper to taste


Heat olive oil in a soup pot over medium heat. Once the oil is hot, throw in the potatoes and begin to brown them a little. Cook the potatoes for about 5 minutes. Add the onions, cook them for another 4-5 minutes, add the carrots and celery, dried herbs, fresh thyme and rosemary. Keep cooking. Don't worry about a little light brown crust stuck to the pan, but be careful not to burn anything.  When it looks like everything is starting to seriously stick to the pan, deglaze with about 1/4-1/2 cup vegetable broth and scape up the brown bits.

Add the clam broth and heat to a simmer. Open the canned clams and drain the broth into the soup. Test a potato and the carrots to see if they are nearly tender if yes, then proceed. If not, then let them cook a few minutes more. Add salt and pepper as desired. I use about 1/4-1/2 t. each. When all the broth gets hot and the vegetables are cooked enough for your taste, add the clams.

When the soup returns to a simmer, throw in half the parsley and give it a stir. Use the rest to garnish the individual servings.

This was an excellent dinner served with fresh baked bread and a salad.