Oh My God I really love clam chowder. It is one of my favorite soups around and I am going to show you on how to make it.
I peeled. washed and diced 1 potato and shallot and brought to boil in 1 gallon or 4 liters of water with one bay leaf for 20 minutes or until tender. Potato must retain its shape.
I put the potato with the water in a bowl and set it aside. I added 1/4 cup of olive oil, 1 handful of all purpose unbleached flour, 1 handful of Nido milk powder, 2 pinches of vegtea seasoning or 4 shakes of seasoned salt, 3 dashes of maggi or knorr aroma, 4 drops of balsamic vinegar, 3 drops of liquid smoke and stirred.
In a mortar and pestle I added 1 pinch each of black pepper corns and celery seeds and ground it in to a powder and added this to the soup base. I opened 1 can of clams and emptied the contents in to the pot along with the juice. I stirred until it was well blended and added the potatoes along with the water that I boiled the potatoes in the pot.
I stirred until it got thick. Make sure you do not throw the water away from boiling the potatoes because this is a must for this soup. Also do not drain the juice from the clams too because this is also very important.
Make sure you go to your kitchens and make this yummy soup and it is a lot easier then you think. Serve with crackers, oyster crackers or toast torn in to tiny pieces.
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