Cathies Clam Chowder

Mmm, good! Oakies version of clam chowder. Don’t forget the saltines! Add one more jar of clam juice, for those of you who like it clammy – I know that’s how my hubby likes it. Enjoy!

Step: 1

In a medium skillet over medium heat, cook bacon, celery and onion until onion is translucent. Remove from heat and set aside.

Step: 2

In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking until bubbly. Whisk in 1 jar of clam juice, until smooth. Stir in onion mixture. Pour in half-and-half, stirring constantly. Stir in clams, reduce heat and simmer 30 minutes.

Step: 3

Season with pepper and serve.

Per Serving: 271 calories; protein 8.2g; carbohydrates 7.4g; fat 23.5g; cholesterol 68.4mg; sodium 376.7mg.

The name of “stew” can refer to both a food and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it makes have a few notable differences. The raw animal vested is chopped into few of pieces instead of being processing menu whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.