RISE AND SHINE KAUT43 OKC
So yes, I have fully embraced the fact that my cooking and professional Personal-Chef business, is hands down dictated by the weather. Whatever is going on outside with Oklahoma City weather is what my clients are eating that day. Do daily home cooks do that too… or is it just me?
As of this recipe and post, take as an example, today’s weather in Oklahoma City. Well, take this entire last week actually. We have basically had all four season of the year as our weather… in just one week. 80 degrees and sunny one day, to cool crisp autumn nights, then a few gray and icy armageddon filled days, following up with a cool and balmy spring filled day complete with flower loving rain. I’m seasonally exhausted and craving a little New England.
This particular day, the day I made my chowder, was reminiscent of late March and early April days when I was living in Providence, Rhode Island. The worst of winter was over and the street gutters were lined with months of black street snow slowly receding into the drains. Cold nights and crisp gray days that beckon the end of winter and the slow… slow… crawl of spring. This day I wanted chowder. Driving the short trip from Providence across the border into Massachusetts and seeking out oceanfront towns with “mom and pop” watering holes for a hot and hearty bowl of “Chowdah”!
I couldn’t find that ocean front burrow driving down north May Avenue to Grand Boulevard, but I could make that hot and hearty chowder in a mom and pop’s kitchen. So I did.
3- 6 ounce cans chopped clams with the juice
8-ounce bottle Natural Clam Juice
6 ounces thick slab bacon, diced
1 tablespoon unsalted butter
2 tablespoons flour
1 large yellow onion, 1/2” diced (about 2 cups)
2 medium carrots, peeled and 1/2” diced (about 1 cup)
2 ribs of celery, 1/2” diced (1 full cup)
1 tablespoon fresh garlic cloves, smashed and minced
2-3 medium size Yukon gold potatoes, peeled and diced (about 2 cups)
2 teaspoons fresh thyme leaves
2 large Bay leaf
16 ounces ( 2 liquid cups) Half-n-Half
In The Kitchen With Scotty “Cook’s Line Seasoning” or Kosher salt and fresh cracked pepper to taste
Garnish of your choice:
Butter fried crouton
Salted fish roe “caviar”
Or Oyster crackers of your choice
- In a heavy bottom soup pot begin cooking the diced bacon. You want the bacon well cooked but not crispy. Remove all but around 2 tablespoons of the bacon grease. Add the one tablespoon of butter to the pan and begin to melt.
- On medium-high heat, add the onions, carrots, and celery to the pan along with the In The Kitchen With Scotty “Cornbread Dressing Blend... cook briefly until fragrant. Sprinkle in the flour and mix completely. Cook until the flour smells a little “nutty”, around 5 minutes.
- Along with the 8 ounces of natural clam juice add the juice from the cans of chopped clams. You should wind up with around 2 1/2 cups of clam juice in total. Add the half and half to the pot and stir together. Toss in the bay leaf and slowly simmer the thickened soup and vegetables for five minutes.
- Add in the potatoes along with the chopped clams. Bring the soup to a boil then down to a low simmer. Cover and simmer approximately 30 minutes or until the potatoes are fork tender.
- While the chowder is simmering melt a little butter in a fry-pan and pan-fry thick slices of baguette until golden brown. Top with fish roe or caviar along with minced chive.
- When ready to serve bowl up a nice hearty portion of your chowder, top with butter fried croutons, and dig in. Welcome to as close to New England (unless you actually live there) as I can get you.