Its Throwback Thursday!!! Today we are headed back to September 1, 2012. Randy was on Dining with Dills on KABC 790 with Peter Dills. Dills went to his go to guy Randy for a segment on CLAM CHOWDA! Randy made a Rhode Island clam chowder, that everyone in studio raved about. When two of Peters listeners found out Randy was going to be in the studio they wanted to come in and be official tasters. Louise Mellor and Karen M. Chan were the lucky two that had Randys CHOWDA!and said it was Spot On, Outstanding, and Yummy. Randy also shared his knowledge and methods with Peters followers about his delicious CLAM CHOWDA! and also gave some great tips on B-B-Qing. RANDY SAYS CHOWDA! And to top it off, here is Randys delicious recipe for CLAM CHOWDA! INCREDIBLE CLAM CHOWDA! Ingredients serves 12 to 20 pending on the size serving you give This soup is great with an amazing salad and your dinner is complete! 8 slices bacon cook crisp diced ( i like a lot of bacon in my soup you could use half if you like less) 2 large oinions, diced 1/4 4 garlic cloves, minced 4 stalks celery and leaves, minced 2 teaspoons dried thyme 2 bay leaves 5 lbs potatoes, peeled and diced to 1/2 inch 2lbs minced clams 48 ounces clam juice (bottles or cans) 2 cups heavy cream white pepper (to taste) 2 tablespoons fresh parsley, chopped DIRECTIONS: 1. preheat oven to 350 2. spray cookie sheet with non stick spray 3. cook bacon on cookie sheet in 350 oven for about 20 min until crisp drained (SAVE THE FAT) and chop coarsely and set aside 4. heat 12 gt stock pot over low heat 5. pour bacon fat into stock pot 6. add diced onions, garlic, celery, thyme and bay leaves. Saute, stirring occasionally with wooden spoon until onions are softened, not brown, about 10 mins 7. Drain the canned clams, saving the liquid into the soup pot. Set the clams aside with the crisp bacon 8. add the diced potatoes and clam juice to the soup pot. Total broth should just barely cover the potatoes, if it does not, add a little water, Cover and cook vigorously about 10 minutes 9. spoon out about 5 cups cooked potatoes with liquid and blend on high speed in a blender. 10. pour mixture back into pot and cook 1 to 2 minutes more, uncovered, to release the starch from the potatoes, which causes the chowder to thicken nicely 11. remove from heat, add clams, bacon, and cream 12. season and add parsley, serve immediately, or at this time let cool and refrigerate NOTES.... I like taking sourdough bread bowls and pulling the center bread out and then garlic buttering them and putting them in at 350 oven for about 10 min to crisp and dry out a little. So when you serve the soup the soup does not leak and also soaks up all the soup and you can eat the bread bowl. Use small sourdough rolls for large parties. You can also garnish with snip chives
Posted on: Thu, 05 Jun 2014 17:07:01 +0000
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