Sunday, November 2

Clam Chowder

GF Clam Chowder by Michael Fusco

1 cup boiled potatoes (diced)
1 cup diced onion
1 cup diced celery
1/2 tsp spices (Michael's secret--I use basil, rosemary, or thyme)
1 1/2 cup corn cut from the cob (or frozen) or
1 can of clams (undrained)
1 cup chicken broth
1/2 cup butter (1 stick)
1/2 cup rice flour
1 quart cream (or milk)

Saute onions and celery in the melted butter, add thyme. While stirring, dust in the flour and mix until all flour is absorbed into the butter. To make a roux, add chicken broth slowly and continue whisking until mix begins to thicken. Slowly add milk or cream until desired consistency is reached. Add corn or clams then season with salt and pepper. Do not boil.


Many chowders call for thickening with wheat flour. His simple ingredients prove that rice flour thickens just as well.

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