Friday, February 18, 2011

ROKin Clam Chowder

After making a pot full of Clam Noodle Soup, there was still a wealthy supply of clams in my refrigerator. Wanting some advice and recipe inspiration for using up the 'leftovers' I conducted a bit of research with a dear friend, Google and was soon inspired to whip up a Clam Chowder. I referenced a Boston clam chowder recipe and made a number of substitues based on what was in our fridge, our wallet and Korean grocery stores, hence the name: ROKin -- as in the Republic of Korea-in -- Clam Chowder. (In essence, there's nothing particularly Korean about the dish other than where it was made and where the ingredients came from)

As many clams as you can manage (I had approximately 1 cup)
1 Onion, diced and sauted in butter
1/2 carrot, diced
2 cups Sweet Potatoes, skinned and diced
2 cups Chicken Broth
2-3 cups Green Tea
Salt, Pepper, Parsley to taste
Butter + Flour for Roux
Milk (3-5 cups)
1-2 cups Grated Cheddar Cheese

Additional Flour or Cornstarch for Thickening



Throw sweet potatoes, sauted onion and carrots into slow cooker, add broth and tea, salt and pepper. Cook on high 2-3 hours. In sauce pan or skillet melt 1/2 cup butter add four until thick and brown-ish, (at 3-4 hour mark) stir into soup. Thirty minutes or an hour prior to serving add milk, cheese, additional thickening agent if needed and clams - heat through. Serve up with bread of choice and enjoy with good friends (even someone from the East Coast, they'll be satisfied with the chow-da) while discussing recent travels and adorable pets.

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