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Elk River Chowder

Elk River Chowder

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Ingredients
  

  • 2 lb Cockle clams frozen or thawed
  • 1 Whole Dungeness crab frozen or thawed
  • 4-6 Stalks Celery
  • 3 Whole Carrots
  • 1 Whole Leek
  • 1 Lb Bacon
  • 2 Qt. Vegetable broth
  • 2 Tbsp. White flour
  • 1 tsp Cayenne pepper
  • 3-4 Whole medium potatoes cubed
  • 1 Whole Large onion
  • 1 Clove Garlic
  • 1 Bundle Parsley
  • 1 C. Heavy whipping cream
  • 1 tsp Celery salt
  • Taste Salt, pepper, and hot sauce to taste

Instructions
 

  • Chop bacon, sautée on low.
  • Finely chop onion, leek, garlic, carrot, potato and celery.
  • When bacon is almost crisp, drain grease, then add onion, leek, and garlic
  • Sautée on medium heat until onions begin to caramelize, then add flour.
  • Stir in chopped carrots, celery, potato, and seasonings.
  • Sautée while stirring occasionally for 10 minutes on low to medium heat.
  • Add cockles and crab, leaving shells on. Add vegetable broth and cover, bringing to a boil.
  • Simmer and stir until potatoes begin to soften.
  • Add any extra water or broth to increase volume and bring to a boil.
  • Add cream and simmer on low for 10 more minutes - do not let the chowder come to a boil.
  • Serve to family and friends with sourdough bread and butter.