Ocean Mist Artichoke Clam Chowder
Ingredients:
4 cooked artichoke hearts, stems and bottoms (chopped)
4 tablespoons olive oil or bacon drippings from 5 slices cooked bacon
(Reserve cooked bacon for soup garnish if desired)
4 stalks of celery chopped
3 carrots chopped
1 yellow onion chopped
4 large potatoes, peeled and diced
1-tablespoon garlic salt
1-tablespoon salt free garlic and herb seasoning
1 tablespoon dried herbs of Provence
1-tablespoon beau monde seasoning
1 can (40 ½ ounce) of chicken broth or 5 cups of artichoke broth
(Water that artichokes were cooked in)
½ cup of butter
¼ cup flour
2 ½ cups of scalded milk or ½ & ½
4 cans (each 6.5 ounces) minced clams in clam juice
Instructions:
In large Dutch oven medium-high heat sauté in olive oil, celery, carrots, onion until tender. Add potatoes, seasonings and liquid.
Bring to a boil, reduce soup to a simmer and cook until potatoes are fork tender. Add chopped artichokes and continue to simmer soup while making roux.
In medium sauté pan, melt butter over medium heat and whisk in flour. Continue to whisk over medium heat for two minutes. Add scalded milk or half and half to flour mixture and whisk until mixture is smooth and thick (like cream of wheat). Add flour and cream to simmering soup and stir until thick and well combined. Take soup off flame and with hand held food processor puree soup to a course puree. Leaving some chunks of potato and artichoke. Return pot back to flame and add clams along with the clam juice and stir until well combined and piping hot. Serve in bowls with crumbled bacon as garnish.
