We’re going to skate well before the Super Bowl kick off, but we already know who is going to win, so we’re going to make this quiche in their honor. And to keep some of our Boston bred team-mates happy. They’ve been complaining about all the spicy dishes.
Basically this takes the standard New England Clam Chowder and folds it into a quiche. It tastes like Clam Chowder, and that’s what counts. This is just a little cheesier than normal so if you don’t like all the extra cheese, you should trim the recipe to your liking.
Serves 16 – 22 (2 Quiches)
Ingredients
- 1 large Onion, finely diced
- 3 Celery Stalks, chopped
- 4 Tbsp Unsalted Butter
- 4 Tbsp All-Purpose Flour
- 2 cups chicken or vegetable Stock
- 2 (10 oz) cans of Chopped Clams in Juice
- 1 cup Heavy Cream
- 3 or 4 Potatoes, cubed to 1/2 inch
- Salt and Ground Black Pepper to taste
- 2 cups Medium Cheddar Cheese
- 1 bunch Chives, chopped
- 2 Pie Crusts
- Base Quiche Mix – adjusted to 1/4 pt of Half and Half
Preparation
Using a large pot over medium-high heat, melt the Butter. Add in the Onions and Celery and saute until the Onions are translucent and the Celery has softened, stirring often. Add in the flour and stir well until there are no clumps of flour. Pour in the Stock, and just the Juice from both cans of Chopped Clams, Heavy Cream and Potatoes and stir. Bring to a slow boil, stirring often, until the mixture thickens. Then reduce the heat to medium-low and continue to cook 20 minutes, stirring often. This will be done when the potatoes are nice and tender. Add Salt and Pepper to taste. Then remove from heat and strain the mixture to separate the solids and liquids. Reserve both in separate containers until ready for final assembly. Add the Clams to the cooled solids container and mix thoroughly.
Final Assembly and Cooking
Preheat your oven to 375 degrees. Fill the prepared pie crusts equally from the solids container to make the filling. In a large mixing bowl, fold in the adjusted Base Quiche Mix into the liquids you separated before and thoroughly whisk. Pour that gently over the filling in each pie crust. Sprinkle the Cheese equally over each crust and top with a sprinkling of the chopped Chives. Into the oven for 30 – 40 minutes or until the Cheese starts to brown. Remove when ready and either serve or pack them up to take to the rink.