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1995-09-27
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From: jbphoto@pipeline.com (James Brill)
Newsgroups: rec.food.recipes
Subject: Clam Chowder
Date: 24 Dec 1994 00:20:19 -0500
Organization: Express Access Online Communications, Greenbelt, MD USA
Message-ID: <199412190221.VAA29670@pipe1.pipeline.com>
Fish, Clams and Corn Chowder, this is the real thing.
Ingredients:
2-4 Idaho potatoes, peeled and cut into 1/2 inch cubes
6oz pork fat cut into 1/2 inch cubes. Not salt pork or bacon, it's normally
too salty.
2 table spoons unsalted butter
3-4 garlic cloves, finely chopped
1 large onion, coarsely chopped (1/4 inch pieces)
3 celery stalks, coarsely chopped
2 cups clam juice, fresh, canned or bottled (fresh clam juice is more
salty)
Approx. 1 tablespoon each fresh ground black pepper,
marjoram, thyme, sage and a little less of rosemary, chopped fine.
1 cup dry white wine
1 cup fresh sweet corn or 16oz unsalted canned corn, strained.
1 pound fresh fish, cut into 1 inch square pieces (try to use a firm, non-
oily fish such as cod, haddock, sea bass, blackfish or porgie)
24 fresh shelled chowder clams or 1 cup strained
canned clams (two 7oz. cans) chopped up.
2 cups light cream
Use an enamel pot that holds about one gallon, add 2-3 ears sweet corn to
boiling water. Cook until almost tender then cut corn off the cob. Add the
potatoes to the same water and boil them until half done, about 5 minutes,
strain and set aside. On a medium heat, brown the pork fat until it's
nearly crisp, remove the fattiest bits. Add the onion and when it's
caramelized, add the garlic, celery and potatoes. Let each brown a little
before the next is put in. Add the butter if needed. On a low heat add 1
cup of clam juice, white wine, corn and all the spices. Simmer a few
minutes to reduce slightly. Add the remaining clam juice, clams and fish,
simmer another 5 minutes max. Salt lightly if necessary with course salt.
Add light cream, when its starts to simmer its chow time!
Serves 4
If you want to make chowder without the clams then make a fish stock to
substitute for the clam juice. Into one quart cold water add a 1/2 cup of
white wine, a small celery stalk, a few sprigs' parsley, a bay leaf, a
pinch of thyme, 1/2 a small onion, a pinch of coarse salt, a few
peppercorns and the head, tail and bones of any fish. Reduce it until you
have about 2 cups (about 20 minutes) of stock. Strain liquid into a few
bowls temporarily.