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1995-09-27
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From: sgetgood@bilbo.iii.net (Susan Getgood)
Newsgroups: rec.food.recipes
Subject: New England Clam Chowder
Date: 19 May 1995 21:01:17 -0600
Organization: bilbo.iii.net
Message-ID: <199505190122.VAA17355@nic.iii.net>
New England Clam Chowder
My recipe is based on two recipes, one from the Nov. 1990 Food & Wine and
one from the August 1991 Bon Appetit. 6 to 8 servings
1/4 pound bacon slices
2 onions, 1 small, quartered and 1 large, diced
1 bunch scallions, diced
2 celery stalks
3 medium baking potatoes, peeled and diced
2 pounds fresh minced clams (Rinse well; make sure there is no grit on them)
Juice from clams plus water (or dry white wine if you choose) to make 1
cup (If clam juice too gritty use 1/2 cup bottled clam juice and water or
wine)
1 tsp. dried parsley
1/2 - 1 tsp. dried thyme, crumbled (to your taste)
1 bay leaf
1 garlic clove, minced
3 TBSP unsalted butter, softened
2 cups milk
2 cups heavy cream
2 TBSP all purpose flour
Dash of hot pepper sauce (Tabasco or Outerbridges or your favorite)
Dash of Worcestershire sauce
Salt and freshly ground pepper
Bake the bacon strips in 350F oven until very crisp. Drain on paper towel.
When cool enough to handle, dice and set aside. Meanwhile, in medium pot,
simmer clams, juice and water combination, small quartered onion, bay
leaf, parsley and one-third of the amount of thyme you will use just until
cooked. Do not overcook or clams will be tough.Strain cooking liquid
through a sieve. Reserve clams and juice separately; discard onion used in
cooking clams.
Melt 2 TBSP butter in skillet. Add chopped onion and cook for 1 minute.
Add the garlic, celery, scallions, some more of the thyme and the diced
bacon and cook until the vegetables are soft but not browned, about 5
minutes. Add the potatoes and the reserved clam broth and bring to boil.
Reduce the heat to moderately low, cover and cook until the potatoes are
tender, about 15 minutes. Meanwhile, in a medium saucepan, heat the milk
with the cream until hot but not boiling, about 5 minutes.
In a small bowl, mix the remaining 1 TBSP butter with the flour until
smooth. Whisk this paste into the chowder, 1 teaspoon at a time, and cook
until no raw flour taste remains, about 2 minutes. Add the hot milk and
cream, hot pepper sauce, Worcestershire sauce, rest of the thyme, salt and
pepper to taste. Stir in the reserved clams and cook until heated through,
about 1 minute. Ladle the chowder into bowls and garnish with chopped
parsley or paprika. Serve with additional butter and hot pepper sauce, if
desired.