Has anyone got a recipe for Clam chowder like they sell at fishermans wharf San Francisco?!
I am in Australia and cannot buy canned clams but can get fresh ones and most of the recipes have seen call for the canned ones!.Www@FoodAQ@Com
Answers:
Shazza - just slice the fresh clams, put them in a skillet with a little butter - add some clam juice if you don't have water or chicken stock will do - and let them cook until tender - this may take a while!. then you have home made "canned clams" -lol!. Just follow the recipe you have at that point -- good luck!! Www@FoodAQ@Com
S!.F!. CLAM CHOWDER
1/2 pound diced bacon
2 small onion, chopped
12 cups water
3 carrots, chopped
28 oz fresh clams - like 3 1/2 cups
2 1/4 cups clam juice
4 potatoes, peeled and cubed
1 teaspoon kosher salt
2 (14!.5 ounce) cans stewed tomatoes
1 1/2 teaspoons ground black pepper
4 large stalks celery, chopped
1 cup ketchup
4 cups whole milk
1 1/2 cups dry potato flakes
In medium skillet lightly fry bacon over medium heat; drain off fat and discard!. Add onions to bacon and saute approximately 3 minutes!. Do not brown!.
In a large stock pot add water and bring to boil!. Once boiling add carrots, baby clams, clam juice, potatoes, salt and pepper!.
Using a food processor or blender, puree tomatoes!. Add to stock pot along with bacon-onion mixture and bring to boil!.
Reduce heat and simmer for 30 minutes or until carrots and potatoes are tender!. Do not overcook!.
Stir in celery and ketchup and cook for another 5 minutes!.
Slowly add milk, stirring constantly while bringing just to boiling!.
Finally, add instant potato flakes and cook for 3 minutes!.
Adjust seasoning to taste!. If soup is not to your desired thickness add more instant potato flakes, about 2 tablespoons at a time!.
Remove soup from heat and let sit for about 15 minutes before servingWww@FoodAQ@Com
1/2 pound diced bacon
2 small onion, chopped
12 cups water
3 carrots, chopped
28 oz fresh clams - like 3 1/2 cups
2 1/4 cups clam juice
4 potatoes, peeled and cubed
1 teaspoon kosher salt
2 (14!.5 ounce) cans stewed tomatoes
1 1/2 teaspoons ground black pepper
4 large stalks celery, chopped
1 cup ketchup
4 cups whole milk
1 1/2 cups dry potato flakes
In medium skillet lightly fry bacon over medium heat; drain off fat and discard!. Add onions to bacon and saute approximately 3 minutes!. Do not brown!.
In a large stock pot add water and bring to boil!. Once boiling add carrots, baby clams, clam juice, potatoes, salt and pepper!.
Using a food processor or blender, puree tomatoes!. Add to stock pot along with bacon-onion mixture and bring to boil!.
Reduce heat and simmer for 30 minutes or until carrots and potatoes are tender!. Do not overcook!.
Stir in celery and ketchup and cook for another 5 minutes!.
Slowly add milk, stirring constantly while bringing just to boiling!.
Finally, add instant potato flakes and cook for 3 minutes!.
Adjust seasoning to taste!. If soup is not to your desired thickness add more instant potato flakes, about 2 tablespoons at a time!.
Remove soup from heat and let sit for about 15 minutes before servingWww@FoodAQ@Com
NGREDIENTS (Nutrition)
* 1/2 cup butter
* 1 1/2 large onions, chopped
* 3/4 cup all-purpose flour
* 1 quart shucked clams, with liquid
* 6 (8 ounce) jars clam juice
* 1 pound boiling potatoes, peeled and chopped
* 3 cups half-and-half cream
* salt and pepper to taste
* 1/2 teaspoon chopped fresh dill weed
* add to recipe box Add to Recipe Box
My folders:
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DIRECTIONS
1!. Melt butter in a large kettle or stock pot over medium heat!. Add onions and saute until clear!. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes!. Set aside to cool!.
2!. In a separate pot, bring clams and clam juice to a boil!. Reduce heat and simmer for 15 minutes!.
3!. In a small saucepan, cover peeled potatoes with water!. Bring to a boil and cook until potatoes are tender, about 15 minutes!. Drain and set aside!.
4!. Slowly pour hot clam stock into butter/flour mixture while stirring constantly!. Continue stirring and slowly bring to a boil!. Reduce heat and add cooked potatoes!. Mix in half and half, salt and pepper and chopped dill!. Heat through but do not boil!.
Www@FoodAQ@Com
* 1/2 cup butter
* 1 1/2 large onions, chopped
* 3/4 cup all-purpose flour
* 1 quart shucked clams, with liquid
* 6 (8 ounce) jars clam juice
* 1 pound boiling potatoes, peeled and chopped
* 3 cups half-and-half cream
* salt and pepper to taste
* 1/2 teaspoon chopped fresh dill weed
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note
DIRECTIONS
1!. Melt butter in a large kettle or stock pot over medium heat!. Add onions and saute until clear!. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes!. Set aside to cool!.
2!. In a separate pot, bring clams and clam juice to a boil!. Reduce heat and simmer for 15 minutes!.
3!. In a small saucepan, cover peeled potatoes with water!. Bring to a boil and cook until potatoes are tender, about 15 minutes!. Drain and set aside!.
4!. Slowly pour hot clam stock into butter/flour mixture while stirring constantly!. Continue stirring and slowly bring to a boil!. Reduce heat and add cooked potatoes!. Mix in half and half, salt and pepper and chopped dill!. Heat through but do not boil!.
Www@FoodAQ@Com