Searching for clam chowder recipe?!
Searching for clam chowder recipe?
I'm looking for the clam chowder recipe that is neither NE or Manhatten.It is the best I have tasted but can't find a good recipe for it.Any Chefs or others have a recipe?
Answers:
go to www.foodnetwork.com and you'll find tons of recipes there.
Trying to make any clam chowder by using shortcuts is in my opinion an injustice to the dish. So here is my recipe from scratch. It's well worth the trouble and you will get rave reviews.
MANHATTAN CLAM CHOWDER
8 pounds medium-sized hard-shell clams, such as cherrystones, washed and scrubbed clean
2 slices thick-cut bacon (about 2 ounces), cut into 1/4-inch pieces
1 large Spanish onion, chopped small
1 small red bell pepper, stemmed, seeded, and chopped small
1 medium carrot, chopped small
1 stalk celery, chopped small
4 medium cloves garlic, minced
1 teaspoon dried oregano
1/2 cup dry white wine
1 (8-ounce) bottle clam juice
1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch dice
1 large bay leaf
2 (14 1/2-ounce) cans diced tomatoes
Salt and ground black pepper
2 tablespoons chopped fresh parsley leaves
Bring 4 cups of water to a boil in large stock-pot or Dutch oven. Add the clams and cover with a tight-fitting lid. Cook for 5 minutes, uncover, and stir with a wooden spoon. Quickly cover the pot and steam until the clams just open, 2 to 4 minutes. Transfer the clams to a large bowl; cool slightly. Open the clams with a paring knife, holding the clams over a bowl to catch any juices. With the knife, sever the muscle that attaches the clambelly to the shell and transfer the meat to a cutting board. Discard the shells. Cut the clams into 1/2-inch dice; set aside. Pour the clam broth into a 2-quart Pyrex measuring cup, holding back the last few tablespoons of broth in case of sediment; set the clam broth aside. (You should have about 5 cups; if not, add water to make this amount.) Rinse and dry the pot, then return it to the burner.
Fry the bacon in the empty pot over medium-low heat until the fat renders and the bacon crisps, 5 to 7 minutes. Add the onion, pepper, carrot, and celery, reduce the heat to low, cover, and cook until softened, about 10 minutes. Add the garlic and oregano and saute until fragrant, about 1 minute.
Add the wine and raise heat to high. Boil the wine until it reduces by half, 2 to 3 minutes. Add the reserved clam broth, clam juice, potatoes, and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer until the potatoes are almost tender, 8 to 10 minutes. Using a wooden spoon, smash a few potatoes against the side of the pot. Simmer to release the potato starch, about 2 minutes.
Add the tomatoes, bring back to a simmer, and cook for 5 minutes. Off heat, stir in the reserved clams and season with salt and pepper to taste; discard the bay leaf. (Chowder can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot.) Stir in parsley and ladle the chowder into individual bowls. Serve immediately.
Newport Clam Chowder
INGREDIENTS
* 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
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.
CliffHouse ClamChowder:
INGREDIENTS:
1 slice hickory-smoked bacon, minced
1/2 teaspoon butter
1 cup onion, minced
1 medium garlic clove, minced
1 teaspoon The Cliff House Spice Blend (see below)
1 tablespoon all-purpose flour
1 can clams (6-1/2 ounces)
1 cup bottled clam juice
1-1/2 cups Half and Half
1/4 teaspoon white pepper
2 medium potatoes, boiled, peeled and diced
PREPARATION:
To Create The Cliff House Spice Blend, blend 4 tsps oregano, 4 tsps dried parsley, 2 tsps marjoram, 2 tsps dill, 4 tsps thyme, 4 tsps basil, 1 tsp sage, 4 tsps rosemary, 2 tsps tarragon, 1 tablespoon all-purpose flour, crushing in a mortar if possible.
Store in a resealable plastic bag to refrigerate.
In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.
New England Clam Chowder
3 (8 ounce) bottles clam juice
1 lb russet potatoes, peeled,cut into 1/2-inch pieces
2 tablespoons butter
3 slices bacon, finely chopped
2 cups chopped onions
1 1/4 cups chopped celery (about 2 large stalks)
2 cloves garlic, chopped
1 bay leaf
1/4 cup all-purpose flour
6 (6 1/2 ounce) cans chopped clams
1 1/4 cups half-and-half
1 teaspoon hot pepper sauce
Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat.
Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes.
Remove from heat.
Melt butter in heavy large pot over medium heat.
Add bacon and cook until bacon begins to brown, about 8 minutes.
Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes.
Stir in flour and cook 2 minutes (do not allow flour to brown).
Gradually whisk in reserved juices from clams.
Add potato mixture, clams, half and half and hot pepper sauce.
Simmer chowder 5 minutes to blend flavors, stirring frequently.
Season to taste with salt and pepper.
(Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving).
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Manhattan Clam Chowder
3 celery ribs, sliced
1 large onion, chopped
1 (14.5 ounce) can sliced potatoes, drained
1 (14.5 ounce) can sliced carrots, drained
2 (6.5 ounce) cans chopped clams
2 cups tomato juice
1 1/2 cups water
1/2 cup tomato puree
1 tablespoon dried parsley flakes
1 1/2 teaspoons dried thyme
1 teaspoon salt
1 bay leaf
2 whole black peppercorns
In a slow cooker, combine all ingredients; stir. Cover and cook on low for 8-10 hours or until the vegetables are tender. Remove bay leaf and peppercorns before serving.