Clam Chowder
Posted: Fri Oct 24, 2008 10:36 pmAnyone have a good recipe for clam chowder using frozen clams.
Also using fresh clams.
Thanks.
Bob
Also using fresh clams.
Thanks.
Bob
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Clam Chowder
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Posted: Fri Oct 24, 2008 10:36 pmPosted: Sat Oct 25, 2008 2:15 amWhat type of chowder are you considering? Here we have Manhattans tyle, which is tomato based, and New England (or Boston) style, which is cream based. Let me know as I have many options.
Posted: Sat Oct 25, 2008 2:14 pmNew England(Boston style), not too keen on tomato base. Find it tends to be too overpowering.
Bob
Bob
Posted: Tue Oct 28, 2008 8:12 pmNew England Style Clam Chowder
Adapted from Carig Claiborne's New York Times Cook Book
for 8 to 10 servings
4 dozen medium hard shelled clams
6 cups cold water
a 2 inch piece of salt pork, cubed (bacon works almost as well
1 large onion, finely chopped
4 medium potatoes, diced
salt and freshly ground black pepper
2 cups milk
1 cup cream
wash Clams, place in water bring to a boils and cook gently for 10 minutes, or until opened
Strain the broth through cheesecloth into a bowl retaining the broth
Fry the salt pork slowly until the fat is rendered. Add the onion and cook slowly until the onion is golden and soft.
Add the clams and broth, and skim if necessary.
Add potatoes, and season with salt and pepper, and cook unitl potatoes are done.
Heat the cream and milk, take clam pot off broth, and add the milk mixture.
Serve immediately.
The recipe can be reduced in quantity. After experimenting, I find I like to season this with Old Bay seasoning as well, you can experiment.
Adapted from Carig Claiborne's New York Times Cook Book
for 8 to 10 servings
4 dozen medium hard shelled clams
6 cups cold water
a 2 inch piece of salt pork, cubed (bacon works almost as well
1 large onion, finely chopped
4 medium potatoes, diced
salt and freshly ground black pepper
2 cups milk
1 cup cream
wash Clams, place in water bring to a boils and cook gently for 10 minutes, or until opened
Strain the broth through cheesecloth into a bowl retaining the broth
Fry the salt pork slowly until the fat is rendered. Add the onion and cook slowly until the onion is golden and soft.
Add the clams and broth, and skim if necessary.
Add potatoes, and season with salt and pepper, and cook unitl potatoes are done.
Heat the cream and milk, take clam pot off broth, and add the milk mixture.
Serve immediately.
The recipe can be reduced in quantity. After experimenting, I find I like to season this with Old Bay seasoning as well, you can experiment.
Posted: Sun Nov 02, 2008 4:27 pmNow that sounds good !!! Hmmmm, I love clam chowder, the OH cannot stand it though....more for me I suppose!! 
I think I'll have a go later this week. Does it freeze well ???
Cheers!
Mike.
I think I'll have a go later this week. Does it freeze well ???
Cheers!
Mike.
Posted: Mon Nov 03, 2008 8:40 pmWhen I freeze it, I thaw it out, strain the liquid into a blender. After blending to re-emulsify, I then add back the solids and gently reheat.
clam chowder
Posted: Tue Nov 04, 2008 3:52 amDriftwood Clam Chowder
4 to 5 medium potatoes
46 oz. clam nectar.
4 slices bacon chopped
1 cup carrots
1 1/2 cup onions
1/2 cup celery
1/2 cup butter
flour to absorb all fats
1 teaspoon dill, oregano, & basil
1/2 teaspoon thyme & nutmeg.
Pepper
Tabasco
Worcestershire sauce
Add 1 cup carrots, 1 1/2 cup onions, and 1/2 cup celery to bacon and saute until soft.
Add approximately � cup butter and enough flour to absorb all fats.
Slowly add clam nectar and potatoes, stirring all the time to ensure no lumps.
If mixture is too thick, add more clam nectar until base is a little thicker than a Campbells mushroom soup.
Season with 1 teaspoon dill, oregano, & basil and 1/2 teaspoon thyme & nutmeg.
Salt&Pepper to taste and add a couple of dashes of Tabasco & Worcestershire sauce.
Add half & half cream until mixture is white.
Add any or all of the following cooked seafood and heat through.
- salmon
- halibut
- shrimp
- clams
- crab
4 to 5 medium potatoes
46 oz. clam nectar.
4 slices bacon chopped
1 cup carrots
1 1/2 cup onions
1/2 cup celery
1/2 cup butter
flour to absorb all fats
1 teaspoon dill, oregano, & basil
1/2 teaspoon thyme & nutmeg.
Pepper
Tabasco
Worcestershire sauce
Add 1 cup carrots, 1 1/2 cup onions, and 1/2 cup celery to bacon and saute until soft.
Add approximately � cup butter and enough flour to absorb all fats.
Slowly add clam nectar and potatoes, stirring all the time to ensure no lumps.
If mixture is too thick, add more clam nectar until base is a little thicker than a Campbells mushroom soup.
Season with 1 teaspoon dill, oregano, & basil and 1/2 teaspoon thyme & nutmeg.
Salt&Pepper to taste and add a couple of dashes of Tabasco & Worcestershire sauce.
Add half & half cream until mixture is white.
Add any or all of the following cooked seafood and heat through.
- salmon
- halibut
- shrimp
- clams
- crab
Posted: Tue Nov 04, 2008 2:32 pmWhat is clam nectar ???
Posted: Tue Nov 04, 2008 9:36 pmClam nectar is clam juice you can buy at the grocery store
Posted: Wed Nov 05, 2008 10:53 pmVinner
An excellant recipe, really tasty.
Never thought about freezing. Always understood soups,etc containing cream weren't suitable. Oh well we live and learn.
Not that there was any chowder left to freeze. Really pigged out on it!!
Bob
An excellant recipe, really tasty.
Never thought about freezing. Always understood soups,etc containing cream weren't suitable. Oh well we live and learn.
Not that there was any chowder left to freeze. Really pigged out on it!!
Bob
Posted: Wed Nov 05, 2008 11:14 pmI am glad you liked it. Looking to make a soup tonight myself, as the wife is on a clear liquid diet tomorrow prior to a procedure. I am thinking turkey tortilla soup.