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Weekend Chef: Clam Chowder

powdersmokepowdersmoke Member Posts: 3,241
edited October 2003 in General Discussion
Weekend Chef: Clam Chowder

There are two types of clam chowder: Manhattan, with tomatoes, and New England, with milk and cream. It is simply a matter of taste as to which one you choose to make. Ideally, clam chowder should be made with fresh clams, but canned clams are fine.

1 cup chopped onion
2 cloves garlic, chopped
1 tablespoon clarified butter or olive oil
1/2 cup chopped celery
1 teaspoon dried thyme
1/4 cup unbleached white flour
3 cups purified water
1 1/2 cups peeled, cubed potatoes
2 cups half-and-half or 2 cups chopped fresh tomatoes
2 pounds fresh clams or mussels or one 16-ounce can minced clam
1 1/2 cups white wine
1 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco sauce (optional)
1/4 teaspoon freshly ground black pepper

Garnish: 2 tablespoons chopped fresh parsley

Put the onions, garlic, and clarified butter or olive oil in a big, heavy pot. Saut? on low heat for 2 minutes. Add the celery and thyme and cook for 3 minutes, stirring occasionally. Sprinkle the flour on top of the vegetables. Pour the water in slowly and use a whisk to break up the clumps of flour. Add the potatoes and then turn up the heat to medium-high until mixture comes to a boil. Boil for 10 minutes, then turn down the heat.

Add the half-and-half or tomatoes, depending on which style chowder you are making. Simmer, covered, for 20 minutes or until the potatoes are cooked completely.

If you are using fresh shellfish, soak the clams or mussels in a large pot full of cold water for 5 minutes. Scrub the shells with a vegetable scrubber or the abrasive side of a clean sponge to remove any seaweed or mud. Put the clams or mussels and the wine in a large, lidded pot with enough space to hold them without them being cramped. Steam until the shellfish open up, about 10 minutes. Discard any shellfish that remain closed. Take the shellfish out of the pot and reserve the cooking liquid. Remove the clams from their shells, setting aside a few to garnish each bowl, if you wish and add the clam meat and the reserved liquid to the rest of the soup. Cook the soup for an additional 5 minutes. Season with the Worcestershire sauce, Tabasco sauce and black pepper. Garnish with fresh parsley and (optional) clams in their shells.


When you wrestle a 'gator, there ain't no good end!!

"Molon Labe!" Spartan General-King Leonidas


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    longhunterlonghunter Member Posts: 3,242
    edited November -1 just never stop sprizin me!Course I could'nt Think of using canned clams...bein from Maine an all.....however you sure got my tasty buds droolin for real CLAM CHOWDER ,not that Manhatten stuff....Youm...clams,steaned,fried,whatever....
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