11-11-2009, 06:26 PM
1
New England Clam Chowder~
Thought this might warm us up a bit and make us feel better. My brother gave me a recipe that was wonderful but it calls for a pound of butter
so I'll post this one and pass the other on to grand-children.http://www.wchstv.com/gmarecipes/new...mchowder.shtml
12-11-2009, 09:43 PM
3
Re: New England Clam Chowder~
That recipe sounds great there is only two problems for me, one is my culinary skills or should I say 'lack of'
and the other is that Czech Republic is a land locked country so shell fish are not readily available, you can get then in the big towns and cities but not where we are 
I have had clam chowder a good few years ago, it was delicious
12-11-2009, 10:34 PM
5
Re: New England Clam Chowder~
Devotees of New England Clam Chowder sneer at he Manhattan version, which I personally prefer, in fairness, going to post that recipe. Delicious!* 2 bacon slices, cut into 1/2-inch squares
* 1/3 cup chopped onion
* 3 tablespoons diced (1/3 inch) green bell pepper
* 3 tablespoons diced (1/3 inch) celery
* 2/3 cup diced (1/3 inch) peeled boiling potato (1 small)
* 1 (8-oz) bottle clam juice
* 1 cup canned diced tomatoes (8 oz), including juice
* 1 1/2 dozen small hard-shelled clams (1 1/2 to 2 inches in diameter; 2 pounds total), scrubbed well
* 2 tablespoons chopped fresh flat-leaf parsley
Cook bacon in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until golden, about 5 minutes. Reduce heat to moderately low, then add onion, bell pepper, and celery and cook, stirring, until softened, about 5 minutes. Stir in potato, bottled clam juice, and tomatoes (with juice) and simmer, covered, 10 minutes. Stir in clams and simmer, covered, stirring occasionally, until clams open wide, 8 to 10 minutes. (Discard any clams that after 10 minutes have not opened.) Remove pan from heat.
Remove most of clamshells with tongs, then detach clams and return them to chowder. (Keep a few in their shells for garnish.) Stir in parsley and salt and pepper to taste.
I skip the parsley.
12-11-2009, 11:31 PM
6
Re: New England Clam Chowder~
Originally Posted by dandysmom
->
Devotees of New England Clam Chowder sneer at he Manhattan version, which I personally prefer, in fairness, going to post that recipe. Delicious!* 2 bacon slices, cut into 1/2-inch squares
* 1/3 cup chopped onion
* 3 tablespoons diced (1/3 inch) green bell pepper
* 3 tablespoons diced (1/3 inch) celery
* 2/3 cup diced (1/3 inch) peeled boiling potato (1 small)
* 1 (8-oz) bottle clam juice
* 1 cup canned diced tomatoes (8 oz), including juice
* 1 1/2 dozen small hard-shelled clams (1 1/2 to 2 inches in diameter; 2 pounds total), scrubbed well
* 2 tablespoons chopped fresh flat-leaf parsley
Cook bacon in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until golden, about 5 minutes. Reduce heat to moderately low, then add onion, bell pepper, and celery and cook, stirring, until softened, about 5 minutes. Stir in potato, bottled clam juice, and tomatoes (with juice) and simmer, covered, 10 minutes. Stir in clams and simmer, covered, stirring occasionally, until clams open wide, 8 to 10 minutes. (Discard any clams that after 10 minutes have not opened.) Remove pan from heat.
Remove most of clamshells with tongs, then detach clams and return them to chowder. (Keep a few in their shells for garnish.) Stir in parsley and salt and pepper to taste.
I skip the parsley.
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