- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
I need new clam chowder recipe
Posted on 3/4/18 at 3:23 pm
Posted on 3/4/18 at 3:23 pm
Recs please. I've got 15 of these beauties to cook. 5 of them are going to be fried in Louisiana fish fry, lemon flavor.
Other 10 are going to be chowder.
Other 10 are going to be chowder.
2
Posted on 3/4/18 at 3:37 pm to LSUintheNW
I've got a great recipe. Easy and delicious. I'm in Colorado, so I'll have to see if I can get my wife to find it for me.
Posted on 3/4/18 at 3:38 pm to LSUintheNW
Need 1 cup of Clam juice
Chop clams into 1/4 inch pieces.
Peel and Dice 4 medium potatoes 1/4-1/2 inch pieces
Boil potatoes in chicken broth
Chop a medium onion and 1 stalk celery sauté in butter and set aside.
Fry 6-8 thick slices of bacon, break into pieces and set aside.
Make a béchamel sauce with 1 Tablespoon of butter and 1 Tablespoon of flour, plus a little salt and pepper. Add 2 cups of milk and cup of clam juice to flour.
Add Sautéed onions and celery to pan with béchamel. Lift potatoes out of liquid and into pan with béchamel.
Add liquid from potato cook to get the thickness you desire. Taste and season with a healthy grind of black pepper and salt - if needed. Add clams and cook for maybe 5 minutes. They cook quickly.
Add bacon and serve. If you have sherry, add a tablespoon or wo to the bowl.
Chop clams into 1/4 inch pieces.
Peel and Dice 4 medium potatoes 1/4-1/2 inch pieces
Boil potatoes in chicken broth
Chop a medium onion and 1 stalk celery sauté in butter and set aside.
Fry 6-8 thick slices of bacon, break into pieces and set aside.
Make a béchamel sauce with 1 Tablespoon of butter and 1 Tablespoon of flour, plus a little salt and pepper. Add 2 cups of milk and cup of clam juice to flour.
Add Sautéed onions and celery to pan with béchamel. Lift potatoes out of liquid and into pan with béchamel.
Add liquid from potato cook to get the thickness you desire. Taste and season with a healthy grind of black pepper and salt - if needed. Add clams and cook for maybe 5 minutes. They cook quickly.
Add bacon and serve. If you have sherry, add a tablespoon or wo to the bowl.
Posted on 3/4/18 at 3:45 pm to MeridianDog
Shut up and go to Italy already. I’m tired of voting.
Posted on 3/4/18 at 3:45 pm to MeridianDog
This is very similar to my recipe. Sometimes I'll use half and half instead of milk and flour. I do t use broth to boil the potatoes. The bacon is a key ingrediant that most recipes don't use.
Posted on 3/4/18 at 4:02 pm to Jax-Tiger
quote:
The bacon is a key ingrediant that most recipes don't use.
Gotta have the bacon!
Posted on 3/4/18 at 4:02 pm to MeridianDog
Looks good! 
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News