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Message
New England Clam Chowder Recipe
Posted on 9/26/19 at 5:43 pm
Posted on 9/26/19 at 5:43 pm
Does anyone have a really good recipe?
I've seen some call for cream of potato soup, and would prefer to avoid those.
Are canned clams any good? Bottled clam juice? All I've ever made is fresh clams.
I've seen some call for cream of potato soup, and would prefer to avoid those.
Are canned clams any good? Bottled clam juice? All I've ever made is fresh clams.
5
Posted on 9/26/19 at 6:51 pm to KosmoCramer
This one seems solid:
Ingredients
4 dozen little neck or cherry stone clams, scrubbed
4 thick slices bacon, cut into lardons
1 large onions, cut into 1/4 inch dice
Kosher salt
11/2 pounds Yukon gold potatoes, cut into 1/2 inch dice
3 tablespoons flour
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 bundle of thyme
2 bay leaves
1 to 2 shakes hot sauce, optional (recommended: Tabasco)
Extra-virgin olive oil
Directions
Place the clams and 1 cup of water in a large pot. Cover and place over a high heat and cook the clams for 6 to 7 minutes. Uncover and remove the open clams.Cover the pot again and continue cooking the clams that haven't opened yet. Cook the clams for another 2 to 3 minutes. Turn off the heat and discard any clams that have not opened. Strain the liquid from the pot through a mesh strainer lined with a coffee filter and reserve.
Coarsely chop the clams and reserve.
Drizzle a few drops of olive oil into the bottom of the clam pot and toss in the bacon. Bring the pan to a medium heat. When the bacon has let off a lot of fat and become brown and crispy, toss in the onions and season lightly with salt. Cook the onions until they are very soft and aromatic but have no color, 7 to 8 minutes. Add the potatoes and cook for another 5 minutes.
Sprinkle the flour over the onions and potato mixture and stir to combine. Gradually whisk in the reserved clam juice. When the clam juice has been whisked in and there are no lumps, whisk in the milk and heavy cream and toss in the bay leaves and thyme. Taste for seasoning and adjust if needed. Bring to a boil and reduce to a simmer and simmer until the potatoes are cooked through, 10 to 15 minutes.
Toss in the reserved clams. Taste and re-season if needed and add hot sauce if using.
Ingredients
4 dozen little neck or cherry stone clams, scrubbed
4 thick slices bacon, cut into lardons
1 large onions, cut into 1/4 inch dice
Kosher salt
11/2 pounds Yukon gold potatoes, cut into 1/2 inch dice
3 tablespoons flour
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 bundle of thyme
2 bay leaves
1 to 2 shakes hot sauce, optional (recommended: Tabasco)
Extra-virgin olive oil
Directions
Place the clams and 1 cup of water in a large pot. Cover and place over a high heat and cook the clams for 6 to 7 minutes. Uncover and remove the open clams.Cover the pot again and continue cooking the clams that haven't opened yet. Cook the clams for another 2 to 3 minutes. Turn off the heat and discard any clams that have not opened. Strain the liquid from the pot through a mesh strainer lined with a coffee filter and reserve.
Coarsely chop the clams and reserve.
Drizzle a few drops of olive oil into the bottom of the clam pot and toss in the bacon. Bring the pan to a medium heat. When the bacon has let off a lot of fat and become brown and crispy, toss in the onions and season lightly with salt. Cook the onions until they are very soft and aromatic but have no color, 7 to 8 minutes. Add the potatoes and cook for another 5 minutes.
Sprinkle the flour over the onions and potato mixture and stir to combine. Gradually whisk in the reserved clam juice. When the clam juice has been whisked in and there are no lumps, whisk in the milk and heavy cream and toss in the bay leaves and thyme. Taste for seasoning and adjust if needed. Bring to a boil and reduce to a simmer and simmer until the potatoes are cooked through, 10 to 15 minutes.
Toss in the reserved clams. Taste and re-season if needed and add hot sauce if using.
Posted on 9/26/19 at 7:13 pm to KosmoCramer
I would make your roux after the bacon is done. Just cook it long enough to get the raw flour taste out. Otherwise looks really good.
Posted on 9/26/19 at 10:16 pm to KosmoCramer
There are as many chowder recipes across new England as there are gumbo recipes across louisiana.
That one looks good enough to pass as a conventional chowder. Some people may tell you to use salt pork instead of bacon so as to keep the bacons smokiness from taking over the taste. It will be good though.
That one looks good enough to pass as a conventional chowder. Some people may tell you to use salt pork instead of bacon so as to keep the bacons smokiness from taking over the taste. It will be good though.
Posted on 9/27/19 at 1:36 am to browl
1 carrot, diced
1 medium onion, diced
1 potato, diced
1 stalk of celery, diced
1/2 pound minced bacon
1 stick of butter
3 cloves fresh garlic, minced
1/2 quart (2 cups) clam juice
1 1/2 cups flour
2 cups milk
2 cups cream
2 cups half-and-half
1/2 teaspoons black pepper
1 pound chopped clams
Place vegetables, bacon and butter in a 5 qt sauce pot. Saute over medium heat until vegetables are tender. Be careful not to brown or scorch.
When vegetables are tender, add flour to make a roux. Cook for two minutes, allowing flour to cook while stirring occasionally.
Add clam juice and dairy products. Stir by using a wire whisk.
Add fresh garlic, black pepper, chopped clams. Cook over low-medium heat stirring occasionally to prevent chowder from scorching. Cook until chowder is brought to desired thickness.
Clam juice can be added to thin chowder if it gets too thick.
1 medium onion, diced
1 potato, diced
1 stalk of celery, diced
1/2 pound minced bacon
1 stick of butter
3 cloves fresh garlic, minced
1/2 quart (2 cups) clam juice
1 1/2 cups flour
2 cups milk
2 cups cream
2 cups half-and-half
1/2 teaspoons black pepper
1 pound chopped clams
Place vegetables, bacon and butter in a 5 qt sauce pot. Saute over medium heat until vegetables are tender. Be careful not to brown or scorch.
When vegetables are tender, add flour to make a roux. Cook for two minutes, allowing flour to cook while stirring occasionally.
Add clam juice and dairy products. Stir by using a wire whisk.
Add fresh garlic, black pepper, chopped clams. Cook over low-medium heat stirring occasionally to prevent chowder from scorching. Cook until chowder is brought to desired thickness.
Clam juice can be added to thin chowder if it gets too thick.
This post was edited on 9/27/19 at 1:41 am
Posted on 9/27/19 at 10:10 am to KosmoCramer
quote:
All I've ever made is fresh clams.
All I've ever used are clams I've dug myself.
Super fresh.
Clamming season is almost upon us.
Posted on 9/27/19 at 10:15 am to LSUintheNW
quote:
All I've ever used are clams I've dug myself.
Super fresh.
Clamming season is almost upon us.
I wasn't trying to brag, I didn't even know canned clams was a thing.
Posted on 9/27/19 at 10:56 am to KosmoCramer
If in a pinch and want some delicious clam chowder, Costco sells a brand called Ivar's Puget Sound Clam Chowder with Bacon.
It's delicious.
It's delicious.
Posted on 10/27/19 at 10:04 pm to KosmoCramer
quote:
New England Clam Chowder
It's time....
30 razor clams in 20 min
Posted on 10/28/19 at 6:56 am to LSUintheNW
Nice! 
Posted on 10/28/19 at 10:14 am to KosmoCramer
Thanks
Digging 3 more days this week. No rain and clear skies should make for more beautiful sunsets.
Digging 3 more days this week. No rain and clear skies should make for more beautiful sunsets.
Posted on 10/28/19 at 10:15 am to LSUintheNW
I thought you were being a dick when you said you only dig up your own clams. 
Turns out, you actually do.
Turns out, you actually do.
Posted on 10/28/19 at 11:10 am to KosmoCramer
quote:
I thought you were being a dick when you said you only dig up your own clams.
I am a dick but I'm not a liar.
Posted on 10/28/19 at 2:03 pm to KosmoCramer
quote:
New England Clam Chowder Recipe
The red or the white?
Posted on 10/28/19 at 2:11 pm to momentoftruth87
quote:
The red or the white?
There is also a clear chowder, no tomato or milk/cream....my preference. Canned clams and bottled juice will work. In fact I was thinking about this just the other day, may have to make some...
Posted on 10/28/19 at 2:22 pm to momentoftruth87
quote:
The red or the white?
Ah, I can never remember that.
Posted on 10/28/19 at 2:27 pm to TastyJibblets
quote:
TastyJibblets
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