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Clam Chowder

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					Clam Chowder
Chowders are thick, chunky soups that are made from a variety of
ingredients, such as vegetables and seafood. The most well known chowder
variation is the clam chowder, which has clams and broth as the main
ingredients - as the name indicates. Potatoes, onions, salt pork or
bacon, and celery are ingredients that are commonly used in clam chowder
recipes. Often, clam chowder is garnished with parsley.
New England and Manhattan clam chowder are two very popular variations of
clam chowder. Clam chowder New England style is prepared with milk or
cream, while Manhattan clam chowder is prepared with clear broth and
tomatoes to add some color and tomato flavor.
There are countless variations of clam chowder recipes. You can find
several recipes , which are prepared with different ingredients. It is
really up to your own taste.
Below you find good examples:
New England Clam Chowder
Ingredients:
2 pounds clams, scrubbed and rinsed
4 slices bacon, cut crosswise into strips
2 tablespoons butter
1 onion, finely chopped
1 tablespoon fresh chopped thyme
1 tablespoon fresh chopped parsley
1 large potato, cut into small cubes
1 leave leek
1 1/2 cup milk
1 cup heavy cream
salt and pepper to taste
Directions:
Put the clams in a large pot with some water and cook over high heat for
about 5 to 10 minutes or until the clams are open. Discard any unopened
clam. Strain the clams, reserving the broth. Set aside to cool down.
When the clams are cool, remove them from their shells and chop the big
ones.
Cook the bacon until brown and crisp, then pour off all the bacon fat,
reserving the bacon. In the same pot, melt the butter and saute onion
until it get soft but not burnt. Add thyme, potatoes, clam broth, milk
and leek and bring to boil. Cover and simmer until the potatoes are
tender.
In a blender or food processor blend until smooth.
Pour the blended mixture in the pot. Stir in the clams, cream and bacon
and season with the pepper and the salt to taste. Place the pot in the
heat and slowly reheat for 2-3 minutes. Garnish with parsley and serve.
Clam Chowder Manhattan Style
Ingredients:
36 live clams
3 tablespoons butter
3/4 pound pork, diced
4 onions, chopped
4 tomatoes, chopped
2 1/2 cup chopped celery
1 1/2 cup chopped carrots
3 teaspoons fresh parsley
3 teaspoons basil
1/2 teaspoon thyme
1 bay leaf
3 cloves garlic, diced
1 tablespoon soy sauce
2 1/2 quart liquid (clam cooking water)
4 potatoes, diced
Directions:
Place clams in soup kettle, cover with water, and steam open. Remove
clams from their shells, mince fine and reserve. Strain clam liquid and
reserve.
Saute pork and onions in butter until onions are clear. Add tomatoes and
simmer 5 minutes, stirring.
Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy
sauce. Stir in correct amount of liquid (clam cooking water plus
additional water, if needed). Simmer, covered, 1 hour.
Add potatoes and simmer 15 minutes.
Add clams and simmer another 8 minutes. Adjust seasonings if necessary.
Serve immediately with crackers.
Enjoy your meal!
To find more clam chowder recipes or seafood recipes you can prepare come
to my site: http://www.weloveseafood.com/

				
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posted:10/11/2010
language:English
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