Posted on 09/30/2014 6:17:41 PM PDT by Randy Larsen
Were creeping into fall, and now is time to start thinking of those cooler months before winter arrives. Fall to me means Chowder.
I avoid Cape Cod at all costs.
My Mom used to like to go there; I don’t feel bad about not going because I just don’t like it.
It’s:
Overrated
Overpopulated
Overrun with DB’s in the summer
Throw in the SF, jr. of the East Coast, Penistown, and stay out!
Very funny.
On a cold winter day fish chowder can be wonderful too!
Overrun with DB’s? What are DB’s.
The locals feel they’re overrun with 212’s and can wait till they leave.
Mrs L’s of course. That, a loaf of crusty bread, and a bottle of wine makes a cold winter day damned near perfect.
1/4 lb bacon
1 onion
(fry these two things in a pan, then drain off fat and return to the pan)
2 cans minced clams drained (reserve liquid)
1 cup diced potatoes
1/2 tsp salt
dash of pepper
(add enough water to the clam liquid to make 1 cup. add the above ingredients to the pan. heat to boiling. cover and boil until the potato is done - about 15 minutes)
1 cup milk
1 cup half and half
(add the dairy to the soup. heat, stirring occasionally, until hot. do not allow to boil.)
serves four
This was my go-to soup recipe until I converted to Judaism. fast, easy and always a pleaser. Sometimes I’d add a little instant potato flakes to make it thicker. This soup, with a nice, crusty bread, is a real winner.
“Favorite clam chowder is the one in front of me.”
Well said, well said. My family took a trip through Montreal and New England years ago, up there the restaurants all have clam chowder as their standard soup, the way in NY they have chicken noodle all the time.
My dad and I ate clam chowder twice a day for 2 weeks, we loved every bowl.
But I have to say the best I’ve ever had was at Foxwood’s Cedars restaurant. I’m dying to go back and have it again.
does anyone know of a good kosher substitute for clams? Something that’ll get the flavor and texture close?
For any recipe you like here’s a tip. Use chopped calamari or octopus instead of clams. It’ll taste just about the same but you’ll be assured of no sand or bits of shell. Its how my Sicilian “grandmother” used to make it.
I was in Seattle for business a couple weeks ago and had a bowl every day at a different restaurant. Bowl of clam chowder, a half-salad, some bread, and chardonnay. Great dinners.
Clam Chowder
6 or 7 Potatoes
1 Onion
2 Cans CHOPPED Clams saving the juice
4 TBSP Flour
1 Can Evaporated Milk
4 or 5 Slices of Bacon
1 1/2 Stalks of Celery
Salt and Pepper
Dice potatoes, celery, onion and cover with water, cook until done.
Add clams
Mix flour with clam juice, add to thicken.
Fry bacon, crumble and add with bacon grease.
Add canned milk, salt and pepper to taste
This is a small recipe as you can see but very tasty. I've found that mashing some of the diced potatoes make it thicker.
Enjoy!
Anyway, I start with a quart of thick white sauce, from now on using part heavy cream, extra thick. Then I cut up celery, onion, and potatoes, a sprinkle of parsley, fresh is better, and simmer those in one bottle of clam juice. Then combine, better reheated.
I don't do bacon, always sounded nasty but like it in other things for sure. The last clam chowder, I missed a can of clams in the cupboard and should have had at least one more bottle of clam juice. The clams were kind of tough.
Fish chowder is an excellent even superior choice. Any good white fish, cod, flounder or haddock or even salmon could be used
2 cups of clams + 3 cups of chowder + plenty of those little crackers
Thank You Marie!
It can be corn or clam but, if it is not white, it is not chowder unless it is salmon chowder.
New Mexico Clam Chowder
8 slices of bacon
1 medium onion, minced
3 celery stalks, chopped
4 medium potatoes, diced into bite sized pieces
2 quarts of chicken broth
8 oz of diced New Mexico green chiles
1 tbsp. of homemade taco seasoning
1 tbsp. of ground cumin
salt, to taste
3/4 cups of butter
3/4 cups of sprouted flour
1 quart of cream
2 6.5 oz of Texas Gulf Coast clams
8 oz. of sour cream
6 oz. of grated raw cheddar cheese
1 bunch of chopped cilantro or diced green onions
1. Begin by frying up your bacon in a medium cast-iron skillet. Cut raw bacon with kitchen shears and allow it to fry into already-crumbled bits. To your fried bacon bits, add the onion and celery and allow to cook until the veggies turn translucent.
2. Meanwhile, bring chicken broth to boil in a 6 quart soup pot and add diced potatoes, green chiles, taco seasoning, cumin, and salt. Allow potatoes to cook in the boiling broth.
3. About 10 minutes before broth and aromatic veggies are ready, begin making your roux in a small sauce pan. Melt butter over medium heat; then add flour, stirring constantly to create a pasty roux. To the hot roux, add cold cream. (REMEMBER: HOT roux + COLD cream = NO LUMPS!) Continue stirring over medium heat until it thickens into a nice, creamy gravy.
4. Transfer bacon and aromatic veggies into your large soup pot. Add thickened gravy to the large soup pot. Stir until evenly mixed. Remove from heat. Add clams and sour cream and stir until evenly mixed.
5. Serve up your extra tasty clam chowder in bowls, topped with grated cheese and cilantro or diced green onions.
I have to agree!
Where’d you go? McCormick’s? Ivar’s?
Oh Man, that sounds fantastic!
Thank You.
Marie,
This will sound crazy, especially from An Irish Catholic, but you might try sautéed oyster mushrooms in lieu of clams. It will give a similar texture and a delicious compliment to the creaminess.
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