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.
Consider it done! I’m going to try it with kippers and vegetarian bacon this weekend, but the oyster mushrooms are definitely going in there!
I’m definitely trying this this weekend! (now i’m hungry for fish)
Cod or halibut or maybe even salmon.
What’s getting me on this thread is all the recipes calling for cans of clams. To me canned clams make a quick sauce for pasta when I need dinner on the table quick. Chowder is an act of love and whether it be clam or fish, it needs FRESH!
Cool. Let me know how you like it and send recipe.
I remember my then-girl friend having a company party at Canliss' about 40 years ago. It's still there and has super reviews. Didn't eat there this time, though. "Seattle" mag says it's still the best place to go for a dinner date.
Thanks for the recipes everyone. I love soup more than anything, especially the fall and winter months of the year. The best soup I ever had was a morel mushroom soup from a European style restaurant in Cadillac, Michigan. I consider it the best thing I ever ate, the steak was a let down after that. I hope we have some suggestions on that too. I have morel’s in the freezer, haha. I know their not fresh, but I froze them specifically for this purpose.
Yep. There are scores more better beaxh-type places in New England than Cape Cod.
2 (6 1/2 ounce) cans minced clams
3/4 cup chopped onion
2 strips bacon, cut in 1/2 inch squares
2 cups potatoes cut into 1/4 inch cubes
4 cups half-and-half
3 to 4 tablespoons corn starch
1 teaspoon salt, to taste
1/4 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 teaspoon fresh parsley, chopped fine
butter for the finish
1. Into a medium sauce pan, add clams, clam nectar, half-and-half, corn starch, salt, black pepper, thyme, and parsley. Stir to combine corn starch.
2. Put potatoes into a small sauce pan with enough water to cover. Add 1 teaspoon salt to the water, stir and simmer uncovered for about 20 minutes. Check potatoes for tenderness. Drain water. Put into saucepan with clams and clam nectar.
3. In a small fry pan, saute the bacon until lightly brown. Remove with a slotted spoon, drain on paper towel and add to the half-and-half mixture. Save the bacon fat for frying the onion.
4. Fry the onion in the bacon fat until the edges just turn a light brown. Remove with a slotted spoon, drain on a paper towel and add to the half-and-half mixture.
5. With all the ingredients in the sauce pan, turn on the heat and bring the chowder up to a low simmer. Stir until it thickens. Turn off the heat and serve at once with a dollop of butter. Note: do not allow this chowder to come to a full boil.
We dug clams in Alaska, canned them there with a pressure cooker and made chowder and linguini when we got back. The clams from Alaska were huge and had such an amazing fresh and slightly salty flavor I have trouble eating clams from anywhere else!
I’d go back for clams, halibut and rock fish in a minute!
Impeccable service too. They valet park your car, do not give you a "tag". When you come out after dinner, your car is waiting at the door.
Drives me nuts wondering how they do that.
Ah. Good places, all. If you’re ever back this way again, try McCormick & Schmick’s. A few years ago, their Seattle clam chowder won first place at a chowder festival.
In BOSTON.
Ate at McCormick’s years ago in San Fran before it became McCormick & Schmick’s. It was super when I went. Thanks for the recommendation.
Thickened chowders are just wrong.
Winner, winner! Chicken (of the sea) dinner!
Thanks for sharing. I now have my list for the market after work.
Saute 1/2 lb of diced bacon
Add diced onion to taste
1 or 2 Tbs of Italian Seasoning
2 cans clams
2 cups water
1 cup cream/half & half when potatoes are soft but still slightly firm
Enjoy!
http://www.foodnetwork.com/recipes/captain-parkers-chowder-recipe.html
(Where it says 3/4 pound all purpose flour- I use 1/2 cup instead)
Oh and I use whole milk to lighten it a bit instead of the “light cream” but half and half with whole milk is really good too.
Easy and delicious. Buy a bag of dried clam chowder mix, it’ll make a potful. Use a bag of frozen clams with juice, the one I get is about 3 cups worth. Fix the dried bag according to direction. Use real butter and real cream, no water. Add the frozen clams (thawed) at the end. YUM!
BTTT
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