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.
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.
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!
Thickened chowders are just wrong.
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)
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!
I probably gained five pounds every time I go to Monterey’s Fisherman’s Wharf where every restaurant hands out their free samples of Clam Chowder.
Any with gumbo in it.....im a gumbo man but dont mind chowder
Actually....the white kind.....not too many potatoes
The oyster bar at Grand Central had good chowda
I think I’ll bookmark this thread and repost it occasionally for future contributions.
Here’s an awesome source for seafood here in California for those who are interested.
www.giovannisfish.com.
They are out of Morro Bay, Ca.
I have purchased from them and they are a great place to get good seafood!
If you have a place to get seafood, please post it on this thread.