New England Clam Boil Food

NEW ENGLAND PORTUGUESE CLAM BOIL

Steps:

• De-beard and de-sand the mussels and clams. You may also be able to buy them already cleaned. Cut the chorizo into 6 large pieces (approximately 4 inch lengths).
• In a large pot add the potatoes first, then the onion and chorizo.
• Add the 2 bottles of beer and then enough water to cover the chorizo. Add a generous bit of salt and pepper and then a pinch of pepper flakes if you want some extra heat. Cover and bring the pot to a boil. Cook for about 20 minutes until the potatoes are almost tender.
• Add the clams and muscles and continue to boil for another 10 to 15 minutes or until the clams and muscles have popped open.
• Serve with a small bowl of melted butter and lemon juice and another small bowl of the broth for dipping. Eat by pulling the seafood out of the shell, then dip into the broth to rinse any extra sand and then into the butter. Yum!

RECIPE: PORTUGUESE NEW ENGLAND CLAM BOIL

Steps:

• In a large stockpot over medium heat, add the olive oil. Add the onions, garlic, thyme, bay leaf, black peppercorns and red pepper flakes, and season with salt. Reduce the heat to medium low and cook, stirring often, until the onions are soft but haven't browned too much, 6 to 8 minutes. Add the beer and potatoes, and season with more salt. Increase the heat and cook at a high simmer until the potatoes are almost tender, 20 to 25 minutes depending on the size. Add the sausage, nestling each piece into the broth. Top with the clams and corn. Cover and cook until the clams begin to open, 10 to 15 minutes.
• Using a slotted spoon, divide the clams, sausage and vegetables into bowls. Ladle the broth into each bowl and sprinkle the scallions and parsley over the tops. Serve with lemon wedges.

NEW ENGLAND CLAM CHOWDER

Steps:

• Rinse the clams several times under cold running water. Transfer to a large pot and add 3 cups water. Bring to a simmer over medium-high heat, then cover and cook until the clams open, about 6 minutes. Strain through a fine-mesh sieve into a large bowl; reserve the broth. Transfer the clams to a bowl and cover with plastic wrap so they don't dry out.
• Cook the bacon in a large pot over medium heat until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels. Melt the butter in the same pot over medium heat. Add the celery, onion and thyme and cook, stirring occasionally, until soft, about 10 minutes. Add the flour and cook, stirring, 1 minute. Stir in the reserved clam broth, 1 1/2 cups water and the potato. Bring to a simmer and cook until the potato is tender and the soup thickens slightly, about 15 minutes.
• Meanwhile, remove the clams from their shells and roughly chop.
• Reduce the heat under the soup to medium low. Whisk in the half-and-half and warm through (do not boil). Remove from the heat. Stir in the chopped clams; season with salt and pepper. Ladle the soup into bowls and top with the reserved bacon and chives.

NEW ENGLAND BOILED DINNER

Steps:

• In a large pot combine the meat, the spice bag and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt and return to a simmer. Continue to simmer until fork-tender, 30 minutes to 1 hour longer.
• For the Horseradish Cream: In a small bowl combine sour cream and horseradish; season, to taste, with salt, pepper and hot sauce.
• To finish, remove corned beef to a carving board and slice against the grain. Transfer to a large, warmed, deep platter. Drain broth and reserve for soup, if desired. Arrange vegetables around meat and serve. Pass the horseradish cream for guests to help themselves.

LEGAL SEAFOOD'S NEW ENGLAND CLAM CHOWDER

Steps:

• Bring water to boil in large covered saucepot.
• Add the clams and garlic Cook 6-10 min over med-high heat, or until the clams have just opened.
• Drain clams, reserving the broth.
• Strain the broth through coffee filters/cheesecloth to remove grit.
• Remove the clams from their shells, chop finely.
• In a large heavy saucepot, cook the salt pork over low heat until the fat is rendered and becomes liquid.
• Using a slotted spoon, remove the"cracklings" and reserve them.
• Add the onions to the fat; cook over med-high heat for 5-7 minutes, til softened but not browned.
• Add in flour; cook for 3 minutes, stirring constantly.
• Add the reserved clam broth, the 4-1/2 c.
• of clam broth and the fish stock; whisk to remove lumps.
• Bring the liquid to a boil; add potatoes, Reduce heat, simmer for about 15 minutes or until the potatoes are cooked through.
• Stir in the clams, salt pork and the light cream.
• Heat chowder to desired temperature.
• Serve with oyster crackers.

NEW ENGLAND CLAM CHOWDER

Steps:

• In a large Dutch oven, combine the onion, garlic, cauliflower, and milk. Bring the mixture to a boil over high heat. Reduce the heat to low, cover, and simmer until the vegetables are tender, about 7 minutes.
• Strain the clams, reserving the juice. In a medium bowl, whisk the clam juice into the cornstarch.
• Raise the heat under the Dutch oven to medium, and whisk the cornstarch mixture into the soup. Bring the soup to a boil, whisking constantly. Then reduce the heat and simmer until the soup has thickened, about 2 minutes.
• Add the clams and bacon to the soup, and remove from the heat. Whisk in the yogurt and chives. Season the soup with salt and pepper to taste, and serve.
• nutrition information
• Fat: 33g (before), 9.1g (after)
• Calories: 480 (before), 299 (after)
• Protein: 34g
• Carbohydrates: 24g
• Cholesterol: 121mg
• Fiber: 3g
• Sodium: 1,130mg

NEW ENGLAND CLAM CHOWDER

Steps:

• Wash and scrub the clams to get rid of the dirt. Set the littlenecks aside in the refrigerator, and combine the cherrystone clams with the water, garlic, and bay leaves in a large pot. Cover, and steam over medium-high heat until the clams have all popped open, about 15 minutes. Check every 5 minutes to pull out the clams that have opened (some take longer than others), and give the pot a stir. Pull the opened clams out of their shells and chop them roughly. Cover them and set aside. Pour the broth into a big bowl through a strainer that you've lined with cheesecloth, just in case there is leftover sand; set the broth aside. (I once lost the clam chowder world championship thanks to a little sand, so take the extra minute to do this step, because any grit in the base can ruin the entire dish.)
• Rinse out the pot and melt the butter over medium heat. Add the salt pork, celery, onion, and thyme. Sauté this together for 5 minutes, until the vegetables soften. Sprinkle the flour into the pot; stir and coat everything well. Gradually pour in the strained clam broth, whisking constantly to break up any lumps of flour. When all the broth is incorporated, fold in the potatoes, and bring to a boil, stirring constantly for about 15 minutes. The soup will start to thicken from the potato starch.
• Toss in the littleneck clams and cover the pot to let them steam open, about 5 minutes. Reduce the heat to low and fold in the chopped clams, cream, and milk. Season the soup with many turns of freshly ground black pepper and stir everything together to heat through, but do not let it boil. Serve this in nice big bowls with a dash of Tabasco sauce and some chives. Crusty bread is crucial for dunking. "Wicked good!" as they say in New England. And about that competition-I'll be back next year with my cheesecloth. Judges, you've been warned.