New England Clambake Chowder Food

NEW ENGLAND CLAM CHOWDER

Steps:

• In a large stockpot bring 3 cups of water to a boil. Add the clams, cover, and cook for 5 minutes. Uncover the pot and quickly stir the clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of the clams), or until most of the clams are open.
• Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 8 cups of clam broth. If not, add enough water to bring the volume up to 8 cups.) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set the clams and broth aside.
• Cook the bacon in a large heavy pot over medium heat until crisp and the fat is rendered. Pour off all the bacon fat except 2 tablespoons. Add the 4 tablespoons butter, leeks, onions, and celery and cook until softened, about 5 minutes. Add the garlic, thyme, and bay leaves and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth and bring to a boil. Lower the heat, cover, and simmer until the broth thickens slightly and the potatoes are very tender, about 30 minutes. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.). Remove from the heat, Discard the thyme stems and bay leaves, stir in the clams and cream, and season with the pepper and the salt to taste.
• Set the chowder aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat and slowly reheat, being careful not to let boil. Serve hot; garnish each bowl with a pat of butter and some parsley and chives.

NEW ENGLAND CLAM CHOWDER

Steps:

• Heat 1 litre of water in a large pan over a high heat. Once boiling, tip in the clams. Cover with a lid and cook for 2-3 mins until the majority of the clam shells have opened. Pour into a sieve over a large jug, reserving the cooking water. Tip the reserved liquid through a muslin-lined sieve into a large non stick saucepan and set aside - this is your stock for the soup.
• Discard any clams which haven't opened, then remove three-quarters of the clams from their shells and roughly chop.
• Put the bay leaf in the pan with the clam stock and tip in the potato and parsnip cubes. Cook for 5-7 mins until tender. Use a slotted spoon to remove half of the potato and parsnip and set aside. Fish out the bay leaf, spoon off any scum from the surface of the soup, then blitz the remaining stock and vegetables in a food processor until smooth, or using a stick blender.
• Using the same saucepan over a medium heat, pour in the oil, add the bacon lardons, fry until crisp, then remove with a slotted spoon and set aside. Add the onion to the pan, cook for 5 mins until soft, then pour in the blitzed chowder, potato and parsnip. Heat until simmering, then tip in the chopped clams, take off the heat and stir through the crème fraîche, adding lemon juice to taste. Serve, topped with the crispy bacon, reserved clams in their shells and a scattering of chives and black pepper.

NEW ENGLAND CLAM CHOWDER

Steps:

• Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.;
• Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.;

NEW ENGLAND CLAM CHOWDER RECIPE

Steps:

• In a large soup pot or French oven, fry the bacon until crisp. Remove the bacon and set aside and then crumble once cooled. Keep 2-3 tablespoons of bacon fat in the pan and remove the excess. Sauté the onions, garlic, and dried thyme until the onions are softened and starting to turn translucent, 2-3 minutes. Add the potatoes and sauté until slightly softened, another 5 or so minutes. Sprinkle the flour over the vegetables and cook for several more minutes, or until the flour is lightly browned. Add the clams, reserved clam juice, and the chicken or vegetable broth. Simmer until the potatoes are very tender, another 5 minutes. Season to taste with lots of salt and pepper. Add the half & half, and parsley and serve, topping with the crumbled bacon. Refrigerate leftover clam chowder in a sealed container for up to three days.

NEW ENGLAND CLAM CHOWDER

Steps:

• Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
• Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)

MAINE CLAM CHOWDER

Steps:

• In a large soup pot, heat the butter over medium heat and add the diced salt pork and onions. Fry this slowly until the the onions are soft and translucent. Do not brown the onions.
• Mix in the potatoes and the clam juice and add enough water to just barely cover the potatoes. Bring this to a simmer and cook until the potatoes are tender, about 15 minutes.
• When the potatoes are just about tender -- not completely cooked -- add the chopped clams and turn off the heat. Let this cool for at least 30 minutes. You can make this chowder base up to a day ahead if you'd like.
• Once the chowder base is pretty cool (below 100°F), add the milk and evaporated milk and turn the heat on low. Gently bring the chowder up to eating temperature, and be very careful not to let it simmer. Add some freshly ground black pepper to taste and serve hot.

NEW ENGLAND CLAMBAKE CHOWDER

Steps:

• In a large stockpot, saute' the onion, celery, and potatoes in butter. Cook for about 10 - 12 minutes, or until the onions and celery are soft; stirring occasionally.
• Add the next 8 ingredients to the pot, give a good stir. Season with salt and pepper.
• In measuring cup, mix flour with a little bit of warm water to dissolve it and make it paste-like. Add flour mixture to pot and bring just to boiling. (If you want a thicker base, add a little bit more flour.).
• Cover and simmer on low heat for 30 minutes. Stir in the sherry wine vinegar, simmer another minute or two.
• Remove the bay leaves. Ladle into warmed soup bowls and serve hot with oyster crackers or crusty Italian bread.
• SERVING TIP: Cut a lid out of a small round loaf of sourdough bread, just as you would a pumpkin. Hollow out most of the bread (save for breadcrumbs or toasted croutons). Toast the sourdouch round lightly in the oven; serve warm chowder inside the bread bowl.

CLASSIC NEW ENGLAND CLAM CHOWDER

Steps:

• Gather all your ingredients. Begin by adding two sauce pans and begin heating.
• Add a teaspoon of extra virgin olive oil and bacon to one of the pots and begin to brown the bacon to render all the fat.
• In the other pot add about a gallon of water and clam base or simply bring the clam juice to a simmer. Set aside for later use.
• After about 4-8 minutes add onions, celery and garlic to the pot. Sauté till vegetables begin to get translucent. ( Don't brown the vegetables.)
• Deglaze the pot with a cup of white wine, add the chopped clams, potato and the clam juice or clam stock to the pot and bring to a boil. Then let cook at a simmer for about 10-12 minutes for the potato to soften.
• Once you reached a boil, lower the flame and add the heavy cream and your blonde roux. Keep at a simmer and stir the contents till the roux begins to thicken the soup. Reminder: when adding the roux always add cold to hot or hot to cold so there is no lumping. (See our video: https://www.mypreptable.com/how-to-make-roux/)
• Once soup is thick and creamy, add remaining fresh herbs to pot, stir well and let soup sit for at least 1/2 hour to give the flavors time to bond.
• Place in a soup bowl and garnish with choice of croutons, more herbs, crème fresh, chives and serve.