Ray Ramirez Boston Clam Chowder Food

CLAM CHOWDER

Steps:

• First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
• Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
• Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.

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.)

BOSTON CLAM CHOWDER

Steps:

• Remove and set aside the tough muscle of each clam. Reserve both the muscle and the softer body portions. Chop the muscles as finely as possible or puree them in a food processor, leaving the meat a bit coarse but fine. There should be about one and one-quarter cups.
• Cut the salt pork into very fine dice. Put the dice into a kettle and cook, stirring often, until they are rendered of fat and are slightly crisp. Add half of the butter.
• Add the onions and cook, stirring, until they are wilted. Sprinkle with flour and stir. Add the clam broth and water, stirring vigorously with a wire whisk. Add the chopped clam muscles and cubed potatoes. Bring to the boil and simmer 20 to 30 minutes until the potatoes are tender.
• Finely chop the soft body portions of the clams or chop them using a food processor. Add this to the chowder and continue cooking five minutes. Stir in the milk, cream, salt and pepper. Bring to the simmer and swirl in the remaining one tablespoon of butter. Serve immediately. Serve, if desired, with common crackers or pilot crackers.

RAY RAMIREZ BOSTON CLAM CHOWDER

Steps:

• Fry the bacon until cooked but not overly crisp. Drain, chop finely and set aside.
• Blanch the diced potatoes by placing them in cold water and bringing it to a boil.
• Let them cook for several minutes then drain and set aside.
• Simmer the onion in a very small amount of water until almost cooked.
• Add the celery and cook for a few more minutes. Save the liquid.
• Melt the butter in a soup pot but do not allow it to brown.
• Slowly add the flour, stirring to make a roux.
• Slowly add the half and half,stirring with a wooden spoon to keep it from forming lumps.
• Add the clam juice. Over medium-low heat, add the celery and onions.
• Add the pimiento and clams. Add the bacon and the potatoes.
• Bring to a very low simmer, stirring with a wire whisk or wooden spoon nearly constantly to prevent burning, for at least five minutes or until the potatoes are fully cooked.
• Lower the heat, add the parsley and season with salt and pepper to taste.
• Tastes even better if you make it a day or two ahead and then reheat slowly and gently.
• A crock pot is ideal for re-heating soup.

HOBEE RESTAURANT BOSTON CLAM CHOWDER

Steps:

• Combine celery, onions, potatoes, clams, thyme, oregano, basil, bouillon, and pepper. Cook 30-45 minutes until vegetables are tender.
• Melt butter and add flour and garlic. Stir constantly until slightly brown.
• Combine with vegetable mixture and add milk. Stir well and simmer until desired thickness.
• Note: You may use half and half for a richer chowder in place of the milk. Or use a combination of both.