Start of another gorgeous week - I really want to just grill, but I have 1/2 half of a huge (Cash & Carry size) can of chopped clams, so can't grill those little suckers....
So, I'm making Clam Chowder - New England style. Here's the one I've made forever and just love. What kind of chowder do you all make.
(darn, I wish I'd thot to start 18 hour bread yesterday!)
NEW ENGLAND CLAM CHOWDER
3 cups clams -- or 3 doz. hard-shell or littleneck
1 cup clam juice
2 medium boiling potatoes -- peeled
2 ounces lean slab bacon w/rind removed -- 1/4" dice
1 T. +4 tsp. butter
1 cup onions -- finely chopped
2 cups milk
1/2 cup light cream
1/2 teaspoon crumbled dried thyme
1/2 teaspoon salt
Freshly ground black pepper
Cook potato dice in enough boiling water to cover completely & cook briskly til tender but still somewhat resistant to the bite. Drain, reserving 1/2 cups of the cooking liquid.
Drop the bacon dice into boiling water to cover completely & boil for 2 min. Drain, pat completely dry w/paper towels.
In a 2- to 3-qt. saucepan, fry bacon & 1 T. of butter over moderate heat, stirring frequently till crisp & brown & have rendered all their fat. Transfer the dice to paper towels.
Add onions to the fat remaining in the pan & stirring frequently, cook for ~5 min. over moderate heat til soft & translucent but not brown.
Stir in the clam juice, the 1/2 cup of potato cooking liquid & the finely chopped clams. Reduce the heat to low, cover tightly & simmer for 10 min.
Stir in potatoes & continue to simmer covered for 3 min. longer.
Meanwhile, in a separate pan, warm the milk & cream over moderate heat till just simmering. Pour into the simmering clam mixture & mix well.
Stir in the thyme, salt, a few grindings of pepper & the bacon. Taste for seasoning.
Ladle the chowder into 4 heated soup plates, place a tsp. of butter on top of each serving, and serve at once.
NOTES : Some N.E. traditionalists insist that the clam chowder improves in flavor if, after cooking, it is allowed to rest off the heat but un-refrigerated for about an hour and then reheated very briefly just before it is served.
Recipe By :Foods of the World, Time-Life Series, 1970
Serving Size : 4
- - - - - - - - - - - - - - - - - - -
So, what's everyone else up to??
So, I'm making Clam Chowder - New England style. Here's the one I've made forever and just love. What kind of chowder do you all make.
(darn, I wish I'd thot to start 18 hour bread yesterday!)
NEW ENGLAND CLAM CHOWDER
3 cups clams -- or 3 doz. hard-shell or littleneck
1 cup clam juice
2 medium boiling potatoes -- peeled
2 ounces lean slab bacon w/rind removed -- 1/4" dice
1 T. +4 tsp. butter
1 cup onions -- finely chopped
2 cups milk
1/2 cup light cream
1/2 teaspoon crumbled dried thyme
1/2 teaspoon salt
Freshly ground black pepper
Cook potato dice in enough boiling water to cover completely & cook briskly til tender but still somewhat resistant to the bite. Drain, reserving 1/2 cups of the cooking liquid.
Drop the bacon dice into boiling water to cover completely & boil for 2 min. Drain, pat completely dry w/paper towels.
In a 2- to 3-qt. saucepan, fry bacon & 1 T. of butter over moderate heat, stirring frequently till crisp & brown & have rendered all their fat. Transfer the dice to paper towels.
Add onions to the fat remaining in the pan & stirring frequently, cook for ~5 min. over moderate heat til soft & translucent but not brown.
Stir in the clam juice, the 1/2 cup of potato cooking liquid & the finely chopped clams. Reduce the heat to low, cover tightly & simmer for 10 min.
Stir in potatoes & continue to simmer covered for 3 min. longer.
Meanwhile, in a separate pan, warm the milk & cream over moderate heat till just simmering. Pour into the simmering clam mixture & mix well.
Stir in the thyme, salt, a few grindings of pepper & the bacon. Taste for seasoning.
Ladle the chowder into 4 heated soup plates, place a tsp. of butter on top of each serving, and serve at once.
NOTES : Some N.E. traditionalists insist that the clam chowder improves in flavor if, after cooking, it is allowed to rest off the heat but un-refrigerated for about an hour and then reheated very briefly just before it is served.
Recipe By :Foods of the World, Time-Life Series, 1970
Serving Size : 4
- - - - - - - - - - - - - - - - - - -
So, what's everyone else up to??
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com