SV Solstice Recipes

User Tools

Site Tools

Trace: • new_england_clam_chowder
new_england_clam_chowder

Differences

This shows you the differences between two versions of the page.

Link to this comparison view

Both sides previous revision Previous revision
Next revision 		Previous revision
new_england_clam_chowder [2022/01/16 20:01]
jforbes 		new_england_clam_chowder [2022/07/05 14:41] (current)
jforbes
Line 3: Line 3:
 ===== Ingredients ===== ===== Ingredients =====
  
 +  - 2 1/2 pounds live cherrystone or littleneck clams
   - 1/2 pound salt pork or bacon, cut into 1/2-inch cubes   - 1/2 pound salt pork or bacon, cut into 1/2-inch cubes
-  - 2 tablespoons butter+  - 3 tablespoons butter
   - 1 medium onion, finely chopped (about 1 cup)   - 1 medium onion, finely chopped (about 1 cup)
   - 2 stalks celery, finely chopped (about 1 cup)   - 2 stalks celery, finely chopped (about 1 cup)
-  - 1 cup water or clam juice +  - 3 tablespoons flour 
-  - 2 1/2 pounds live cherrystone or littleneck clams (see note)+  - 1 1/2 cups clam juice (make your own when steaming the clams)
   - 1 quart whole milk   - 1 quart whole milk
   - 1 1/2 pounds russet or yukon gold potatoes, peeled and cut into 1/2-inch cubes   - 1 1/2 pounds russet or yukon gold potatoes, peeled and cut into 1/2-inch cubes
Line 16: Line 17:
  
 ===== Directions ===== ===== Directions =====
 +  - In a large stock pot add water to a depth of 1 inch.
 +  - Bring to a boil and add clams and cover
 +  - Steam the clams for 6 to 8 eight minutes the clams will open
 +  - Remove meat from inside the clams and roughly chop it. Discard empty shells.
 +  - Reserve 1 1/2 cups of the clam juice
 +  - Chop and reserve the clams
 +  - Combine salt pork and 1/4 cup water in a heavy-bottomed stock pot or Dutch oven. over medium heat, stirring occasionally, until water has evaporated and pork has begun to brown and crisp in spots, about 8 minutes. 
 +  - Add butter, onion, and celery. 
 +  - Continue to cook, stirring occasionally, until onions are softened but not browned, about 4 minutes longer. 
 +  - Add flour and stir to combine.
 +  - Add clam juice and stir to combine.
 +  - Add milk, potatoes, bay leaves, and a pinch of salt and pepper to the pot. 
 +  - Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until potatoes are tender and starting to break down, about 15 minutes.
 +  - Once potatoes are tender, pour the entire mixture through the fine mesh strainer into the bowl with the clam juice rapping the strainer with the back of a knife or a honing steel to get the liquids to pass through. 
 +  - Transfer strained solids to the bowl with the chopped clams. You should end up with a white, semi-broken broth in the bowl underneath, and the chopped clams, potatoes, salt pork, and aromatics in the separate bowl.
 +  - Transfer liquid to a blender and blend on high speed until smooth and emulsified, about 2 minutes.
 +  - Return liquid and solids back to Dutch oven. 
 +  - Add heavy cream and stir to combine. Reheat until simmering. 
 +  - Season well with salt and pepper. 
  
-  - Combine salt pork and 1/4 cup water in a heavy-bottomed stock pot or Dutch oven. over medium heat, stirring occasionally, until water has evaporated and pork has begun to brown and crisp in spots, about 8 minutes. Add butter, onion, and celery. Continue to cook, stirring occasionally, until onions are softened but not browned, about 4 minutes longer. Add clam juice or water and stir to combine. 
-  - Add clams or quohogs and increase heat to high. Cover and cook, opening lid to stir occasionally, until clams begin to open, about 3 minutes. As clams open, remove them with tongs and transfer to a large bowl, keeping as many juices in the pot as possible and keeping the lid shut as much as possible. After 8 minutes, discard any clams that have not yet begun to open. 
-  - Add milk, potatoes, bay leaves, and a pinch of salt and pepper to the pot. Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until potatoes are tender and starting to break down, about 15 minutes. 
-  - Meanwhile, remove meat from inside the clams and roughly chop it. Discard empty shells. Transfer chopped clams and as much juice as possible to a fine mesh strainer set over a large bowl. Let clams drain, then transfer chopped clams to a separate bowl. Set both bowls aside. 
-  - Once potatoes are tender, pour the entire mixture through the fine mesh strainer into the bowl with the clam juice rapping the strainer with the back of a knife or a honing steel to get the liquids to pass through. Transfer strained solids to the bowl with the chopped clams. You should end up with a white, semi-broken broth in the bowl underneath, and the chopped clams, potatoes, salt pork, and aromatics in the separate bowl. 
-  - Transfer liquid to a blender and blend on high speed until smooth and emulsified, about 2 minutes Return liquid and solids back to Dutch oven. Add heavy cream and stir to combine. Reheat until simmering. Season well with salt and pepper.  
-  -  
new_england_clam_chowder.1642381316.txt.gz · Last modified: 2022/01/16 20:01 by jforbes

Page Tools