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Old 11-01-2005, 06:54 AM   #11
Sous Chef
Join Date: Nov 2004
Location: New Buffalo, Michigan
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Clam and Roasted Corn Chowder with Wild Rice


½ cup carrots
½ cup celery
¾ cup onion
¾ cup cooked wild rice
1 ear of corn
2 cups canned clam juice
2 cups milk
1cup heavy cream
½ lb bacon
2 cups chopped littleneck clams (fresh or can)
½ teaspoon crushed red pepper
½ teaspoon ground white pepper
½ teaspoon fresh thyme
¼ cup Parmesan cheese
¼ cup melted butter
¼ cup flour

Dice peeled carrots, onions, and celery into ¼ inch cubes. Dice bacon. In soup pot, sauté bacon until crisp, sauté carrots, onion, and celery for 8 minutes, together with bacon. Roast the corn on the grill or on an open flame. Let it cool, take the corn off the cob and add it to the soup pot. Add crushed red pepper, white ground pepper and fresh thyme. Add clam juice, milk, and heavy cream and bring to a light boil. Whisk in the roux and simmer for 15 minutes. Add the cheese. Garnish with fresh bread or crackers.

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Old 11-12-2005, 06:29 AM   #12
Head Chef
Join Date: Oct 2004
Location: Boston area
Posts: 2,488

They all look almost identical, but here's the one that I make, since it's one of my top 2 favorite clam chowders ever (the other one is Capt Parker's on Cape Cod).


Union Oyster House Clam Chowder
Makes 2 quarts

2oz salt pork
1 small onion, diced
1/2 cup butter
1/2 cup flour
2 ribs celery, minced
2 lbs fresh (or frozen) clams, diced
1 qt clam juice
1 lb potatoes, diced
2 cups Half & Half, warmed

salt, pepper, Tabasco, Worcestershire - to taste

Bring potatoes and clam juice to a boil; cook until potatoes are done, 10-15 minutes. Add clams (along with any surplus juice from same); cook 5 minutes. Set aside.
Note: do not overcook or clams will be tough.
Skin pork, dice and saute in pan; cook until rendered. Add onions; cook until glassy. Add butter, melt and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly tan colored.
Bring clams, juice and potatoes back to a boil. Add cooked roux. Thicken and bring to a rolling boil and stir. Add previously heated half & half to desired consistency. Season to taste.
Serve with oyster or pilot crackers.

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Old 11-12-2005, 11:22 AM   #13
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Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
That's a good looking chowder recipe, Erik. I've saved that recipe to try soon.

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