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Old 03-14-2014, 10:18 PM   #51
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Quote:
Originally Posted by msmofet View Post
My version of creamy clam chowder

Msmofet's 's Creamy Clam Chowder (AKA New England Clam Chowder)

Bacon - 4 slices
Small onion chopped
2 stalks celery - chopped small - optional
1 1/2 lb Small red skin potatoes - unpeeled
All-purpose flour
Butter
1 (8 oz) Bottled Clam juice or fresh clam liquor
Half-and-half
1/4 cup dry white wine (I used Pinot Grigio)
2 (6.5 oz) cans minced clams with clam liquor from can (may use fresh)
Salt - to taste
Ground black pepper - to taste
1/4 cup Fresh parsley chopped fine - to taste
3 Scallions (washed and sliced into rounds white and green parts)
Oyster crackers - optional

Wash potatoes and place in pot. Cover with water and add salt. Bring to boil and cook till tip of knife inserted in potato comes out easily. Drain and cool with cold water. When potatoes are cool enough to handle cut into small cubes (leave skins on).

Cut raw bacon across the slices into small pieces. Cook bacon in pot large enough to hold completed soup. When bacon is cooked completely and crispy remove from pot, drain on paper towels and crumble.

In the same pot with the bacon fat sauté the onions (and celery if used) and cooked cubed potatoes (season with salt and pepper) till onions are soft without browning.

The next part can be a bit tricky. Just follow the rule and adjust as needed.

Rule of thumb:

1 Tbls fat
1 Tbls flour
1 cup liquid

Will yield 1 cup when finished

To make the cream part of soup:

Flour
Equal parts Butter and bacon fat
1/2 and 1/2
Clam juice (and/or clam liquor)
Salt and ground pepper

Decide how much finished soup you want to have and (and how thick you want it) then follow the rule above for measurements.

In the pot with onions and potatoes; add butter to bacon fat (equal amounts of each) and melt the butter. Sprinkle with flour and cook for 1 - 2 minutes. Add thyme, salt and ground pepper to taste. Add clam juice , wine , clams and clam liquor that the clams were in. Stir and cook till thickened. Add 1/2 and 1/2 till your reach the thickness you desire. Cook for about 1 minute stirring.

To finish the soup add parsley and bacon to pot . Stir well and gently simmer for 1 minute. DO NOT BOIL OR YOU RISK BREAKING THE CREAM. Taste and adjust salt and pepper if needed.

Ladle into bowls garnish with scallions. Serve with oyster crackers if desired.


Quite similar to mine! Yum MsM!!
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Old 03-15-2014, 11:52 AM   #52
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If I were to try and make this and used canned clams, what should i be looking for in the canned clams.
Brand?
Whole?
Baby?

It seems I can do this with canned clams and i would like to try it.
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Old 03-15-2014, 12:03 PM   #53
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Quote:
Originally Posted by Roll_Bones View Post
If I were to try and make this and used canned clams, what should i be looking for in the canned clams.
Brand?
Whole?
Baby?

It seems I can do this with canned clams and i would like to try it.
I usually use:

Snow's Clams - Minced
In Clam Juice
6.50 oz

But sometimes I use the whole baby clams also.
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Old 03-15-2014, 12:13 PM   #54
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I like Snow's, Chicken of the Sea and Bumblebee are good too. I like a mix of both chopped and minced clams, the chopped provide a nice texture and chew.
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Old 03-15-2014, 12:47 PM   #55
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I like Snow's, too, but I prefer the chopped. Slightly larger than the minced.
They work well with pasta, too.
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Old 03-15-2014, 03:35 PM   #56
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I buy Snow's chopped. But if I am adding fresh clams, I leave them whole.
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Old 03-16-2014, 02:35 AM   #57
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Oh my goodness, MsMofet, that looks and sounds just wonderful! I love clam chowder, but have never made my own. Lots of really good suggestions here from people in the know.

The last clam chowder I had was about 10 years ago - it was Ivar's in Seattle. I thought I had died and gone to heaven, it was so good.
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The Best Clam Chowder Recipe This calm chowder is very creamy with just the right touch of spices and seafood flavors. It is also full of tender, juicy clams. This is a must soup for lent or anytime during the year! 4 slices bacon, cooked crisp and broken 2 large medium yellow onions, finely chopped 1/2 cup chicken broth 2 medium potatoes, cubed 1 tsp sea salt 1/2 tsp Shellfish Spice 6 tbsp butter 6 tbsp corn starch 3 cups milk 2 cups half-and-half cream 4 (10 oz) cans baby clams, undrained 2 tbsp chopped parsley Fry bacon in a large Dutch oven until crisp, remove with slotted spoon and set aside. Add onion to pot, saute until softened, then add potatoes and chicken stock. Season with salt and Shellfish Spice, cover and cook for 15 minutes. In a second large saucepan, melt butter, whisk in corn starch, whisking to make a roux. Cook for 1 minute, then add cream and milk while whisking. Cook over low heat until thickened. Pour into onion and potato mixture, add clams only, reserving the juice in the cans. Add bacon and the reserved juice a bit at a time to reach desired consistency. Stir and gently cook over moderate heat until heated through about 10 minutes. Transfer to soup tureen and garnish with parsley or Shellfish Spice. [url=http://youtu.be/2hXlEXT4h3w]The Best Clam Chowder Recipe - YouTube[/url] 3 stars 1 reviews
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