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Old 01-19-2012, 01:25 AM   #1
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Tonight's Clam Chowder

One of the better ones I have made. Here it is!

1/4 cup olive oil
1 small onion
4 med russets small dice (peeled)
1 tsp fresh rosemary chopped fine
S&P
1/4 tsp garlic powder
1/4 tsp onion powder
2 bottles clam juice
2 10oz baby clams in juice
1 qt fat free milk
1/4 tsp cumin
1/4 tsp celery salt
1/2 tsp paprika
1 tblsp butter (optional)

Heat pot med high and add first seven ingredients in order. Saute until potatoe is translucent.Add clam juice and simmer hard until potatoe starts to soften. Add canned clams and their juice.Add remaining ingredients (except butter) and simmer for about 45 minutes.Finish with stirring in butter pat.

I like sourdough bread to go with and maybe a simple salad.

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Old 01-19-2012, 06:25 AM   #2
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I happen to have all of those ingredients. When a friend moved, she emptied her cupboard (didn't want to move canned goods). So I have 2 cans of clams and a bottle of clam juice...something I usually do not have. I'm trying to use up the canned goods I inherited so I don't have to move them back to the City in May! Thanks for the inspiration.
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Old 01-19-2012, 07:02 AM   #3
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Quote:
Originally Posted by 4meandthem View Post
One of the better ones I have made. Here it is!

1/4 cup olive oil
1 small onion
4 med russets small dice (peeled)
1 tsp fresh rosemary chopped fine
S&P
1/4 tsp garlic powder
1/4 tsp onion powder
2 bottles clam juice
2 10oz baby clams in juice
1 qt fat free milk
1/4 tsp cumin
1/4 tsp celery salt
1/2 tsp paprika
1 tblsp butter (optional)

Heat pot med high and add first seven ingredients in order. Saute until potatoe is translucent.Add clam juice and simmer hard until potatoe starts to soften. Add canned clams and their juice.Add remaining ingredients (except butter) and simmer for about 45 minutes.Finish with stirring in butter pat.

I like sourdough bread to go with and maybe a simple salad.
A variant on the above would be to fry 1/4 pound of diced bacon instead of using olive oil, using thyme or rosemary and thyme, using whole milk, and adding whole clams during the last 7 minutes of cooking.
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Old 01-19-2012, 11:33 AM   #4
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that looks really good, 4me. a somewhat healthy version of clam showdair.

opied and saved. thanks.
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Old 01-19-2012, 11:58 AM   #5
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I like a little bacon in my chowder but my wife does not so I usually leave it out for her.
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Old 01-19-2012, 01:22 PM   #6
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I bought the cans of baby clams. Now I have to go buy some clam juice. How much is in a bottle of clam juice? Here in Canada Cloverleaf makes 236 ml bottles of clam juice. (I don't remember ever seeing it at the grocery store, but I wasn't looking for it. I googled to see if I could get it here.)
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Old 01-19-2012, 03:10 PM   #7
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I used 2- 8oz bottles of Snow's brand clam juice and 2 10oz cans of Geisha brand whole baby clams in juice.
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Old 01-19-2012, 03:41 PM   #8
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I used 2- 8oz bottles of Snow's brand clam juice and 2 10oz cans of Geisha brand whole baby clams in juice.
Thanks. 236 ml, according to Google, is 8 U.S. oz.
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Old 01-19-2012, 06:22 PM   #9
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Hmmm. I don't make chowder, but have been looking for something to make clams linguini, which I've had a taste for lately. It didn't occur to me to buy canned. Our local grocery has a tendency to have live clams during the holidays -- when I have so many meals out to go to that I do bare minimum cooking at home. And of course, this last (actually, first) cold spell killed the last of my parsley. It will probably wait until spring.
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Old 01-19-2012, 06:42 PM   #10
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Hmmm. I don't make chowder, but have been looking for something to make clams linguini, which I've had a taste for lately. It didn't occur to me to buy canned. Our local grocery has a tendency to have live clams during the holidays -- when I have so many meals out to go to that I do bare minimum cooking at home. And of course, this last (actually, first) cold spell killed the last of my parsley. It will probably wait until spring.
I have made it with a can of clams a splash of white wine,lemon juice,chicken broth and some capers . reduce it and toss with some fried (or fresh) parsley and pecorino. A little micro grated lemon rind is good too. I like coarse grind pepper on mine too.
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Old 01-19-2012, 06:51 PM   #11
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yum. Now you've got me going again. Just when my herb garden finished dieing.
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Old 01-19-2012, 08:32 PM   #12
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Quote:
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I have made it with a can of clams a splash of white wine,lemon juice,chicken broth and some capers . reduce it and toss with some fried (or fresh) parsley and pecorino. A little micro grated lemon rind is good too. I like coarse grind pepper on mine too.
Sounds really 'nummy. I have copied and pasted this.
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Old 01-20-2012, 08:04 AM   #13
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that looks really good, 4me. A somewhat healthy version of clam showdair.

Opied and saved. Thanks.

say chowdah !!
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Old 01-20-2012, 08:28 AM   #14
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say chowdah !!
Thank you. I almost didn't recognize what buckytom was trying to say. But I didn't want to rub in my Bostonian accent.
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Old 01-20-2012, 11:22 AM   #15
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Quote:
Originally Posted by Claire View Post
Hmmm. I don't make chowder, but have been looking for something to make clams linguini, which I've had a taste for lately. It didn't occur to me to buy canned. Our local grocery has a tendency to have live clams during the holidays -- when I have so many meals out to go to that I do bare minimum cooking at home. And of course, this last (actually, first) cold spell killed the last of my parsley. It will probably wait until spring.
I use the white clam sauce recipe that is in the Minnesota Heritage Cookbook. I can PM that to you--it uses canned clams, white wine, and is always a hit with my family.
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Old 01-20-2012, 12:59 PM   #16
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I use the white clam sauce recipe that is in the Minnesota Heritage Cookbook. I can PM that to you--it uses canned clams, white wine, and is always a hit with my family.
My mother always made the clams with linguini. I loved the sauce, but have never been a fan of linguini. Italians make the sauce with the red gravy as well as the white.
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Old 01-20-2012, 10:46 PM   #17
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say chowdah !!
lol, lt knew the reference.

addie, there was a simpson's episode from years ago where the snooty french chef called chowdah "show-dair".
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Old 03-14-2012, 02:48 AM   #18
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if i wanted to replace the milk with cream how would i do so? I can't tolerate lactose, but cream (and cheese) I have no issues with.

i would consider almond milk / coconut milk in other recipes, but it might ruin the taste of a chowder.

maybe cream + sugar to make up for the lactose?
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Old 03-14-2012, 04:16 AM   #19
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Good Morning,

Enjoying the variety of clam chowders on this thread ... However, personally from my viewpoint, I prefer a Manhattan Clam Chowder ... Would anybody like to share their recipe ?

Thanks. Margi.
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Old 03-14-2012, 04:19 AM   #20
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Potato Substitute for Lactose ( cream / milk ) :

I substitute a potato or 2 in my cream soups hot or cold almost all the time for myself ( nothing to do with lactose however ) ... It works superbly. It provides the creamy texture as well.

Margi.
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