• 2/25 Clam Chowder Day - 3

    From Dave Drum@1:18/200 to All on Thu Feb 23 16:44:20 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Rhode Island Clam Chowder
    Categories: Seafood, Pork, Potatoes, Vegetables, Herbs
    Yield: 9 Servings

    2 oz Thin-sliced bacon; cut
    - crosswise in 1/4" strips
    1 1/2 oz Unsalted butter
    1 lg Yellow onion; in small dice
    4 Tender inner celery ribs;
    - sliced across 1/8" thick
    1 tb Fine chopped garlic
    6 c Diluted clam broth
    2 c Fine chopped clam meat
    1 1/2 lb Yukon Gold potatoes; peeled
    - into 1/3" dice
    2 1/2 ts Chopped fresh thyme
    2 Turkish bay leaves
    Fresh ground black pepper
    2 tb Chopped fresh flat-leaf
    - parsley

    Put the bacon in a wide heavy-duty 4 to 5 quart pot or
    Dutch oven and cook over medium heat, stirring
    occasionally, until just beginning to turn crisp and
    golden, about 4 minutes. Remove from the heat. Pour off
    and discard the bacon fat, leaving the bacon in the pot.

    Add the butter and onion and cook over low heat, covered,
    stirring occasionally, until the onion is sweet and
    tender, about 10 minutes. The onion shouldn't color. Add
    the celery and garlic and cook, uncovered, stirring
    occasionally, until all the vegetables are tender, 5 to 7
    minutes more.

    Add the clam broth, potatoes, thyme, bay leaves, and 1/4
    tsp. pepper. Bring to a boil over high heat. Lower the
    heat to maintain a simmer and cook until the potatoes are
    tender, about 15 minutes.

    Remove the soup from the heat, wait until it stops
    simmering (this may take a minute if you're using a Dutch
    oven), and stir in the clams and chopped parsley. Season
    to taste with black pepper, if desired.

    Serves 8 to 10

    Yields about 10 cups

    by Allison Ehri Kreitler

    Recipe from: http://www.finecooking.com

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  • From Dave Drum@1:2320/105 to All on Sat Feb 24 15:42:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: James Beard's Manhattan Clam Chowder
    Categories: Soups, Seafood, Vegetables, Herbs, Pork
    Yield: 1 Quart

    36 md Shucked cherrystone clams;
    - abt 2 to 3 cups w/liquid
    1/2 c Chopped onion
    1/2 c Green bell pepper
    2 cl Garlic; minced
    4 sl (thick) bacon; fried crisp
    - coarse crumbled (reserve
    - the fat)
    16 oz Can stewed tomatoes
    1/2 c Cooked rice
    1/2 ts Thyme
    1/4 ts Oregano
    Salt & fresh ground pepper

    "The biggest rift among chowder fans is the one between
    the New England school and the school that prefers the
    radically different version known as Manhattan clam
    chowder. It may have come to fame in New York, but it is
    definitely a soup of Italian or Greek heritage. It can be
    quite good or really horrible, depending on how well it is
    made. Although many diners and restaurants serve Manhattan
    clam chowder full of potatoes, this recipe ignores them
    and is much more delicate and interesting as a

    Strain the clams and reserve the liquid. With a sharp
    knife, finely chop the clams and set them aside.

    Saute the onion, green pepper, and garlic in 3 tablespoons
    bacon fat over low heat until tender but not browned.

    Add the reserved clam liquid, tomatoes, rice, thyme,
    oregano, and salt and pepper to taste. Simmer 5 minutes.

    Just before serving, add the chopped clams and bring to a
    boil. Remove from the heat and sprinkle with the crumbled
    bacon and chopped parsley.

    Makes 1 quart

    Source: The Armchair James Beard by John Ferrone (Editor)

    From: http://www.recipelink.com

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