• 2/25 Clam Chowder Day - 5

    From Dave Drum@1:18/200 to All on Thu Feb 23 16:44:35 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: The Best Clam Chowder
    Categories: Seafood, Potatoes, Pork, Dairy, Vegetables
    Yield: 9 servings

    24 Medium-size quahog clams;
    - rinsed
    1 tb Unsalted butter
    1/4 lb Slab bacon or salt pork,
    - diced
    2 Leeks; tops removed, halved
    - & cleaned, sliced in half
    - moons
    3 lg Yukon Gold potatoes; diced
    1/2 c Dry white wine
    3 Sprigs thyme
    1 Bay leaf
    2 c Cream
    Fresh ground black pepper
    1/4 c Chopped parsley.

    Put the clams in a large, heavy Dutch oven, add about 4
    cups water, then set over medium-high heat. Cover, and
    cook until clams have opened, approximately 10 to 15
    minutes. (Clams that fail to open after 15 to 20 minutes
    should be discarded.) Strain clam broth through a sieve
    lined with cheesecloth or doubled-up paper towels, and
    set aside. Remove clams from shells, and set aside as

    Rinse out the pot, and return it to the stove. Add
    butter, and turn heat to medium-low. Add bacon or salt
    pork, and cook, stirring occasionally, until the fat has
    rendered and the pork has started to brown,
    approximately 5 to 7 minutes. Use a slotted spoon to
    remove pork from fat, and set aside.

    Add the leeks to the fat, and cook, stirring frequently,
    until they are soft but not brown, about 10 minutes.
    Stir in potatoes and wine, and continue cooking until
    wine has evaporated and the potatoes have just started
    to soften, approximately 5 minutes. Add enough clam
    broth to just cover the potatoes, approximately 3 cups,
    reserving the rest for another use. Add the thyme and
    the bay leaf.

    Partly cover the pot, and simmer gently until potatoes
    are tender, approximately 10 to 15 minutes.

    Meanwhile, chop the clams into bits about the size of
    the bacon dice.

    When potatoes are tender, add cream and stir in chopped
    clams and reserved bacon. Add black pepper to taste. Let
    come to a simmer, and remove from heat. (Do not let
    chowder come to a full boil.) Fish out the thyme and the
    bay leaf, and discard.

    The chowder should be allowed to sit for a while to
    cure. Reheat it to a bare simmer before serving, then
    garnish with chopped parsley. Serve with oyster

    by Sam Sifton

    Yield 8 to 10 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives


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  • From Dave Drum@1:2320/105 to All on Sat Feb 24 15:44:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Clam Chowder w/Corn
    Categories: Seafood, Potatoes, Dairy, Wine, Herbs
    Yield: 8 Servings

    4 oz Salt pork, cubed (or chopped
    - bacon or pancetta, cubed)
    2 c Chopped onion
    1 tb All-purpose flour; (+ or -
    - depending on how thick you
    - want the soup) *
    1 c Dry white wine
    2 tb White or cider vinegar
    2 tb Lemon juice
    2 lb Russet or Yukon gold
    - potatoes, peeled, diced
    1 c (to 2) water
    1 Bay leaf
    2 Sprigs thyme
    1/2 ts Fresh ground black pepper
    1 ts Old Bay seasoning
    1 ts Paprika w/a dash cayenne
    1 1/2 c Corn niblets
    1 c Heavy whipping cream
    2 tb Chopped fresh parsley **

    BROWN THE SALT PORK: Place the salt pork and butter or
    oil in the bottom of a large, thick-bottomed pot. Heat
    on medium and brown the salt pork. (Note that if you are
    using salt pork that is mostly fat, you won't need any
    additional fat from butter or oil, but you might want to
    put a little water in the pan to help render the fat
    from the salt pork.)

    ADD ONION: Add the chopped onion to the pan, and cook,
    stirring occasionally, until the onions are translucent,
    about 5 minutes.

    Add flour, let cook, then add wine: Sprinkle flour over
    the onions and stir until everything is coated with the
    flour. Let the flour cook for a minute or two. Slowly
    add the white wine to the pot, stirring after each

    * UDD NOTE: I used my usual thickener in place of the
    flour - instant mashed potatoes. If you don't get the
    thickening you want in this step you can always add
    more later in the process - stirring well to combine
    after each addition.

    Add potatoes, clam steaming liquid, spices: Add potatoes
    to the pot. Add 2 to 3 cups of the strained clam
    steaming liquid and a cup of water. The liquid should
    cover the potatoes. If not, add a little more water or
    clam cooking liquid.

    Add the bay leaf, thyme, black pepper, and Old Bay. Heat
    to a boil and reduce to a simmer.

    Cover and cook for 10 minutes, then add the corn (if
    using) and cook for 5 minutes more, or until the
    potatoes are cooked through.

    HEAT CREAM: While the potatoes are cooking, heat a cup
    of cream in a small saucepan until steamy.

    ADD CLAMS, STIR IN CREAM: When the potatoes are tender,
    add the chopped clams and turn off the heat under the
    soup. Slowly stir in the heated cream. Adjust
    seasonings. Stir in the fresh parsley. ** (Or sliced
    scallion greens)

    Note that if you simmer the soup after the cream has
    been added, the soup may curdle. This is why we turn off
    the heat before adding the hot cream.

    Serve with oyster crackers or rustic bread.

    Recipe by Elise Bauer

    RECIPE FROM: https://www.simplyrecipes.com

    Uncle Dirty Dave's Kitchen


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