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Clam Chowder

Meal.Mates's picture
Clam Chowder is popular among other chowder recipes. Minced clams with their liqour is extensively used in Clam Chowder. The softened onions and salt pork, with crisped potatoes and ground thyme floats in the meat stock. This juicy and creamy Clam Chowder is served with dust of paprika and reserved green onions.
  Minced green onions/Leeks / onions / both 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Salt pork 1⁄4 Pound, diced
  Butter 3 Tablespoon
  Chicken stock 3 Cup (48 tbs)
  Diced baking potatoes 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Ground thyme 1⁄4 Teaspoon
  Ground allspice 1⁄8 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Clams 3 Dozen, shucked, and their liquor
  Bottled clam juice 1 Cup (16 tbs)
  Half and half/Cream 1⁄2 Cup (8 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  Salt To Taste
  Butter 4 Tablespoon, cut into bits
  Paprika To Taste
  Slivered green onions 2

Saute onions, garlic and salt pork in butter until onions are soft.
Add stock, potatoes, bay leaf, thyme, allspice and pepper.
Cover, bring to boil, lower heat and simmer 10 minutes.
Potatoes should remain crisp.
Remove bay leaf.
Mince clams, add to soup with their liquor, juice and the creams, and reheat without boiling.
Season with salt and adjust to taste.
Stir in butter bits and sprinkle with paprika and slivered green onions.

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