Clam Chowder Part 1- Mixing Seafood
|Razor clams||1 Pound|
|Steamer clams||2 Pound|
|Water||6 Cup (96 tbs)|
|Salt pork||1⁄2 Cup (8 tbs)|
|Bacon||1⁄2 Cup (8 tbs), cut into 1 inch cubes|
|Potatoes||4 , sliced|
|Onions||1 , sliced|
|Garlic||8 Clove (40 gm)|
|Fresh thyme||1 Tablespoon (Or Dry)|
|Sea salt||1 Tablespoon|
|Heavy cream/Milk||6 Cup (96 tbs)|
|Clam broth||6 Cup (96 tbs)|
|Steak sauce||1⁄2 Tablespoon (Peter Luger)|
|Old bay seasoning||1⁄4 Teaspoon|
1. In a large pot, keep layers of clams. Add water.
2. Cook on high flame for 15 minutes. When you hear the rattling sound, the clams are done.
3. In a skillet, dry roast the salt pork pieces. It will release a lot of fat when it is done. Separate the pork pieces and keep aside the fat for using in chowder.
4. In the same skillet, roast bacon.
5. Remove the clams from the shell and discard the shell. Chop the razor clams. Steamer clam siphon needs to be removed.
6. Saute potatoes, onion, fennel and garlic in a pot. Saute for about 15 minutes.
7. Then add the brine water in which the clams were boiled. Do not scrape the bottom to avoid adding sand.
8. Add the cream and boil for 20 minutes.
9. Add the bacon.
10. Add the Peter Luger Steak Sauce, capers, Old bay seasoning and the clams.
11. Add more salt and pepper.
12. Serve in a mug and garnish with crunches.
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