Nerwen (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
nerwengreen) wrote2021-07-20 01:47 pm
nerwengreen) wrote2021-07-20 01:47 pm
Entry tags:
Clam Chowder
2 quarts chicken broth
1 pint half-n-half (half heavy cream, half milk)
4 cans chopped clams, rinsed well to get rid of sand
1 can clam juice, filtered through a coffee filter to get rid of sand
10 strips good-quality bacon, diced
1 white onion, diced
5-6 celery stalks, diced
3 waxy potatoes (yukon gold, white, red, etc), diced
1/2 cup flour
1 cup good white wine (optional)
dash worcestershire sauce (required)
dash white pepper
salt to taste
Bring chicken broth to a boil. Put in potatoes. Cook until potatoes are not quite soft yet. Turn off heat.
Cook the bacon. Remove from pan but leave the grease. Cook the celery and onions in the grease until softened. Turn heat as low as it'll go and add flour. Stir everything together. Cook on low, stirring every few minutes, until the "raw flour" smell goes away. (If flour burns, start over with new celery, onions, and bacon grease.)
Put chicken broth/potatoes back on low heat. Put the veggies/flour mix into the chicken broth. Stir with a whisk until all of the flour dissolves. Slowly add half-n-half while stirring rapidly to keep it from curdling.
Add clams, clam juice, bacon, wine if any, salt, and pepper. Cook half an hour on low (not quite a simmer), stirring occasionally, until potatoes are all the way done.
Add worcestershire sauce.
Serve with a bit of shredded cheddar, bacon bits, and fresh chopped parsley on top. Goes well with hot sourdough bread.
This was adapted from Jim Wright's recipe and originally posted at Recipes for Roleplayers on LJ. I had a hankering to make clam chowder and went looking for it, and voila, it's still there...
In New Zealand, canned clams are uncommon. They have shelf after shelf of canned tuna in a wide variety of flavors, and also some canned salmon, but not much other canned seafood. Luckily for me, the local Asian grocery store sells them frozen in an amount that looks a lot like four cans.
They also don't sell half-n-half, but that's an easy fix (just mix milk and cream).
New England style chowder is an unknown concept here. The few times I've ordered "chowder" in a restaurant, I've gotten seafood soup that is usually heavy on green lipped mussels still in the shell. So, one of these days, if I really do start a soup truck featuring authentic American recipes, I'm going to have to get good at making this clam chowder.
1 pint half-n-half (half heavy cream, half milk)
4 cans chopped clams, rinsed well to get rid of sand
1 can clam juice, filtered through a coffee filter to get rid of sand
10 strips good-quality bacon, diced
1 white onion, diced
5-6 celery stalks, diced
3 waxy potatoes (yukon gold, white, red, etc), diced
1/2 cup flour
1 cup good white wine (optional)
dash worcestershire sauce (required)
dash white pepper
salt to taste
Bring chicken broth to a boil. Put in potatoes. Cook until potatoes are not quite soft yet. Turn off heat.
Cook the bacon. Remove from pan but leave the grease. Cook the celery and onions in the grease until softened. Turn heat as low as it'll go and add flour. Stir everything together. Cook on low, stirring every few minutes, until the "raw flour" smell goes away. (If flour burns, start over with new celery, onions, and bacon grease.)
Put chicken broth/potatoes back on low heat. Put the veggies/flour mix into the chicken broth. Stir with a whisk until all of the flour dissolves. Slowly add half-n-half while stirring rapidly to keep it from curdling.
Add clams, clam juice, bacon, wine if any, salt, and pepper. Cook half an hour on low (not quite a simmer), stirring occasionally, until potatoes are all the way done.
Add worcestershire sauce.
Serve with a bit of shredded cheddar, bacon bits, and fresh chopped parsley on top. Goes well with hot sourdough bread.
This was adapted from Jim Wright's recipe and originally posted at Recipes for Roleplayers on LJ. I had a hankering to make clam chowder and went looking for it, and voila, it's still there...
In New Zealand, canned clams are uncommon. They have shelf after shelf of canned tuna in a wide variety of flavors, and also some canned salmon, but not much other canned seafood. Luckily for me, the local Asian grocery store sells them frozen in an amount that looks a lot like four cans.
They also don't sell half-n-half, but that's an easy fix (just mix milk and cream).
New England style chowder is an unknown concept here. The few times I've ordered "chowder" in a restaurant, I've gotten seafood soup that is usually heavy on green lipped mussels still in the shell. So, one of these days, if I really do start a soup truck featuring authentic American recipes, I'm going to have to get good at making this clam chowder.