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| top results >>> Recipe for New England Clam Chowder |
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1 quart clam juice
3 pounds chopped clams
4 red potatoes, unpeeled -- cut into 1/4" dice
1 pound bacon -- finely diced
8 tablespoons butter
2 red onions -- diced
2 teaspoons tarragon
1 teaspoon freshly ground black pepper
8 cloves fresh garlic -- minced
2 cups light cream
1 1/2 cups half-and-half
1 cup Wondra flour
salt -- to taste
Bring the clam juice and clams to a boil in a large soup pot. Reduce to a simmer, add the potatoes, cover, and cook for 30 minutes. In a large skillet fry bacon pieces until they begin to crisp and turn golden brown. Remove the pieces to a paper towel to drain, leaving the fat in the pan. Add the butter to the bacon fat and melt it over medium-high heat. Add the onions and saute them until translucent. Add the tarragon, black pepper, and garlic, stirring for 1 minute to blend. Put lid on the pan and turn off the heat; allow the mixture to steam for 5 minutes. When the clam broth is ready (the potatoes should be soft enough to eat and the clams should be tender), add the onion-herb mixture, bacon, all of the cream plus 1 quart of the half and half. Reserve the remaininghalf and half(1 pint) for the next step. Stir frequently to prevent scorching, and bring the liquid to a slow boil. In a blender or with a whisk, blend the remaining half & half with the flour into a paste roux). When the soup comes to a boil, quickly whisk in the flour/half & half roux. The soup will thicken quickly. When it does, turn off the heat, and add salt to taste. It is recommended that you serve French or sourdough bread hot from the bread machine as accompaniment.
Serves 4 - 6
3 tablespoons butter/margarine
1/2 cup celery (chopped fine)
1 finely chopped onion (med. size)
1 diced potato (med. size)
3 tablespoons flour
1 can minced clams (6 1/2 oz.)
1 cup half & half or evaporated milk
1 bottle clam juice (16 oz.)
salt & pepper to taste
Melt butter/margarine in lg. saucepan.
Add celery, onion & potato until tender, not browning. Stir in flour and remaining ingredients.
Simmer while stirring until vegetables are tender.
25 year old recipe from a family recipe of a Chef at Hoewichs in New England, Conn. Taken off television show Live with Regis and Kathy Lee.
Boil enough potatoes for 2 cups diced, drained, set aside.
1 stick butter
1 c. chopped onion
1 c. chopped celery
Add enough flour to just thicken.
Heat: 4 c. clam juice
2 1/2 oz. salt pork
2 clam or fish bouillon cubes
Add to flour mixture and stir. Add fresh or frozen sea clams. Add the diced boiled potatoes. Remove salt pork, add 1/2 pint of half & half cream.
1 quart clam juice
2 1/2 pounds chopped clams (fresh or frozen)
2 potatoes, unpeeled, cut into 1/4 inch cubes
1/2 pound uncooked bacon, chopped into small pieces
4 tbsp. butter
2 onions diced
1/2 tbsp. dried tarragon
1 tsp. freshly ground black pepper
8 cloves fresh garlic, minced
2 cups half-and-half
1 1/2 quarts whole milk
1 cup all-purpose flour
1 tbsp. salt, or salt to taste
Bring the clam juice and clams to a boil in a large soup pot. Reduce to a simmer, add the potatoes, cover, and cook for 30 minutes. In a large skillet fry the bacon pieces until they begin to crisp and turn golden brown. Remove the pieces to a paper towel to drain, leaving the fat in the pan. Add the butter to the bacon fat and melt it over medium-high heat. Add the onions and sauté them until translucent. Add the tarragon, black pepper, and garlic, stirring for 1 minute to blend. Put lid on the pan and turn off the heat; allow the mixture to steam for 5 minutes. When the clam broth is ready (the potatoes should be soft enough to eat and the clams should be tender), add the onion-herb mixture, bacon, all of the half-and-half plus 1 quart of the milk. Reserve the remaining milk (1 pint) for the next step. Stir frequently to prevent scorching, and bring the liquid to a slow boil. In a blender or with a whisk, blend the remaining milk with the flour into a paste (roux). When the soup comes to a boil, quickly whisk in the flour/milk roux. The soup will thicken quickly. When it does, turn off the heat, and add salt to taste. It is recommended that you serve French or sourdough bread as accompanyment. Serves 8.
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