Clam Chowder Recipe

Clam Chowder Recipes

Ingredients :

48 hard shell calms

3 cups liquid (calm broth plus water)

1/4 lb salt pork, diced

4 medium onions, sliced thin

1 1/2 cup canned tomatoes

2 leek, chopped finely

2 stalks celery (with leaves) chopped

2 carrot, chopped

1/4 cup chopped parsley

1/4 tsp dried leaf thyme

1 bay leaf

2 tsp salt

1/2 tsp pepper

pinch nutmeg

4 large potatoes, cut in 1/2" (1.25 cm) cubes

3 tbsp butter

3 tbsp flour

1 tbsp Worcestershire sauce

dash Tabasco

hard crackers, optional

Method :

Scrub clams with a stiff brush under running water to remove all sand. Wash in several waters. Put 1/2" (1.25cm) boiling water in extra large kettle. Add the calms, cover tightly and steam about 10 minutes or until shells begin to open. Lift clams out of kettle. Strain liquid left in pan through several thicknesses of fine cheesecloth. Measure, add water to make 3 cups (750ml) liquid and set aside. Loosen clams from shells (add any liquid left in shells to strained clam liquid) and chop half the clams coarsely.

Brown salt pork lightly in a large heavy kettle. Add onions and cook gently until golden, stirring constantly. Add the 3 cups (750ml) liquid, tomatoes, leeks, celery, carrots, parsley, thyme, bay leaf, salt, pepper and nutmeg. Bring to a boil. Add potatoes, bring back to a boil. Turn down heat, cover and simmer until potatoes are just tender, about 15 minutes. And chopped and whole clams. Combine butter and flour in small heavy skillet, set over moderate heat and stir constantly until golden brown. Stir into chowder, bit by bit, stirring to blend after each addition. Stir in Worcestershire sauce and Tabasco. Simmer 2 minutes. Crumble hard crackers into chowder if desired and serve immediately.

Serves 4 - 6


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