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NE Clam Chowder recipe?

Discussion in 'Food Talk' started by Banchi94, Mar 27, 2009.

  1. Mar 27, 2009 at 10:18 AM
    #1
    Banchi94

    Banchi94 [OP] Well-Known Member

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    Any of you all know a good New England Clam Chowder recipe? NE is the white, right? :eek:

    Thanks!
     
  2. Mar 27, 2009 at 10:39 AM
    #2
    Camppentaco

    Camppentaco Mommy says I'm special

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    New England Clam Chowder Recipe


    • 6 large potatoes, peeled or with skins, cut into medium sized cubes
    • 1/2 pound hickory smoked bacon, cut small
    • 1 stick (4 ounces) butter
    • 1 large onion, chopped small
    • 4 cloves garlic, minced
    • 4 stalks celery, chopped small
    • 1 1/2 cups white flour
    • 8 cups clam broth with 4 cubes clam bouillon or 2-4 Tbsp clam base
    • 2 tsp thyme leaves, ground
    • 4 bay leaves, whole
    • 1/2 tsp black pepper, ground
    • 2 cups clams, steamed, shucked and chopped
    • 4 cups heavy cream
    • 1/4 cup parsley, minced fine
    Directions:


    1. In a medium size pot, cook potatoes until crisp tender, not quite done. Drain and set aside.
    2. Meanwhile, in a large stock pot, cook bacon until crisp, or if using salt pork, sear on all sides until lightly browned.
    3. Remove bacon and/or salt pork and drain on paper towel. Set aside. Drain all but 4 Tbsp bacon drippings, leaving that in the pot.
    4. Add butter and let melt. Add onion, garlic and celery and saute in the butter and bacon drippings until cooked through.
    5. Stir in flour to make a thick roux.
    6. Add clam broth and bouillon 2 cups at a time, stirring continuously until thick and creamy.
    7. Add thyme, black pepper and bay leaves being careful not to break the leaves.
    8. Cook for 15 minutes until hot and bubbly. Turn heat to low.
    9. Add clams, potatoes and bacon or salt pork and simmer for 15 minutes more.
    10. Add the heavy cream and parsley and turn off the burner.
    11. Ladle into sourdough bread bowls and serve with oyster crackers.
    12. Refrigerate leftovers.
    13. Serves 15-20. Divide the recipe if you must!
    I usually take out the celery and the thyme cause I don't like it. If you can make this a day ahead of time it always tastes better after it sits in the refrigerator overnight. :thumbsup:
     
  3. Mar 27, 2009 at 11:04 AM
    #3
    oldtacomaguy

    oldtacomaguy four forty four

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    Good looking recipe. I guess we are spoiled living in New England. We can go into almost any restaurant and get good clam chowder, year round.
     
  4. Mar 27, 2009 at 11:11 AM
    #4
    98tacoma27

    98tacoma27 is gooder 'en chicken Moderator

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    It isn't that prevalent in my area so I have to resort to the canned variety. But there isn't anything better than homemade NE Clam CHowder. :hungry:

    The red clam chowder is Manhattan Clam chowder. I don't think it is actually a chowder though.
     
  5. Mar 27, 2009 at 11:18 AM
    #5
    tacoholic

    tacoholic 09 but I drive a 012 Expedition...

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    Damn that sounds good right now...
     
  6. Mar 27, 2009 at 11:50 AM
    #6
    Banchi94

    Banchi94 [OP] Well-Known Member

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    Camppentaco, you are da man! Thanks a ton!

    +1 rep :thumbsup:
     
  7. Mar 27, 2009 at 11:53 AM
    #7
    Camppentaco

    Camppentaco Mommy says I'm special

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    No prob. I'm about as far away from New England as I can get right now so I got to have something to remind me of it.
     
  8. Mar 27, 2009 at 12:26 PM
    #8
    Banchi94

    Banchi94 [OP] Well-Known Member

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    Nothing beats a chowda recipe from a true New Englander! Glad you caught my thread! How do you like Cali?
     
  9. Mar 27, 2009 at 12:28 PM
    #9
    Camppentaco

    Camppentaco Mommy says I'm special

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    It's alright, I miss the seasons though. The wife likes it so I guess that's all that matters right.
     
  10. Mar 27, 2009 at 12:33 PM
    #10
    Banchi94

    Banchi94 [OP] Well-Known Member

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    Yup. You there for the Corps? Thanks for serving!
     
  11. Mar 27, 2009 at 3:45 PM
    #11
    sliverworm

    sliverworm Well-Known Member

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    anything sounds good right now, i missed lunch
     
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