Monday, November 11, 2013

ALAN'S NEW ENGLAND CLAM CHOWDER

Oh, this was so good........I took this recipe from The-Farmers-Almanac-Everyday-Cookbook ....I had never made a Clam Chow-dah before and so glad that I finally took that step.  Mother Goose always made it when I was growing up. But, I bet I turned my nose to that dinner.  I was a fussy eater! 
Step one, stay in the kitchen and cook.  With the weather getting colder a soup is always a great idea for dinner.   A big bowl of thick, rich and full of the sea chow-dah.  I thought for sure this would be a flop.......I live in Maine so I must use fresh clams.........nope, I used can clams and they were great. One thing I did was make this the day before and kept in the refrigerator to "ripen".  This allow the flavors to blend.   Hope you enjoy this as much as we did.     Andi    



                                              Look at all that goodness


Alan's New England Clam Chowder

3 slices bacon   (I used salt pork)
1 medium onion, chopped fine
1 stalk of celery, finely chopped
6 tablespoons of butter
6 tablespoons of flour
salt and pepper to taste
3 cans (7 ounce each) of minced clams, drained and keep the juice
1 can (5 ounce) of whole baby clams, drained and keep the juice
1 bottle (8 ounce) of clam juice
3-4 potatoes, medium size peeled or unpeeled and cut into 1/2 inch pieces   ( I peeled mine)
1 teaspoon hot sauce (I didn't use this)
1/8 teaspoon ground thyme   (I always add to my seafood dishes)
2-2 1/2 cups of half & half

In a large dutch oven over medium heat, fry the bacon or salt pork.   Save the bacon or salt pork to sprinkle over the chow-dah when serving.   Remove the bacon or pork and place on paper towels and set aside.

In the remaining fat add the chopped onion and the chopped celery and saute' for about 5-10 minutes. Cook this until soft.

Reduce the heat and add the butter and stir until melted.   Add the flour along with the salt and pepper and continue to stir for about 4 minutes.   What you are doing is making a roux. 

Add the reserved juice from the drained clams, along with the bottle of clam juice and stir until thickened.   

Add your chopped potatoes and simmer uncovered for about 15 minutes or til tender. Stirring frequently.

Add the half & half along with the hot sauce if using. Allow this to simmer for about 5 minutes.

Add the clams ( I cut mine in half )  and cook for about 10 minutes longer.  Never allow this chow-dah to boil.  Just heat until hot.  Garnish with the reserved bacon bits or the salt pork pieces.   

Place in the refrigerator for sometime to "ripen" this allows the flavors to blend.  I made it the day before and served this the next day. 

Enjoy    Makes about 4-5 servings.    









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10 comments:

  1. I loooooovvvve clam chowder, and this looks so good. Bad idea to come to your blog before eating dinner. After looking at your photograph here, and previous posts, I'm so hungry that I'm ready to chew my arm off. Thanks for visiting A Joyful Cottage. Sorry to run, but I really do have to get something to eat. :)

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    1. Nancy, you made me laugh.....hope you got a bit to eat! Thank you for your visit and your comment much appreciated.........Andi

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  2. Wow, this sounds easy and looks really delicious!

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    1. Thank you Eileen, It is pretty easy just stay in the kitchen and watch it...........never let it boil. Thank you for the comment and the visit....................Andi

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  3. I am very much the New England clam chowder fan. This looks great!

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    1. Try it bet you will like..............thank you Ms Yummy for all your support and comments! hugs, Andi

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  4. Sounds fabulous! I will never forget the chicken lobsters in Maine when I was there 30 years ago! I never did see the size of the clams. Pinned this! Visiting from Tuesday Trivia

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    1. Thanks for the pin..........love and addicted to Pinterest myself. I'll never be able to make all the pins I have but I love looking at the pictures etc. Andi

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  5. This is fantastic chowder! I used 1 can minced, two cans chopped, and 1 can whole clams. LOVE the flavor of using only clam juice, no fish or chicken stock. Will definitely make this again and again and again! As a native to MA, I've had clam chowder that is JUST like this.

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    1. So happy that you liked the chowder and your reply is much appreciated. I can't wait to make it again myself. And I am going to do the clams like you did......I love this chowder. Andi

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