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 your pinch of thyme.
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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A Maine Seafood Chowder
Christmas dinner at the Winslow's.
I grew up eating all kinds of fish from the seas. Father retired as chief for the Sea and Shore Fisheries for the State of Maine. He started out as a homegrown coastal boy from Brooklin, Maine. He was a lover of the sea, from boats, to fishing. During his early years of employment he was a game warden, he would travel from port to port. Many times coming home with coolers full of fish. My mother could clean a crab in no time. She learned fast and made dishes and cooked with lobster and other seafood the way most of us cook with ground beef and chicken today. This chowder was enjoyed by nine of us. A few had seconds. With leftovers for the next day that tasted just as wonderful. This is the basic for making a chowder so adjust to fit the number you want to serve. Happy cooking, Andi
Adjusted from Marjorie Standish Cooking Down East
Copyright 1969
1/4 lb of salt pork, diced or bacon strips about 3 cut in small pieces,
onion, 1 large or 2 medium
4-5 medium size potatoes, peeled and cut in cubes
2-3 lbs of fresh haddock
2-3 lbs of large sea scallops
2-3 bottles of clam juice
1 quart plus 2 cups of 1/2 and 1/2
1-2 cups of whole milk
butter
Accent, celery seed, rosemary and lemon pepper seasoning, sea salt and fresh cracked pepper
Using a large pot fry up the bacon or salt pork, remove the bacon or salt pork pieces from the grease and drain on paper towels. Set aside. You want about 3 Tablespoons of grease. You can use the bacon pieces or the salt pork to sprinkle on the chowder before serving. Add the onion that has been chopped and saute this until yellow but not brown. Cover the bottom of the cooking pot with one layer of the cubed potatoes. Start by sprinkling 1/4 tsp of each of the seasonings on top. Add the clam juice making sure it covers the potatoes by a little bit. You can also add some water if the 2 jars of clam juice isn't enough. Cook this for about 5 minutes, then lay the strips of haddock on top of the potatoes. Cover your pot and bring to a boil then reduce heat to low and cook until the potatoes are tender and the fish flakes. ( be careful not to break up the fish) You want to serve your chowder with big pieces of fish. When it is ready to serve use your spoon and carefully break up the fish in big pieces.
If using the sea scallops (cut in half) and dry with paper towels then saute them in a little butter and add on top of the fish. Only saute for a minute or so. They will be going in the chowder and will continue to cook. Over cooking will cause the scallops to be tough. Add the milks and the butter and add 1/4 tsp of each seasonings again. Over low heat allow the milks to warm and taste and adjust seasonings if needed. I usually make the chowder a day before and set in the refrigerator which allows all these wonderful flavors to blend. I may also add more of the lemon seasoning to the chowder. Serve with oyster crackers. Enjoy
This is for you, Morgan.
Corn Chowder
6-8 slices of slab bacon
2 medium onions, finely chopped
2 cups chicken broth
3 potatoes, peeled, cut in 1/2 inch cubes
2 cans cream of corn
2 cans whole kernel corn
2 cups regular milk
2 cups 1/2 and 1/2
1/2 tsp ground sage
1 tbsp dried parsley
salt and pepper
4 tbsp of butter
Using your dutch oven, cook the bacon til crisp. Using the bacon fat cook the onions, but do not brown. Saute them until soft. Add the potatoes and the 2 cups of chicken broth. Cook potatoes until soft about 6-8 minutes. Watch them so they don't get overcooked. Add all the corn, seasonings and the milk and 4 tbsp of butter. Allow to cool then place in the refrigerator and enjoy the next day. Corn chowder always taste better after allowing to set. It improves with age.
Made by Lynn for Secret Recipe Club 9/19/2011
