who has a good recpie for clam chowder and will you send it to me??

Answer 1

"New England Clam Chowder" - 6 servings

1 quart shucked hard-shell clams with liquor reserved
1/4 lb. salt pork; diced (or bacon)
2 medium onions; chopped
6 medium potatoes; diced
1/8 tsp. white pepper
2 cups milk
2 tbsp. butter or margarine

1) Strain and measure clam liquor, adding water to make 2 cups; set aside. Chop clams; set aside.
2) In 4-quart saucepan over medium heat, fry salt pork until crisp. With slotted spoon, remove pork; set aside. Over medium -high heat, in hot drippings, cook onions until tender.
3) Stir in potatoes, pepper and reserved clam liquor; heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until potatoes are fork-tender.
4) Meanwhile, in small saucepan over medium heat, heat milk until tiny bubbles form around edge (do not boil). Add with butter and clams to potato mixture. Over low heat, simmer 5 minutes.
5) To serve: Ladle soup into bowls; garnish with salt pork or bacon. Yields 7 1/2 cups.


"Manhattan Clam Chowder" - 6 servings

1 pint shucked hard-shell clams with liquor reserved
6 slices bacon; diced
1 cup chopped onions
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 tsp. thyme leaves; crushed
1 tsp. marjoram leaves; crushed
1/4 tsp. pepper
1 1/2 cups diced potatoes
1 (16 oz.) can tomatoes; chopped
1 bay leaf
1 tbsp. chopped parsley

1) Strain and measure clam liquor, adding water to make 2 1/2 cups; set aside. Chop clams; set aside.
2) In 4-quart saucepan over medium heat, fry bacon until almost crisp. Pour off all but 2 tbsp. drippings. In hot drippings, cook onions, carrots, celery, thyme, marjoram and pepper until tender.
3) Stir in clam liquor, potatoes, tomatoes, bay leaf and parsley; heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until potatoes are fork-tender.
4) Stir in clams. Over low heat, simmer 5 minutes. Discard bay leaf. Yields 7 1/2 cups.

Answer 2

The Original Locke-Ober's New England Clam Chowder

For the stock:

12 quahogs, washed well to remove sand
2 stalks celery, diced
1 medium onion, diced
1/2 clove garlic, minced
1 small bay leaf
1/4 c. parsley stems
1 1/2 qts. cold water
1 c. diced raw potatoes

For the chowder:

2 oz. ground salt pork
1 small onion, diced small
1 stalk celery, diced small
1 leek, diced small
1/4 c. flour
2 c. light cream
Salt and pepper, to taste

To make the stock: Place all ingredients except the potatoes in a stock pot and simmer slowly for 20 minutes. Remove the quahogs and set aside to let cool. Pass the stock through a fine strainer. Add the potatoes to the stock and cook slowly until tender.

To make the chowder: Place the salt pork, onion, celery and leek in a saucepan and cook slowly until the vegetables are tender. Add the flour and simmer for 5 minutes. Add the hot stock and potatoes, and blend. Continue to simmer for 15 minutes.

Open the cooked quahogs. Chop into small pieces, and add to the stock and potatoes. In a separate saucepan, scald the cream by bringing it almost to the boiling point. Finish the chowder by stirring in the scalded cream. Add salt and pepper to taste.

Makes approximately 2 quarts.

Answer 3

steam 3 lbs of fresh clams, and then remove from shells, and set aside. Save 2 cups of the steaming liquid, and in that boil until soft 3 diced potatoes, and 1 diced onion. Do not drain, just add in the clams, and 1/2 stick butter, and half and half cream, and salt and pepper. Do not eat immediately. Place in refrigerator to blend the flavors for about 6 hrs. When ready to serve, reheat gently, but do not boil

Answer 4

NEW ENGLAND CLAM CHOWDER
INGREDIENTS
1 cup chopped onion
3 cloves garlic
4 cups peeled and diced potatoes
1 cup diced celery
1 teaspoon salt
1/2 teaspoon ground black pepper
2 (10 ounce) cans minced clams, drained with juice reserved
1 quart half-and-half cream
1/2 teaspoon white sugar
3/4 cup butter, melted
3/4 cup all-purpose flour
DIRECTIONS
In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside.
In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes.
Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.

MANHATTAN CLAM CHOWDER
INGREDIENTS
1 pint shucked clams
1 cup tomato and clam juice cocktail
2 potatoes, cleaned and chopped
1 cup chopped green bell pepper
1/4 cup chopped green onions
1/4 teaspoon ground black pepper
1 (14.5 ounce) can Italian-style diced tomatoes
DIRECTIONS
Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.
Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions and black pepper in large saucepan; heat to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are just tender.
Stir in the undrained tomatoes and the chopped clams and heat through.

Bona Petite!

Answer 5

I am from the east of Canada and that is the best way to make it :))) not one can of clams but two of them