any one have a new england clam chowder recipe made from real clams????....not the canned ones.?

Answer 1

Take any good recipe for N.E. Clam Chowder and gently steam up some live clams on your own. Use those instead of canned cooked ones and definately reserve their liquor!

Answer 2

Whatever the recipe beyond the clams (mine is somewhat different than either ghostgirl's or Holly Homemaker's) it is important for best taste that the clams used be live quohogs. And know that in many markets where people don't know the difference (including the city from where I am writing) fish merchants and supermarkets will display and sell to the hoi polloi quohogs as the higher priced (often as much as double)littlenecks. If it is bigger than a normal adult's closed fist it is probably a quohog. Demand the quohog price.

Also, the chowder will be best if you heat all the ingredients (after making the roux from the flour, melted salt pork or bacongrease - I will sometimes even render a bit of pork salami - together very, very slowly, over low heat which melds the flavors. But to do this you have to watch over it very closely, stirring frequently, turning down the heat when bubbles begin to appear and raising heat if it substantially cools.

Answer 3

Title: NEW ENGLAND CLAM CHOWDER II
Categories: Soups
Yield: 6 servings

1 qt Clams
2 ea Medium onions, sliced thin
1 c Clam juice
1 qt Light cream or half and half
1 x Butter
1 x Seasoning to taste
1/2 lb Salt pork, cut fine
10 ea Medium sized potatoes, diced
1 qt Milk
1 x Flour
1 x Hot water

Directions: Cook clams until just opened. Strain and reserve 1 cup
of broth. Finely chop clams. Fry salt pork in large Dutch oven. Remove
salt pork and add onion; brown, being careful not to let it scorch.
Add potatoes and enough hot water to cover. When potatoes are done,
add clams, cook for 3 minutes over low heat. Slowly add milk and
cream. Simmer for at about an hour being careful not to let it
curdle. Add thickening made of flour and butter, season and simmer
slowly for an other hour. DO NOT LET IT BOIL. Serve hot.
Notes: My grandfather even had this recipe printed in the New Bedford
newspaper years ago. If done right it doesn't curdle and is rich &
creamy. He used to use cream .. but we started using a combination of
milk & cream ... it's just as tasty. One other “trick” my grandmother
started doing was using some instant potato flakes as a thickener in
place of some of the flour. Tastes better and works as well. Lastly
... if you like you can add the salt pork back into the chowder after
adding the milk. It is very important that you keep watch over the
chowder so as to prevent it from boiling as this will cause the
milk/cream to curdle. If it curdles it just won't taste right. You
can put in any seasonings you like ... but keep it subtle ... you want

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Answer 4

"New England Clam Chowder" - 6 servings

1 quart shucked hard-shell clams with liquor reserved
1/4 lb. salt pork or bacon; diced
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 or bacon 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.

Answer 5

Why can't you just sub fresh for canned? Toss in that fresh liquor, too, to make it yummy!