new england clam chowder?

Question

my bf recently introduced me to this stuff and i absolutely love it. does anyone else feel the same about new england clam chowder?

Answer 1

Ingredients needed:

10 pounds small quahogs or large cherrystone clams, scrubbed and rinsed, open clams discarded
6 slices bacon, cut crosswise into 1/2-inch strips
4 tablespoons unsalted butter
2 medium leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise (2 1/2 to 3 cups)
1 cup finely chopped onions
1 cup finely chopped celery
2 teaspoons minced garlic
6 sprigs fresh thyme
2 bay leaves
2 pounds potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)
2 cups heavy cream
1/2 teaspoon freshly ground black pepper
1 1/4 teaspoons salt, or to taste
6 tablespoons cold unsalted butter, cut into half-tablespoon pieces
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh chives or green onions

In a large stockpot bring 3 cups of water to a boil. Add the clams, cover, and cook for 5 minutes. Uncover the pot and quickly stir the clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of the clams), or until most of the clams are open.

Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 8 cups of clam broth. If not, add enough water to bring the volume up to 8 cups.) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set the clams and broth aside.

Cook the bacon in a large heavy pot over medium heat until crisp and the fat is rendered. Pour off all the bacon fat except 2 tablespoons. Add the 4 tablespoons butter, leeks, onions, and celery and cook until softened, about 5 minutes. Add the garlic, thyme, and bay leaves and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth and bring to a boil. Lower the heat, cover, and simmer until the broth thickens slightly and the potatoes are very tender, about 30 minutes. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) Remove from the heat, stir in the clams and cream, and season with the pepper and the salt to taste.

Set the chowder aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat and slowly reheat, being careful not to let boil. Serve hot; garnish each bowl with a pat of butter and some parsley and chives.

Makes 4 quarts, 12 servings

Answer 2

New England clam chowder is the only kind I eat. For an extra treat, try serving it in a bread bowl. Clean up is easy because your eat the dishes!

Answer 3

I like it myself, better than the other one that is made with a tomatoe base. It's pretty easy to make from scratch too. Lots of receipes out there for it, but basically is a potatoe soup receipe with clams and some clam juice in it.
www.foodnetwork.com

Answer 4

new enland clam chowder is ok
I personally love manhattan clam chowder

Answer 5

it is really uncomplicated to make your own. basically practice dinner up some potatoes and upload them to cream of something upload a can of clams, perchance some salt and pepper and in spite of else you want.

Answer 6

Oh yes. It HAS to be New England style. I won't touch Manhattan style.

Answer 7

definately, my parents own a restuarant that has it so im like addicted. try squeezing some lemon in it.. yummm