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Post by :goldring
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2303
Click below to download : Soups - New England Clam Chowder (Format : PDF)
Soups - New England Clam Chowder
4 cups warm water24 fresh clams in the shell
1 tsp. salt
1/4 tsp. white pepper
1/4 tsp. Worcestershire sauce
2 cups diced peeled potatoes
1/4 lb. salt pork or bacon cut into pieces
1 cup chopped onions
2 TBS. all-purpose flour
2 cups milk
1 cup light cram
1 TBS. butter
In large saucepan, combine warm water, clams, salt, pepper and Worcestershire sauce; bring to a boil. Boil 12 to 18 minutes or until calms open; discard any clams that do not open.
Strain clams; reserve both clams and cooking broth. Remove meat form clam shells and mince; set clamsaside.
In medium saucepan, combine potatoes and 2 cups of clam broth; discard remaining broth. Bring to a boil. Reduce heat; gently simmer about 10 minutes or until potatoes are cooked but still firm and drain.
Meanwhile, in same large saucepan, cook salt pork about 5 minutes. Remove salt pork from saucepan; set aside. Reserve 2 TBS. drippings in saucepan.
Add onions to salt pork drippings; cook over medium heat for about 4 minutes or until tender. Stir in flour until well blended. Cook 5-6 minutes stirring constantly.
Add 1 cup clam broth; cook until hot and smooth. Stir in milk, cream, potatoes, clam and salt pork. Cook until thoroughly heated; do not boil.
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2 cups diced potatoes (wash and leave the skin on) 1/2 pound diced salt pork (remove the tough skin) 1/2 cup chopped celery 1/2 cup chopped onion 1/4 tsp black pepper 1/4 tsp salt 1/4 tsp thyme 1 bay leaf 1 (32 oz) can clam juice 1 pound skinless, firm white fish (shark, swordfish, cod, sea bass, or rockfish for example), cut into cubes about 1/2 inch square. Combine the salt pork, bay leaf, thyme and clam juice in a large stockpot. Bring to a boil, then cover, reduce heat and simmer for 1 hour. Add all the other
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1 cup of raw bacon diced 1 cup of onions diced 1 cup of leeks diced 1/2 cup of diced celery 1/2 cup of diced carrots 1 cup of unpeeled baby red potatoes diced 1 tablespoon Italian parsley minced 1 teaspoon fresh thyme minced 1/3 cup of flour 4 cups clam juice or "broth" 1 cup heavy cream 1/1/2 pounds cleaned and shucked clams salt and pepper to taste (ground black pepper) In a large soup or stock pot saute the diced raw bacon over medium heat until the bacon is very crispy. Once the bacon is very crisp add
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PREVIOUS 10 BOOKS
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