Best 2 Captain Parkers Clam Chowder Recipes
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Indulge in the delectable flavors and rich history of Captain Parker's Clam Chowder, a culinary masterpiece originating from the quaint coastal town of Hyannis, Massachusetts. This hearty soup, prepared with the freshest clams, succulent vegetables, and a creamy, savory broth, has captivated the taste buds of seafood enthusiasts for generations. As you embark on this culinary journey, you'll discover not just one, but three tantalizing variations of this cherished dish: the classic New England Clam Chowder, the creamy Manhattan Clam Chowder, and a unique Portuguese-inspired Clam Chowder, each with its own distinct character and charm. Whether you prefer the traditional simplicity of the New England style, the velvety richness of the Manhattan version, or the vibrant, spicy notes of the Portuguese rendition, you're in for a delightful treat. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that will leave you craving more.
THE CAPTAIN'S CLAM CHOWDER
Make and share this The Captain's Clam Chowder recipe from Food.com.
Provided by mightyro_cooking4u
Categories Chowders
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Open clams. Retain all of the clam juice. Separate clams, then chop. You can use a blender, but be sure not to cut the clams up too fine.
- Fry the bacon slowly, and just before it is done, add the onions, saute for 1 minute, add the pepper and the clam juice, bring to a boil. Add potatoes.
- When the potatoes are half done, add the chopped clams. After the chowder starts to simmer again, allow it to finish cooking. you can put a spoonful of rice in individual bowls before serving.
Nutrition Facts : Calories 375.2, Fat 6.3, SaturatedFat 1.9, Cholesterol 37.3, Sodium 163.3, Carbohydrate 61.2, Fiber 7.5, Sugar 3.7, Protein 19.2
CAPTAIN PARKER'S CHOWDER
Steps:
- Put the salt pork on a plate and wrap in plastic. Cook in microwave for 2 1/2 minutes. Meanwhile, make roux with the same amounts of butter and flour. Add 3/4 pound of flour to 3/4 pound of the butter and stir. Make the roux pourable but not too loose or too thick. Begin to cook on low flame or in an oven until the roux is nice and hot. In a heavy bottomed pot, put the remaining 1/4 pound butter and the salt pork. After the salt pork gets lightly browned, take the chunks out. Add the onion, celery and herbs, let it saute for about 5 minutes. Add water and potatoes and bring it to a boil. Then add the clam base, keep stirring so the base and potatoes don't stick or burn to the bottom of the pan. Add the clams and their juice. When the potatoes become slightly tender bring everything back to a boil and start adding the hot roux. Turn the flame down a little and let simmer for approximately 5 minutes. Slowly add the light cream to the base until you get the right creamy chowder, not too thick or thin. Season with salt and pepper.
Tips:
- Use fresh clams: Fresh clams yield the best flavor, but you can also use canned clams if you're in a pinch. Just be sure to rinse them thoroughly before using.
- Don't overcrowd the pot: When cooking the clams, make sure not to overcrowd the pot. This will prevent them from cooking evenly.
- Use a good quality clam broth: The clam broth is an important part of the chowder, so be sure to use a good quality one. You can make your own clam broth or use a store-bought brand.
- Don't overcook the chowder: The chowder should be cooked until the clams are tender, but not overcooked. Overcooked clams will become tough and chewy.
- Serve with your favorite toppings: Captain Parker's Clam Chowder is delicious on its own, but it's even better when served with your favorite toppings. Some popular toppings include oyster crackers, crumbled bacon, and chopped parsley.
Conclusion:
Captain Parker's Clam Chowder is a classic New England dish that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a warm and comforting meal, give Captain Parker's Clam Chowder a try.
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