OLD-FASHIONED CLAM CHOWDER
Provided by Nancy Harmon Jenkins
Categories soups and stews, appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Pick over clams, discarding any with cracked shells or that feel heavy, an indication they are full of mud. Rinse them under cold running water to get rid of surface grit. If clams are very gritty, set them in a bowl with brine solution and keep cool, or refrigerate for 2 to 3 hours.
- Drain clams, and place in a large, heavy soup kettle; add about 1/2 inch water to kettle, and set over medium heat. Cook, uncovered, stirring frequently with a wooden spoon, until all clams have opened. As they open, remove them from kettle and set aside. (Any clams that fail to open after 10 to 15 minutes should be discarded.) Strain clam liquor through several layers of cheesecloth into a 2-cup measuring cup, and set aside. Remove clams from shells, and set aside.
- Rinse out soup kettle and return to stove top. Add salt pork, pancetta or bacon dice and 1 tablespoon butter, and cook slowly over medium-low heat until dice brown a little on edges. Use a slotted spoon to remove dice from fat. Set aside.
- Add onions to fat and cook, stirring frequently, until soft but not brown. Stir in potatoes, and continue cooking another 5 minutes, until potatoes begin to soften. Add enough water to clam liquor in measuring cup to make 2 cups; pour this over potatoes. Add black pepper and bay leaves.
- Simmer gently, partially covered, until potatoes are tender. Add whole milk and simmer again. Stir in clams and evaporated milk or cream, stirring gently so as not to break open clam bellies. Taste, and add salt if necessary. Let come just to a simmer, and remove from heat. (Do not let chowder come to a full boil.)
- Chowder can be set in a cool place for several hours to develop flavors. Reheat to a simmer (do not let boil), then stir in chives or parsley and remaining butter just before serving. Pass common crackers at the table if you wish.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 620 milligrams, Sugar 6 grams, TransFat 0 grams
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sabir mangi
[email protected]This chowder is a classic for a reason. It's delicious and always a hit with my family and friends.
Rahul Rana
[email protected]I'm not a fan of the bacon in this recipe. I think it makes the chowder too salty.
Suraiya Aktar
[email protected]This chowder is a bit time-consuming to make, but it's worth the effort. The flavor is amazing!
Edwin Sosa
[email protected]I love that this recipe uses fresh clams. It makes the chowder taste so much better.
Kelly Holowatiuk
[email protected]This chowder is perfect for a cold winter day. It's hearty and filling, and it warms you up from the inside out.
Kanteh
[email protected]I'm not a big fan of clams, but I really enjoyed this chowder. The flavor is very rich and creamy.
Adnan Gulab
[email protected]This chowder is a great way to use up leftover clams. It's also a very affordable meal.
Amisha Thing
[email protected]I made this chowder for a party and it was a hit! Everyone loved it. I will definitely be making this again.
Pool King
[email protected]This recipe was easy to follow and the chowder turned out great! The only thing I would change is to add more vegetables, such as carrots and celery.
Poet Torres
[email protected]The chowder was good, but it wasn't as thick as I would have liked. I think I'll add more flour or cornstarch next time.
Jazmyne Smith
[email protected]This chowder was a bit too salty for my taste. I think I'll use less salt next time. Otherwise, it was a good recipe.
Esther Michael
[email protected]I followed the recipe exactly, and the chowder turned out great! It was creamy, flavorful, and loaded with clams. I served it with some oyster crackers and a salad, and it was a delicious meal.
Axmed Xaaji
[email protected]This is the best clam chowder I've ever had! The broth is creamy and flavorful, and the clams are cooked to perfection. I will definitely be making this again and again.
Mellanté Brown
[email protected]I've made this chowder several times now, and it's always a crowd-pleaser. The flavor is rich and savory, and the clams are tender and juicy. I highly recommend this recipe!
Saifull Islam
[email protected]This clam chowder recipe is a keeper! It's so creamy and flavorful, and the clams are cooked perfectly. I served it with some crusty bread and a salad, and it was a hit with my family.