|Recipe Title: White Clam Chowder (New England Style)|
Contributed by: TwinLakesChef
Note from the Diva
|This isn't much of a recipe as I taste as I go. Next time I make it I'll have to measure and write it down. Basically, as I am tasting, it is first about the clam flavor. I don't want to overpower it with any ONE ingredient but I want the complexity those other ingredients add.|
My biggest complaint about clam chowder in restaurants is too many onions, too many potatoes, too thick, or not enough clams.
List of Ingredients
|1/4 to 1/2 lb. bacon- diced finely and sautÃ©ed crisp|
1/4 cup finely chopped onion
1 cup diced celery
3 Tbs. flour
4 61/2 oz cans clams (measure the juice from
the clams & add bottled clam juice to make 2 1/2 cups.)
Reserve the clams to add later.
1 1/2 cup potatoes, peeled and diced 1/4"
3 cups milk or Â½ â€˜n half
2 tsp. Old Bay Seasoning
1 TB fresh thyme or 1 tsp dried
1/2 tsp white pepper
pinch of paprika (sprinkle on top)
|Fry bacon in soup pot until crisp and golden, remove from pan and set aside.|
Reserve 3-4 T of bacon grease and saute onion & celery until translucent.
Stir 3 T flour into the mixture and simmer for 3 minutes.
Add clam juice, cubed potatoes & spices; cover & simmer until potatoes are not quite done.
Add milk/cream and heat on low. Add clams.
Stir in half of the bacon.
Now to taste it. If you wish to have more bacon flavor, you can add more bacon.
(I don't like the bacon to overpower the clams but I DO want to detect a hint of bacon
when I do the taste).
If I am happy with that, I taste it again. I may want to add another tsp of Old Bay
(remember the first ingredient is celery salt; you will be adding more celery flavor
but also more salt)
Taste again. Do I want to sprinkle a little garlic powder in?
And finally, is it too thick? Add more clam juice or milk.
Serve in seperate bowls and sprinkle with paprika.
General Cooking/Prep Method
Extra Features of Recipe
Good for Season/Celebration/Holiday
Formal Dinner Party
Gourmet Dinner Club
Tested & Approved Recipe