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Captain90s
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Location: Olympia Joined: Wed Feb 6, 2013 Posts: 5365
Real Name: Reid
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What are your favorite clam chowder recipes? I'm particularly interested in New England style, but would be interested in Manhattan style as well, perhaps.
Here's the recipe I found online, and then tripled for restaurant purposes (the original recipe only made 8 servings)
Ingredients: 12 slices bacon, diced 4 ½ cups chopped onion 4 ½ cups water 12 cups peeled and cubed potatoes 4 ½ tspns salt 9 cups cream 9 tbspns butter 6 (10 oz) cans minced clams S&P to taste
Instructions: Cook bacon and onion together for 5 minutes in soup pot Stir in water and potatoes Bring to boil and cook uncovered 15 minutes, or until potatoes are fork tender Add cream and butter Drain clams, reserve liquid Stir clams and ½ of liquid into soup Cook until heated thoroughly, do not allow to boil
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Thu Nov 30, 2017 10:51 am |
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golddigger14s
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Location: Faxon, OK Joined: Sat Mar 19, 2011 Posts: 17818
Real Name: Chuck
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_________________ "The beauty of the Second Amendment is that it will not be needed until they try to take it." Thomas Jefferson "Evil often triumphs, but never conquers." Joseph Roux
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Thu Nov 30, 2017 11:04 am |
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Captain90s
Site Supporter
Location: Olympia Joined: Wed Feb 6, 2013 Posts: 5365
Real Name: Reid
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Well, I made the recipe that I posted, and it turned out alright. Needs tweaking, definitely. I think next time I'll add a little garlic, and maybe less water. Might boil the potatoes in more water than listed, then drain some. It ended up a little "soupy". But still delicious!
_________________ "If it doesn't work, the proper sequence of tools is duct tape->screwdriver->hammer->shotgun. If none of that fixes it, it wasn't meant to work in the first place."
I am free because I say I am. My freedom is not dependent on any government benefit or piece of legislation. My rights are inherent in the fact that I was born a sovereign being. They are non-negotiable. The government can list them and protect them, but my rights are not theirs to give away.
Yolo: Because idiots don't know what "carpe diem" means.
What, do you think I`m an amateur? You think this is Amateur hour? I`m covered in broken glass and hatred. You think someone would want to anger that with a Vz? - Fjordforder
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Fri Dec 01, 2017 6:43 am |
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28177
Real Name: Ace Winky
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Can clams work, usually not much choice. My wife is the chowder girl, she usual uses the vacuum packed frozen razors (from Westport) - shit is the bomb. Will pester her for recipe.
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
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Fri Dec 01, 2017 8:23 am |
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lionhrt
Site Supporter
Location: Skagit county Joined: Sat Apr 21, 2012 Posts: 1389
Real Name: Dave
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This is the recipe for the best chowder I ever made in a restraunt it is thick enough to coat a spoon as you hold it over the bowl but not thick enough to stand a spoon in. When the restraunt was open it was known for one of the best clam chower in Anacortes.
Chop up and cook 15 strips bacon then add 1 large onion diced 2 cups celery diced 2 cups carrots diced cook lightly
in separate pot 6 cups potatoes pealed and cubed boil then turn off and let set in hot water until potatoes are soft but still firm and will not break up then drain.
to the mixture of veggies and bacon add 2 large retraunt cans of Clam Juice and the juice from a large can of clams, set the clams that were separated from the juice aside. I forget the ounces the cans of juice and clams are but they are but they are the restraunt size that are as tall as a #10 can but skinnier.
Once the juice starts to boil add 3 1/2 cups of Roux made from 1 part real butter and 1 part Flour (I have found that about 1 pound of each works perfect if you don`t have a large batch of Roux made up ahead of time like the restraunt I worked at did just make sure the roux is creamy. the smoother the roux the smoother the product. stir the roux in for 10 minutes then add Salt, Johnnys seasoning salt and pepper. The salt and pepper we did not measure we just dusted the top of this mixture I would say one small palm full of each.
Once it is thickened well and salt and pepper and seasoning salt are mixted in add 2 quarts of half and half then the clams and the potaoes you set aside..Everone I have made this for just loved it.
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Fri Dec 01, 2017 10:23 am |
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Old Growth
Site Supporter
Location: Nisqually Valley Joined: Wed Oct 5, 2016 Posts: 4834
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I like to use a mix of minced and CHOPPED clams.
Cut back the water also.
Plus all you cheap fawks that have been hoarding up on the Patagonia raw shrimp, save the boiled stock and freeze it in cubes (Ive seen it done on here already once).
Use the clam stock as a water substitute.
I pick and dehydrate TONS of mushrooms each year. So I add Chanterelles and Lobster shrooms slices in my chowder also. Dried shrooms have a chewy texture when rehydrated and feel like chewing a clam strip but add great flavor.
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Fri Dec 01, 2017 10:48 am |
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Ms.Z
Location: Renton, WA Joined: Wed Sep 12, 2012 Posts: 89
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Is the roux cold? lionhrt wrote: This is the recipe for the best chowder I ever made in a restraunt it is thick enough to coat a spoon as you hold it over the bowl but not thick enough to stand a spoon in. When the restraunt was open it was known for one of the best clam chower in Anacortes.
Chop up and cook 15 strips bacon then add 1 large onion diced 2 cups celery diced 2 cups carrots diced cook lightly
in separate pot 6 cups potatoes pealed and cubed boil then turn off and let set in hot water until potatoes are soft but still firm and will not break up then drain.
to the mixture of veggies and bacon add 2 large retraunt cans of Clam Juice and the juice from a large can of clams, set the clams that were separated from the juice aside. I forget the ounces the cans of juice and clams are but they are but they are the restraunt size that are as tall as a #10 can but skinnier.
Once the juice starts to boil add 3 1/2 cups of Roux made from 1 part real butter and 1 part Flour (I have found that about 1 pound of each works perfect if you don`t have a large batch of Roux made up ahead of time like the restraunt I worked at did just make sure the roux is creamy. the smoother the roux the smoother the product. stir the roux in for 10 minutes then add Salt, Johnnys seasoning salt and pepper. The salt and pepper we did not measure we just dusted the top of this mixture I would say one small palm full of each.
Once it is thickened well and salt and pepper and seasoning salt are mixted in add 2 quarts of half and half then the clams and the potaoes you set aside..Everone I have made this for just loved it.
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Fri Dec 01, 2017 10:57 am |
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lionhrt
Site Supporter
Location: Skagit county Joined: Sat Apr 21, 2012 Posts: 1389
Real Name: Dave
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Warm roux works better
_________________kf7mjf wrote: WaGuns Clue.
It was a Night Op in the library with an AK Pistol by TW...
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Fri Dec 01, 2017 11:13 am |
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Clanmccoy
Location: Auburn Joined: Tue Jan 16, 2018 Posts: 52
Real Name: Dave
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Found this online when I first started going out for razor clams. Has not disappointed yet. Even had a friend use it and take 2nd place in a competition. Easy to adjust for more or less servings.
1 limit of razor clams (15) that have been frozen and thawed 6 small red potatoes, chopped 6 small gold potatoes. 1/2 lb applewood smoked bacon, sliced 3 shallots, chopped 5 celery stalks with leaves, chopped 4 clove garlic, minced 1-8 oz brick of reduced fat cream cheese 1/4 c butter 5 c whole milk 1/2 pt heavy cream (optional) 2 tsp fresh thyme leaves 2 Tbsp fresh italian flat-leaf parsley, finely chopped 1 Tbsp fresh chives, minced 2 dash(es) tabasco sauce 1 pinch crushed red pepper flakes 1/4 c instant potato flakes 1 pinch sea salt 1 pinch coarsely ground black pepper
Directions In large saucepan, add clams with juice, milk, cream cheese, butter, heavy cream (if using), thyme, parsley, Tabasco and red pepper flakes. Heat gently over low heat. In a skillet, render the bacon until it's not quite crisp. Add in potatoes, celery, shallot and garlic...fry until potatoes are just about tender. Add to milk-clam mixture. Heat SLOWLY over LOW heat until potatoes are tender. Add in instant potato flakes, a tablespoon at a time, until the chowder is the thickness you would like it to be. Add salt and pepper to taste. Garnish with chopped chives.
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Sun Feb 11, 2018 5:58 pm |
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Mediumrarechicken
Location: Puyallup Joined: Thu Aug 16, 2012 Posts: 9065
Real Name: Richard Fitzwelliner
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Captain90s wrote: Well, I made the recipe that I posted, and it turned out alright. Needs tweaking, definitely. I think next time I'll add a little garlic, and maybe less water. Might boil the potatoes in more water than listed, then drain some. It ended up a little "soupy". But still delicious! Don't add garlic. Your recipe doesn't have any celery or parsley in it. Looks like the bacon didn't get crispy either.
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Mon Feb 12, 2018 3:53 pm |
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Guntrader
In Memoriam
Location: Mukilteoish Joined: Sat Mar 26, 2011 Posts: 11595
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Ya, needs celery. I'd thicken it with corn starch.
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Mon Feb 12, 2018 4:10 pm |
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NWGunner
Site Supporter
Location: South Seattle Joined: Thu May 2, 2013 Posts: 12475
Real Name: Steve
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Here's a good primer on chowder. I like the explanations, so I can decide what I prefer. The recipe is attached at the bottom, and the comments are always fun: http://www.seriouseats.com/recipes/2013 ... ecipe.html
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Mon Feb 12, 2018 8:35 pm |
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Ops
Site Supporter
Location: Piece/Clallam Joined: Wed Oct 17, 2012 Posts: 10688
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never had bacon in clam chowder.
Ipswich clams , true new england
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Mon Feb 12, 2018 9:38 pm |
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