THE BEST CLAM CHOWDER
This is a basic New England clam chowder, though with leeks used in place of the traditional onions, and a splash of wine to add a floral note. Also: thyme. Very continental! It is shockingly delicious and deserves its title as best. Bacon will add a smoky note to the stew. If you use it, it may be worth it to go the whole distance and get expensive double-smoked bacon instead of the standard supermarket fare. The salt pork, which is not smoked, will take the meal in the opposite direction, emphasizing the pure flavor of the clams.
Provided by Sam Sifton
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set aside as well.
- Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
- Add the leeks to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add enough clam broth to just cover the potatoes, approximately 3 cups, reserving the rest for another use. Add the thyme and the bay leaf.
- Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
- Meanwhile, chop the clams into bits about the size of the bacon dice.
- When potatoes are tender, add cream and stir in chopped clams and reserved bacon. Add black pepper to taste. Let come to a simmer, and remove from heat. (Do not let chowder come to a full boil.) Fish out the thyme and the bay leaf, and discard.
- The chowder should be allowed to sit for a while to cure. Reheat it to a bare simmer before serving, then garnish with chopped parsley. Serve with oyster crackers.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 28 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 544 milligrams, Sugar 3 grams, TransFat 0 grams
CREAM OF QUAHOG SOUP
The clam that Rhode Islanders call a quahog possesses an impressive variety of names, and even the word "quahog" has more than one spelling and a number of pronunciations: KO-hog, KWO-hog, and KWA-hog. Indians used quahog shells to make beads that were used as money (called wampum). Although quahogs can be found along the North American Atlantic coast from Canada's Gulf of Saint Lawrence to Florida, they are particularly abundant between Cape Cod and New Jersey. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Savory
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Scrub clams, and place in a kettle with 1 1/2 cups water; cover and steam five minutes or until all are opened.
- Allow to cool.
- Remove from shells and drain, saving the liquor.
- Mince clams, place in a double boiler with clam juice and onion; set over direct heat until boiling point is reached.
- Place over boiling water; add milk, salt, pepper and sugar and heat to scalding.
- Blend butter or bacon fat with the flour, add to hot soup and cook for about five minutes, stirring almost constantly at first to make a smooth mixture.
- Strain to remove onion and clams.
- Add cream and heat thoroughly.
- Pour hot soup over a small round of toast in each soup cup.
Nutrition Facts : Calories 300.6, Fat 16.9, SaturatedFat 9.7, Cholesterol 70.1, Sodium 681.6, Carbohydrate 28.8, Fiber 1.1, Sugar 1.2, Protein 8.7
BLACK DOG QUAHOG CHOWDER
Steps:
- Dice bacon and saute in large pot until translucent. Add onions, leeks and celery and saute for 5 minutes. Pour in 1 1/2 cups of juice and add potatoes and seasonings. Simmer until potatoes are tender about 10 minutes.
- Melt butter in small saucepan. When it bubbles, add flour and cook 5 minutes, stirring often. This is called a roux. Roughly chop quahogs, reserving any liquid, add to pot and simmer for 2 minutes. Stir in roux and continue simmering another 5 minutes, stirring frequently.
- In a separate pan, scald the cream by heating it until small bubbles appear around the edges of the pan. Do not boil. Stir cream into soup pot, mix together and remove from heat. Serve with a dollop of butter, oyster crackers and crusty bread.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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Servings 8Total Time 1 hr 25 mins
- Bring 2 cups water to a boil in a large soup pot or Dutch oven over medium heat. Add clams; steam 7 to 8 minutes or until shells open. (Discard any that do not.) Remove clams from pot with a slotted spoon. Strain liquid through a fine wire-mesh strainer, reserving 4 cups. Remove clam meat from shells, and coarsely chop.
- Cook bacon in soup pot over medium heat about 8 minutes or until crispy. Remove bacon from pot with a slotted spoon, and drain on paper towels. Discard pan drippings.
- Melt 6 tablespoons butter in soup pot over medium heat. Add onion, celery, and thyme; cook, stirring occasionally, 10 minutes. Add flour; cook, stirring often, 2 to 3 minutes. Add reserved clam liquid; cook, stirring often, 5 minutes. Add potatoes, reduce heat to low, and cook 20 minutes or until potatoes are tender.
- Add cream and milk; bring to a simmer. Cook, stirring often, until slightly thickened. Add bacon and chopped clams; cook 3 minutes or until heated through. Ladle into bowls, and top each with a pat of butter.
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