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  1. #1
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    New England-Style Clam Chowder




    You can use either steamed fresh clams or canned. Fresh can me steamed at any time, meat removed from shells and frozen while the clam liquid strained and frozen in separate container. Reserve all the liquid from canned or steamed clams; you may also need an additional bottle of clam juice or fish broth.

    I have made this a few times, using just canned, which makes this recipe much easier than it would be with fresh.

    2 dozen chowder clams or 4 dozen littleneck clams, well scrubbed
    OR
    3-6 1/2 oz. cans minced clams
    2tsps. Olive oil
    3oz. Canadian bacon, minced (about 1/2 cup)
    1/2 cup finely chopped onion
    1/2 cup finely chopped celery
    1/2 cup chopped scallions, including some green tops
    1 tsp. minced garlic
    3 cups clam juice
    2 pounds potatoes, peeled and cut into 1/3 inch dice
    2 cups corn kernels
    1/3 cup finely chopped fresh parsley
    1 tsp. dried thyme leaves
    1/4 tsp. fresh ground pepper, or to taste
    2 Tbsp. cornstarch
    1-12 oz. can evaporated skimmed milk, divided

    1. If you are using fresh clams, place them in a large kettle that has a lid. Steam the clams in the covered pot for 5 minutes, or until they open. (Discard any that haven't opened after 7 minutes of steaming), reserving the liquid. When clams cool, remove the meat.

    2. Chop clam meat into small pieces, about 1/3 inch cubes, and set clams aside (refrigerate clams if you will not be using them within 1/2 hour). If using canned clams, drain them, reserving the liquid, and set aside.

    3. Strain the clam juice from the cooked live clams thru several layers of cheesecloth or fine mesh sieve into a 4 cup measuring cup, set juice aside. Chill liquid if not using right away.

    4. Heat olive oil in a kettle or Dutch oven that has a nonstick surface. Add Canadian bacon,onion, celery, scallions, garlic and sauté over med-low heat til soft (bout 5 minutes)

    5. Add clam juice along with 3 cups of water. Bring to a boil, add potatoes and cook for 10 minutes.

    6. Add reserved clams, corn, parsley, thyme and pepper and simmer for 8 minutes longer.

    7. While the chowder simmers,place the cornstarch in a small bowl, add 1/4 cup of the evaporated milk, whisking until smooth. Pour remaining evaporated milk into a small saucepan, add the cornstarch mixture and heat the milk, stirring often until it thickens. Add to the chowder, stirring well and simmer another 5 minutes.
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    Re: New England-Style Clam Chowder




    One of my favorites! I will have to try this one.

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