Clam chowder?

[Spokerider]

I'm looking for a hearty clam chowder recipie.......anybody have a good one to share? Gatehouse?

Thanks.

[Gateholio]

If you can find the clams I use http://www.clearwater.ca/products-in...p?cmPageID=284 they make a good chowder. Unless you are planning on making chowder for 300 people, my recipe wouldn't help you much.

The tins of clams that come from Asia are repugnant things. Don't use them...

[denali]

Here's an awesome recipe that I got from a friend... after much pleading... it's a fish chowder but I'm sure you can add clams at the last phase and make it even better

New England Fish Chowder

Ingredients:

4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
2 medium onions (14 ounces),cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 pounds Yukon Gold potatoes, peeled and sliced 1/3-inch thick
5 cups Fish Stock
Kosher or sea salt and freshly ground black pepper

3 pounds skinless haddock or cod fillets, preferably over 1 inch thick, pinbones removed
1 1/2 cups heavy cream (or up to 2 cups if desired)

For garnish:
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives

Preparation:

1. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.

2. Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned.

3. Add the potatoes and stock. If the stock doesn’t cover the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn’4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).

4. Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.

5. When ready to serve, reheat the chowder over low heat; don’t let it boil. Warm the cracklings in a low oven (200 °F) for a few minutes.

6. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.

[todbartell]

The tins of clams that come from Asia are repugnant things. Don't use them...

I find it amusing that the KD chef is a food snob

[Bow Walker]

I find it amusing that the KD chef is a food snob

He's also learned a few new words - not the least of which is "repugnant".

Think one of his Sous-chefs are helping him out a bit?

[jeeper]

Good Recipe Denalli !

Clams would easily replace the fish ! Very close to what I do for Clam Chowder !

The summer savory would be excellent in it ! Im gonna have to try a batch with that in mine

Bruce

[Bigbear]

Or a Quick receipt. Can Of Cream of Potato Soup, Can Of cream of Brocoli soup. Can of Clams. Cut up Clams, Mix all together, heat it up in a Pot and whaa laaa. Quick campfire Clam Chowder.

[Spokerider]

Right on, thanks fellas!

[newhunterette]

New England Clam chowder
2 cups 1/2 inch dices potatoes
5 cups fresh chopped surf clams
3 cups clam juice
4 oz. butter
1/2 cup flour
1/4 cup minced onion
1/4 cup minced celery
2 tablespoons minced garlic
2 1/2 cups light cream
salt as needed
2 teaspoons ground black pepper
3 bay leaves
3 teaspoons dry dill

Wash the diced potatoes, drain and place in a stock pot with the clam juice. Bring the potatoes to a boil, add the chopped clams and bay leaves and simmer until the potatoes are tender.

In a separate stock pot melt the butter and sautee the onion, celery, and garlic until the onions become transparent. Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.

Add the hot clam stock through a strainer a cup at a time and wisk until smooth. Add the remaining potatoes, clams, and stock and bring to a simmer.

Add the light cream, black pepper, and dill weed and return to a simmer. Adjust the seasoning.

Manhattan Clam Chowder
2 cups 1/2 inch dices potatoes
5 cups fresh chopped surf clams
4 cups clam juice
8 oz. sliced bacon
1/3 cup 1/2 inch diced onion
1/3 cup 1/2 inch diced celery
12 ounce can Italian tomatoes
2 tablespoons minced garlic
salt as needed
2 teaspoons ground black pepper
3 bay leaves

Sautee the bacon in a stock pot until it is well done and crispy. Remove the bacon from the pot and set aside. Add the onions, celery, and garlic to the bacon grease and sautee for about 1 minute.

Wash the diced potatoes, drain and place them in the pot along with the clam juice. Bring the potatoes to a boil, add the clams and the bay leaves and simmer until the potatoes are tender.

Place the Italian tomatoes in a mixing bowl and roughly crush them by hand and add to the chowder. Take the cooked bacon, crumble it and add it to the chowder. Return to a simmer and adjust the seasoning.

Alison's Top Secret Seafood Chowder - my father in law loves this
2 cups 1/2 inch dices potatoes
1 cup lobster meat
1 cup small scallops
1 cup small shrimp
3 1/2 cups clam juice
4 oz. butter
1/2 cup flour
1/4 cup minced onion
1/4 cup minced celery
1 cup tomato puree
2 tablespoons minced garlic
2 1/2 cups light cream
salt as needed
2 teaspoons ground black pepper
3 bay leaves

Peel and de-vein the shrimp and cut into bite sized chunks. Wash the scallops and drain. Place the clam juice in a stock pot and bring to a boil. Cook the shrimp in the clam juice then remove and set aside. Do the same thing with the scallops saving the stock. Cut the lobster meat into bite sized chunks.

Wash the diced potatoes, drain and place in a stock pot with the hot clam stock. Bring the potatoes to a boil, add the bay leaves and simmer until the potatoes are tender.

In a separate stock pot melt the butter and sautee the onion, celery, and garlic until the onions become transparent. Add the tomato puree and cook for several minutes, add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.

Add the hot clam stock through a strainer a cup at a time and wisk until smooth. Add the remaining potatoes and bring to a simmer.

Add the light cream, black pepper, and the lobster, shrimp, and scallops and return to a simmer. Adjust the seasoning.

Exceptional Seafood Bouillabaisse
1/2 cup olive oil
1/2 cup finely julienne onion
2 cups finely julienne leek bottoms
2 tablespoons chopped garlic
3 bay leaves
2 teaspoons fresh ground black pepper
2 tablespoons salt
4 tablespoons fresh chopped parsley
3 cups crushed imported Italian tomatoes (crush by hand to insure texture)
2-½ cups clam juice
1 lbs. diced white fish (1 inch cubes)
1/2 lb. cooked lobster meat
1/2 lb. small peeled shrimp
12 well scrubbed clams
12 well scrubbed mussels
1 lb. small scallops
salt as needed
2 teaspoons ground black pepper

In a heavy stock pot heat the oil and sauté the onion, leeks, and garlic until the vegetables become transparent. Add the Italian tomatoes, the clam juice, and the dry ingredients and return to a boil. Add the clams and mussels. A minute later add the white fish. After an additional minute add the shrimp and scallops. When the clams open and the white fish and scallops are white and firm add the lobster meat. Check the seasoning for salt and pepper. Serve at once garnished with a toasted French bread crouton

[echo]

Quadra Clam Chowder

1/2 lb bacon, cooked & crumbled
5 - 8 stalks celery, chopped
2 onions, chopped
5 - 8 carrots, peeled, diced
5 - 8 potatoes, unpeeled, diced
1 lge bottle Clamato juice* or V8 juice** or Tomato juice
1 tin baby clams, drained*, or undrained** or equivalent of fresh clams, chopped or a combination of canned and fresh clams.
2 tbsp parsley
season to taste with Salt & Pepper, garlic powder, Mrs. Dash, celery seed - to your taste.
Directions: cook bacon, let cool and crumble. In a large stock pot add juice (if you use Clamato juice DO drain the clams, if you use V8 or Tomato juice DO NOT drain the clams), diced vegetables, clams, and seasonings. Cook for at least 2 hours (till veggies are done), but the longer you cook this the better it is! The amount of ingredients is totally by choice, depends how 'thick' you want your chowder mmmmmmmm makes me think of camping on Quadra Island!