* Exported from MasterCook *
New England Clam Chowder
Recipe By :Diane Rossen Worthington
Serving Size : 4 Preparation Time :0:00
Categories :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 pounds littleneck clams in their shells -- well cleaned
1 cup clam juice or fish stock
2 tablespoons unsalted butter
1 onion -- finely chopped
1/2 cup diced salt pork
2 celery ribs -- peeled and thinly sliced
2 tablespoons flour
2 medium waxy red or white potatoes -- about 2/3 pound, diced
3 cups whole milk or half-and-half cream
1 bay leaf
salt and white pepper
2 tablespoons minced parsley
Chowder crackers for garnish
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3 pounds littleneck clams in their shells -- well cleaned
1 cup clam juice or fish stock
2 tablespoons unsalted butter
1 onion -- finely chopped
1/2 cup diced salt pork
2 celery ribs -- peeled and thinly sliced
2 tablespoons flour
2 medium waxy red or white potatoes -- about 2/3 pound, diced
3 cups whole milk or half-and-half cream
1 bay leaf
salt and white pepper
2 tablespoons minced parsley
Chowder crackers for garnish
Place clams in a large saucepan with clam juice or stock and bring to a boil over medium-high heat. Reduce heat to a simmer and steam clams until they open, 5 to 8 minutes. Remove from heat and discard any clams that didn't open. Remove clams from their shells (cut in half if large), reserving a few in their shell for garnish.
Strain liquid through a fine strainer lined with cheese cloth to remove any grit. Reserve. (You should have about 1 1/2 to 2 cups liquid)
Melt butter in a large saucepan over medium high heat and saute onion until just softened, about 3 to 5 minutes. Add salt pork and saute another 2 minutes or until pork is cooked trough and onion is golden brown, stirring occasionally. Add celery and saute another minute. Add flour and cook another 2 minutes, stirring with wooden spoon to cook flour evenly. Add strained clam juice , diced potatoes, milk and bay leaf. Bring to a simmer over medium-high heat, scraping up any brown bits on bottom of pan. Reduce heat to medium and simmer about 15 minutes or until potatoes are tender.
Remove bay leaf and season with salt and pepper to taste, add parsley and shucked and reserved whole clams. Cook another minute to warm clams.
To serve, ladle chowder into soup bowl and serve immediately with crackers or crusty French bread.
Source:
"Milwaukee Journal Sentinel 4-8-2012"
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"Milwaukee Journal Sentinel 4-8-2012"
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Per Serving (excluding unknown items): 79 Calories; 6g Fat (64.7% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 Fat.
NOTES : Formatted by Colleen aka Tizzy Girl
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
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Another Great Group of *~ Beth ~*
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