Esta es una exhibición prevé de cómo se va ver la receta de 'Classic New England Clam Chowda' imprimido.

Receta Classic New England Clam Chowda
by Amos Miller

Classic New England Clam Chowda

Manhattan is a red soup, New England is a white chowder, and ours is a buttery yellow. This is the simplest, most satisfying chowder I have ever had. NO FLOUR!

I really get irritated when I try a "good" restaurant's NE Clam Chowder and 1) can't find the clams, and, 2) can't finish the paste they are passing off as NE Clam Chowder.

I don't particularly even like clams - mussels, oysters, excellent. Clams - not so much. But I love this soup!

So I am sharing my recipe for a chowder that I feel will stand the test - which means it is teriffic tasting, nourishing, satisfying and
visually appealing. This is a recipe for the family (which means even kids will like it) and one that will pair perfectly with my Jalapeno Maple Bacon Cornbread.

Calificación: 5/5
Avg. 5/5 3 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 1-3/4 c chopped clams in their juice - you definitely want the juice
  • 3/4 c of diced thick-sliced bacon
  • 1 c diced white onion
  • 1 c diced potato
  • 3-4 c whole milk
  • 2 Tbs sweet butter
  • pinch of fine sea salt & a couple cranks of fresh black pepper

Direcciones

  1. Dice the bacon, onions and potatoes
  2. In a 2 qt saucepan, render the bacon, cooking until done - it does not need to be crisp
  3. Add the onions and gently saute until translucent - don't caramelize them
  4. Add the potatoes and toss to coat will the fat
  5. Add the clams in their juice
  6. Add the milk
  7. add the butter
  8. Add the salt & pepper to tast - just a pinch of salt - the clam juice is salty
  9. Cook on med-low until the potatoes are toothsome.
  10. I prefer my clams to have some character, so I base my cooking time on the potatoes. Cook longer = clams softer.
  11. Serve with a bread or biscuits of choice (try a cornbread)