| *** NO-MILK CLAM CHOWDER ***
This is a recipe I originally got from my mother, but had to
develop from instructions like "use this much salt" (shown in the
palm of her hand) and "use this pan" -- she has a pan for
everything. She told me milkless clam chowder originated with the
Wampanoag Indians on Cape Cod. No, I don't know where they got
Japanese baby clams. Maybe they sent smoke signals and had them
delivered.
It contains NO MILK, NO CREAM. Yeah, I like clam chowder several
different ways (including a South Jersey variation with fennel),
and I like the conventional thick creamy type. But I like this
one best! An 8-cup pan is about the right size. You'll end up
with about 7 cups of chowder in about 3/4 of an hour flat.
INGREDIENTS:
1 can whole baby clams (3 Diamonds, Geisha, etc) {not minced}
3 cups raw potato, diced about 1/2 inch
1 2-1/2" onion, sliced into 1/4" slices
1 bottle clam juice (Underwoods, etc)
1/2 stick butter or good margarine
1 pinch black pepper
1 level Tbsp salt
1 pinch Marjoram
1 pinch Turmeric
1/2 tsp Accent
PROCESS:
1. Saute (to just transparent) half the onion in half the
margarine in the 8 cup pan.
-just a bit of salt & black pepper on the onions
2. Add the potatoes, then enough water to come to the 6-cup mark.
-probably 2 cups of water
3. Bring to a boil, then reduce heat to just "work" (some
light bubbling).
4. Add remainder of onion, margarine, and salt now. Also, add
the bottle of clam juice, PLUS the juice from the can of clams
(but not the clams yet), and the Marjoram, Turmeric, and
Accent.
-everything but the clams is in the pan now. Cook covered
for about 25 minutes, at which time the potatoes should
be cooked but not mushy.
5. Five minutes before serving -and no more- add the clams. The
liquid should NOT be boiling vigorously, just "working."
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| That's not a *different* clam chowder, that's *real* clam chowder.
Adding milk products or red sauce was an afterthought by someone
who obviously didn't like the taste of *real* clam chowder.
I used to work in a fish market. The way we made the clam chowder
was without milk and red sauce. We used to dump a big can of real
cheap tomatoe paste into the chowder for the people who like red
chowder. We didn't sell white chowder, but if we did we would probably
have dumped in powdered milk or something.
All basic chowders are like the one you posted to a degree. Then
they add the sauce and milk stuff.
dave
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| New Orleans Seafood Chowder from Whispers Restaurant, Milford, NH
1/3 Cup flour
1/3 Cup butter
1/3 Cup chopped onion
2 Tsp. chopped garlic
Make a roux: melt butter, saute onions and garlic on medium heat till
onions are transparent. Add flour and mix well. Simmer 3-5 minutes,
stirring frequently.
3 Tbs. butter
1/3 Cup chopped onion
1/2 Cup chopped celery
1/3 Cup shredded carrots
Lightly saute these ingredients until hot and soft. Set aside.
Boil 1/2 Cup cubed red bliss potatoes till medium rare (still firm). Set
aside.
1 Quart light cream
1 Pint seafood broth (I used clam juice.)
1 Pint milk (add after cream and borth have simmered. Use milk to thin
soup to desired thickness.) Add to roux.
1/3 Cup chopped clams
1/3 Cup chpped crabmeat
1/3 Cup chopped scallops
1/3 Cup chopped shrimp
1/3 Cup scrod
Put everything into a pot and simmer. Add:
1/2 Tsp. salt
1/2 tsp. black pepper
1/2 tsp. basil
1/2 Tsp. oregano
1/3 Tsp. cayenne pepper
2 shakes tabasco
3 Tbs. lemon juice
1 Tbs. paprika
Simmer chowder for 8-10 minutes and serve garnished with fresh parsley.
Makes 1/2 gallon.
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|
ingredients:
can opener
progresso manhattan clam chowder
sauce pan
bowl
open can, pour into saucepan, heat thouroughly, serve in bowl.
8^)
Seriously, I too would like to try to make some homemade
manhattan clam chowder, but in the meantime I have found that
progresso in the blue can has some pretty good store bought soup.
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| Here's a real one.
Manhattan Clam Chowder
1/4 lb. salt pork sliced or 4 slices of bacon diced
l large onion sliced
1/2 cup green pepper chopped
1/2 cup carrot chopped
1/2 cup celery chopped
1/2 cup turnip chopped
3 cups diced potatoes
3 cups water
1 tsp. salt
1 pt. clams and liquid or 3 10 1/2 oz cans of minced clams
and clam juice
1/8 tsp. ground thyme
3 cups cooked or canned tomatoes
salt and pepper to taste
2 tablespoons chopped parsley
Saute pork over low heat until soft and golden. Pour off all but 1
tablespoon of the fat. Add onion, pepper and celery. Saute until
golden brown. Add carrots, turnips, potatoes, water, and salt.
Shuck clams. Chop hard part of clams and add to soup with clam liquid.
Chop soft part of clams and reserve. Simmer covered over low heat 30
minutes. Add chopped soft part of clams, thyme and tomatoes. Simmer
for 10 minutes. Season with salt & pepper to taste. Sprinkle with chopped
parsley.
Makes 3 quarts.
Flo
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