• 1/21 Clam Chowder Day - 4

    From Dave Drum@1:18/200 to All on Sun Jan 21 07:56:54 2024
    January 21: New England Clam Chowder Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Silas' Classic New England Clam Chowder
    Categories: Seafood, Pork, Dairy, Potatoes, Vegetables
    Yield: 9 servings

    3 sl Thick-cut bacon
    4 tb Unsalted butter
    1 lg Onion; in 1/4" cubes
    1 Rib celery; in 1/4" cubes
    1 ts Chopped fresh thyme leaves
    2 Bay leaves
    2 md White potatoes; peeled, in
    - 1/4" cubes
    1/2 c All-purpose flour
    4 c Bottled clam juice; divided
    1 lb Chopped fresh clam meat;
    - w/juices *
    Salt
    3 c Light cream
    1 ts White pepper

    Set a 4 to 6 quart pot over medium-low heat. Add the
    bacon and cook, turning occasionally, until crisp, 10 to
    12 minutes. Remove the bacon, leaving the fat in the
    pot, and crumble into small pieces; set aside.

    Add the butter, onion, celery, thyme, and bay leaves to
    the pot. Cook, stirring often, until onions are tender
    and translucent, 6 to 8 minutes.

    Return the bacon to the pot and stir. Reduce the heat to
    low and cook, stirring occasionally, while you prepare
    the potatoes.

    In a 2 to 3 quart pot on high heat, boil the diced
    potatoes in salted water until tender, 5 to 8 minutes.
    Drain and set aside.

    Turning back to the onion/bacon mixture, increase the
    heat to medium-low.

    Add the flour gradually, stirring continuously, until a
    thick paste forms. Stir and cook 5 minutes.

    Increase the heat to medium and slowly add the bottled
    clam juice, 1 cup at a time, incorporating it into the
    mixture before adding more.

    Increase the heat to medium-high and add the potatoes
    and clam meat with its juices. Keep stirring 5 minutes,
    until the clams are tender.

    Add the cream slowly; then stir in the white pepper.

    Discard the bay leaves before serving. Serve hot.

    * Many supermarkets carry frozen, chopped clam meat in
    1-pound containers, which is fresher than canned and
    just as convenient. Simply defrost before using.

    Yield: 8 to 10 servings

    RECIPE FROM: https://newengland.com

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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)