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

Title: The Best Clam Chowder
Categories: Seafood, Potatoes, Pork, Dairy, Vegetables
Yield: 9 servings

24 Medium-size quahog clams;
- rinsed
1 tb Unsalted butter
1/4 lb Slab bacon or salt pork,
- diced
2 Leeks; tops removed, halved
- & cleaned, sliced in half
- moons
3 lg Yukon Gold potatoes; diced
1/2 c Dry white wine
3 Sprigs thyme
1 Bay leaf
2 c Cream
Fresh ground black pepper
1/4 c Chopped parsley.

Put the clams in a large, heavy Dutch oven, add about 4
cups water, then set over medium-high heat. Cover, and
cook until clams have opened, approximately 10 to 15
minutes. (Clams that fail to open after 15 to 20 minutes
should be discarded.) Strain clam broth through a sieve
lined with cheesecloth or doubled-up paper towels, and
set aside. Remove clams from shells, and set aside as
well.

Rinse out the pot, and return it to the stove. Add
butter, and turn heat to medium-low. Add bacon or salt
pork, and cook, stirring occasionally, until the fat has
rendered and the pork has started to brown,
approximately 5 to 7 minutes. Use a slotted spoon to
remove pork from fat, and set aside.

Add the leeks to the fat, and cook, stirring frequently,
until they are soft but not brown, about 10 minutes.
Stir in potatoes and wine, and continue cooking until
wine has evaporated and the potatoes have just started
to soften, approximately 5 minutes. Add enough clam
broth to just cover the potatoes, approximately 3 cups,
reserving the rest for another use. Add the thyme and
the bay leaf.

Partly cover the pot, and simmer gently until potatoes
are tender, approximately 10 to 15 minutes.

Meanwhile, chop the clams into bits about the size of
the bacon dice.

When potatoes are tender, add cream and stir in chopped
clams and reserved bacon. Add black pepper to taste. Let
come to a simmer, and remove from heat. (Do not let
chowder come to a full boil.) Fish out the thyme and the
bay leaf, and discard.

The chowder should be allowed to sit for a while to
cure. Reheat it to a bare simmer before serving, then
garnish with chopped parsley. Serve with oyster
crackers.

by Sam Sifton

Yield 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

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

Title: Clam Chowder w/Corn
Categories: Seafood, Potatoes, Dairy, Wine, Herbs
Yield: 8 Servings

4 oz Salt pork, cubed (or chopped
- bacon or pancetta, cubed)
2 c Chopped onion
1 tb All-purpose flour; (+ or -
- depending on how thick you
- want the soup) *
1 c Dry white wine
+=OR=+
2 tb White or cider vinegar
+=OR=+
2 tb Lemon juice
2 lb Russet or Yukon gold
- potatoes, peeled, diced
1 c (to 2) water
1 Bay leaf
2 Sprigs thyme
1/2 ts Fresh ground black pepper
1 ts Old Bay seasoning
+=OR=+
1 ts Paprika w/a dash cayenne
1 1/2 c Corn niblets
1 c Heavy whipping cream
2 tb Chopped fresh parsley **

BROWN THE SALT PORK: Place the salt pork and butter or
oil in the bottom of a large, thick-bottomed pot. Heat
on medium and brown the salt pork. (Note that if you are
using salt pork that is mostly fat, you won't need any
additional fat from butter or oil, but you might want to
put a little water in the pan to help render the fat
from the salt pork.)

ADD ONION: Add the chopped onion to the pan, and cook,
stirring occasionally, until the onions are translucent,
about 5 minutes.

Add flour, let cook, then add wine: Sprinkle flour over
the onions and stir until everything is coated with the
flour. Let the flour cook for a minute or two. Slowly
add the white wine to the pot, stirring after each
addition.

* UDD NOTE: I used my usual thickener in place of the
flour - instant mashed potatoes. If you don't get the
thickening you want in this step you can always add
more later in the process - stirring well to combine
after each addition.

Add potatoes, clam steaming liquid, spices: Add potatoes
to the pot. Add 2 to 3 cups of the strained clam
steaming liquid and a cup of water. The liquid should
cover the potatoes. If not, add a little more water or
clam cooking liquid.

Add the bay leaf, thyme, black pepper, and Old Bay. Heat
to a boil and reduce to a simmer.

Cover and cook for 10 minutes, then add the corn (if
using) and cook for 5 minutes more, or until the
potatoes are cooked through.

HEAT CREAM: While the potatoes are cooking, heat a cup
of cream in a small saucepan until steamy.

ADD CLAMS, STIR IN CREAM: When the potatoes are tender,
add the chopped clams and turn off the heat under the
soup. Slowly stir in the heated cream. Adjust
seasonings. Stir in the fresh parsley. ** (Or sliced
scallion greens)

Note that if you simmer the soup after the cream has
been added, the soup may curdle. This is why we turn off
the heat before adding the hot cream.

Serve with oyster crackers or rustic bread.

Recipe by Elise Bauer

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

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