Easy Clam Chowder
A bowl of clam chowder can really be eaten in any kind of weather, primarily in its homemade version. Some recipes require fresh clams and I actually prefer canned clams for several different reasons. It's economical at $2.99 per package versus $9.99 per pound. It brings in much more flavor when you use both clams and juices, not to mention the abundance of clams as well as a taste you never get with your purchase. Just keep the shellfish smashed so that it melts away when you eat and you can never get away with that steamed up soup. Forever guilty. Another thing I like about using canned clams is that they don't need to be cleaned. I know that's a big deal for some people and I understand why. When you are buying live clams you have to clean them yourself and if you are not careful, there could be a lot of sand or other small debris in those little bivalves that ends up in your chowder. I don't care though because I just love the convenience of canned clams. And since they are already cleaned, all I do is open the can, dump the contents into a bowl and smash them up with a fork. Then, I put them in my chowder pot along with some liquid and spices and go about my merry way. It's a cinch. When it comes to clam chowder, there are really only two types of recipes. There are the "New England" recipes that use roux and milk and various spices and herbs to thicken the soup and give it more flavor. And then, there are the "California" recipes that use cornstarch or potato starch to thicken the soup without using any dairy products whatsoever. Personally, I like both types of recipes but I think my preference leans more towards the "New England" type. However, that's just me.
New England Clam Chowder
Best Clam Chowder Recipe
This dish will be my ultimate Clam Chowder recipe. It is as simple as smoking them yourself. It's easier than everyone expected and absolutely worth it. Always remember, the secret to great food is simple... but... it's not easy! Here's how to do it: First, you need to get yourself a bunch of live clams. Next, you need to go to your local fish market and buy the freshest, smallest shrimp you can find. Then, you need to head down to your nearest port and get yourself some fresh, raw oysters. If you are lucky enough to have access to the ocean, go for it. But if you don't, go to your local fish market and get yourself some of the cheapest, tastiest shrimp and oysters you can find. OK, now that you have your clams, your shrimp and your oysters, the first thing you need to do is clean all of your seafood. To clean your clams, just remove them from their shells and put them into a large bowl or pot. Add some cold water to cover the clams and let them sit for 15-minutes. Remove the clams from the water and drain them in a colander. Discard the water. Do the same with your shrimp. Scrub the oysters under running water with a stiff brush. Discard the top shell and keep the bottom shell. Now, here's the best part.
Tell me the difference between Boston and New England clam chowder?
Clam chowder is actually similar to New England and Boston. The flavors of this stew blend together for the best tastiest leftover. It will thicken in the refrigerator as long as it's sitting in the refrigerator so simply whisk in some milk or half-and-half before reheating. Yes it is the same tomorrow, if not more so, when you make it early in the morning for entertaining easy. It's actually Manhattan style clam chowder with a red tomato broth. Massachusetts is very creamy! You can get ahead. I have a moment now? Fun. And make it. Yeah, make it. Obviously, I'm a little bit of a glutton for punishment. Anyway, I know you love me and you want to help me so here's what I need: I need you to go out and get yourself some good quality canned clams. I know that sounds gross but trust me on this. Canned clams are not only convenient, they are also, when done right, much more delicious than fresh clams. There are a couple of brands that are good and they are sold in the seafood section of your local supermarket. The first one I recommend is called "Clams-In-The-Kitchen" and it's sold by the 12-ounce can. Actually, any brand of canned clams will do but these, in my opinion, are the best. They are high quality and low price. Now, get yourself some celery and get yourself some carrots and get yourself some potatoes and get yourself a beef bouillon cube (you can get these at any decent grocery store) and heat up some milk or half-and-half in a saucepan. OK, now chop up three or four of those tomatoes and throw them into the pan with the other ingredients. Let this all simmer for about 10 to 15 minutes. Now, remove the pan from the heat and let the chowder cool slightly.
What is Clam Chowder?
White creamy clam chowder is packed with tender potatoes and salty bacon. Freshclams are hard to bring in San Diego or are very costly. Various famous restaurants use canned clams in addition to clam juice. You will be shocked by how delicious this recipe tastes in restaurants and canned clam juice also makes it much easier to carry on doing. The recipe is built off of New England's New England-style Clam Chawel Chowerding New York State Department of Food and Department of Agriculture Departm. In brief, the original recipe called for: 2 cups diced potatoes 1 cup diced onions 1/2 cup celery chopped 3 cloves garlic minced 1 bay leaf 1 teaspoon dried thyme 1 teaspoon black pepper 1/2 cup butter 1/2 cup flour 1 cup milk 1 cup clam juice 1 cup water 1 can chopped clams 1 cup shredded cheese salt and pepper to taste Fry bacon in a large pot until crisp and drain on paper towels. Add onion, celery, garlic and herbs to pot with bacon drippings. Cook for 5-minutes. Stir in flour and mix well. Gradually add milk, water and clam juice. Bring to a boil, stirring constantly. Reduce heat and simmer, uncovered, for 20 minutes. Add potatoes, bacon, clams and cheese. Simmer for an additional 10-minutes or until potatoes are tender. Season to taste with salt and pepper. Serves 4 to 6. What's the difference between canned and bottled clam juice? Canned clam juice is thicker and more flavorful. It's what you use if you want to make this dish "grown up." If you can't get canned clam juice, use bottled clam juice. But, don't use regular bottled clam juice. Use "chowder juice" or "chowdered" bottled clam juice.
How do I make Clam Chowder?
A few notes about this recipe to make it the best ever homemade New England clam chowder. Utilise a dense center-cut bacon rather than traditional cutting bacon. Sliced bacon wilts as its cooked while the tastiest bacon can take hold of hot food resulting in a wonderful meaty consistency. The. Use potatoes with ruby and brown skin. For this recipe using clam chowder we use a roux to thicken the chowder then stir in one cup heavy cream if needed. Cooking soup longer makes it thicker. Consequently, cooking the soup longer will give you the most delicious chowder ever! Ingredients: 4 slices thick cut bacon, cut into 1-inch pieces 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 large sweet onion, chopped 3 garlic cloves, minced 1 tablespoon olive oil 2 cups diced (1/2 inch) red bliss potatoes 2 cups diced (1/2 inch) russet potatoes 1 cup diced (1/2 inch) yellow potatoes 5 cups chicken stock (low sodium) 3 bay leaves 6 ounces fresh or canned clams, minced (reserve liquid) 1/2 cup chopped green onions 1/4 cup chopped parsley 1/4 cup sour cream Directions: In a large saucepan, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and drain on paper towels. Season bacon with salt and pepper. Add onion and garlic to pan; saute 2-minutes. Stir in olive oil and continue cooking for about 3-minutes or until onion is translucent. Add all of the potatoes and stock to the pan.
Where can I buy fresh clams?
The secret to this tasty clam chowder recipe are the fresh clams. If you leave near shore you likely saw them in the supermarket where the meat and seafood store is. They could be harder to found if you live further inland so I knew I had to do some research. There's something more we took to find them and I think it's definitely worth it she says. Consequently, I've decided to share it with you. Firstly, we went to a real New York fish market. It's on Avenue A between 10th and 11th Street. It has been there for decades and it's right next door to a real Italian fish market. The owner is from Sicily and he says that's where all the fresh clams come from. He also told us the best time of day to go there is early in the morning. That's when the fishermen are just getting back from their night shift and they're very eager to sell their fresh catch. Another tip he gave us was to look for a place called "Clam Box". You'll see it all over the place. It's basically a wooden box with a couple of wire mesh sides. Inside the box are thousands of little plastic bags. Each bag contains several dozen tiny clams. The guy at the fish market told us you can buy several dozen of these little bags for a dollar or less and then simply pull out the clams you need and drop them into your pot of boiling water. When they open up they will release a bit of their juice which gives your chowder that extra flavor. Another thing we did was we went to our local supermarket and asked the manager where he got his clams.
How do you make homemade clam chowder?
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Ingredients for Clam Chowder
Don't let this confusing and sometimes overused list of ingredients deceive you to abandon this crab meat chowder recipe. Odds are most of that essential stuff will be found in a drawer in the cupboard. The cilantro on top is a great idea and came from my favorite clam chowder restaurant. Try this recipe and you will want to top every clam chowder of yours with bacon and cilantro for ever!
Show the different types of clam chowder?
The most common clam chowder is New England clam chowder. Long Island clam chowder incorporates the above two ingredients to create a creamy tomato base. Manhattan crab clams are very different since they typically has a clearly red tomato broth. The clams of Rhode Island are really a clear broth. New England is the best of all varieties, and I will confess! See here for more information.
How do I steam fresh clams?
Use a large hot skillet and the lid to bring the water water, chicken broth, and garlic to a boil. Add the clams to the hot dish and put the lid over. Cook five minutes to 10 minutes. Don't overcombine - those clams are rubber. Reserve some amount for adding to the sauce. Scoop out the meat and scoop out the meat from the shell for chowder.
Can I use canned clams in this clam chowder?
Fresh clams taste better and have a better texture but canned clams definitely work well. Mix 3 cups clam juice into a single serving to make the recipe. You may save the juices of the cans in order to use the recipe and the rest of the recipe's juice.
How do I clean fresh clams?
Clams should not smell fishy. It should taste like the water. Cleaning the clams thoroughly after eating. Follow these easy to understand steps to see whether clams are fresh. Use the oysters the next day that they're purchased.