New England Clam Chowder - BBQ Central

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Old 04-03-2011, 07:58 AM   #1
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New England Clam Chowder

My daughter asked for clam chowder last night and that's what she got. I really like both New England and Manhattan, but prefer Manhattan.........but I cooked what she asked for. Super easy I didn't go by a specific recipe, but here's what I put in it and must say it was darn good.

3 cans - Chopped Clams (do not drain)
5 large - New Potatoes (you can peel if you prefer, I didn't)
1 large - Vidalia Onion
3/4 stick - Butter
1 quart - Whole Milk
Salt, Pepper, Garlic and Thyme to Taste

Melt the butter in the pot and sweat the onions, then add the diced potatoes and saute' briefly.



Then add 3 cans of clams with the juice. Fresh clams would be best, but I used what I could get. The Snow brand is what I've used for years and like them.



Cover and let simmer for about 15 minutes, or until the potatoes begin to soften.



Then add the milk, taste and re-season if needed and simmer with the lid off until the soup has thickened.



Dinner is served.
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Old 04-03-2011, 08:02 AM   #2
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Re: New England Clam Chowder

Mmm I could go for some of that!
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Old 04-03-2011, 09:20 AM   #3
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Re: New England Clam Chowder

SOLD!
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Old 04-03-2011, 09:33 AM   #4
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Re: New England Clam Chowder

May I suggest draining the clam juice in, and adding the clams at
the very last minute...they are already cooked and only need warming.
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Old 04-03-2011, 09:34 AM   #5
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Re: New England Clam Chowder

Nice!!!
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Old 04-03-2011, 10:33 AM   #6
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Re: New England Clam Chowder

Probably my favorite soup! Looks awsome! I prefer the clam juice, good flavor imo......for a w.KS farm boy remember.
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Old 04-03-2011, 11:50 AM   #7
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Re: New England Clam Chowder

Quote:
Originally Posted by Captain Morgan
May I suggest draining the clam juice in, and adding the clams at
the very last minute...they are already cooked and only need warming.
Yes you can suggest......but, they're chowder clams and the longer you cook them the more tender they get. It's not like fish......which I would agree on adding at the last minute.
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Old 04-03-2011, 03:01 PM   #8
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Re: New England Clam Chowder

really? A quick search found these in the same article


" If you overcook clams, you might as well eat shoe leather, so add them to the heat last.

Whole clams are finished cooking when the shell opens. If the shell does not open after cooking, discard the clam.

A chef friend of mine has a tip for tender clams in white chowder: soak the clams in milk or cream specified in the recipe and add them last along with the cream. Cooking only until heated through and do not boil. "


now I'm sure in your recipe you didn't boil, which seems to me it would toughen a shellfish.
But Snows are available down here...I'll have to try your method.
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Old 04-03-2011, 03:36 PM   #9
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Re: New England Clam Chowder

IIRC, I steamed some quahogs until opened.(all I could get fresh ) Cherry stones might be the same. I'm guess'n they are the brisket of ocean. It was a long time ago when I did them and my jaw still hurts. But now I can bite through barbed wire.
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Old 04-04-2011, 07:41 PM   #10
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Re: New England Clam Chowder

I agree with cappy here. But Larry being the chowderhead he is ..............................................
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