LOOKING for: T&T New England Clam Chodwer

eileenlaunonenOctober 8, 2007

While up in Rhode island this weekend I had several bowls of so called "award winning " Chowder.....although good...award winning ...well thats up for discussion. i said to hubby I bet the group on exchange has a better recipe than what weve had here. A friend had us on a wild goose chase trying to find him a 51oz can of chowdwer from the Culinary Institute ..no one knew what we were talking about but he swears he purchased this on his last vacation...anyway I told him Ill make you home made chowder...the reason for this post. TIA

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My family enjoys this one.

* Exported from MasterCook *

My Best Clam Chowder

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cans minced clams -- (6.5 ounce)
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
3/4 cup all-purpose flour
4 cups half-and-half cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste

1 Drain juice from clams into a large skillet over the
onions, celery, potatoes and carrots. Add water to cover, and
cook over medium heat until tender.
2 Meanwhile, in a large, heavy saucepan, melt the butter
over medium heat. Whisk in flour until smooth. Whisk in
cream and stir constantly until thick and smooth. Stir in
vegetables and clam juice. Heat through, but do not boil.
3 Stir in clams just before serving. If they cook too
much they get tough. When clams are heated through, stir in
vinegar, and season with salt and pepper.

"www.allrecipes.com Submitted by Sharon Johnson"

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    Bookmark   October 8, 2007 at 3:12PM
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I assume you don't want the Manhattan style? This isn't for the faint of heart:
3 oz shelled clams
3 cups clam broth
4 slices bacon
4 TBL butter
4 cups whipping cream
2 TBL flour
2 medium chopped onions
2 1/2 cups diced raw potatoes
1/4 tsp white pepper
Salt to taste

Drain all juice from clams & strain a couple of times. Grind clam meat.
Cut bacon into 2" pieces & fry with onions until browned. Drain grease & place ground clams into a large soup pot; add enough water to cook potatoes & clams.
When done, add clam juice, cream, bacon/onion mixture & seasonings. Add flour & butter to thicken, if necessary. Simmer gently until ready to serve. Garnish w/chopped chives.~~Of Tide & Thyme

    Bookmark   October 8, 2007 at 4:53PM
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Eileen, this one is from my friend Mary Beth Russell. It is delicious!

New England Clam Chowder

1/4c diced salt pork
1c diced onion
5 6-1/2 oz cans minced clams
3 medium potatoes pared and cubed
3c light cream
1/4c butter
1/2tsp salt
1/8tsp pepper

In a 3 quart saucepan, cook salt pork over medium heat to render fat.
Remove cracklings and reserve. Pour off all but 2T fat, add onion and cook
until golden. Drain clams and reserve liquid. Add clam juice and potatoes
to onions, bring to boil. Cook until potatoes are tender (10 minutes). Add
clams, cream, butter, cracklings, and seasonings. Heat but DO NOT BOIL.
(Add 1/4c flour mixed with water to thicken, if desired.) Serves 8


    Bookmark   October 12, 2007 at 5:03PM
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Thanks Linda I might give this a try over the weekend... the frost is FINALLY on the pumpkin tonight!

    Bookmark   October 12, 2007 at 7:42PM
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