Post by Hellonlinks on Jan 1, 2006 17:44:03 GMT -4
A delicious and tasty traditional New England Clam chowder which is easy to prepare.
Serves 4 to 6 hearty appetites.
New England Clam Chowder Recipe Ingredients:
Follow safe food handling procedures:
1 quart FRESH DUG and shucked clams (add cold water if too dry).
1/3 pound fresh salt pork or sliced bacon.
1 large fresh garden onion, finely diced or dried onion flakes, if out of season.
1 rib of fresh garden celery, minced.
4 to 6 medium fresh dug garden potatoes, pared and cut in bite sized chunks or cubes.
1 bay leaf.
1/2 teaspoon thyme.
1 quart of fresh milk, scalded (may use half fresh cream for a thicker soup).
1/2 cup of fresh butter.
1/4 cup of all purpose flour.
2 teaspoons Sea salt to taste.
1/4 teaspoon freshly ground mixed colored peppercorns to taste.
New England Clam Chowder Recipe Instructions:
Drain and chop clams, reserving liquid (or substitute cans of chopped clams - see below).
Fry salt pork in a heavy pan or Dutch oven until all fat is melted down (rendered).
Add onions and celery and brown lightly.
Add butter and melt. With a wire whisk, blend in the flour and stir constantly for 5 minutes.
Add the clams and clam juice and stir constantly, breaking up any lumps that form.
Add the cubed potatoes, milk, salt, pepper, bay leaf, and thyme and continue stirring.
Decrease heat to medium-low, and allow to simmer for about 20 minutes, stirring frequently to avoid burning or sticking.
Cook until the potatoes are tender. Avoid burning or sticking.
New England Clam Chowder Serving Hint: Serve hot in large bowls with crusty French or Italian bread or with New England oyster crackers, adding sea salt and freshly ground black pepper to taste. Serve this tasty soup dish to family and friends with a glass of their favorite beverage. Enjoy this hearty New England treat...!!!