Cooking Around the World

AMERICA: NEW ENGLAND

Region Featured:  New England


Right-click here to Stop, Pause, or Re-Start the music

At the bottom of this page, you will have an opportunity to E-mail us and give us your thoughts on this page. We encourage this. After all, we will be tailoring this "Cooking Around the World" series according to the wishes of our viewers.

Need a certain spice? You can order it now at:AmericanSpice.com


Clam Chowder


 3 dozen hard-shell clams, each about      cut into ¼-inch dice  
   3 inches in diameter, shucked         1 T plus 4 tsp butter
   (about 3 cups), with their liquor     1 c finely chopped onions 
   or juices reserved                    2 c milk
 2 medium-sized boiling potatoes,        ½ c light cream
   peeled, sliced ½ inch thick and       ½ tsp crumbled dried thyme 
   cut into ½-inch dice (about 2 cups)   ½ tsp salt
 2 ounces lean slab bacon with rind      Freshly ground black pepper
   removed, sliced ¼ inch thick and      
                        ------------------------------  

With a sharp knife, chop the tough meat surrounding the soft centers, or stomachs, of the clams and set aside. Cut the soft centers in half and reserve separately on a plate. Strain the clam liquor through a fine sieve lined with a double thickness of dampened cheesecloth and set over a bowl. Measure and set aside 1 cup of the liquor.

Drop the potato dice into enough boiling water to cover them completely and cook briskly until they are tender but still somewhat resistant to the bite. Drain the potatoes in a sieve set over a bowl or pan, and reserve ½ cup of the cooking liquid.

Meanwhile, drop the bacon dice into enough boiling water to cover them completely and boil for 2 minutes. Drain the dice and pat them completely dry with paper towels.

In a heavy 2- to 3-quart saucepan, fry the bacon and 1 tablespoon of butter over moderate heat, stirring frequently until the dice are crisp and brown and have rendered all their fat. With a slotted spoon transfer the dice to paper towels to drain.

Add the onions to the fat remaining in the pan and, stirring frequently, cook for about 5 minutes over moderate heat until they are soft and translucent but not brown. Watch carefully for any sign of burning and regulate the heat accordingly.

Stir in the reserved cup of clam liquor, the ½ cup of potato cooking liquid and the finely chopped clams. Reduce the heat to low, cover tightly and simmer for 10 minutes. Stir in the halved clam centers and continue to simmer covered for 3 minutes longer.

Meanwhile, in a separate saucepan, warm the milk and cream over moderate heat until small bubbles appear around the edge of the pan.

Pour the hot milk and cream into the simmering clam mixture and mix well. Then stir in the thyme, salt, a few grindings of pepper and the drained bacon dice. Taste the chowder and add more salt if needed.

Ladle the chowder into 4 heated soup plates, place a teaspoon of butter on top of each serving, and serve at once. Serves 4.

LinkExchange
LinkExchange Member



This page has been visited times.

Comments and/or Suggestions?

Drop us a note:

American-style Home Page

International Site Home Page