tmogg
04-26-2010, 08:20 PM
had a couple requests for the recipe so here it is. its not my special secret recipe or anything but i have been making it for a few years now. i do change a couple items to suit me as i don't go for over thick chowder of any kind, and the red stuff..... just say NO!
3 - 8 oz bottles clam juice
1 pound russet potatoes, peeled, cut into 1/2 in pcs.
2 table spoons butter
3 (or a bit more) slices of thick bacon finely chopped
2 cups chopped onions (i use sweet onions)
1 1/4 cups chopped celery - leaves and all, thats the best part
2 garlic cloves, chopped
1 bay leaf (fresh)
1/4 cup all purpose flower
6 -6.5 oz cans chopped clams, drained, juices saved for later
1 1/4 cups half and half (or whole milk if you like thin)
1 teaspoon hot sauce (or more if u like - i do)
now for the process, and its a process.
bring bottled clam juice and potatoes to a boil in heavy large sauce pan over high heat. reduce heat to med-low, cover and simmer until potatoes are tender about 10 min or so, eat a few, then u know, i like a touch of firmness to them so they don't fall apart. then remove from heat.
melt butter in large pot over med heat. add bacon and cook until bacon begins to brown, about 8 min. add onions, celery, garlic and bay leaf and saute until vegies soften, about 6 min or so. stir in flour and cook 2 min or so for the roux, just don't burn the flour. wisk in reserved juices from the clams but don't do all as some dirt may be in the bottom. add potato mixture, clams, half and half, and hot pepper sauce. simmer chowder 5 min to blend flavors, stirring allot so it doesn't burn to the bottom, if it does, don't dig it up, leave it there. season to taste with salt and pepper. (takes allot of salt actually) will serve 8 or 4 normal people.
tip - once i drain the clams, i also rinse them to remove any dirt. i hate that damn crunch of dirt you often get with clams. you can do fresh clams too but that is allot of work.
enjoy!!! (source - skipjack's, boston)
3 - 8 oz bottles clam juice
1 pound russet potatoes, peeled, cut into 1/2 in pcs.
2 table spoons butter
3 (or a bit more) slices of thick bacon finely chopped
2 cups chopped onions (i use sweet onions)
1 1/4 cups chopped celery - leaves and all, thats the best part
2 garlic cloves, chopped
1 bay leaf (fresh)
1/4 cup all purpose flower
6 -6.5 oz cans chopped clams, drained, juices saved for later
1 1/4 cups half and half (or whole milk if you like thin)
1 teaspoon hot sauce (or more if u like - i do)
now for the process, and its a process.
bring bottled clam juice and potatoes to a boil in heavy large sauce pan over high heat. reduce heat to med-low, cover and simmer until potatoes are tender about 10 min or so, eat a few, then u know, i like a touch of firmness to them so they don't fall apart. then remove from heat.
melt butter in large pot over med heat. add bacon and cook until bacon begins to brown, about 8 min. add onions, celery, garlic and bay leaf and saute until vegies soften, about 6 min or so. stir in flour and cook 2 min or so for the roux, just don't burn the flour. wisk in reserved juices from the clams but don't do all as some dirt may be in the bottom. add potato mixture, clams, half and half, and hot pepper sauce. simmer chowder 5 min to blend flavors, stirring allot so it doesn't burn to the bottom, if it does, don't dig it up, leave it there. season to taste with salt and pepper. (takes allot of salt actually) will serve 8 or 4 normal people.
tip - once i drain the clams, i also rinse them to remove any dirt. i hate that damn crunch of dirt you often get with clams. you can do fresh clams too but that is allot of work.
enjoy!!! (source - skipjack's, boston)