Thursday, January 6, 2011

Two Versions of New England Clam Chowder

(Since clams are rather expensive, you may want to save these recipes for special occasions.  I made the first recipe over Christmas, with a few additions - more vegetables and chopped pimientos, and we loved it!)

Thanks to Terrie Futrell in Virginia for this first recipe!
This recipe came from a friend who grew up in Manteo, North Carolina and lived right on the Roanoke Sound there.  Her parents and ancestors were “lifers” of this area and were in the boat-building business.   Their home was about 1 mile from the original “Lost Colony” area.                

1 ½ cups (1 large) cubed raw potato
1 medium stalk celery, chopped
¼ cup chopped onion (or 1 Tbsp instant minced onion)
1 ½ tsp salt
¼ tsp pepper
¼ tsp ground thyme
4 cans (6.5 oz. each) minced clams (drain and reserve 1 cup liquid -may use a bottle of clam juice for this also)* 
¼ cup of flour
3 cups milk
3 slices of bacon, fried and crumbled
2 Tbsps butter or margarine                                   

Makes 4-6 servings.

In a large saucepan, combine potato, celery, onion, salt, pepper, thyme, and clam juice.  Bring to a boil and simmer for about 10 minutes until vegetables are tender.  Gradually stir milk into the flour and add this mixture to the vegetable mixture.  Cook over medium heat, stirring often, until thickened.  Stir in clams, crumbled bacon, and butter.  Continue to simmer over medium heat until heated through; do not boil.
* I usually buy  Snow’s minced clams in clam juice that comes in 6.5 oz cans.


Thanks to Catie Long in Virginia for another New England Clam Chowder recipe!

2 boxes, large, fish stock (Fresh Market)
2 boxes, small, clam stock (Fresh Market)
6 cans chopped clams
1/4 cup butter (1/2 stick)
1/4 cup flour
1 bag mirepoix veggie mix from Kroger (frozen section) I get it for .88 at times
1 cup potato flakes
4 potatoes, peeled and cubed
1 lb. bag frozen corn
1 tsp. herbs de provence (cheap in a Fresh Market baggie in spice section)
1 tsp. to 1 Tbsp. Old Bay Seasoning, to taste
1 tsp. dried dill weed
salt and pepper to taste
1/4 - 1 cup heavy cream, or whatever milk to make soup creamy

1. Saute mirepoix mix in butter for a while.  Add flour and make a roux.  Cook a while to cook out four taste.
2. Dump in all your stocks and potatoes.  Add corn.  Bring to a boil till potatoes are cooked through.  Add dried seasonings; simmer for a while.
3. When you are 30 minutes away from serving, carefully mix in the potato flakes and make sure they do not clump. Add the clams with juice and milk.  Do Not Boil Anymore!  Turn on low and recheck seasonings.

This makes a family size batch - enough for two meals for a family of 5 with leftovers.  I use a massive cast iron Dutch oven.  It is fatty, expensive, and Gorgeously Delicious!