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James Beard Chowder
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The biggest rift among chowder fans is the one between the New England school and the school that prefers the radically different version known as Manhattan clam chowder. It may have come to fame in New York, but it is definitely a soup of Italian or Greek heritage. It can be quite good or really horrible, depending on how well it is made. Although many diners and restaurants serve Manhattan clam chowder full of potatoes, this recipe ignores them and is much more delicate and interesting as a consequence.
Ingredients:
- 2 Dozen Shucked Razor, Cherrystone, Quahog, or Littleneck Clams; or About 1 1/2 Cups with Liquid
- 1 Medium Onion, Finely Chopped
- 3 Thick Slices Bacon, Fried Crisp and Finely Ccrumbled (Reserve 2 Tablespoons of Fat)
- 2 Medium Potatoes, Thinly Sliced
- 2 Cups Boiling Salted Water Salt and Freshly Ground Pepper
- 3 Cups Half-and-Half or Milk
- Butter
- Thyme
- Chopped Parsley
Preparation:
- Strain the clams, reserving the liquid. With a sharp knife, finely chop the clams and set them aside. Sauté the onion in 2 tablespoons of bacon fat until lightly browned, Simmer the potatoes in the salted water until tender. Add the reserved clam liquid, bacon, onion, and salt and pepper to taste, Simmer 5 minutes, Add the half-and-half, bring to a boil, and add the clams, Cook until they are barely heated through. Taste and correct the seasoning.
- To each serving, add a dollop of butter, a pinch of thyme, and chopped parsley.
Servings: Makes about 11 cups; serves 10
to 12 as a first course or 6 to 8 as a main
course.
Cook's Notes
Salt pork can be substituted for the bacon. Also, the size of the clams will determine the number, We used medium cherrystones.
My Favorite Clam Chowder
Recipe from: The Armchair James Beard
by John Ferrone (Editor)
Cookbook Heaven at Recipelink.com
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