Two Chowders by brianjwood

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Two Chowders
Submitted by brianjwood on September 10, 2002 at 3:44 am

DESCRIPTION
Two Chowders

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
I think chowder must be in my top ten favourites. I’ll never forget the first time in Boston – the chowder was good too! Sorry about that, my humour again.
Cheers, Brian
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Manhattan Clam Chowder

2 oz(50 g) salt pork, cut into 1/4-inch (5 mm) dice
2 cups(500 ml) chopped clams, fresh or canned
2 cups(500 ml) water
1 cup(250 ml) clam liquor reserved from the
fresh clams, or clam juice
6 tomatoes, peeled, seeded, and chopped
2 potatoes, peeled and cut into 1/2-inch (1 cm) dice
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
1 green bell pepper (capsicum), chopped
1/4 cup(60 ml) tomato paste
1 bay (laurel) leaf
1/2 tsp(2 ml) dried thyme
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)

Brown the salt pork in a skillet over moderate heat until golden.
Drain on paper towels and combine with the remaining ingredients in a large saucepan. Bring to a boil over moderate heat, reduce the heat and simmer covered for 2 hours. The taste improves if refrigeratedovernight. Serves 4 to 6.
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
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New England Clam Chowder

3 doz hard shell clams, shucked, with their
juices reserved (about 3 cups, 750 ml); OR
2 cups(500 ml) canned chopped clams
2 medium-sized potatoes, peeled and cut into
1/2-inch(1 cm) dice (about 2 cups, 500 ml)
2 oz(50 g) salt pork or bacon, cut into 1/4-inch
(5 mm) dice
1 cup(250 ml) finely chopped onions
2 cups(500 ml) milk
1/2(125 ml)cup heavy cream
Salt and freshly ground pepper to taste
4 tsp(20 ml) butter (optional)

If using fresh clams separate the soft part of the clams (stomach)from the hard part surrounding it. Finely chop the hard part and set aside, and slice each soft part in two and reserve separately. Strain the clam liquor through two layers of cheesecloth and set aside. If using canned clams, drain the clams in a fine sieve over a bowl and reserve the liquid. In a large soup pot saute the salt pork over low heat until crisp and they have rendered all their fat. Remove and reserve. Add the onions to the fat remaining in the pot and cook over moderate heat for about 5 minutes, until they are translucent but not
brown. Stir in the reserved clam liquor, the finely chopped fresh clams (do not add canned clams at this point), the milk, and the potatoes. Cover and simmer 10 to 15 minutes, until the potatoes are tender. Stir in the reserved soft parts of the clams (or the canned clams), the reserved salt pork or bacon, and the cream, and simmer for an additional 3 minutes. Adjust the seasoning with salt and pepper. Allow to rest off heat for one to two hours, then reheat immediately before serving. Ladle into warm bowls, and place a teaspoon (5 ml) of butter on top of each serving (optional, but very traditional).
New Englanders swear that the soup tastes better if allowed to sit at room temperature for a couple of hours before serving, or overnight in the refrigerator
Serves 4.
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
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