Difference between revisions of "Alternative:New England Clam Chowder"
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{{recipesummary|Clam recipes|6|1-2 hours approx|2|Image=[[Image:Quail 07 bg 041506.jpg|300px]]}} | {{recipesummary|Clam recipes|6|1-2 hours approx|2|Image=[[Image:Quail 07 bg 041506.jpg|300px]]}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of the United States|American cuisine]] |
| − | | [[ | + | | [[Seafood|Seafood]] |
| − | | [[ | + | | [[Soups|Soups]] |
==Ingredients== | ==Ingredients== | ||
| − | * 1 [[ | + | * 1 [[Pound|pound]] canned [[Clam|clams]], minced, or 12 [[Ounce|ounces]] frozen, thawed |
| − | * 2 [[ | + | * 2 [[Tablespoon|tablespoons]] plain white [[Flour|flour]] |
| − | * 1 medium [[ | + | * 1 medium [[Potato|potato]], [[Dice|diced]] |
| − | * 1 medium [[ | + | * 1 medium [[Onion|onion]], diced |
| − | * 1 [[ | + | * 1 [[Cup|cup]] [[Boiling|boiling]] [[Water|water]] |
| − | * 3 ounces salt [[ | + | * 3 ounces salt [[Pork|pork]], diced |
| − | * 1½ [[ | + | * 1½ [[Quart|quarts]] [[w:Fat content of milk|skimmed]] or [[cookbook:milk|whole milk]] , [[Scald|scalded]] |
| − | * 1 tablespoon [[ | + | * 1 tablespoon [[Butter|butter]] |
| − | * [[ | + | * [[Salt|Salt]] and [[Pepper|pepper]] to taste |
==Procedure== | ==Procedure== | ||
# If using frozen clams, drain and reserve liquid. | # If using frozen clams, drain and reserve liquid. | ||
# Cut hard parts away and keep them separate. | # Cut hard parts away and keep them separate. | ||
| − | # [[ | + | # [[Sautéing|Sauté]] salt pork in a heavy iron pot until brown and crisp. |
# Remove pork and sauté hard part of clam and onions in hot fat until onion is light brown. | # Remove pork and sauté hard part of clam and onions in hot fat until onion is light brown. | ||
# Stir in flour, then slowly add boiling water, salt, pepper, and diced potato. | # Stir in flour, then slowly add boiling water, salt, pepper, and diced potato. | ||
| − | # Cover and [[ | + | # Cover and [[Simmering|simmer]] gently 10 minutes or until potato is tender. |
# Add soft parts of clams and liquid. | # Add soft parts of clams and liquid. | ||
# Just before serving, stir in scalded milk and butter. | # Just before serving, stir in scalded milk and butter. | ||
# Heat thoroughly, but not to boiling. | # Heat thoroughly, but not to boiling. | ||
| − | # Serve piping hot with oyster or soda [[ | + | # Serve piping hot with oyster or soda [[Hard Tack|crackers]]. |
[[Category:Inexpensive recipes|{{PAGENAME}}]] | [[Category:Inexpensive recipes|{{PAGENAME}}]] | ||
Revision as of 17:42, 5 April 2012
| Alternative:New England Clam Chowder | |
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| Category: | Clam recipes |
| Servings: | 6 |
| Time: | 1-2 hours approx |
| Difficulty: |  |
| American cuisine
Ingredients
- 1 pound canned clams, minced, or 12 ounces frozen, thawed
- 2 tablespoons plain white flour
- 1 medium potato, diced
- 1 medium onion, diced
- 1 cup boiling water
- 3 ounces salt pork, diced
- 1½ quarts skimmed or whole milk , scalded
- 1 tablespoon butter
- Salt and pepper to taste
Procedure
- If using frozen clams, drain and reserve liquid.
- Cut hard parts away and keep them separate.
- Sauté salt pork in a heavy iron pot until brown and crisp.
- Remove pork and sauté hard part of clam and onions in hot fat until onion is light brown.
- Stir in flour, then slowly add boiling water, salt, pepper, and diced potato.
- Cover and simmer gently 10 minutes or until potato is tender.
- Add soft parts of clams and liquid.
- Just before serving, stir in scalded milk and butter.
- Heat thoroughly, but not to boiling.
- Serve piping hot with oyster or soda crackers.
