clam chowder

[email hidden] requested:

Quoted message said:

I was wondering if anyone has a good recipe for clam chowder. I've
been searching for one for ages and can't seem to find one. Thanks!

This recipe is allegedly what is used by Mo's, a chain of chowder
restaurants in Oregon:

MO'S CLAM CHOWDER

1 lb. Bacon, diced
Salt and pepper
1/4 lb smoked ham, diced
6 cups minced clams, drained
6 cups chopped onions
1/4 cup all-purpose flour
5 cups water
6 cups whole milk
12 cups diced potatoes
Butter and paprika

Serves 12-14

Saute bacon and ham together, add onions and saute until limp. Set this
mixture aside, but do not drain.

In 5 cups of water, add potatoes, salt, pepper and any collected clam juice.
Cook until potatoes are tender. Set aside and do not drain.

To the bacon, ham and onion mixture add the flour and make a roux. Mix the
roux into the potato mixture, bring to a boil. Stir down when the boiling
point is reached and add the milk and clams.

Do not allow the chowder to boil again once the milk is added. Garnish with
a dollop of butter and add a dash of paprika.

A couple of notes: Since this is such a simple dish, the choice of
ingredients can make a big difference. It's harder to find "all-purpose"
potatoes anymore, but that's the best kind for chowder. The bacon should be
smoky and salty, and the ham should also be full-flavored. The clams'
provenance is also important; obviously, if the clams aren't good, the
chowder won't be good!

HTH,
Bob

[email hidden] requested:

Quoted message said:

I was wondering if anyone has a good recipe for clam chowder. I've
been searching for one for ages and can't seem to find one. Thanks!

This recipe is allegedly what is used by Mo's, a chain of chowder
restaurants in Oregon:

MO'S CLAM CHOWDER

1 lb. Bacon, diced
Salt and pepper
1/4 lb smoked ham, diced
6 cups minced clams, drained
6 cups chopped onions
1/4 cup all-purpose flour
5 cups water
6 cups whole milk
12 cups diced potatoes
Butter and paprika

Serves 12-14

Saute bacon and ham together, add onions and saute until limp. Set this
mixture aside, but do not drain.

In 5 cups of water, add potatoes, salt, pepper and any collected clam juice.
Cook until potatoes are tender. Set aside and do not drain.

To the bacon, ham and onion mixture add the flour and make a roux. Mix the
roux into the potato mixture, bring to a boil. Stir down when the boiling
point is reached and add the milk and clams.

Do not allow the chowder to boil again once the milk is added. Garnish with
a dollop of butter and add a dash of paprika.

A couple of notes: Since this is such a simple dish, the choice of
ingredients can make a big difference. It's harder to find "all-purpose"
potatoes anymore, but that's the best kind for chowder. The bacon should be
smoky and salty, and the ham should also be full-flavored. The clams'
provenance is also important; obviously, if the clams aren't good, the
chowder won't be good!

HTH,
Bob

One time on Usenet said:

[email hidden] requested:

Quoted message said:

I was wondering if anyone has a good recipe for clam chowder. I've
been searching for one for ages and can't seem to find one. Thanks!

This recipe is allegedly what is used by Mo's, a chain of chowder
restaurants in Oregon:

MO'S CLAM CHOWDER

<snip recipe>

I've heard of Mo's, they sell their clam chowder base at my local
stupidmarket in the freezer section. I've never tried it myself, but
the recipe sounds good. Personally, I like a less thick clam chowder:

Creamy Clam Chowder

5 C. potato, peeled and diced
1 medium onion, chopped
4-5 slices thick-cut bacon, diced
1 C. cooked clam meat, minced (OR 2 cans minced clams)
¼ C. reserved clam liquid
3 T. butter or margarine
1 C. half & half
1 C. whole milk
2 tsp. salt
1 T. chopped parsley

In small saucepan, cook bacon until crisp. Drain well, set aside.
If clams are canned, drain and set aside, saving liquid. Put potatoes
and onions in large kettle or dutch oven and barely cover with cold
water. Add salt, cover tightly and heat to boiling; reduce heat and
simmer for 10 minutes or until potatoes are tender. Remove ¾ C. of
cooking water. Mash potatoes lightly, leaving larger chunks as desired.
Add butter, half & half, and clam liquid. Reheat to scalding -- do NOT
boil! Remove from heat, add parsley.

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

amandant said:

I was wondering if anyone has a good recipe for clam chowder. I've
been searching for one for ages and can't seem to find one. Thanks!

Slow and Lazy Clam Chowder

INGREDIENTS:

* 1 (10.75 ounce) can condensed cream of celery soup
* 1 (10.75 ounce) can condensed cream of potato soup
* 1 (10.75 ounce) can New England clam chowder
* 2 (6.5 ounce) cans minced clams
* 1 quart half-and-half cream
* 1 pint heavy whipping cream

DIRECTIONS:

1. Mix cream of celery soup, cream of potato soup, clam chowder, 1
can undrained clams, 1 can drained clams, half-and-half cream, and
whipping cream into a slow cooker.

2. Cover, and cook on low for 6 to 8 hours.

Rusty

Rusty said:

amandant said:

I was wondering if anyone has a good recipe for clam chowder. I've
been searching for one for ages and can't seem to find one.

Thanks!

Quoted message said:

Slow and Lazy Clam Chowder

INGREDIENTS:

* 1 (10.75 ounce) can condensed cream of celery soup
* 1 (10.75 ounce) can condensed cream of potato soup
* 1 (10.75 ounce) can New England clam chowder
* 2 (6.5 ounce) cans minced clams
* 1 quart half-and-half cream
* 1 pint heavy whipping cream

DIRECTIONS:

1. Mix cream of celery soup, cream of potato soup, clam chowder, 1
can undrained clams, 1 can drained clams, half-and-half cream, and
whipping cream into a slow cooker.

2. Cover, and cook on low for 6 to 8 hours.

I mean with all fercocktah canned ingredients it's already skanky...
but does it really need to cook all friggin' day long?

Sheldon

amandant said:

I was wondering if anyone has a good recipe for clam chowder. I've
been searching for one for ages and can't seem to find one. Thanks!

Google gave me 114,000 hits when I typed in <recipe: "clam chowder">.
But since you're obviously lazy, here's one from Legal Seafoods in
Boston.

Clam Chowder from Legal Seafoods

4 quarts littleneck clams (this will yield about 1-2/3 cups cooked and
chopped)
1 clove garlic, chopped
1 cup water
2 ounces salt pork, finely chopped
2 cups chopped onions
3 tablespoons flour
1-1/2 pounds potatoes, peeled and diced into ½-inch cubes
4-1/2 cups clam broth
3 cups fish stock
2 cups light cream
oyster crackers (optional)

Clean the clams and place them in a large pot along with the garlic and
water. Steam the clams just until opened, about 6 to 10 minutes,
depending upon their size. Drain and shell the clams, reserving the
broth. [Discard any unopened clams] Mince the clam flesh, and set
aside. Filter the clam broth either through coffee filters or
cheesecloth and set aside.

In a large heavy pot slowly render the salt pork. [If you use bacon
instead of salt pork, do not use maple or other flavored bacon]
Remove the cracklings and set them aside. Slowly cook the onions in the
fat for about 6 minutes, stirring frequently, or until cooked through
but not browned. Stir in the flour and cook, stirring, for 3 minutes.
Add the reserved clam broth and fish stock, and whisk to remove any
flour lumps. Bring the liquid to a boil, add the potatoes, lower the
heat, and simmer until the potatoes are cooked through, about 15
minutes.

Stir in the reserved clams, salt-pork cracklings, and light cream. Heat
the chowder until it is the temperature you prefer. Serve in large soup
bowls with oyster crackers on the side. (Serves 8)

Sheldon said:

I mean with all fercocktah canned ingredients it's already skanky...
but does it really need to cook all friggin' day long?

Sheldon

Hey Allrecipes.com called it "Quick and Easy Clam Chowder".

http://soup.allrecipes.com/az/QuickandEasyClamChowder.asp

I called it "Slow and Lazy". 115 people wrote that they like it.
(McDonalds
boasts Billions Served so there's no accounting for taste.)

You must have to cook it for a long time to get all of the rare essence
of essential oils and delicate herbs and spices from the canned
ingredients to release their delicate flavors. ;-)

Or you probably could just bring it to a quick boil, slosh it into a
trough
and garnish it with a couple of dead dogs. ;-)

I've made it before and its not bad. It's hard on the wrist though,
opening all of those cans.

;-)

Rusty

Sheldon said:

Rusty said:

amandant said:

I was wondering if anyone has a good recipe for clam chowder.
I've been searching for one for ages and can't seem to find
one. Thanks!

Slow and Lazy Clam Chowder

[snip list of canned goods]

Quoted message said:

Quoted message said:

DIRECTIONS:

1. Mix cream of celery soup, cream of potato soup, clam chowder,
1 can undrained clams, 1 can drained clams, half-and-half cream,
and whipping cream into a slow cooker.

2. Cover, and cook on low for 6 to 8 hours.

I mean with all fercocktah canned ingredients it's already skanky...
but does it really need to cook all friggin' day long?

In a pot on the stove you'd bring it to a simmer, stir, and serve. In
a fercocktah slow cooker, aka crockpot, on low it probably takes 6
hours to get that much volume up to the boil. I take this recipe as a
joke, aimed both at the OP who is obviously lazy and at the perennial
slow cooker controversy. -aem

I've been to Moe's and had their clam chowder and don't plan to go back
even though they are pretty close by. It wasn't bad but seemed like
just a thick cream gravy with some potatoes and clams tossed in. I
really thing I can do better.

snip

Quoted message said:

Quoted message said:

This recipe is allegedly what is used by Mo's, a chain of chowder
restaurants in Oregon:

MO'S CLAM CHOWDER

<snip recipe>

I've heard of Mo's, they sell their clam chowder base at my local
stupidmarket in the freezer section. I've never tried it myself, but
the recipe sounds good. Personally, I like a less thick clam chowder:

Creamy Clam Chowder

5 C. potato, peeled and diced
1 medium onion, chopped
4-5 slices thick-cut bacon, diced
1 C. cooked clam meat, minced (OR 2 cans minced clams)
¼ C. reserved clam liquid
3 T. butter or margarine
1 C. half & half
1 C. whole milk
2 tsp. salt
1 T. chopped parsley

In small saucepan, cook bacon until crisp. Drain well, set aside.
If clams are canned, drain and set aside, saving liquid. Put potatoes
and onions in large kettle or dutch oven and barely cover with cold
water. Add salt, cover tightly and heat to boiling; reduce heat and
simmer for 10 minutes or until potatoes are tender. Remove ¾ C. of
cooking water. Mash potatoes lightly, leaving larger chunks as desired.
Add butter, half & half, and clam liquid. Reheat to scalding -- do NOT
boil! Remove from heat, add parsley.

amandant said:

I was wondering if anyone has a good recipe for clam chowder. I've
been searching for one for ages and can't seem to find one. Thanks!

I've never written down a recipe, but here's how my mom and I make it:

Saute three or four (or more) cubed, peeled potatoes and three or four
(or more) diced onions in a stick (or more) of butter until the onions
are translucent. Pour in a gallon of whole milk, plenty of salt and
LOTS of pepper, a bottle or two of clam juice, and as many cans of baby
clams as you want (or use fresh clams, but I don't bother). Heat
through, then thicken with (I may get flamed for this) cornstarch mixed
with cold water and keep warm until it's time to eat. My brother eats
it with oyster crackers, but I like it as is, plenty thick, and either
hot or cold. So so delicious.

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

It sound like a great recipe though most don't have "fish stock" floating
about the freezer. In the SF Bay we should have ready access to fish heads
and bones. We don't like we used to.
If you're going to this much effort you should probably make a fish stew.
Even though Sheldon is going to [censored], adding some chicken stock to a bottle
of clam juice
makes for a decent tasting chowder. The above recipe with three cans of soup
would yield a thick gloppy affair that wouldn't appeal to very many.
Kent

"aem" <[email hidden]> wrote in message
news:[email hidden]...

amandant said:

I was wondering if anyone has a good recipe for clam chowder. I've
been searching for one for ages and can't seem to find one. Thanks!

Google gave me 114,000 hits when I typed in <recipe: "clam chowder">.
But since you're obviously lazy, here's one from Legal Seafoods in
Boston.

Clam Chowder from Legal Seafoods

4 quarts littleneck clams (this will yield about 1-2/3 cups cooked and
chopped)
1 clove garlic, chopped
1 cup water
2 ounces salt pork, finely chopped
2 cups chopped onions
3 tablespoons flour
1-1/2 pounds potatoes, peeled and diced into ½-inch cubes
4-1/2 cups clam broth
3 cups fish stock
2 cups light cream
oyster crackers (optional)

Clean the clams and place them in a large pot along with the garlic and
water. Steam the clams just until opened, about 6 to 10 minutes,
depending upon their size. Drain and shell the clams, reserving the
broth. [Discard any unopened clams] Mince the clam flesh, and set
aside. Filter the clam broth either through coffee filters or
cheesecloth and set aside.

In a large heavy pot slowly render the salt pork. [If you use bacon
instead of salt pork, do not use maple or other flavored bacon]
Remove the cracklings and set them aside. Slowly cook the onions in the
fat for about 6 minutes, stirring frequently, or until cooked through
but not browned. Stir in the flour and cook, stirring, for 3 minutes.
Add the reserved clam broth and fish stock, and whisk to remove any
flour lumps. Bring the liquid to a boil, add the potatoes, lower the
heat, and simmer until the potatoes are cooked through, about 15
minutes.

Stir in the reserved clams, salt-pork cracklings, and light cream. Heat
the chowder until it is the temperature you prefer. Serve in large soup
bowls with oyster crackers on the side. (Serves 8)