Post by: WCTaxidermy on April 08, 2014, 08:31:45 AM
Post by: RadSav on April 08, 2014, 08:40:45 AM
http://www.emerils.com/124523/emerils-clam-chowder (http://www.emerils.com/124523/emerils-clam-chowder)
Post by: magnanimous_j on April 08, 2014, 08:54:25 AM
Emeril's clam chowder is the best I have ever made. Nothing else even close!! Only thing I change is the clams. Razors are so much better and I add a lot of them if I've got them. I try to use as much of my own juice as possible, but the bottled stuff will work just fine too.
http://www.emerils.com/124523/emerils-clam-chowder (http://www.emerils.com/124523/emerils-clam-chowder)
That's extremely similar to my Grandma's recipe (2 generations living on the Oregon coast). Emeril's recipe would be a great place to start. Don't skip the leeks though, they are crucial.
Post by: Sumpnneedskillin on April 08, 2014, 09:09:37 AM
Sweet onion
bacon
yellow potatoes
butter
heavy cream
milk
clams
if using fresh clams you will also need some clam nectar
dice onion, bacon
cut up potatoes into bite size chunks
fry bacon in same pot you are going to make the chowder in til crispy but not bacon bit crispy
remove from stock pot
fry onions until translucent
remove excess bacon grease
add bacon potatoes heavy cream and a little milk
cook til potatoes are about 1/2 way cooked
add clams and nectar and a pat or two of butter
bring to boil then simmer
serve with a slice of hot buttered sourdough bread
Post by: Red leaf 67 on April 08, 2014, 12:40:05 PM
Post by: Kc_Kracker on April 08, 2014, 08:05:05 PM
YOU NEED:
3-5 pounds razors cleaned and rinsed (or in shells but its more work)
6 big slices of bacon,
4 TBSP butter
2 cups finely chopped walla walla sweet onions
3-4 cans of cream of celery
1-1/2 TBSP minced garlic
6 sprigs fresh thyme leaves
5-6 cubed, peeled potatoes, in 1/2" cubes
2 cups heavy cream
1 tsp
1 TBSP freshly ground black pepper
2 TBSP minced parsley leaves
1/4 cup finely chopped chives or green onions
Directions
In a large stockpot bring 2 cans of clam juice to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened.
IF YOUR USING CLEANED CLAMS THEN 5 MINUTES MAX AND REMOVE, SET ASIDE
Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups. 2 CANS YOU SHOULD NEED 2 MORE CUPS OF JUST WATER TO HIT 6 CUPS) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces (I USED A BLENDER / NINJA FOR SMALLER PIECES IT WAS PERFECT) . Set clams and broth aside.
In a large heavy pot cook the bacon until crisp and the fat is rendered. KEEP ALL BACON AND FAT, CHOP UP BACON, Add the butter, onions and cream of celery and cook until softened, about 5 minutes.
Add the garlic, thyme and bay leaves, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown.
Add the potatoes and reserved clam broth, and bring to a boil. then IMMEDIATELY Lower the heat, cover, and simmer for 20 to 30 minutes, or until the broth thickens slightly and the potatoes are very tender. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) Remove from the heat, stir in clams and heavy cream and season with pepper and salt, if necessary.
ADD CLAMS AFTER ITS REMOVED FROM HEAT UNLESS YOU LIKE CHEWING RUBBER CHUNKS
Set aside for 30 min, covered, NO HEAT, to allow the flavors to marry. Place the pot over low heat, and slowly reheat to eat temp, being careful not to bring to the boil. Serve hot, garnished with 1 or 2 pats of butter, parsley and chives.
if you over boiled and its too thin, add 2 TBSP of cornstarch