Post by: AL WORRELLS KID on February 23, 2023, 10:38:13 AM
1 10 ounce Canned Clams, drained but reserve juice
1 10-ounce can clam juice
2 slices bacon, finely chopped
1 onion, finely chopped
2 celery, finely chopped
1 teaspoon fresh thyme, chopped
1/4 cup flour
1 pound potatoes cut into 1/2-inch pieces
1 bay leaf
[Secret Ingredient 1/4 cup Sherry] (use drinkable wine, not cooking wine)
1 cup heavy cream
[Secret Ingredient 1 small jar Pimentos, drained]
1 tablespoon parsley for garnish
Salt and white pepper to taste
In a small Dutch oven, cook bacon over a medium heat until crisp, 5 to 7 minutes. Stir in onion and celery and cook until softened, 5 to 7 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
Whisk in wine, then clam juice and juice reserved from clams. Scrape up any browned bits from pan bottom and smooth out any lumps. Stir in potatoes and bay leaf and bring everything to a boil. Reduce heat to gentle simmer and cook until potatoes are tender, 20 to 25 minutes. Stir in heavy cream and return heat to simmer for a few seconds. Turn off heat and remove bay leaf. Stir in pimentos and clams. Season to taste with salt and white pepper.
Cover and let stand until clams are warmed through, about 1 to 2 minutes. Serve with a sprinkle of parsley.
Post by: bornhunter on February 23, 2023, 12:08:05 PM
SECRET INGREDIENT's in CLAM CHOWDER
1 10 ounce Canned Clams, drained but reserve juice
1 10-ounce can clam juice
2 slices bacon, finely chopped
1 onion, finely chopped
2 celery, finely chopped
1 teaspoon fresh thyme, chopped
1/4 cup flour
1 pound potatoes cut into 1/2-inch pieces
1 bay leaf
[Secret Ingredient 1/4 cup Sherry] (use drinkable wine, not cooking wine)
1 cup heavy cream
[Secret Ingredient 1 small jar Pimentos, drained]
1 tablespoon parsley for garnish
Salt and white pepper to taste
In a small Dutch oven, cook bacon over a medium heat until crisp, 5 to 7 minutes. Stir in onion and celery and cook until softened, 5 to 7 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
Whisk in wine, then clam juice and juice reserved from clams. Scrape up any browned bits from pan bottom and smooth out any lumps. Stir in potatoes and bay leaf and bring everything to a boil. Reduce heat to gentle simmer and cook until potatoes are tender, 20 to 25 minutes. Stir in heavy cream and return heat to simmer for a few seconds. Turn off heat and remove bay leaf. Stir in pimentos and clams. Season to taste with salt and white pepper.
Cover and let stand until clams are warmed through, about 1 to 2 minutes. Serve with a sprinkle of parsley.
Yummmm!
Post by: Pathfinder101 on February 23, 2023, 12:17:58 PM
Post by: pianoman9701 on February 23, 2023, 12:19:15 PM
Post by: Mtnwalker on February 23, 2023, 01:12:30 PM
Post by: AL WORRELLS KID on February 23, 2023, 01:19:11 PM
Can even get tastier when fresh Razor Clams or Ground up Geoduck (Season and Muscles permitting) can be substituted. :drool:
Or in pianoman9701's case "Fresh dug Quahog's".
"Quahog". The Narragansett tribe of Native Americans waded and dove for these clams, which dominate the clam-scape of the East Coast. They called the local mollusk poquauhock, which morphed into "quahog" as it entered the English language.
Post by: pianoman9701 on February 23, 2023, 01:29:09 PM