|Name:||Clam Chowder||Contributor:||Leigh Ann Hussey|
|Description:||New England-style clam chowder||Posted:||1994-10-21|
|Key words:||chowder, soup||Category:||Soups|
4 slices bacon
2-3 cans chopped clames
1 pint half-and-half
ground black pepper
|Preparation:||Chop up and fry an onion and a couple of potatoes; I like to chop up
bacon, render the grease, then fry the onion and potatoes in that.
Take one additional potato and slice it as paper-thin as you can get
it; the idea is that one is going to dissolve and thicken the chowder.
Now, I consider thickening with flour to be cheating, but if you don't
have time, or feel the need, be sure to toss in the flour while the
onions are cooking, to allow for the floury taste to be cooked out.
That way, too, you won't get lumps of flour in your chowder.
Cover the potato (including the sliced one) and onion with water,
bring it to a boil, then turn down the heat and cook until the
sliced potato dissolves. Then add two or three cans of chopped
clams, with their liquor, and simmer for about 5 minutes. Then
add a pint of half-and-half and just heat through. Don't let it
boil, or the milk will break down and the whole mess will look
unappetizing. You can modify this recipe to suit, with other
seafood stuff. But always begin with grease, onion, potato,
boil it up with water, then add fish products (mussels, canned
shrimp, I've even used smoked oysters), then milk.
Serve with ground pepper and a dollop of butter (if you want to
be really decadent).