• 1/21 Nat'l Chowdah Day 4

    From Dave Drum@1:3634/12 to All on Thursday, January 19, 2023 16:49:00
    January 21: New England Clam Chowder Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: The Best Clam Chowder
    Categories: Seafood, Potatoes, Pork, Dairy, Vegetables
    Yield: 9 servings

    24 Medium-size quahog clams;
    - rinsed
    1 tb Unsalted butter
    1/4 lb Slab bacon or salt pork,
    - diced
    2 Leeks; tops removed, halved
    - & cleaned, sliced in half
    - moons
    3 lg Yukon Gold potatoes; diced
    1/2 c Dry white wine
    3 Sprigs thyme
    1 Bay leaf
    2 c Cream
    Fresh ground black pepper
    1/4 c Chopped parsley.

    Put the clams in a large, heavy Dutch oven, add about 4
    cups water, then set over medium-high heat. Cover, and
    cook until clams have opened, approximately 10 to 15
    minutes. (Clams that fail to open after 15 to 20 minutes
    should be discarded.) Strain clam broth through a sieve
    lined with cheesecloth or doubled-up paper towels, and
    set aside. Remove clams from shells, and set aside as
    well.

    Rinse out the pot, and return it to the stove. Add
    butter, and turn heat to medium-low. Add bacon or salt
    pork, and cook, stirring occasionally, until the fat has
    rendered and the pork has started to brown,
    approximately 5 to 7 minutes. Use a slotted spoon to
    remove pork from fat, and set aside.

    Add the leeks to the fat, and cook, stirring frequently,
    until they are soft but not brown, about 10 minutes.
    Stir in potatoes and wine, and continue cooking until
    wine has evaporated and the potatoes have just started
    to soften, approximately 5 minutes. Add enough clam
    broth to just cover the potatoes, approximately 3 cups,
    reserving the rest for another use. Add the thyme and
    the bay leaf.

    Partly cover the pot, and simmer gently until potatoes
    are tender, approximately 10 to 15 minutes.

    Meanwhile, chop the clams into bits about the size of
    the bacon dice.

    When potatoes are tender, add cream and stir in chopped
    clams and reserved bacon. Add black pepper to taste. Let
    come to a simmer, and remove from heat. (Do not let
    chowder come to a full boil.) Fish out the thyme and the
    bay leaf, and discard.

    The chowder should be allowed to sit for a while to
    cure. Reheat it to a bare simmer before serving, then
    garnish with chopped parsley. Serve with oyster
    crackers.

    by Sam Sifton

    Yield 8 to 10 servings

    RECIPE FROM: https://cooking.nytimes.com

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    ... Invention of broth: This water is vegan? Bring me some meat water!
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