Clam Chowder
Does anyone have a really really thick clam chowder recipe? I know I can search online, but figured I'd ask all you fine folk here. Can you image, I live in New England but never made it?! Thanks! ...
Forum Discussion
Murphsmom wrote:
No flour in my clam chowder! I chop the bacon and render it down. Remove the bacon from the pan and add ground potatoes and ground onion (I use the largest blade on the grinder). Cook the potatoes and onion down in the bacon fat until they are starting to get tender. Then add several cans of either chopped or minced clams along with their broth and a grated carrot and a bit of parsley. Continue to cook until the potatoes are soft and then add whole milk to your desired thickness. Stir the crispy bacon in. Salt and pepper to taste. The potato starch thickens the chowder without adding any other thickeners, so it doesn't take on the flour taste.
This recipe came from my mother who got it from an aunt who lived most of her life on the Long Beach, Washington peninsula. They used fresh clams, but those of us who are landlocked souls use the canned.
No roux as a thickening agent? And no cream either? Sounds like Rhode Island Clam Chowder meets the New England version. I like all three of the East coast versions (Yes. Even Manhattan) but am not adverse to trying a West coast version:).
