Clam Chowder

Check out Tony's Clam Chowder --- it is really good !

Thanks everyone! Agnes

I suppose you could use cream, or even half and half, but we always use whole milk. The potato starch does make a good thickener.

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:).

otis-agnes wrote:
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! Agnes

Need some instant gratification?

Jump in the car, drive about an hour maybe 1-1/2 hrs away and feast your eyes and tummy at this place:

http://atlanticseafoodmarket.com/prepared-dishes/soups/

Or just have 'em deliver.

I'm getting the man a gift certificate from there for his birthday this month. He'll prolly appreciate it more than a tie;).

Their chowder is so thick and creamy a spoon can prolly stand it it:D.

Oh and if you go look away from the siren call of their stuffed shrimps. Gosh I wuvv that place and canna wait for the summer!

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.

bcsdguy wrote:

Dog Folks wrote:
To be "clam chowder" it HAS to be white.

To be "New England" clam chowder it has to be white. ;)

Call it what you want, but to a New Englander, that red stuff is NOT calm chowder. No how, no way.

And let's not forget Rhode Island clam chowder....or do they call it broth? Whatever they name it it's good!LOL

You can't go wrong with this version and can change it around with no problems. For instance I prefer fresh clams over canned but it's all about availability:

New England Clam Chowder

My recipe: I start with about four slices of bacon and fry it in a pot with chopped onions and celery. I cook it until the bacon, onions and celery are done and then add milk (A lot of folks use heavy cream). Bring it to a simmer If you're going to use potatoes, add diced potatoes at this point and simmer for about 20 minutes until the potatoes are done. Then add the clams and cook for about 5 minutes at a simmer. Mix a half cup of flour with a cup of cold water until it makes a paste. Slowly stir the paste into the soup and let it cook about five minutes. Add more or less of the paste to thicken as necessary. Add salt and pepper to taste.

I'm now a vegetarian, so I substitute about a half a stick of butter for the bacon.

For a delicious ready to eat clam chowder: http://costcocouple.com/boudin-clam-chowder/ I recommend it, if Costco sends it east.