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+---- Thread: New England Clam Chowder ~ America (/thread-323.html)
New England Clam Chowder ~ America - Twitchin Kitten - 10-28-2008
This recipe is very old, very good and very comforting on those cold windy winter days when you come in from a biting November rain and want something that will warm your bones.
New England Clam Chowder
Ingredients:
- 1 quart shelled clams (or you can use 2 cups canned, chopped and keep the liquid)
- 1 medium onion, minced
- 1/4 pound fat salt pork, chopped (you can substitute bacon if you like)
- 2 cups boiling water
- 3 potatoes sliced
- 1 Tbsp salt
- 1/8 tsp pepper
- 4 cups scalded milk
- 1/4 cup butter
- Chowder crackers (to go with the soup!)
Look over the clams carefully, remove any bits of shell, cut off tough parts and chop these very fine in a food processor. Reserve, keeping separate from the soft parts of the clams.
*or just open the two cups of canned chopped clams and drain off the liquid - reserve that liquid! you need it.
Saute the onion in a 2 quart kettle with bits of salt pork. Add the boiling water, potatoes, salt and pepper. Cover and simmer 15 minutes or until the potatoes are tender.
Add the chopped clams, heat for 1 or 2 minutes and then add scaled milk and soft clam sections. Add the butter and heat thoroughly but do not boil.
Serve with crackers.
RE: New England Clam Chowder ~ America - Angie - 11-05-2008
ok, I'm going to make this for dinner tonight. Although, the potato soup sounds so much more tasty
[you want I should make 'em both??]
RE: New England Clam Chowder ~ America - Twitchin Kitten - 11-06-2008
So, make clam chowder tonight, (yesterday?) and then the 'tater soup the next!
RE: New England Clam Chowder ~ America - Angie - 11-11-2008
OMG!
What a friggin' disaster my chowder was
First of all, I know my entire family is lactose intolerant and yet I made it anyway 
I substituted half of the milk for a chicken broth to accommodate this....it didn't work at all. The soup was very tasty but no one could eat it because we swell up like blow fish if we do. I had to drain the milk/broth mixture from the rest of the chowder ingredients and then I had to get creative.
All wasn't a total loss though because I had a bag of frozen veggies and a large beet (fresh from the veggie market). I cut the beet up into cubes and put it in a pot then added the frozen veggies and let it all cook with chicken broth [I love cooking with chicken broth] When the beets were tender I added it all to the chowder and....(((viola)))<---I think that's how you spell it
No pics avail because I had hungry teenagers who devoured it...hahaha I don't even have a name for it.
I am gonna make a bananna pudding soon and I want to make a baked fish dish too.
RE: New England Clam Chowder ~ America - Twitchin Kitten - 11-11-2008
OMG you nut! Why didn't you substitute the milk for soy milk or something like that? Can you do that with that milk substitute stuff? You can't replace milk with broth. Your results won't be anywhere near the recipe in looks or taste, what you did was create a whole new soup! Which apparently is a good thing because all in all it wasn't a disaster like you said but it turned into something completely different instead!
Next time make the Manhatten clam chowder!
RE: New England Clam Chowder ~ America - Angie - 11-11-2008
Yeah, I thought about that. I have never really been a big fan of that red chowder but I guess If I want to enjoy it I must make it and try some variations. There's a fresh fish market here that I plan to go buy a fish that is good for baking. Any suggestions?
RE: New England Clam Chowder ~ America - Twitchin Kitten - 11-11-2008
My favorite fish is Ling. I don't make too much fish home because I totally freak if there is a bone in it and I ALWAYS get a freakin' bone!
Fish is easy to bake though. Just put it in a pan, toss some butter and lemon slices on top and sprinkle bread crumbs on the top. Cover with foil. 350° oven.
Bake until it's flaky and falls apart with a fork. Take the foil off the last ten mins or so to dry out the crumbs a bit.
RE: New England Clam Chowder ~ America - Angie - 11-12-2008
(11-11-2008, 02:21 PM)Twitchin Kitten Wrote: My favorite fish is Ling. I don't make too much fish home because I totally freak if there is a bone in it and I ALWAYS get a freakin' bone!
Fish is easy to bake though. Just put it in a pan, toss some butter and lemon slices on top and sprinkle bread crumbs on the top. Cover with foil. 350° oven.
Bake until it's flaky and falls apart with a fork. Take the foil off the last ten mins or so to dry out the crumbs a bit.
Ok, I'll have to see if they sell Ling. I'm feeling in a "homemade biscuit mood this morning" maybe when I come from the gym I'll put some in the oven.
RE: New England Clam Chowder ~ America - Twitchin Kitten - 11-12-2008
Ling is a winter fish and not many markets carry it. That method of cooking will do for any fish though
RE: New England Clam Chowder ~ America - Angie - 11-17-2008
(11-11-2008, 12:06 AM)Angie Wrote:
OMG!
What a friggin' disaster my chowder was
I substituted half of the milk for a chicken broth to accommodate this....it didn't work at all. The soup was very tasty but no one could eat it because we swell up like blow fish if we do. I had to drain the milk/broth mixture from the rest of the chowder ingredients and then I had to get creative.
All wasn't a total loss though because I had a bag of frozen veggies and a large beet (fresh from the veggie market). I cut the beet up into cubes and put it in a pot then added the frozen veggies and let it all cook with chicken broth [I love cooking with chicken broth] When the beets were tender I added it all to the chowder and....(((viola)))<---I think that's how you spell it
No pics avail because I had hungry teenagers who devoured it...hahaha I don't even have a name for it.
Found this pic in my cam today, I must have taken it after I made my bowl
![[Image: soup.jpg]](http://copiousthingsonline.com/img/novPics/soup.jpg)
It looks quite tasty, I need to try the other chowder I think