rn_candidate wrote on 16 Dec 2006 in rec.food.cooking

> Here's a recipe for New England Clam Chowder...great for your guests on
> Christmas Day!
>
> 1 16 oz can chopped or whole baby clams
> 2 pint containers heavy cream
> 4 cups whole milk
> 1 tbsp worchestershire sauce
> 1/4 cup white cooking wine
> 1 tbsp dill
> 1 tbsp black pepper
> 1 tbsp poultry seasoning
> 1 can chicken broth
> 2 cups potatoes, peeled and chopped
> 2 strips of bacon, cooked and crumbled
> 1 tbsp bacon grease reserved
> 1 and 1/2 cups potato flakes for thickening
>
> put crockpot on high. Add cream, milk, dill, black pepper, poultry
> seasoning, and worchestershire sauce. Stir into cream/milk mixture. Add
> wine, broth, potatoes, and clams(including clam juice). While crockpot
> is heating, cook bacon until crisp, and drain, reserving 1 tbsp grease.
> Crumble bacon and add to crockpot along with grease. Cook mixture on
> high for 3 hours, until potatoes are tender. Turn off crockpot. Stir in
> potato flakes and let stand for ten minutes. Serve with garlic cheddar
> or buttermilk biscuits.
>
>
>

your's looks nice...but I like mine better:

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Alan's Corn And Clam Chowder

Soups/Chowders

3-6 slices bacon; chopped
3 cup Clam stock
1 large onion; chopped
1 stalk leeks white only; sliced thin
2 ribs celery; chopped
1 medium carrot, peeled, chopped
1 red bell pepper; chopped
0.5 teaspoon dried rosemary
0.5 teaspoon dried taragon
0.5 teaspoon dried thyme
3 cup half and half
1 lb red-skinned potatoes, peeled,; 1/2 inch diced
1 8 oz bottle clam juice
1 15 oz can can creamed corn
3 10 oz cans baby clams /juice from cans; added earlier
salt and pepper; to taste
just in case instant potatoes see note; for thickening

Use the pot you are going to make the chowder in. A thick bottomed pot w
lid. Sauté bacon in heavy medium pot over medium heat until fat begins to
render, about 3 minutes. Add onion, celery, leek,red pepper and carrot
and
sauté until vegetables begin to soften, about 8 minutes. Add thyme and
other spices; stir 30 seconds. Thyme is very good in this. Add potatoes,
clam juice, juice from clam cans and clam stock . Cover pot, reduce heat
to medium-low and simmer until potatoes are tender, about 20 minutes.
Variable depends on size of dice. Add creamed corn and clams with juices
plus the half and half; simmer about 2 minutes. Careful here don't over
cook clams. Season soup to taste with salt and pepper and serve.

Note: If the broth is too thin, thicken by adding instant potatoes (1 or
2 handfuls is usually enough). Do not over-cook as clams will get chewy.
It doesn't take long to thicken with instant potatoes...on or off the
heat. Just stir lots. The flaked instant potatoes work better, don't
clump
up as much.

You need a big pot.

Yield: 25 servings



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