-=> On 02-1097  10:06, John Quain <=-
 -=> spoke to All about CLAM CHOWDER <=-
 JQ> i'm looking for a recipie for clam chowder (i had this last
 JQ> time i was over in Seattle) I understand it is
 JQ> a New England dish, though, and I seem to remember
 JQ> it appearing in two varieties, red and white
  Hi John
  Here are two white versions:
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Monterey Clam Chowder
 Categories: Soup, Crockpot, Main dish
      Yield: 1 servings
      1    Carrot, diced
      1 md Onion, diced
      1    Potato, diced
      1    Stalk of celery, diced
    1/2 lb Minced bacon
    1/4 lb Margarine
      3    Cloves fresh garlic, minced
    1/2 qt Clam juice
  1 1/2 c  Flour
      2 c  Milk
      2 c  Heavy whipping cream
      2 c  Half-and-half
    1/2 ts Black pepper
    1/2 lb Chopped clams (fresh, frozen
           Or canned)
    1/2 ts Clam base (optional,
           Available in most gourmet
           Shops)
  Place vegetables, bacon and margarine in a 5 quart sauce pot.
  Saute over medium heat until vegetables are tender.  Be careful
  not to brown or scorch.
  When vegetables are tender, add flour to make a roux.  Cook for
  two minutes, allowing flour to cook while stirring occasionally.
  Add clam juice and dairy products.  Stir by using a wire whip.
  Add fresh garlic, black pepper, chopped clams and clam base. Cook over
  low-medium heat stirring occasionally to prevent chowder from
  scorching.  Cook for two hours or until chowder is brought to desired
  thickness.
  If a crockpot, or small steam kettle is available, it is recommended.
  Also, clam juice can be added to thin chowder down if it gets too
  thick.
  Note:  This soup is the BEST clam chowder I have ever tasted!  It is
  thick and very rich and fattening! I didn't use the clam base since I
  don't even know what that is.  Also, I didn't need to simmer it as
  long as suggested.  I cooked it for about 1 1/2 hours.  The chowder
  needs to be stirred OFTEN, probably about every 5-10 minutes or so or
  it will stick to the bottom of the pot.  Also, I one-and-one-halved
  times'd it, using about 3 lbs. of chopped clams instead of the
  recommended amount.  I also served it with the little soup "clam"
  crackers. It made about 5 quarts this way.  Deb C.
  [ Fisherman's Grotto Restaurant in Monterey, CA. ]
  Posted by:  Shelley Rodgers - Cooking Echo
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Dave's Classic Clear-Broth Clam Chowder
 Categories: Soup, Stew
      Yield: 1 Servings
     12    Quahog clams -- scrubbed
      4 sl Salt pork -- diced
      2 qt Water or stock
      1 c  Carrots -- diced
      1 c  Onion -- coarsely chopped
      1 c  Celery -- diced
      4 c  Potatoes -- pared & cubed
  1 1/2 ts Salt
    1/2 ts Pepper
      1 ts Thyme
    1/2 ts Savory
      1 tb Flour
      1 tb Butter
  Scrub the quahogs well with a stiff brush to remove external sand.
  (Don't worry too much about sand inside; quahogs are notoriously tight
  clams and don't pick up a lot of grit.)  Steam the clams in about a
  cup of water (or half a cup of water and half a cup of dry white wine)
  until they open. Discard any that remain closed.  Drain, reserving the
  broth. Remove the clams from the shells, dice the meat coarsely, and
  set them aside in a bowl with the broth poured over them.
  In a heavy stockpot, fry out salt pork until crisp.  Add carrots,
  onion, and celery and saute gently just until the onion is transparent
  and amber. Add the water or stock and bring to a boil, then add
  potatoes, salt, and pepper.  Simmer for ten minutes, then add herbs,
  flour, and butter. Bring back to a boil and stir in clams and clam
  broth. Simmer for a few minutes and serve.
  Posted to COOKING by Dave Sacerdote, 12/95
MMMMM
... Shipwrecked on Hesperus in Maryland. 18:38:29 16 Feb 97
___ Blue Wave/DOS v2.30
--- InterEcho 1.18
---------------