Clam Chowdah - recipe?

I'd like to brew a pot of clam chowder this weekend for some guests. Anyone from NE have a special recipe you don't mind sharing?

I wouldn't call it special but I do a basic vegetable soup heavy on the home canned tomatoes. Stem the clams separately, add the broth to taste, dice the clams and serve.

No recipe though, I cook a lot but only read a recipe for ideas. Usually the cooking time.

Head on over to recipezaar.com they'll have quit a few and you'll be able to adjust to your taste. Might even ce a few New Englander's on there.

There's no tomatoes in chowdah!

Maybe not where you are from, we don't eat that wussy white stuff here.

I thought the red stuff was a NY thing?

Funny ... I never even heard of red chowder in my life until my buddy came back from a road trip to NY ... he tells me he stopped for lunch & asked for clam chowder, & got a bowl of red. He's like WTF is this & the waitress says Your in NY *censored*! I would have loved to have seen that one!

SMITTY wrote:I thought the red stuff was a NY thing?

Never had it that way either, would like to try it though.

From the Fannie Farmer Cookbook: New England Clam Chowder.

Put in a deep pan, 1 1/2 inch cube of salt pork, diced fine. Cook slowly until the fat melts and the scraps are nice & brown. Remove the pork scraps & set aside. Add to the fat: one onion chopped fine. Cook slowly until the onion is golden. Put in the pan in layers: 3 cups cubed potatoes, one quart shucked chowder clams (small clams, not those big bellied monsters!) Sprinkle each layer with flour, salt, pepper. Add: 2 1/2 cups boiling water. Simmer until the potatoes are under (about 20 minutes). Add: 4 cups hot milk, 4 tablespoons butter (real butter!) Salt & pepper to taste. Sprinkle pork scraps on each bowl of chowdewr when served.

"Manhattan clam chowder" always has tomatoes and the clams are diced. It's a whole different recipe. It may be tasty, but you'll have trouble finding it in Maine!

If you ever want to buy someone (or yourself) a good down to Earth cookbook with basic, easy, good food, get "The Fannie Farmer Cookbook". We live by it!

Anything with salt pork in it is a winner in my book. Thanks Freddy!

tvb wrote:I'd like to brew a pot of clam chowder this weekend for some guests. Anyone from NE have a special recipe you don't mind sharing?

There's a Tavern In Montclair,NJ called Tierney's. While I no longer frequent it, they did have Clam Chowder (NE) every Friday. It was so good that we'd often take a container home. I used to have the cook's recipe which was in quarts and gallons...
Notable in the recipe was the REQUIRED use of UNSALTED butter....There was so much butter in the Chowder that it would be too salty if the Typical Lightly Salted Butter were used.

Bob

I've made this chowder several times. This is posted on their website.
http://www.bobsclamhut.com/chowder.htm
Bob's Clam Hut Chowder

Bob's Clam Hut
315 US Route 1
Kittery, Maine 03904
207-439-4233
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Preparation Time : 30 minutes
Cook Time : 35 minutes
Yield : 14 Servings
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2 medium potatoes, peeled, cut into 1/4 inch dice
1 small onion, minced
1 rib celery, chopped
5 cups clam juice
1 cup water
1 tablespoon fresh thyme or 1 teaspoon dried
1 tablespoon butter
1 tablespoon Worcestershire sauce or to taste
1/2 teaspoon salt or to taste
freshly ground pepper
2 cups minced clams
4 cups whipping cream
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Combine potatoes, onion, celery, 1 cup of the clam juice, 1 cup water, thyme, butter, Worcestershire, salt and pepper to taste in stockpot or Dutch oven. Heat to boil, stirring often. Reduce heat; simmer until potatoes are soft, about 20 minutes.
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Stir in clams, cook for 5 minutes then add the remaining 4 cups of clam juice and cream to clam mixture. Heat to simmer, about 10 minutes. Do not boil