Friday, January 20, 2012

New England Clam Chowder


(Google Image) 

By Diane Forrest,

During these cold winter nights many people eat foods not usually eaten during the summer.  Things such as soups, stews, chili and chowder frequently find their way to the dinner table. These foods are hot and filling and keep your insides warm during the night.  I recently made my first batch of chicken noodle soup, and it wasn't that hard.  However it did make alot more than I could eat.  I could have frozen it, but instead I shared it with my parents and neighbor, so they would be warm inside too.
(Google Image) 

Today is another great day to try something warm and delicious.  It is New England Clam Chowder day.  Chowder is milk or cream based soup.  It is usually made with seafood, but can be made with just vegetables such as corn or potatoes.  It is thick, more like a stew or thick soup.  New England Clam Chowder is the most popular.  It is made with milk, potatoes, sometimes celery and carrots, and clams.  It is extremely frowned upon in New England to add tomatoes to clam chowder. In 1939, Maine legislature even went as far as to make tomatoes in clam chowder illegal!  I would hate to go to jail because I threw some tomatoes in a pot of chowder!
(Google Image) 

Below is a recipe from food.com for the best clam chowder I could find, and it is without tomatoes, so you will be safe from the food police.  So, today, on New England Clam Chowder Day, why not try to make your own pot, and share some with your family, friends or neighbors.  If you don't have the time to make your own, you can also buy it canned; there are a variety of companies who make it.

New England Clam Chowder

Ingredients:

  • 6 -7 pieces bacon, cut into small pieces
  • 1 medium onion, chopped
  • 2 (5 ounce) cans baby clams, with juice reserved
  • 6 -7 potatoes, cubed
  • 2 (10 1/2 ounce) cans cream of celery soup
  • 1 cup heavy cream
  • 1 cup milk
  • 1 tablespoon butter
  • 1 teaspoon dried dill weed


Directions:
  1. Add bacon to sauce pan and cook on medium low heat until crispy.
  2. Add onion and cook until translucent.
  3. Add clam juice from both cans.
  4. Add potatoes.
  5. Cook and cover until potatoes are fork tender, about 15-20 minutes.
  6. Stir occasionally so potatoes won't stick.
  7. Add clams, soup, cream, milk, and dill weed.
  8. Stir together.
  9. Add butter and let melt into the chowder.
  10. Cook for about 30-45 minutes or until thickened.
  11. Stir occasionally.


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