Does anyone have a GOOD clam chowder recipe?

[D'KanSkinFan]

Since returning from DC/MD/VA region last fall, I have attempted to replicate "by taste" an excellent clam chowder I had in MD area without any success.:(

Does anyone from the area have a good to excellent recipe they would share?:D

I truly would appreciate any assistance with my "chowder" quest!

[WVUforREDSKINS]

I'll just say that Campells Chunky New England Clam Chowder is damn good!

[pez]

Manhattan or New England?

[dockeryfan]

I'll just say that Campells Chunky New England Clam Chowder is damn good!
lol. Good recipe. Open can. Heat. Enjoy.

[Zguy28]

Manhattan or New England?How anybody can eat that red chowder is beyond me. New England chowder is the way to go.

Cream of Crab soup is better than both IMO. Stoney's in Solomons Island has some of the best I've tasted.



I don't have a clam chowder recipe, but I have a very tasty Potato Soup.

***************
Potato and Leek Soup
Ingredients:

5 medium or large red potatoes - peeled and chopped into 1 inch chunks
1/4 lb of slab bacon or 5 slices - chopped in small chunks
2 Cups chicken stock (chicken broth can be substituted)
1 Large Leek - chopped
1 Medium Onion - chopped
3 Tbsp butter
1 quart milk or 2 cups heavy cream
2 Tbsp flour
Fresh (preferred) or dried chives
Salt and pepper

Directions:

In a large stock pot, boil potatoes until tender, about 5-7 minutes.

While potatoes are cooking, render down the bacon until crispy in a dutch oven or stock pot and heat the chicken stock over medium heat.

Add leek and onion to pot and cook in the pork fat until it is tender and somewhat translucent, about 5 minutes. Season with salt and pepper.

Add butter and cook for one more minute.

Pour in hot stock, stir, and continue to cook for 2 minutes.

Add the potatoes and milk or cream, stir. Season again with salt and pepper.

Add flour and whisk it in to help thicken. Use a potato masher or an immersion blender to cream the potatoes and blend well.

Taste and season again if necessary.

Serve hot and garnish with chives.

[Dan T.]

One trick is to use salt pork. Slice it, fry it until pieces are crisp, set pieces aside, then saute your onions and clams in the drippings before adding stock. Add the crisp salt pork pieces back into the chowder toward the end.

Also, I like to use fresh thyme and McCormack fresh ground peppercorn blend in my chowder.

[Kosher Ham]

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 quarts littleneck clams (about 1-2/3 cups cooked -- chopped
1 clove garlic -- chopped
1 cup water
2 ounces salt pork -- finely chopped
2 cups chopped onions
3 tablespoons flour
1 1/2 pounds potatoes -- peeled, and diced into 1/2-inch cubes
4 1/2 cups clam broth
3 cups Fish Stock
2 cups light cream
Oyster crackers (optional)

Clean the clams and place them in a large pot along with the garlic and
water. Steam the clams just until opened, about 6 to 10 minutes,
depending upon their size. Drain and shell the clams, reserving the broth. Mince
the clam flesh, and set aside. Filter the clam broth either through coffee
filters or cheesecloth and set aside.

In a large, heavy pot slowly render the salt pork. Remove the cracklings
and set them aside. Slowly cook the onions in the fat for about 6
minutes, stirring frequently, or until cooked through but not browned. Stir in
the flour and cook, stirring, for 3 minutes. Add the reserved clam broth and
Fish Stock, and whisk to remove any flour lumps. Bring the liquid to a
boil, add the potatoes, lower the heat, and simmer until the potatoes
are cooked through, about 15 minutes.

Stir in the reserved clams, salt-pork cracklings, and light cream. Heat
the chowder until it is the temperature you prefer. Serve in large soup
bowls with oyster crackers on the side.

Serves 8.

[Dan T.]

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 quarts littleneck clams (about 1-2/3 cups cooked -- chopped
1 clove garlic -- chopped
1 cup water
2 ounces salt pork -- finely chopped
2 cups chopped onions
3 tablespoons flour
1 1/2 pounds potatoes -- peeled, and diced into 1/2-inch cubes
4 1/2 cups clam broth
3 cups Fish Stock
2 cups light cream
Oyster crackers (optional)

Clean the clams and place them in a large pot along with the garlic and
water. Steam the clams just until opened, about 6 to 10 minutes,
depending upon their size. Drain and shell the clams, reserving the broth. Mince
the clam flesh, and set aside. Filter the clam broth either through coffee
filters or cheesecloth and set aside.

In a large, heavy pot slowly render the salt pork. Remove the cracklings
and set them aside. Slowly cook the onions in the fat for about 6
minutes, stirring frequently, or until cooked through but not browned. Stir in
the flour and cook, stirring, for 3 minutes. Add the reserved clam broth and
Fish Stock, and whisk to remove any flour lumps. Bring the liquid to a
boil, add the potatoes, lower the heat, and simmer until the potatoes
are cooked through, about 15 minutes.

Stir in the reserved clams, salt-pork cracklings, and light cream. Heat
the chowder until it is the temperature you prefer. Serve in large soup
bowls with oyster crackers on the side.

Serves 8.

Beautiful. I would add chopped celery, fresh thyme (or dried if that's all you got), and fresh ground peppercorns about five minutes after the potatoes, but otherwise, that's a good recipe...

[D'KanSkinFan]

Manhattan or New England?

Pez,

I really don't know the difference between the Manhattan or New England;) , I would make an "assumption" that the chowder I had was New England since it was at the Stonefish Grille. :D

The chowder was thick and it tasted like it had some sort of spice cooked in it - maybe clove? Or maybe not,

All I KNOW it wassss delicious!

Now, not as good as the wings/ fried turkey and crack on a stick at the tailgate :D , but it was "right" up there as the best I have ever eaten..........and I LOVE clam chowder.

But I see some crab chowder recipes appearing........and I do like crab, so I may try to make those too!

Thanks for your help - and thanks everyone for posting recipes, I really do appreciate it!

[Kosher Ham]

Manhattan Chowda is the Red Stuff, New England is the White stuff with potatoes.

[D'KanSkinFan]

Manhattan Chowda is the Red Stuff, New England is the White stuff with potatoes.

I didn't know that! Thanks, I haven't had the "red stuff" so I am guess its New England with potatoes, because the soup I had - had potatoes in it!

[Kosher Ham]

I didn't know that! Thanks, I haven't had the "red stuff" so I am guess its New England with potatoes, because the soup I had - had potatoes in it!

You're welcome, no sweat. New England is obviously the most popular. Many restaurants have it as their soup of the day on Fridays.

There is also another red chowder called "Rhode Island Red Chowder".

[SS29]

If you're interested in Rhode Island Clam Chowder (yes, it does exist), I can help you out.


New England = White
Manhattan = Red
Rhode Island = Clear

[WVUforREDSKINS]

"Whats the password?"


"New England Clam Chowder"


"Is that the red or the white?"


"aww crap, I can never remember this...The white?"


"Come on in Ace"