CLAM CHOWDER PARA TERMINATOR

in recipes, seafood, soups and stews


It’s simply called “chowda” here in New England, as if Manhattan Clam Chowder, with tomatoes, does not exist. A bowl of good New England clam chowder is so satisfying, but making it with fresh clams that have to be steamed, shucked and chopped can be time-consuming, even impractical at times. Toss in the need for salt pork or fat back and it becomes a dish not everyone is willing to make.
I began experimenting with canned clams and bacon a few years ago to try to streamline this favorite of mine. I was happy with the results, but it still took over an hour and the thought of peeling potatoes after a long day often was a deal-breaker.

Then I saw a quick version in Cook’s Illustrated that uses unpeeled potatoes. These are the low-starch, thin-skinned spuds often referred to as boilers or boiling potatoes. In fact, my current sack says ‘Great for boiling or mashing.’ I was skeptical but since CI has been in New England far longer than I have, I tried it. And liked it. Further tweaking, thanks to friends, gave me a delicious, hearty meal in a bowl with colorful eye appeal that I can have on the table in under an hour.
This is also a perfect Lenten meal (without the bacon) and it’s not too early to think about that. Ash Wednesday this year is February 6.
Fast New England Clam Chowder


With help from Cook’s Illustrated
4 slices bacon, cut into 1/4-inch pieces
1 cup diced onion [I'm not above using frozen here to save time - ella]
1 TB all-purpose flour
1 (8-ounce) bottle clam juice
2 cans chopped clams, juice reserved *
1/2 cup water
2 thin-skinned potatoes, such as Red Bliss, (about 12 oz.) scrubbed and diced medium
1 bay leaf
1/2 tsp dried thyme leaves or 1/4 tsp crushed
1/2 cup heavy cream
1 – 2 tablespoons minced flat-leaf parsley
salt and freshly-ground pepper, to taste
*Canned clams are also sold minced. If that’s all you can find, use them of course.
In a 3-quart saucepan or saucier, heat the bacon over barely medium heat until it is crisp, about 5 -7 minutes. Add the onion — it should sizzle loudly when it hits the pan — and saute a few minutes, until soft.
Add flour, stir about a minute until lightly browned, then gradually add the clam juice from the cans and bottle, stirring constantly or whisking. [the reason for adding it gradually is to prevent the mixture from becoming cold. Not good for the flour.] Gradually whisk in or stir in the water.
Add diced potatoes and herbs and bring to a simmer. Let simmer, uncovered, 10 – 15 minutes, until potaotes are tender.
Add the clams and the remaining ingredients and return to a simmer. Adjust seasoning if necessary, remove bay leaf and discard and serve steaming hot.
Makes about 1 quart, serving 3.
Ella’s tip: The easiest way to cut raw bacon is with kitchen shears. Just stand over your sauce pan and snip right into it.
JOHN ROBERTS

Thanks R !! vou fazer (se calhar com mexilhao!! eheheh) e depois tiro fotos e ponho aki!

Terminator escreveu:Thanks R !! vou fazer (se calhar com mexilhao!! eheheh) e depois tiro fotos e ponho aki!

encontrei este de chowder de mexilhoes

Innkeeper’s Mussel Chowder [rate this recipe]
Ingredients: 5 pounds mussels in shells 1 cup dry white wine 1 pound thin-skinned potatoes 1 onion (1/2 pound) 1 stalk celery (3 oz.) ½ yellow or red pepper 3 Tablespoons butter 2 teaspoons curry powder, mild ¼ teaspoon cayenne pepper 1 ½ teaspoons dried basil 1 can tomato sauce (28 oz.) 2 cups whipping cream Salt and pepper
Directions: Serves: 6 as a main course or 8 to 10 as a first-course serving Scrub mussels in cool water and remove the bissus threads or beards; discard any whose shells don’t close when tapped. In an 8- to 10-quart pan, combine mussels and wine; bring to a boil over high heat. Cover and simmer over medium heat until mussels open, 5 to 8 minutes. Pour into a colander set in a large bowl to collect broth. Let mussels stand until cool enough to handle. Meanwhile, peel and cut potatoes into ½-inch cubes. Peel and chop onion. Rinse celery and dice into ¼-inch pieces. Wash and seed yellow pepper and dice. In the pan used for mussels, melt butter over medium heat. Add onion and celery; stir often until onion is limp, 6 to 8 minutes. Add curry powder, cayenne pepper and basil; stir until spices become more fragrant, about 30 seconds. Pour mussel juices from bowl into pan. Add tomato sauce, cream, and potatoes. Turn heat to high; when mixture is boiling, cover, reduce heat to low, and simmer, stirring occasionally, until flavors are well blended, about 30 minutes. Meanwhile, remove mussels from shells; discard shells. Add mussels to chowder; cover and simmer just until mussels are hot, 3 to 5 minutes. Do not overcook. Add salt and pepper to taste. Ladle into bowls.

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Nao parece mau!

Terminator escreveu:



hoje vou fazer a outra, se correr bem, ponho a foto aki!!

fiz a da primeira receita, mas com mexilhoes. ficou divinal!! absolutamente a repetir!

daqui a uns dias vou experimentar a mussel chowder.

ADMIRO pessoas como voce, que FAZEM! Nao ficam pela conversa ou a pedir receitas QUE NUNCA VAO TENTAR! Conheco muitos assim e nem perco o meu tempo!

JOHN ROBERTS escreveu:ADMIRO pessoas como voce, que FAZEM! Nao ficam pela conversa ou a pedir receitas QUE NUNCA VAO TENTAR! Conheco muitos assim e nem perco o meu tempo!

eu acho k as pessoas k pedem receitas e depois nao as fazem, nao fazem isso com maldade. gostaram do que comeram, mas nao tem depois gosto em cozinhar. eu gosto muito de comer, mas ADORO cozinhar, e experimentar coisas novas e diferentes.

e sabes que mais? soh tenho pena que nao tenha sobrado 1 grama do chowder, k ia agora fazer uma ceia deliciosa!!

mais uma vez obrigado!

Da proxima vez que fizer, faca maior quantidade e congele. Sempre que lhe apetecer, tem a sopa pronta. Quando faco dobrada, ou feijoada, divido em PORCOES e CONGELO. Sempre que quero tenho la a DOSE PRONTA. Congelo e divido SOPA DE ERVILHAS e outras. Sempro que me apetece, tenho esses petiscos prontos!

OUTRA coisa que me e altamente irritante e quando uma pessoa come , ELOGIA, pede a receita e depois fica a perguntar, e se eu puser isto em vez E SE EU SUBSTITUIR POR AQUILO em vez? Nao suporto!