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Managed Since: 08/27/2009
Views: 209
Money Earned: M$0.70
Page revenue is subject to change as we obtain data from our partners
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Introduction
- Believed to have originated on the east coast of the United States in the 1800s, clam chowder is now a popular appetizer or main dish in many homes and restaurants. Individual people, restaurants and regions have their own variations on the clam chowder recipe, but most clam chowders can be separated into three basic types:
- New England clam chowder: Sometimes referred to as Boston clam chowder, this hearty soup has a thick milk or cream base
- Manhattan clam chowder, formerly known as Fulton Market or Coney Island clam chowder has a tomato base
- Rhode Island clam chowder, perhaps the least common of all three, has a fish or chicken broth base
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Step 1: The Constants
- Depending on individual tastes and cooking styles, the ingredients in clam chowder can vary greatly from recipe to recipe. Some people add:
- Corn, carrots, celery and other vegetables to the mix
- Different herbs and spices, such as thyme, parsley, bay leaf and basil may be added for flavor
- In all three types of clam chowder, however, the following ingredients are common in virtually all recipes:
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Step 2: The Clams
- As the name of the dish suggests, a vital ingredient in any clam chowder is clams. These shellfish are what gives the soup its distinctive flavor and texture. Although canned clams are readily available at most grocery stores, most chefs agree that fresh clams, if you can get them, provide better flavor and make for superior soup.
- To prepare fresh clams for use in chowder, follow these steps:
- Scrub and then rinse the clams thoroughly in warm water
- Discard any clams that are open or feel much heavier than the others
- Place the clams in a pot with enough water or fish stock to fully cover them
- Bring the liquid to a simmer and cover the pot
- Allow the clams to cook until they have opened; usually about 5-7 minutes, depending on their size
- Remove the clams from the water, take them out of their shells and chop them into bite-sized pieces
- Strain the cooking liquid thoroughly to remove any sand or grit and then set the liquid aside; in many recipes, this liquid will be used as a base for the soup
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Step 3: The Basics
- To make clam chowder, most recipes follow the same basic procedure:
- Cook the bacon or salt pork in a pot
- Once the meat is cooked, remove it, but leave the fat in the pan
- Fry the onions in the fat until they are tender and translucent
- Add the broth, water, wine or other liquid to the pot and bring to a low boil
- Add the potatoes, tomatoes (in the case of Manhattan-style) and other vegetables, if using
- About five to ten minutes before serving, once the potatoes are nearly cooked, add the clams, bacon and cream (if making New England style) to the pot
- Some recipes call for the pureeing of some of the potatoes to make a thicker soup base
- Season to taste with salt and pepper
- Serve with bread, biscuits or crackers
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Conclusion
- Clam chowder makes for a hearty appetizer, starter, or full meal. Depending on your individual taste and the ingredients you have readily available, you may prefer to make New England, Manhattan or Rhode Island style clam chowder. Experiment with different recipes or make adjustments to existing recipes by omitting or adding your choice of ingredients to create your own recipe that is to your individual liking.
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Clam Chowder Recipes
- AllRecipes: Clam Chowder Recipes
- Epicurious: Clam Chowder Recipes
- About.com: Clam Chowder Recipes
- OChef.com: An Award-Winning (New England) Clam Chowder
- GlobalGourmet.com: New England Clam Chowder | Manhattan Clam Chowder
- Bostom.com: Rhode Island clam chowder
