Chowders
Serves: 4
Terence Turner
1 January 1970
Based on User reviews:
49
Spice
45
Sweetness
54
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Sauté the pork or bacon bits slowly with the butter in a large saucepan for 5 minutes, or until pieces begin to brown
2
Stir in the onions and bay leaf; cover, and cook slowly 8 to 10 minutes, until the onions are tender
3
Drain off fat and blend crackers or bread crumbs into onions
4
Pour in the liquid; add the potatoes and simmer, loosely covered, for 20 minutes or so, until the potatoes are tender
5
Season to taste with salt and white pepper, and the soup base is ready
6
Sauté the pork or bacon bits slowly with the butter in a large saucepan for 5 minutes, or until pieces begin to brown
7
Stir in the onions and bay leaf; cover, and cook slowly 8 to 10 minutes, until the onions are tender
8
Drain off fat and blend crackers or bread crumbs into onions
9
Pour in the liquid; add the potatoes and simmer, loosely covered, for 20 minutes or so, until the potatoes are tender
10
Season to taste with salt and white pepper, and the soup base is ready
11
Chowder Suggestions: New England clam chowder: For about 2 1/2 quarts, serving 6 to 8
12
Scrub and soak 24 medium-size hard-shell clams
13
Steam them for 3 to 4 minutes in a large tightly covered saucepan with 1 cup water, until most have opened
14
Remove the opened clams; cover, and steam the rest another minute or so
15
Discard any unopened clams
16
Pluck meat from the shells, then decant steaming-liquid very carefully, so all sand remains in the saucepan; include the clam-steaming liquid as part of the chowder base
17
Meanwhile, mince the clam meats in a food processor or chop by hand
18
Fold them into the finished chowder base
19
Just before serving, heat to below the simmer--so the clams won't overcook and toughen
20
Fold in a little heavy cream or sour cream if you wish; thin with milk if necessary, correct seasoning, and serve
21
To prepare clams: Scrub one at a time under running water, discarding any that are cracked, damaged, or not tightly closed
22
Soak 30 minutes in a basin of salted water (1/3 cup salt per 4 quarts water)
23
Lift out, and if more than a few grains of sand remain in the basin, repeat
24
Refrigerate, covered by a damp towel
25
It's wise to use them within a day or two
26
For about 2 1/2 quarts, serving 6 to 8
27
Scrub and soak 24 medium-size hard-shell clams
28
Steam them for 3 to 4 minutes in a large tightly covered saucepan with 1 cup water, until most have opened
29
Remove the opened clams; cover, and steam the rest another minute or so
30
Discard any unopened clams
31
Pluck meat from the shells, then decant steaming-liquid very carefully, so all sand remains in the saucepan; include the clam-steaming liquid as part of the chowder base
32
Meanwhile, mince the clam meats in a food processor or chop by hand
33
Fold them into the finished chowder base
34
Just before serving, heat to below the simmer--so the clams won't overcook and toughen
35
Fold in a little heavy cream or sour cream if you wish; thin with milk if necessary, correct seasoning, and serve
36
To prepare clams: Scrub one at a time under running water, discarding any that are cracked, damaged, or not tightly closed
37
Soak 30 minutes in a basin of salted water (1/3 cup salt per 4 quarts water)
38
Lift out, and if more than a few grains of sand remain in the basin, repeat
39
Refrigerate, covered by a damp towel
40
It's wise to use them within a day or two
41
Fish chowder: Prepare the chowder base using fish stock, and/or light chicken stock, and milk
42
Cut into 2-inch chunks 2 to 2 1/2 pounds of skinless, boneless lean fish, such as cod, haddock, halibut, monkfish, or sea bass, all one kind or a mixture
43
Add to the finished chowder base and simmer 2 to 3 minutes, just until fish is opaque and springy
44
Correct seasoning, and top each serving, if you wish, with a spoonful of sour cream
45
Prepare the chowder base using fish stock, and/or light chicken stock, and milk
46
Cut into 2-inch chunks 2 to 2 1/2 pounds of skinless, boneless lean fish, such as cod, haddock, halibut, monkfish, or sea bass, all one kind or a mixture
47
Add to the finished chowder base and simmer 2 to 3 minutes, just until fish is opaque and springy
48
Correct seasoning, and top each serving, if you wish, with a spoonful of sour cream
49
Chicken chowder: Prepare the chowder base using 6 cups of light chicken stock and milk
50
Stir 3 cups or so of grated fresh corn into the finished base, adding, if you wish, 2 green and/or red peppers chopped fine and sautéed briefly in butter
51
Bring to the simmer for 2 to 3 minutes; correct seasoning, and top each serving, if you wish, with a spoonful of sour cream
52
Prepare the chowder base using 6 cups of light chicken stock and milk
53
Stir 3 cups or so of grated fresh corn into the finished base, adding, if you wish, 2 green and/or red peppers chopped fine and sautéed briefly in butter
54
Bring to the simmer for 2 to 3 minutes; correct seasoning, and top each serving, if you wish, with a spoonful of sour cream
55
Corn chowder: Prepare the chowder base using 6 cups of light chicken stock and milk
56
Stir 3 cups or so of grated fresh corn into the finished base, adding, if you wish, 2 green and/or red peppers chopped fine and sautéed briefly in butter
57
Bring to the simmer for 2 to 3 minutes; correct seasoning, and top each serving, if you wish, with a spoonful of sour cream
58
Prepare the chowder base using 6 cups of light chicken stock and milk
59
Stir 3 cups or so of grated fresh corn into the finished base, adding, if you wish, 2 green and/or red peppers chopped fine and sautéed briefly in butter
60
Bring to the simmer for 2 to 3 minutes; correct seasoning, and top each serving, if you wish, with a spoonful of sour cream