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"Great Cooking"! Cookbook by Bruce Moffitt. Most of the recipes on this website & more! |
Here is my personal recipe for Clam Chowder, perfected on clams all over the world, and of course, without tomatoes. It is a simple recipe, which highlights the fresh ocean flavor of good, fresh clams. This recipe is a good meal for two, or a soup course for four. This goes well with a good dry sherry, either to drink with, or a bit added just at the end of the cooking.
To do a clam chowder, first shuck your clams, reserving the juices. In a heavy pot, fry:
When bacon is crisp, remove and drain, reserve. Pour out most of the grease, and add:
Saute around until onion just starts to color, add:
Bring to a simmer, and simmer until the potatoes are tender. Add:
Bring back up to a simmer and add:
Simmer for a minute or so until the clams are just barely cooked, add:
Serve in bowls. Garnish with a sprinkle of chopped parsely and chives. Lemon slices and oyster crackers on the side.
For the best and freshest shellfish, Click here to see the clams and other good things from Gorton's Seafoods on the docks at Gloucester, Maine.
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