Have a Super Bowl. . . of Chowder!
With the pending game between the New York Giants and the New England Patriots it only seems fair to have a little battle of the chowders as well. So the folks at Food.com were nice enough to hook me up a time-tested recipe for each. Enjoy!
|New England Clam Chowder||
- 2 ounces bacon fat
- 2 ounces butter
- 1 large onion , diced
- 6 stalks celery , diced
- 1 tablespoon garlic , minced
- ½ shredded carrot (optional)
- ½ cup flour
- ½ cup instant mashed potatoes
- 4 chef potatoes , peeled and chopped
- 1 quart clam juice
- 3 cups chopped clams
- 1 ½ cups half-and-half
- ¼ cup fresh parsley , chopped
- 1 drop Tabasco sauce
- ½ teaspoon celery salt
- ½ teaspoon thyme
- 1 bay leaf
- 2 tablespoons chopped parsley (garnish)
- Melt butter and bacon fat in large pot.
- Sautee onion, celery garlic (and 1/2 cup shredded carrots, if using) until tender.
- Add seasonings (parsley, Tabasco, celery salt, thyme & bay).
- Add flour and instant mash potatoes.
- Turn off flame and stir until flour is no longer visible.
- Add the clam juice and stir.
- Turn flame back on to high and continue stirring (constantly) to avoid sticking.
- Bring to a boil.
- Add potatoes and stir.
- Cook for 15 minutes or until potatoes are tender.
- Add clams.
- Add cream.
- Simmer for 1/2 hour.
- Add salt and pepper, to taste.
- Serve garnished with fresh parsley and enjoy!
|Tom’s Manhattan Clam Chowder||
- ¼ cup olive oil
- 3 garlic cloves , cut finely
- ¼ cup fresh parsley , cut and chopped
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 onion , chopped
- 2 (6 ½ ounce) cans minced clams (reserve juice)
- 2 (6 ½ ounce) cans chopped clams (, reserve juice)
- 1 (8 ounce) bottle clam juice
- 2 (28 ounce) cans cooked tomatoes
- 7 cups water
- 2 bay leaves
- 3 teaspoons Old Bay Seasoning
- salt and pepper
- 4 potatoes , peeled and cut into chunks
- In a large dutch oven over medium heat, add olive oil, garlic, parsley, basil, oregano and onion.
- Cook until garlic is light brown.
- Add minced and chopped clams with juice from cans and bottle of clam juice.
- Add tomatoes, water, bay leaves, Old Bay Seasoning, salt and pepper.
- Turn heat to low and continue cooking for 35 minutes.
- Add potatoes and continue to cook for 30 minutes.
- Serve hot.