cookbooks

Clam Chowder I Recipe

Clam Chowder is a classic dish that has been enjoyed for generations. Its roots can be traced back to the coastal regions of New England in the United States, where clams were abundantly harvested and incorporated into hearty soups and stews. As time went on, variations of Clam Chowder emerged, but the original recipe still holds its own. In this recipe, we will be exploring the traditional Clam Chowder I, made with fresh clams and a delightful medley of ingredients.

To begin, you will need one hundred clams still in the shell. These clams will be the star of the chowder, providing a rich and briny flavor. Start by placing the clams in a large kettle and add a quart of water. Boil the clams until the shells open, which indicates that they are cooked. This process should take a few minutes. Once the shells have opened, carefully remove the clams from the kettle, being sure to save the water in which they were boiled. Set the clams aside for now.

Now it's time to prepare the other key ingredients that will make this Clam Chowder truly special. Take six slices of salt pork and cut them into dice. Salt pork adds a wonderful smoky flavor to the dish and adds a touch of richness. In a saucepan, fry the salt pork until it becomes crisp and light brown. Once the pork is cooked, remove it from the saucepan and set it aside.

In the same saucepan, add four sliced onions. Allow the onions to cook in the fat from the salt pork until they become soft and slightly caramelized. This step will enhance the depth of flavor in the chowder. Next, add the water that was strained from the clams to the saucepan, along with the fried pork. The combination of the clam water and the pork-infused fat will create a flavorful base for the chowder.

Now it's time to add the remaining ingredients that will complete our Clam Chowder I. Take six potatoes and cut them into small pieces. This will help them cook quickly and evenly in the chowder. Add the potatoes to the saucepan, followed by two green peppers that have been chopped or finely sliced. The green peppers will add a subtle tang and a touch of color to the chowder. Allow the mixture to boil for fifteen minutes to allow the flavors to meld together.

After the fifteen minutes of boiling, add the clams that were removed from their shells, discarding any shells that may have come loose during cooking. Additionally, break four sea biscuits into pieces and add them to the chowder. Sea biscuits, a type of hardtack often used by sailors, add a unique texture and thickness to the chowder. Allow the mixture to boil for another fifteen minutes, ensuring that the clams and sea biscuits are cooked through.

Finally, it's time to add the finishing touch to our Clam Chowder I. Pour in a quart of milk, which will add a creamy and smooth texture to the chowder. In a separate bowl, combine half a cup of bread crumbs with four ounces of butter, carefully rubbing them together until they are well incorporated. Slowly stir this mixture into the chowder as it heats up after the milk has been added. This step will thicken the chowder slightly and add a delicious buttery flavor.

Once the chowder comes to a boil, it is ready to be served. Ladle it into bowls and garnish with a sprinkle of fresh herbs such as parsley or chives, if desired. Serve the Clam Chowder I with crusty bread or oyster crackers for a satisfying meal that will warm you from the inside out.

Clam Chowder I is a versatile dish that can be customized to suit your tastes. You can add additional ingredients such as bacon, corn, or even a hint of spice with cayenne pepper. Some variations of Clam Chowder I also include cream or half and half for an even richer and more indulgent experience. The key is to experiment and find the combination of flavors that you enjoy the most.

If you're looking to explore other similar recipe dishes, there are several options to consider. New England Clam Chowder is a creamy version of the dish that omits the green peppers and sea biscuits, focusing on the clams, potatoes, onions, and cream for a luscious texture. Manhattan Clam Chowder, on the other hand, is a tomato-based version with a slightly tangy flavor that often includes additional vegetables such as carrots and celery. Another alternative is Rhode Island Clam Chowder, which is clear and broth-based, allowing the full flavor of the clams to shine through.

No matter which version you choose, Clam Chowder is a beloved dish that celebrates the ocean's bounty. Its rich history and versatility make it a timeless favorite that is sure to please. So gather your ingredients, grab a ladle, and savor a bowl of homemade Clam Chowder I that will transport you to the coast with each delicious spoonful.

Vote

1
2
3
4
5

Viewed 2806 times.


Other Recipes from Soups And Chowders

Onion Soup
Palestine Soup
Black Bean Soup
Parker House Tomato Soup
Celery Soup
Bisque Of Prawns Or Shrimps
Lobster Soup
Venison Soup
Puree Of Venison
Clear Soup Stock
Daniel Webster's Chowder
Scott's Chowder
Marblehead Chowder
Clam Chowder I
Clam Chowder Ii