- 2 bottles clam juice - 10 oz (or water)
- 2 (10 oz)cans clams (drained and save juice)
- 1 lg onion, chopped
- 2 minced garlic clove cloves
- 1 celery stick, chopped sm
- 1 sm carrot, chopped sm
- 1 lg potato, peeled & diced
- 4 tablespoons of butter (or oil)
- 4 tablespoons of all-purpose flour
- Salt & white-colored pepper to taste
Drain clams, save juice. Combine canned clam juice and juice in the cans of clams. Provide a boil. Remove from heat and liquid hot until needed.
Inside a saucepan over low-moderate heat, saut onion, garlic clove, celery, carrot and potato in butter without letting vegetables brown (approximately 8-ten minutes). Add flour and stir to create a roux. Prepare roux for several-4 minutes (don't brown).
Utilizing a wire whisk, gradually stir clam juice within the roux. Provide a light boil, stirring until liquid thickens. Simmer until vegetables are tender (approximately 20-half an hour). Add clams and hot milk. Heat lightly, don't boil. Season to taste.
Tips:
If using fresh clams, chop them, and save juice
Ensure vegetables are cut approximately exactly the same size
Don't let your vegetables brown, just sweat them
Give a little butter and cream in the finish for flavour and thickness
just like above
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This recipe was submitted by Saltjunk
It appears that each country as well as parts of a specific country all wish to take credit for that famous “Clam Chowder.” Returning ever, it might be nearly impossible to identify any country using the first origins of the dish. Chowder or any one of a number of soups featuring salt pork fat, thickened with flour, heavy roux, hard tac (ship biscuit) or saltine crackers and milk, first materialized using the Breton fisherman who migrated south of recent England from Newfoundland. So lets start a new tradition, and refer to this as dish which originated from Newfoundland anyway, “Newfoundland Clam Chowder.” For restaurant proprietors, you can include the brand new name for your menus.
As explained Wikipedia, Clam chowder is any one of several chowders that contains clams and broth. Combined with the clams, diced potato is typical, much like onions, that are from time to time sauted within the drippings from salt pork or bacon. Celery is often used. Other vegetables are uncommon, but small carrot strips might from time to time be added in, mainly for color. A garnish of parsley serves exactly the same purpose. Bay foliage is also sometimes utilized as a garnish and flavoring. It's thought that clams were put into chowder due to their relative ease to gather. Clam chowder is frequently offered in restaurants on Fridays to be able to give a sea food choice for individuals who refrain from meat every Friday, which was once essential for Catholics before liturgical alterations in Vatican II, as well as on Fridays during Given. Although the duration of strict abstinence from meat on Fridays was reduced to Given, the entire year-round tradition of serving clam chowder on Fridays remains.
Method
Drain clams, save juice. Combine canned clam juice and juice in the cans of clams. Provide a boil. Remove from heat and liquid hot until needed.
Inside a saucepan over low-moderate heat, saut onion, garlic clove, celery, carrot and potato in butter without letting vegetables brown (approximately 8-ten minutes). Add flour and stir to create a roux. Prepare roux for several-4 minutes (don't brown).
Utilizing a wire whisk, gradually stir clam juice within the roux. Provide a light boil, stirring until liquid thickens. Simmer until vegetables are tender (approximately 20-half an hour). Add clams and hot milk. Heat lightly, don't boil. Season to taste.
Tips:
If using fresh clams, chop them, and save juice
Ensure vegetables are cut approximately exactly the same size
Don't let your vegetables brown, just sweat them
Give a little butter and cream in the finish for flavour and thickness
just like above
