Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, or until they are soft on the outside but still firm in the center. 2. I thought that the clam broth was going to be too salty, but it was perfect. Adapted from Jasper White | 50 Chowders | Scribner, 2000, We know from experience that everyone has their own idea of the perfect clam chowder – and, more to the point, their own idea of what is not the perfect clam chowder. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. However, I do not add the cream to the whole batch. Lift the lid, (don’t forget to use your oven mitts, that lid is hot), all the clams should be open and fully cooked. This is a great recipe. My 11 years old granddaughter who lives in London adores clam chowder and I want to make it for her when she comes to visit me on Cape Cod. It was so thick you could almost stand a spoon up in it. 4. Some people add cornmeal to the water to help purge the clams, but all that should be necessary is salt (if even that). Ladle the chowder into cups or bowls, making sure that the steamers, onions, and potatoes are evenly divided. 1. To Make The Chowder: Place cleaned clams in a large pot. Transfer the bacon and clams to a plate and cover with foil. There is no better clam chowder than this one! Blitz very roughly with a hand blender (or cool slightly, then blend in batches in a food processor, returning the chowder to the saucepan). When ready to serve, reheat the chowder over low heat; don't let it boil. To remove the sand before cooking, cover the clams with a saltwater solution of 1/3 cup salt to 1 gallon of water. Negra Modela Steamed Clams with Chorizo and Shaved Fennel-Herb Salad. In a large pot or GoodCook Deep Sauté Pan With Lid, add the cooked bacon and clams and cook for 2-3 minutes, or until cooked through. Cook and stir the vegetables in the hot oil until they are tender. Love that, ruthie! Then tell us. I'll definitely make this again. (You should have about 1 pound of clam meat.) I have to say this only get better and better with age. used littlenecks rather than steamers without any problem, and substituted fresh parsley for the thyme/bay leaves, again with no problem. Remove clams from pot with a slotted spoon. I have been looking for a really good clam chowder recipe. Add the potatoes and the reserved clam broth. When the clam is under ground this can strech up to a foot long atleast so the clam can feed at the surface of the sand. Bring this sucker to a boil to ensure it becomes nice and thick before adding the potatoes in and cream. When salty old-timers refer to "clams," soft-shells are what they mean. You bet, Kate. Continue to switch the clams back and forth, letting them soak for a few minutes each time, and then lifting them out of the pot, until the water remains crystal clear. (The broth will most likely overflow just as the clams have finished cooking.) I prefer to steam whole soft-shell clams for chowder. Begin with the mussels. What exactly are steamer clams? We were looking for a thicker chowder, and while it did thicken somewhat, next time I'll add a little flour with the onions and celery to make it much thicker. Powered by the Parse.ly Publisher Platform (P3). If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot and cook a minute or two longer to release the starch. Clams cook like popcorn: some cook faster than others. Whenever I make this dish, I prove to French friends that American cooking can be something to shout about! Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Remove … Add the mussels and cream, bring quickly to … Let the clams cook for about 20 to 25 minutes. CHOWDERS AND STEWS: Minced, chopped, and whole baby clams add a pleasing bite to a bowl of chowder or seafood stew.Some recipes call for a combination of canned and fresh clams, such as in this Manhattan-s tyle chowder.This creamy Clam Chowder with Corn includes instructions for using canned in lieu of fresh. We'd love to see your creations on Instagram, Facebook, and Twitter. It is unbelievably good. Mine was definitely not meaty, but it really did add a depth of flavor to the chowder that was wonderful. And we’re thrilled to hear you fancy this one as much as we do! This incarnation keeps things very simple, with clams, salt pork, potatoes and oodles of cream being the main flavor contenders. Put the clams in a pot or a pan with a lid. Of course, I did make this my own by doing some different things, including substituting sage leaves for bay leaves and using lemon thyme instead of regular thyme. And sometimes we would just wash and eat right out of the shells. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder. Steaming Mussels. Leave grease inside the pot and add garlic, onion and celery to the pot. Place them in a large bowl or pot then cover with cold water (you’ll want the water level a few inches above the top of the clams). Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld. Thank you! water in a small bowl to form a slurry. 2 cups water Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork or bacon. Add the butter, onion, celery, thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 10 minutes, until the vegetables are softened but not browned. We’ll have to give that a try. Few small-sized clams need any tenderizing and can be eaten straight from the steamer, although a wine marinade with a dash of lemon juice makes the flesh more succulent. A friend had given us some fresh dug Ipswich steamers that the majority were too big to eat as steamers (HUGE bellies). And as always, please take a gander at our comment policy before posting. Cover and bring to a boil. Add the potatoes and the reserved clam broth. EXPERT TIP: When you come across a clam that is partially open, give it a little squeeze, and it should close up. When ready to serve, reheat the clam chowder over low heat; don’t let it boil. Place the clams in one pot of water, discarding any dead ones or clams with cracked shells. 3. Steamed mussels and cod and shrimp are on the menu for this chowder. Steamer clam chowder is our idea of the perfect chowder. (The broth will most likely overflow just as the clams have finished cooking.) If you do not you are wasting a very tasty part of the clam. Thanks, Stacey. Also used about 3/4 cup half and half instead of cream and celery seed instead of stalks (just because I forgot to get stalks). I once owned a summer cottage on Sawyer's Island in Maine. Quickly but gently place the clams in the pot and cover again. Put the 2 cups water in an 8-quart pot, cover, and bring to a rolling boil. Let us know what you think. Brilliant idea, Judy! I have made it four times, and the only thing I do differently is leave the bacon in, rather than crumbling it over. We’re not doing a cookout, but this clam chowder will fill the bill very well. The broth should just barely cover the potatoes; if it doesn’t, add enough water to cover them. Be the first on your block to be in the know. Hate tons of emails? Add clams; steam 7 to 8 minutes or until shells open. 6. Great recipe, except…yeah, sorry, you recommend cutting off the necks, and I would not, or at least wouldn’t throw them away unless very large clams; in which case, those necks would probably be too tough, but in small to medium clams, I think they are a delicious addition to your chowder! 7. When shucking them, I suspected (correctly) that the clam meat itself had too much grit. When steam is coming out from under the lid, dump all of the clams into the pot and replace the lid. Remove open clams (careful, don't waste any juice). Try not to stir too often, because you don't want to break open the clam bellies. Originally published October 15, 2009.–Renee Schettler Rossi. Remove the pot from the heat. Well worth the work. Only a cup or so of cream? After steaming the clams, I discarded the bellies and chopped up the remainder. In Maine, where I now live, I have 2 cans of good quality whole belly clams in the cupboard. The little cove in front of the house, too small to be named on navigational charts, was called Clam Cove by the locals. Being from Massachusetts, I was weaned on this! Thank you so much for sharing that with us! You can have fresh soft-shell clams shipped directly to you*, but they are very delicate—expect to find many with cracked shells. Author Jasper White explains that for this clam chowder, he calls for “soft-shell clams, or steamer clams, which have two oval shells about two to three inches long that gape along the edges. Stir cornstarch and 2 Tbsp. Have a picture you'd like to add to your comment? What is Clam Chowder? I did the same with my sons. Wonderful, rich, traditional recipe. I also prefer steamers not chopped littlenecks or quahogs. Gently move them around in the water and let them soak for a few minutes, then lift them out and place them in the other pot of cold water. I prefer a cream-based chowder that’s loose. Cover and refrigerate until later. A thick, chowder made from clams, potatoes, onions, bacon and milk or cream. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, or until they are soft on the outside but still firm in the center. Whole soft-shell clams are often referred to as "steamers," because that is the way they are most often prepared. Garnish with fresh chopped chives or oyster crackers. Of coarse, this is not low calorie as the flavor came from fat, but it really was an excellent clam chowder. If the broth hasn’t thickened lightly, smash a few potatoes against the side of the pot and cook a minute or two longer to release the starch. Continue to steam/cook … Continue cooking unopened clams for another 2-3 minutes. Cover pot and bring to a boil. Bring 2 cups water to a boil in a large soup pot or Dutch oven over medium heat. You can add enough salt to make the water mimic ocean salinity, then put the bowl back in the fridge and let the clams soak for 20 minutes. Served with Steamed Fresh Clams. Let the clams sit in the water for several hours. Once opened, fish them out and reserve the cooking liquid. When I photographed the bowl, the chowder was three days old, and it was incredible. Adding 1/4 to 1/2 cup of cornmeal helps expel the dark matter and sand from the clams' stomachs and can also whiten the meat. Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes. Add a bit of liquid to get things started, but just a splash. Got the clams fresh and degritted from my shellfish place here in Maine. I have been making a chowder very much like this for over 50 years. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover them. Happy Labor Day. I’m getting to an age where I better start cooking a little more,,,wisely, shall we say? I tripled it for a big soup and salad party we give every year. All the flavors had time to nestle in together. 8. Remove the clams and strain the broth; you should have 4 cups. Magnificent, Joan! The black neck is all sweat meat. This cured the problem and the clams were grit-free when placed in the chowder. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. When the clams are cool, remove them from the shells and cut off the siphons, as well as the protective skin that covers each siphon, and discard. Fill 2 large pots (or 2 sinks) with cold water. A divine inspriation! Buy the smallest steamers possible; the very large ones are even more delicate and their bellies break open easily, giving the chowder an undesirable green tinge. Quickly but gently place the clams in the pot and cover again. Cover and 5. Stir slurry into chowder base; return to a … For extra creamy clam chowder use half and half in place of milk (total of 3 cups). However, it was "too clammy" for us. Let boil until clam shells open. Step Warm the cracklings in a low oven (200°F) for a few minutes. After 4 minutes, remove the lid and quickly stir the clams with a wooden spoon, trying to lift some of the clams from the bottom to the top so they will cook evenly-but be gentle, the shells are very brittle and crack easily. clams (you need to rinse them off thoroughly then put them in a bowl with … 2-3 Lbs. Cook no longer than 2 minutes for whole baby clams and n more than 1 minute for chopped clams. Next, simply add the clams to a large, sturdy pot and … Clams are awesome, but sometimes we like to mix it up. Discard … In spite of repeated rinsings, I still had sand in the bottom of the pot in which I steamed the claims. 50 Chowders: One Pot Meals — Clam, Corn & Beyond. Soak clams in a large bowl of water with 1/4 Celsius salt and cornmeal. Rinse the first pot and fill it again. I made this last night and it was AWESOME! 4 ounces meaty salt pork, rind … Have you tried this recipe? I never did any clamming — fishing was my thing — but I have a vivid memory of the muddy flats at low tide, feeling the soft-shell clams under my feet and seeing their tiny sprays coming out of the mud as they burrowed down to get out of my way. I heat the amount of chowder I need and then add the cream. Stir the clams once or twice to steam evenly being careful … This recipe keeps things simple yet spectacular with clams, salt pork, potatoes, and ladlefuls of creamy broth. Start by steaming your cleaned clams in a small amount of water (1/2-1 cup depending on the amount you are making). It is very easy, but a bit time consuming. New England Clam Chowder Recipe | Anne Burrell | Food Network It is one of my favorites, too. Inspired by a dinner with Chef Chris Costentino, these spicy clams are topped with a bright bite of salad. Move the clams around again, then transfer them back to the clean pot. I can't imagine bacon adding such flavor. When the clams are cool, remove them from the shells and cut off the siphons, as well as the protective skin that covers each siphon, and discard. Place clams on a clean, dry towel, and shuffle through them loosely. Steam for about 5 minutes or until shells open widely. This was a very good basic recipe, but you do not have to cut the necks off of the clams. Looking forward to hearing which recipe on the site, chowder or otherwise, that you try next! this is an awesome chowder recipe. Clams with Tomatoes, Basil and Blue Cheese. 2. I was in East Hampton last week and has the most god-awful chowder. That way, I save a few dollars and get a fantastic broth in the process. Melted butter, wine, or chicken stock will work. Get the recipe | A Beautiful Plate. Cover and heat to high. Put the 2 cups water in an 8-quart pot, cover, and bring to a rolling boil. Bring 1 cup of water to a boil in a fairly good-sized stock pot and add the clams. Serve, allowing diners to add … Everyone loved it -- including the kids! It’s Labor Day, 2017. (You should have about 1 pound of clam meat.) Add approximately 2/3 cup of salt per 2 quarts (8 cups) water, then mix the water and clams with your hands to distribute the salt. If you have never steamed clams before, you only need a couple of inches of water in the bottom of the pot, pour the washed clams into the boiling water and put on the lid. It’s filled with history of New England chowders. With a slotted spoon, transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later. Shucked raw, soft-shell clams may be called "fryers" or "frying clams." agree with the other reviewer who said half & half or less cream than called for is appropriate; the broth is very rich on its own. Their most prominent feature is a siphon, about a quarter of the length of the shell, which sticks out of the clam. Cover and continue to steam for another 4 to 5 minutes. I don’t like those thick, gloppy chowders. Add the wine and let cook for a couple of minutes to combine the flavors. Scatter the cracklings or bacon over the individual servings and sprinkle with the chopped parsley and oyster crackers.