I have won chowder cookoffs in Seaside, Or and Long Beach, WA
INGREDIENTS
3 C (16oz./160 cal) Clam Juice (vs. Half & Half)
3+ C (600g/500 cal) Chopped Razor or Sea Clams (chopped)
1/2 C (160g/150 cal) Steamed Butter Clams (chopped)
4 C (1200g/330 cal) (3) 5” Russet Potatoes
1/2 C (16oz./1200 cal) Thick Pepper Bacon (10 Slices)
(NOTE: Trim most of the fat before frying)
5 T (90g/400 cal) Unsalted Butter
(NOTE: For more butter flavor, add an additional 1t in each serving bowl)
3/4 C (70g/10 cal) Celery 6” Stalk (quartered lengthwise & thinly sliced
1/2 C (5g/20 cal) (optional) 6” Carrot (shaved)
NOTE: This seasoning will make the color less white!
1 C (200g/50 cal) ½ of 4” Sweet Onion (diced)
2 Twigs (2ea./2cal) Fresh Thyme, Dill & 1T of Ground Black Pepper
2 t (20g/3 cal) (optional) Capers
(Gives a very slight sour flavor.)
1+ t (5g/10 cal) (optional) Cream Horseradish
(Gives a slight tangy flavor with a bit of heat.)
1 C (16oz./750 cal) Heavy Whipping Cream or Half & Half
(Cream makes the chowder whiter, but Half & Half makes it less thick!)
8 ea. (6”/30 cal) Green Onions
(save 2” of the green stalk for finishing the bowl presentation!)
2 t (8g/1cal) Minced Garlic
1 t (5g/15 cal) (optional) Mediterranean/Creole Herb Seasoning
(Oregano, Basil, Dill, Onion, Red Pepper flakes, & (1) Bay Leaf.)
1 t (2g/5 cal) (optional) Chipotle Chili Pepper Seasoning
(Smoky peppery) NOTE: This seasoning will make the color less white!
1 C (15g/30 cal) (optional) 2 t Clam Base & 1 C Hot Water NOTE: This will increase the saltiness, so try 50% first!
COOKING and SERVING
GENERAL NOTES
a. I do not find that a roux makes the finished product any better.
(It will thicken it, but it does nothing to make the color whiter or more flavorful.)
b. The bacon and clam juice provide sufficient salt; no additional is needed. If you want more clam flavor, you can add 2 t of clam base to 1 C of hot water, but this will also make the chowder a bit thinner but also saltier.
(Personally, I like to sprinkle some black pepper or other red-colored seasonings on the chowder bowl as it is served, and of course, crackers are always good, too!)
c. I like the hint of the sour tang flavor of the horseradish, so try one batch with and one without.
(The best way to determine IF any ingredients may help, ADD them into YOUR serving bowl and evaluate vs. putting them into your cooking pot. Then you can make your decision/recommendations without impacting the basic clam chowder flavor.)
d. The chowder can be reheated or frozen, but when reheated (the next day!) it will be thicker so you will need to add some liquid, e.g. clam juice which is best, but water or chicken stock will work, too!
e. If you do not add any flour, this recipe is gluten-free!
f. If you add any seasoning, e.g. Old Bay, Clam Base, etc., be aware it likely will add Salt… which may end up being too much!
Makes 1 gallon. Serves 16 (1 C) = 250 +/- Calories
INGREDIENTS
3 C (16oz./160 cal) Clam Juice (vs. Half & Half)
3+ C (600g/500 cal) Chopped Razor or Sea Clams (chopped)
1/2 C (160g/150 cal) Steamed Butter Clams (chopped)
4 C (1200g/330 cal) (3) 5” Russet Potatoes
1/2 C (16oz./1200 cal) Thick Pepper Bacon (10 Slices)
(NOTE: Trim most of the fat before frying)
5 T (90g/400 cal) Unsalted Butter
(NOTE: For more butter flavor, add an additional 1t in each serving bowl)
3/4 C (70g/10 cal) Celery 6” Stalk (quartered lengthwise & thinly sliced
1/2 C (5g/20 cal) (optional) 6” Carrot (shaved)
NOTE: This seasoning will make the color less white!
1 C (200g/50 cal) ½ of 4” Sweet Onion (diced)
2 Twigs (2ea./2cal) Fresh Thyme, Dill & 1T of Ground Black Pepper
2 t (20g/3 cal) (optional) Capers
(Gives a very slight sour flavor.)
1+ t (5g/10 cal) (optional) Cream Horseradish
(Gives a slight tangy flavor with a bit of heat.)
1 C (16oz./750 cal) Heavy Whipping Cream or Half & Half
(Cream makes the chowder whiter, but Half & Half makes it less thick!)
8 ea. (6”/30 cal) Green Onions
(save 2” of the green stalk for finishing the bowl presentation!)
2 t (8g/1cal) Minced Garlic
1 t (5g/15 cal) (optional) Mediterranean/Creole Herb Seasoning
(Oregano, Basil, Dill, Onion, Red Pepper flakes, & (1) Bay Leaf.)
1 t (2g/5 cal) (optional) Chipotle Chili Pepper Seasoning
(Smoky peppery) NOTE: This seasoning will make the color less white!
1 C (15g/30 cal) (optional) 2 t Clam Base & 1 C Hot Water NOTE: This will increase the saltiness, so try 50% first!
COOKING and SERVING
- POTATOES: Peel and dice the potatoes into 1/4” cubes and place in the pot of 3 cups of cold clam juice.
- BOIL: Bring to a boil, then cover, and simmer for 30+ minutes until potatoes are tender.
- BACON: While simmering the potatoes, trim as much of the fat from the bacon and cut it into ¼” long or smaller strips or smaller chunks.
- FRY: Place bacon in a large frying pan and cook at medium heat until your desired degree of crispiness. Remove cooked bacon, dry it on paper towels, and then cut if necessary smaller pieces.
Retain most of the bacon grease in the pan for later sauteing. - VEGGIES: Slice and dice onions into 1/4” cubes the onions;
add sliced celery, garlic, and other veggie per your preference.
Sauté (5 minutes) all in bacon grease until tender.
Drain excess grease then add cooked veggies to potato pot. - SPICES: Continue cooking the prostate and veggies pot on low heat while adding the following ingredients: Thyme, Capers, and spices of your choice, e.g., Mediterranean, Creole, Pepper, etc.
- CLAMS: Add chopped and butter clams 15 minutes before serving.
- BUTTER/CREAM: After adding clams, add butter and cream then stir and blend well. Cook for at least 15 additional minutes to blend all ingredients and flavors. (TRICK! If you want a thicker chowder, finely crumble some saltine crackers; if you want thinner, add more clam juice.)
- CLAM BASE: Add this optional flavor if you want a bit more clam flavor. Start with ½ C to determine the impact of flavor and salt.
- SERVING: Ladle 1 cup of this bodacious clam chowder into a serving bowl and add (optional toppings) e.g., 1t hard (nearly frozen) butter, a sprinkle of red or black colored seasonings, e.g., Dill, Paprika, Chipotle, Pepper, etc.; a few bacon bits; and top with a few Oyster crackers.
To add more contrasting color maybe add some chopped green onions (green portion).
GENERAL NOTES
a. I do not find that a roux makes the finished product any better.
(It will thicken it, but it does nothing to make the color whiter or more flavorful.)
b. The bacon and clam juice provide sufficient salt; no additional is needed. If you want more clam flavor, you can add 2 t of clam base to 1 C of hot water, but this will also make the chowder a bit thinner but also saltier.
(Personally, I like to sprinkle some black pepper or other red-colored seasonings on the chowder bowl as it is served, and of course, crackers are always good, too!)
c. I like the hint of the sour tang flavor of the horseradish, so try one batch with and one without.
(The best way to determine IF any ingredients may help, ADD them into YOUR serving bowl and evaluate vs. putting them into your cooking pot. Then you can make your decision/recommendations without impacting the basic clam chowder flavor.)
d. The chowder can be reheated or frozen, but when reheated (the next day!) it will be thicker so you will need to add some liquid, e.g. clam juice which is best, but water or chicken stock will work, too!
e. If you do not add any flour, this recipe is gluten-free!
f. If you add any seasoning, e.g. Old Bay, Clam Base, etc., be aware it likely will add Salt… which may end up being too much!
Makes 1 gallon. Serves 16 (1 C) = 250 +/- Calories
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