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RED or WHITE?? What’s your favorite style of Chowder???

Comments Off on RED or WHITE?? What’s your favorite style of Chowder??? 14 January 2013

 

SO many choices to make!!!

My kids love New England style clam chowder, I on the other hand would prefer a delicious Red Manhatten style chowder… Here is a recipe for each!

 

Clam Chowder Recipes

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 New England Clam Chowder (white)

 ½ lb. smoked bacon diced

1 C. Onion chopped

3 cloves Garlic minced

2 stalks Celery diced

6 each white potato cubed

2 T. all purpose flour

4 oz. brandy

2 cans chopped Sea Clams

2 cans Clam Juice

¼ t. Cayenne Pepper

1 T. Kosher salt

1 T. black pepper

¼ bunch thyme minced

½ bunch Italian parsley chopped

1 qt. heavy cream

In a large pot heat the bacon until slightly crisp and rendered of fat, add onions, garlic, celery and potato and cook for 5 minutes in the bacon fat stirring often, be careful not to color the vegetables. Add the flour and mix well to soak up the fat and make our roux, stir over medium heat for 3 minutes to cook flour. Add brandy and stir to mix well, cook for 1-2 minutes and add clams, clam juice, cayenne, salt and black pepper. allow to simmer for 20 minutes until potatoes are tender. Add cream and just seasoning let simmer another 5 minutes before adding parsley and serving your chowder…

 

manhattan-clam-chowder-recipe

 

 

 

 

Manhattan Clam Chowder  (red)

½ lb. smoked bacon diced

1 C. Onion chopped

3 cloves Garlic minced

2 stalks Celery diced

1 carrot diced

1 bulb fennel diced

6 each Yukon gold potato cubed

¼ t. red chili flakes

 

2 T. all purpose flour

4 oz. dry vermouth

2 cans chopped Sea Clams

2 cans Clam Juice

1 T. Kosher salt

1 T. black pepper

2 t. fresh oregano minced

28 oz. San Marzano tomatoes crushed by hand

½ bunch Italian parsley chopped

In a large pot heat the bacon until slightly crisp and rendered of fat, add onions, garlic, celery, carrot, fennel, potatoes and chili flakes cook for 5 minutes in the bacon fat stirring often, be careful not to color the vegetables. Add the flour and mix well to soak up the fat and make our roux, stir over medium heat for 3 minutes to cook flour. Add vermouth and stir to mix well, cook for 1-2 minutes and add clams, clam juice, salt, black pepper, oregano and tomatoes. Allow to simmer for 20 minutes until potatoes are tender. Adjust seasoning , add parsley and serving your chowder…

 

 

 

 

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