Re: Clam Chowder


"Damsel" <damsel@xxxxxxxxxxxxxx> wrote in message
news:07d8f1d3fuiad5mmkfam4uvkia2imeoq38@xxxxxxxxxx
> "Lisa Ann" <lisa-ann@xxxxxxxxxxxxx> said:
>
>> Made clam chowder tonight for the first time...thanks to everyone here
>> who has ever posted about it! (I googled before making it.) It turned
>> out really good; thick, but not "library paste" consistency.
>>
>> And since Dave didn't like it (he thinks of clams as "bait"), I've got
>> left-overs! Yay!
>
> Oh, I can almost taste it! I love that stuff. :)
>
> Now, to hijack the thread slightly ...
>
> Does anyone have a recipe for the "other" kind of clam chowder? Tomato
> based? No potatoes? I don't remember what it's called, or I'd Google. I
> use canned clams.
>
> Thanks!
> Carol

Here you go. Some DO have potatoes.

-= Exported from BigOven =-

Clam Chowder #01

Recipe By:
Serving Size: 4
Cuisine: Uncategorized
Main Ingredient: Clam
Categories: Tomato, Potato, Onion, Butter, Bell pepper, Celery, Soups

-= Ingredients =-
2 c Large clams (8 is about 2
2 lg Potatoes; diced
2 Medium-size onions; sliced
2 Bell peppers; finely chopped
2 Stalks celery; finely
1 tb Paprika
2 tb Butter
2 tb Flour
1 tb Accent
1 qt Clam stock
2 tb Clam base
1 cn (12-oz) whole tomatoes;

-= Instructions =-
Steam clams in 1 qt. water in large kettle. Reserve liquid to use as clam
stock. Dice the clams. Cook the potatoes separately in 2 cups of boiling
water for 5-10 min. Drain. In a large pot,saute the onion, peppers, celery,
& paprika in butter until the vegetables are tender, about 6 min. Add flour
and Accent, stirring well so that mixture does not brown. Add clam stock,
clam base, potatoes, & clams. Allow to simmer for 15 min. Add tomatoes &
simmer for 5-10 min., covered. Serve. This recipe may be kept for a week.
The clam base may be purchased at any fish market. BOOKBINDERS WALNUT
ST.; PHILADELPHIA From the <Micro Cookbook Collection of American
recipes>, downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.


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-= Exported from BigOven =-

Mahattan Clam Chowder

Recipe By:
Serving Size: 100
Cuisine: Uncategorized
Main Ingredient: Clam


-= Ingredients =-
2 1/4 ga WATER
1 qt WATER; COLD
2 1/4 ga WATER & RESERVED LIQUID
12 lb -
12 oz BACON;SLICED FZ
1 1/2 lb CARROTS FRESH
2 lb CELERY FRESH
191 lb TOMATOES # 10 CAN
5 lb POTATOES FRENCH FZ
2 lb ONIONS DRY
2 1/2 c FLOUR GEN PURPOSE 10LB
1 tb PEPPER BLACK 1 LB CN
2 c CATSUP TOMATO#10
2 BAY LEAVES
2 ts THYME GROUND
1 c WORCESTERSHIRE SAUCE
1 2/3 tb SALT TABLE 5LB

-= Instructions =-
1. COOK BACON UNTIL CRISP. REMOVE BACON; DRAIN; RESERVE EQUAL AMOUNT BACON
FAT FOR USE IN STEP 2. FINELY CHOP BACON. SET ASIDE FOR USE IN STEP 3.
2. SAUTE ONIONS AND CELERY IN BACON FAT ABOUT 7 MINUTES OR UNTIL TENDER
CRISP. 3. DRAIN CLAMS; ADD EQUAL AMOUN OF WATER TO DRAINED CLAM LIQUID.
COMBINE WITH REMAINING INGREDIENTS. RESERVE DRAINED CLAMS FOR USE IN STEP
6. 4. BRING TO A BOIL; REDUCE HEAT; SIMMER 20 MINTES OR UNTIL VEGETABLES
ARE TENDER. 5. BLEND FLOUR AND WATER TO FORM A SMOOTH PASTE. STIR INTO
CHOWDER. 6. ADD CLAMS TO CHOWDER; BRING TO A BOIL; REDUCE HEAT; SIMMER
10 MINUTES. REMOVE BAY LEAVES. : **ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 2: 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED
ONIONS. 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB CHOPPED ONIONS.
NOTE: 2. IN STEP 2, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A-11. 3. IN STEP 3, 1 LB 13 OZ FRESH CARROTS A.P. WILL YIELD
1 LB 8 OZ DICED CARROTS AND 6 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD
5 LB DICED POTATOES. 4. IN STEP 3, 2 1/2 OZ DEHYDRATED, COMPRESSED
DICED CARROTS MAY BE USED. 5. IN STEP 3, 1 LB 2 OZ ( 1/2-NO. 10 CN )
DEHYDRATED DICED POTATYOES OR 1 LB 1 OZ ( 3/4 GAL ) DEHYDRATED SLICED
POTATOES MAY BE USED. INCREASE WATER TO 2 3/4 GAL. 6. ONE-D LADLE MAY
BE USED. SEE RECIPE NO. A-4. Recipe Number: P01201 SERVING SIZE: 1 CUP
(8 1 From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.


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-= Exported from BigOven =-

Manhattan Clam Chowder

Recipe By:
Serving Size: 10
Cuisine: Uncategorized
Main Ingredient: Clam
Categories: Tomato, Potato, Onion, Celery, Pork, Soups

-= Ingredients =-
24 Fresh cherrystone or chowder
4 c Water
1/4 lb Salt pork, diced
2 Onions, finely chopped
1 1/2 c Chopped celery
4 Potatoes, peeled and diced
3 c Tomato juice
1 ts Salt
1/4 ts Freshly ground pepper
1/2 ts Thyme

-= Instructions =-
Fat grams per serving: Approx. Cook Time: 20 Wash the clams
well and place in a kettle with the water. Simmer until the shells open.
Discard any clams that "do not" open. Drain and reserve 3 cups of the
broth. Saute the salt pork until it is crisp and light brown. Add the
onions and celery and saute until they are translucent but not brown. Add
the potatoes, reserved clam broth, tomato juice, salt ans pepper. Bring to
a boil, cover, and simmer for about 15 minutes, until potatoes are barely
tender. Meanwhile, remove the clams from their shells and chop fine orput
through a food grinder. Add the thyme and chopped clams to the potatoes.
Cover and cook for 5 minutes longer. SOURCE: N.Y.Times Cookbook From
Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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-= Exported from BigOven =-

Manhattan-Style Clam Chowder

Recipe By:
Serving Size: 8
Cuisine: Uncategorized
Main Ingredient: Clam
Categories: Tomato, Potato, Parsley, Onion, Butter, Celery, Soups

-= Ingredients =-
4 oz Bacon ; cut small pieces
1 c Onion ; minced
2 ts Parsley ; fresh flat leaf
1/2 Bay leaf
2 c Celery ; minced
1 c Green pepper ; minced
3 c Minced clams ; 16 oz cans
16 oz Clam juice ; bottled
28 oz Italian-style tomatoes
4 c Potatoes ; peel/dice
2 ts Butter
8 c -water
1/2 ts Black pepper ; freshly groun

-= Instructions =-
In a heavy pot cook bacon with onion, parsley, and black pepper for about 5
minutes. Add the 1/2 bay leaf, minced celery, and minced green pepper;
cook for 15 minutes. Add juice from minced clams, 1 eight-ounce bottle of
clam juice, reserved liquid from tomatoes, diced potatoes and water; simmer
for 25 minutes longer. Add the clams, tomatoes and second eight-ounce
bottle of clam juice; correct seasoning. Add butter; sprinkle top with
parsley. Serve with crusty garlic bread or oyster crackers. From Geminis
MASSIVE MealMaster collection at www.synapse.com/~gemini


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-= Exported from BigOven =-

Manhattan-Style Clam Chowder with Chilies

Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Clam
Categories: Tomato, Garlic, Potato, Onion, Celery, October 199

-= Ingredients =-
4 Bacon slices; chopped
1 Onion; chopped
2 Celery stalks; chopped
3 Garlic cloves; minced
1 Bay leaf
1/2 ts Dried thyme; crumbled
2 cn Stewed tomatoes; (14- to
1 Bottle clam juice; (8-ounce)
1 Tomato sauce; (8-ounce)
1 lg Russet potato; peeled, diced
1 cn Diced green chilies;
2 cn Chopped clams; (6 1/2-ounce)

-= Instructions =-
Fry bacon in heavy large saucepan over medium-high heat until just
beginning to brown, about 7 minutes. Add onion, celery, garlic, bay leaf
and thyme and cook until onion is tender, stirring occasionally, about 8
minutes. Add stewed tomatoes with their juices, clam juice, tomato sauce,
potato and chilies. Reduce heat and simmer until potato is very tender,
about 40 minutes. Add clams with juices and heat through. Season chowder to
taste with salt and pepper. Ladle into bowls and serve. Serves 6. Bon
Appetit October 1991 Converted by MC_Buster. Converted by MM_Buster
v2.0l.


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-= Exported from BigOven =-

Manhatten Clam Chowder

Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Clam


-= Ingredients =-
1/4 lb Salt pork; diced, (browning
1 lg Onion; chopped
3 Stalks celery; diced
2 Carrots; diced, (1 cup)
4 md Potatoes; diced, (2 cups)
2 ts Salt
1/4 ts Pepper
1 Bay leaf
1/2 ts Thyme
2 c Water
1 cn (2 1/2#) tomatoes
1 qt Shucked clams and juice

-= Instructions =-
In a Dutch Oven on top of the stove, cook the diced salt pork until brown
and crisp. Add the chopped onions and celery and saute until golden. Add
the diced green pepper, carrots, and potatoes, salt, pepper, bay leaf,
thyme, water and tomatoes. Cover and simmer gently until vegetables are
tender (about 1 hour). Add chopped clams and juice and cook 5 minutes more.
Serve steaming hot with crusty French bread. Serves 6 or more. Posted to
EAT-L Digest by RF and Joanna <rfalcon@xxxxxxxxxxxxxx> on Mar 12, 1998


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-= Exported from BigOven =-

Rhode Island Clam Chowder

Recipe By:
Serving Size: 6
Cuisine: Uncategorized
Main Ingredient: Clam
Categories: Milk, Tomato, Potato, Onion, Soups

-= Ingredients =-
24 Shucked clams; liquor
1/4 lb Salt pork; diced
4 Onions; sliced
3 c Potatoes; cubed
2 c Stewed tomatoes
1 c Milk or Half-and-Half or
Salt and pepper

-= Instructions =-
Chop clam meat coarsely. Fry salt pork until crisp and dry. Drain on paper
towels. Saute onions in fat until tender. Add potatoes, chopped clam
meat and clam liquor. Simmer until clams are tender. Add tomatoes and
set mixture aside to "ripen" a few minutes. Just before serving chowder,
add milk until desired consistency. Season to taste with salt and pepper.
Serves 4-6. ARKANSAS GAZETTE, 1989, FROM "NORTH ATLANTIC SEAFOOD" BY
ALAN DAVIDSON From a collection of my mothers (Judy Hosey) recipe box
which contained lots of her favorite recipes, clippings, etc. Downloaded
from Glens MM Recipe Archive, http://www.erols.com/hosey.


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-= Exported from BigOven =-

Spicy Manhattan Clam Chowder (H-Ch)

Recipe By:
Serving Size: 6
Cuisine: Uncategorized
Main Ingredient: Clam
Categories: Ketchup, Tomato, Potato, Parsley, Onion, Carrot, Spicy, Low fat,
Soups, Seafood

-= Ingredients =-
1 c Red potatoes; 1/4" dice
1/3 c Chopped onion
1/4 c Grated carrot
1/4 c Water
1 tb Margarine
31 c Chopped tomatoes with juice
6 1/2 oz Clams canned with liquid
3/4 c Spicy vegetable juice
2 tb Ketchup
2 tb Chopped fresh parsley
1 Bay leaf
1/4 ts Red pepper sauce; may be
1/4 ts Dried thyme leaves
1/8 ts Pepper

-= Instructions =-
1. Combine potatoes, onion, carrot, water and margarine in 3-quart
saucepan. Cook over medium heat for 8 to 10 minutes, or until vegetables
are tender, stirring frequently. (If vegetables begin to stick, add
additional 1/4 cup water and continue cooking.) 2. Stir in remaining
ingredients. Bring mixture to boil over high heat. Cover. Reduce heat to
low. Simmer for 10 to 15 minutes, or until chowder is hot and flavors are
blended, stirring occasionally. Remove and discard bay leaf before serving.
3. Microwave tip: Omit water. In 2-quart casserole, combine potatoes,
onion, carrot and margarine. Cover. Microwave at High for 5 to 6 minutes,
or until vegetables are tender, stirring once. Stir in remaining
ingredients. Re-cover. Microwave at 70% (Medium High) for 10 to 14
minutes, or until chowder is hot and flavors blended, stirring once. Remove
and discard bay leaf before serving. PER SERVING 1 cup (254g) 106 cals,
3g (11%) Recipe from Healthy Choice, www.healthychoice.com RECIPE BOX (C)
ConAgra Inc. Notes: Potatoes thicken the chowder. >from Pat Hanneman
(Kitpath) 98Mar Recipe by: Healthy Choice Recipe Box: FISH & SEAFOOD
Posted to EAT-LF Digest by KitPATh <phannema@xxxxxxxxxxxxxx> on Mar 06,
1998


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-= Exported from BigOven =-

Tomato And Bacon Clam Chowder

Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Clam


-= Ingredients =-
2 sl Bacon; chopped
1 sm Onion; chopped fine
1 Celery rib; chopped
1 Garlic clove; minced
1 1/2 Dozen small hard-shelled
; 1/2 cup liquor, and
; chopped
1/3 c Dry white wine
1 c Water
2 ts Tomato paste
1 sm Boiling potato
2 md Vine-ripened tomatoes;
2 tb Finely chopped fresh parsley

-= Instructions =-
In a 1 1/2-quart saucepan cook bacon over moderate heat until crisp and
transfer with a slotted spoon to paper towels to drain. In fat remaining in
pan cook onion, celery, and garlic with salt and pepper to taste over
moderately low heat, stirring, until softened. In a bowl whisk together
reserved clam liquor, wine, water, and tomato paste and add to onion
mixture. Peel potato and cut into 1/2-inch pieces. Add potato and tomatoes
to saucepan and simmer, covered, until potato is tender, about 15 minutes.
Add clams and parsley and simmer, covered, 2 minutes. Serve chowder
sprinkled with bacon. Makes about 3 1/2 cups. Gourmet July 1995
Converted by MC_Buster. Per serving: 284 Calories (kcal); 7g Total Fat;
(24% calories from fat); 9g Protein; 37g Carbohydrate; 11mg Cholesterol;
345mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2
Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by
MM_Buster v2.0n.


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