Re: Anyone have a really good Manhattan Clam Chowder Recipie?

wff_ng_7 <nosuchuser@xxxxxxxxxxx> wrote:

There's a really good recipe for it in the Joy of Cooking cookbook (at least
in the slightly older editions). In addition to the clams and tomatoes, the
other essential flavor elements are salt pork, onion, and green pepper.

Some of the keys to firm potatoes is to use "boiling" or standard white
potatoes (at one time or another known as Maine or Long Island potatoes).
Russet/Idaho or even the more recent Yukon Golds tend to disintegrate rather
easily. The other thing is not to cook too long after the potatoes are
added, perhaps 20 minutes after? In the Joy of Cooking recipe, the soup is
done when the potatoes are cooked but still firm.

Good suggestion on the boiling potatoes.

I'm at sea level, and potatoes are cooked after seven minutes
of boiling. I cannot immediately imagine a chowder needing or
benefitting from hours of slow cooking. A chowder, for me,
should be on the fresh-tasting side, with texture from the
potatoes and celery. I also like seasoning them with red
pepper, black pepper, white pepper, the barest amout of cumin, and
Bay Seasoning. (But I'm usually making an oyster chowder,
not a clam chowder.)

Steve
.

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