Cookery
"Mark's New England Clam Chowder"
One of the most quintessential meals of New England is clam chowder. And not that tomatoy bisque thing New Yorkers call clam chowder, but REAL, New England clam chowder! And guess what? You can make it yourself! Just follow these simple directions and you'll have yourself some yummy clam chowder in the New England style (not that lame New York stuff!), courtesy of Mark's old family recipe!
Ingredients:
3 cups drained, chopped clams (keep the broth for later)
2 cups diced Maine potatoes
2 cups of light cream
4 oz. of bacon (diced)
1 finely chopped onion
Clam juice
Salt
Pepper
Saltines or oyster crackers
Tools:
Frying pan or skillet, with cover
wooden spoon
measuring cup/s
knife
cutting board
serving bowl
soup bowls
What to do:
First, fry up your bacon. When it's nice and crisp, remove it from the pan and set it aside. But don't drain the fat out of your frying pan just yet. Instead, toss in your onion, and cook for about three minutes. When you're happy with the way the onions look, toss in the potatoes. Add just enough clam juice to barely cover the potatoes. Cover your frying pan and simmer until the potatoes are tender. Now you're ready to add the clams. Let the mixture simmer for another four or five minutes. Finally, add the cream and heat everything through. be sure not to bring the cream to a boil or it will scorch! Season to taste with salt and top with pepper when you serve.
Serves 4-6.
Recommended Sides:
Saltines or oyster crackers.
3 cups drained, chopped clams (keep the broth for later)
2 cups diced Maine potatoes
2 cups of light cream
4 oz. of bacon (diced)
1 finely chopped onion
Clam juice
Salt
Pepper
Saltines or oyster crackers
Tools:
Frying pan or skillet, with cover
wooden spoon
measuring cup/s
knife
cutting board
serving bowl
soup bowls
What to do:
First, fry up your bacon. When it's nice and crisp, remove it from the pan and set it aside. But don't drain the fat out of your frying pan just yet. Instead, toss in your onion, and cook for about three minutes. When you're happy with the way the onions look, toss in the potatoes. Add just enough clam juice to barely cover the potatoes. Cover your frying pan and simmer until the potatoes are tender. Now you're ready to add the clams. Let the mixture simmer for another four or five minutes. Finally, add the cream and heat everything through. be sure not to bring the cream to a boil or it will scorch! Season to taste with salt and top with pepper when you serve.
Serves 4-6.
Recommended Sides:
Saltines or oyster crackers.
