Classic Clam Chowder: what’s your favorite variety?

Classic Clam Chowder…
What’s your favorite variety?
Classic New England or Manhattan style?  Or regional varieties?
The Menu Shoppe has it covered.  Classic bests. Regional bests.
* or see our post from earlier this year…
…as for other regional favorites…
Manhattan Clam Chowder
1 1/2 dozen small hard-shelled clams (1 1/2 to 2 inches in diameter) well scrubbed
2 bacon slices, cut into 1/2-inch squares
2/3 cup diced (1/3 inch) peeled boiling potato
1 cup canned diced tomatoes (8 oz)  + juice
1/3 cup chopped onion
3 tablespoons diced (1/3 inch) green bell pepper
3 tablespoons diced (1/3 inch) celery
1 (8-oz) bottle clam juice
2 tablespoons chopped fresh flat-leaf parsley
Cook bacon in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until golden, about 5 minutes. Reduce heat to moderately low, then add onion, bell pepper, and celery and cook, stirring, until softened, about 5 minutes. Stir in potato, bottled clam juice, and tomatoes (with juice) and simmer, covered, 10 minutes. Stir in clams and simmer, covered, stirring occasionally, until clams open wide, 8 to 10 minutes. (Discard any clams that after 10 minutes have not opened.) Remove pan from heat.
Remove most of clamshells with tongs, then detach clams and return them to chowder. (Keep a few in their shells for garnish.) Stir in parsley and salt and pepper to taste.
East Hampton Clam Chowder
4 cups shucked cherrystone clams, chopped
2 1⁄2 quarts clam juice
3 russet potatoes, peeled and thinly sliced
2 medium yellow onions, peeled and thinly sliced
4 carrots, peeled and thinly sliced
4 tomatoes, halved, seeded, and thinly sliced
2 stalks celery, trimmed and thinly sliced
1⁄4 cup chopped fresh parsley
2 tbsp. fresh thyme leaves
1⁄4 lb. butter, melted (optional)
1⁄2 cup half-and-half (optional)
1⁄4 lb. salt pork, finely diced
Sauté salt pork in a large heavy pot over medium-low heat until crisp, about 10 minutes. Add onions and cook until golden, about 15 minutes.
Layer half of the potatoes on top of the onions and salt pork and continue layering, using half the carrots, then half the tomatoes, half the celery, and half the clams. Top with half the parsley and thyme. Make a second set of layers with remaining ingredients. Add clam juice, reduce heat to low, cover pot, and slowly simmer until potatoes are fork-tender, about 1 1⁄2 hours. Serve as is, or add butter and half-and-half.
West Coast Style Clam Chowder
4 (6.5 ounce) cans minced clams
2 1/4 cups clam juice
4 potatoes, peeled and cubed
1/2 pound diced bacon
2 small onion, chopped
12 cups water
3 carrots, chopped
2 (14.5 ounce) cans stewed tomatoes
1 cup ketchup
4 large stalks celery, chopped
1 1/2 cups dry potato flakes
4 cups whole milk
1 teaspoon kosher salt
1 1/2 teaspoons ground black pepper
In medium skillet lightly fry bacon over medium heat; drain off fat and discard. Add onions to bacon and saute approximately 3 minutes. Do not brown. In a large stock pot add water and bring to boil. Once boiling add carrots, baby clams (including liquid), clam juice, potatoes, salt and pepper. Using a food processor or blender, puree tomatoes. Add to stock pot along with bacon-onion mixture and bring to boil.
Reduce heat and simmer for 30 minutes or until carrots and potatoes are tender. Do not overcook. Stir in celery and ketchup and cook for another 5 minutes. Slowly add milk, stirring constantly while bringing just to boiling. Finally, add instant potato flakes and cook for 3 minutes. Adjust seasoning to taste. If soup is not to your desired thickness add more instant potato flakes, about 2 tablespoons at a time. Remove soup from heat and let sit for about 15 minutes before serving.
If it’s on the menu…the Menu Shoppe has it covered.
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