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chowder

New England Clam Chowder (Bon Appétit)

October 14, 2019 by sblades 1 Comment

New England Clam Chowder

My sisters and I went on a sister trip to Maine last week and had a wonderful time. I was all revved up to make an original Maine recipe and since I didn’t want to use lobster and just made Blueberry Lemon Ricotta Tea Cake not too long ago (Maine blueberries and all), I decided to make this New England Clam Chowder from Bon Appétit.

There’s an age-old world of controversy about chowder. Should it be thin, should it be thick and creamy….? I compromised and made it half-way between – creamy and just a little thick. I think it’s a perfect rendition of New England Clam Chowder. Delicious.

New England Clam Chowder

We had a wonderful time in Maine. The leaves just started turning beautiful yellow, orange and red, and are amazing. The air is clean and the lobster is outstanding. I highly recommend it if you’re looking for a vacation getaway.

This New England Clam Chowder is from the Bon Appétit web site. Just a note: you’ll want to read through the ingredients and have everything chopped and ready when you start the chowder. It takes a few minutes, but will save you time in the long run.

New England Clam Chowder

It’s not a complicated dish – just make sure all of your ingredients are fresh and of high quality. It makes a big difference.

I really love this chowder and am surprised at how simple it is to get that great flavor. It takes me back to the great vacation with my sisters, eating seafood, laughing, wandering around beautiful Maine, and playing gin rummy!

New England Clam Chowder

New England Clam Chowder (Bon Appétit)

Yield: 3-4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Excellent New England Clam Chowder stocked with potatoes and a bit of bacon. Creamy, but not thick.

Ingredients

  • 1 10 oz can baby clams (or 2, 6.5 oz. cans)
  • 3 C bottled clam juice (about 24 oz.)
  • 1/2 tbsp butter
  • 4 oz bacon, cut into 1/2" pieces
  • 1 celery stalk, minced
  • 1/4 large yellow onion, minced
  • 1/2 tsp garlic, minced
  • 1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/4" pieces
  • 1/2 tsp. dried thyme (or 1 tsp. chopped fresh thyme)
  • 1 bay leaf
  • 1 tbsp cornstarch
  • 1 C heavy cream
  • salt and pepper to taste
  • chopped fresh chives (or the green end of green onions)
  • oyster crackers

Instructions

  1. Drain the clams, retaining the liquid.
  2. Melt the butter in a large heavy pot (eg. Dutch oven) over medium heat. Add the bacon and cook, stirring occasionally, until bacon just begins to brown (will brown completely on another step), about 5 minutes. Spoon out all but 1 tbsp of the bacon grease if present.
  3. Add the celery, onion, and garlic, and cook, stirring often, until the onion is translucent, 7-8 minutes. Add the reserved broth of from the canned clams, along with the 3 cups of bottled clam juice, potatoes, thyme, and bay leaf. Bring the chowder base to a low simmer and cook until the potatoes are tender, about 20 minutes.
  4. Stir the cornstarch into a cup with about 2 tbsp of water until well mixed and it forms a slurry. Pour the slurry into the chowder base, then return to a boil to slightly thicken.
  5. Remove the base from the heat. Carefully discard the bay leaf. Stir in the clams and cream. Season with salt and pepper to taste. Divide the chowder among bowls and garnish with chives and oyster crackers if desired.
  6. Cool any leftovers completely and store in the refrigerator in a tightly sealed container.

Notes

The original recipe calls for 4 lb. of cherrystone clams, scrubbed, but the canned clams are good and way less trouble.  Your choice!

The recipe above is halved from the original Bon Appétit recipe.

Don't leave the bay leaf out.  It gives the chowder that distinctive "chowdery" taste.

If you want it thicker, use a little more cornstarch and water slurry.

Nutrition Information:
Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 618Total Fat: 35gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 152mgSodium: 1875mgCarbohydrates: 42gFiber: 4gSugar: 4gProtein: 34g

Nutrition Values are Approximate

© Bon Appétit
Category: Soups, Stews, and Salads

Filed Under: All Recipes, Seafood, Soups, Stews, and Salads Tagged With: Bon Appetit, chowder, clam chowder, clams, Maine, New England Clam Chowder, seafood, Soup

Corn Chowder (with Bacon and Potatoes)

February 24, 2018 by sblades Leave a Comment

This Corn Chowder (with Bacon and Potatoes) is the second Joy of Cooking recipe I’ve made this month. There are some great recipes in that little cookbook – well, maybe not so little since it has over 4000 recipes!

Some of the recipes are basic, some are a little more involved. I think they can squish all those recipes in there because there are no photos. That doesn’t take away from the recipes, though, and they’ve tested them so many times that I know they’ll be good. So far, so good.

Since Winter is winding down in this part of the country (about 60° today – sorry North Dakota), this Corn Chowder caught my eye while thumbing through this tome. It has chunky potatoes, bacon, and fresh corn in it and is a hearty chowder. Use the best, freshest produce you can get. It really makes a difference.

Even though the recipe called for milk instead of cream (I used 2% milk as usual), it’s still rich and creamy, with chunks of goodness here and there. Simmering the corn cobs with the chowder really adds another level of corn goodness. We totally enjoyed it and will make it again when the weather gets cooler later this year.

I’ve never owned The Joy of Cooking, but after making the Chocolate Shortbread and this Corn Chowder, I’m inclined to invest in it. There are a ton more recipes from it that I want to try!

Update: I finally purchased The New Joy of Cooking (the 2019 version) and am loving it. More delicious recipes to come!

Corn Chowder with Bacon and Potatoes

Corn Chowder (with Potatoes and Bacon)

Yield: 5 - 6
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

From The Joy of Cooking.  Chunky, but creamy, and a great corn flavor.  Very, very good!

Ingredients

  • 4 slices bacon
  • 1 small onion, chopped
  • 2 celery ribs, diced
  • 6 small ears fresh corn
  • 4 1/2 C milk
  • 2 medium potatoes, peeled and diced
  • 1 1/2 tsp salt
  • 1/2 tsp white or black ground pepper
  • 1 tbsp butter

Instructions

  1. In a dutch oven or soup pot, cook the chopped bacon over medium-low heat until it begins to crisp (8-10 minutes).  It will finish cooking when onion and celery are added.
  2. Leave the bacon in the pot and drain all but 2 tablespoons of grease.  Add the onion and celery and cook until they're tender and slightly browned (about 10 minutes).
  3. Meanwhile, remove the kernels from the corn cobs and set the corn aside.  Keep the cobs.
  4. After celery and onion are done, add the milk and potatoes to the pot.  Add the corn cobs and submerge them (they'll submerge about 1/2 way).  Bring the mixture almost to a boil, then reduce the heat and simmer, covered, until the potatoes are tender, 10-15 minutes.  Remove the cobs and discard.  Stir in the corn kernels and add the salt and pepper.
  5. Simmer on low until the corn is tender, uncovered, about 5 minutes.  Remove from the heat.  Remove about 1 3/4 cups of the solids from the soup and puree until smooth.  Return the puree to the soup pot and add the butter.  Let stand until the butter is melted, then stir to combine and serve.

Notes

Tips and Stuff:

I used a combination of russet potatoes and red potatoes.  If you want, leave the skin on the red potatoes for color (I don't prefer them).

I found that freezing the bacon for about half an hour made it much easier to chop.

I used about 1 1/2 teaspoons of onion powder instead of onion since Bret can't eat them.  

When simmering, make sure heat is on low so the milk won't boil up.  You don't want to ever get the milk to the boiling point.

Nutrition Information:
Yield: 6 Serving Size: 1 bowl
Amount Per Serving: Calories: 293Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 840mgCarbohydrates: 42gFiber: 4gSugar: 5gProtein: 14g

Nutrition Values are Approximate

© The Joy of Cooking
Category: Soups, Stews, and Salads

Filed Under: All Recipes, Soups, Stews, and Salads Tagged With: bacon, chowder, corn, corn chowder, potato soup, Tasting Table Cookbook Club, The Joy of Cooking

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Welcome!  I’m Susan and I love finding wonderful new recipes.  I hope you’ll find a few new ones here that you and your family will love. Browse around and stay a while!Save

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