Chowdah recipe
 

I've been looking for a good clam chowdah recipe, figured I'd try posting here :chatter

Anyone wanna share? :)

Did you try googling it?

Jaspers is a good one.

http://www.hphood.com/info/defaultnt.aspx?id=1264

Learned from a friend who I met in Truro and who became one of my closest friends. Among other things, a CIA grad, ran an officer's club in Saigon, taught culinary arts at a vo tech in Chicopee and was a chef in Truro & Ptown some summers - serious bona fides. I know that every one says that their recipe is the best, but try this one and you will not be disappointed.

(one bag of clams is a quart zip full of shucked sea clam, so you'll have to guesstimate that unless you are lucky enough to come upon them on the beach)

You need:

1 bag of clams
¼ lb salt pork
4 medium potatoes
3 large onions
1 quart heavy cream
½ stick of butter
24 oz clam juice
parsley
white pepper
garlic
oysterettes (optional but necessary in my book)
flour for whitewash (whitewash is a thickening agent, flour in water until thick enough that it slowly drips off a fork used to whip it up, maybe 1/3-1/2 of a cup for this recipe).


Dice the ¼ lb salt pork and sauté with a little oil until brown.
Add the 3 large onions (medium dice) and sauté w/pork until soft.
Add the ½ stick butter, the 4 medium potatoes (medium dice) and 24 oz clam juice and simmer until the potatoes are just soft.
Add the clams and simmer on medium heat until the clams are done.
Add white pepper, parsley, a little garlic and 1 quart heavy cream,
bring up temperature to simmer but do not hard boil, once warmed thicken with whitewash.

maybe TDF can get the recipe for the one served at the Plum Island Surfcasters show! that was good!
it was striped bass chowder I think though

When you get clam chowdah out, they probably use big clams for that, yes?
Cheferson knows about this stuff.

you can use smaller clams or large clams, but the larger ones- 'qouhogs' are pretty much only used for chowder because they are so chewey..

I love using a million little necks.. :drool:

Yep , quahogs. alot of places use canned or frozen sea clams. One popular restaurant in newport that has "award" winning chowder ,and mails it all over the country/world uses a fixed up Snows from the can.

Nothing like a nice quahog, a side of chorizo, and a cold draft from a chilled mug. Brings back fond memories from college daze in Bristol.

all sounds so good :drool:

All look pretty good. I like using bacon and corn too. the cream is the key. :faga: good lord I can taste it now..its time to make a batch myself! I would offer up my recipe but I dont have an official one really. Use the ingredients listed in the above posts and put your own twist on it!

http://www.giadadelaurentiis.info/gi...entiis_049.jpg
Giada De Laurentis from the Food Network did an episode of her show "Weekend Getways" that was on last Friday night. It was filmed in Newport, she went to a few places, had chowdah at The Mooring, a lobstah roll at the Tennis Hall of Fame, out for harbah cruise, and gelato. It looked like a lot of fun - I tell ya, I could go for a weekend getaway with Giada.

You can't be serious?

If I came upon a quart ziplock full of clams on the beach, there's no way I'd put that in my chowder.

-spence

My boss said she doesnt look as good in person. She said Giada has a really tiny, tiny body, with this MASSIVE , abnormally large head . Like a real life bobblehead doll.

sounds good to me. :heybaby:

Nah....Gimme a weekend with Rachel Ray and a bottle of warm EE-VEE Oh OH!!

http://style.celebritycowboy.com/wp-...-uglydress.jpg

http://blogs.phillymag.com/news/wp-c...achael_ray.jpg