Chowdah recipe

[tattoobob]

Did you try googling it?

[Nebe]

Jaspers is a good one.

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

[2na]

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.

[Rockport24]

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

[Joe]

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

[Nebe]

Originally Posted by Joe

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..

[cheferson]

Originally Posted by Joe

When you get clam chowdah out, they probably use big clams for that, yes?
.

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.

[spence]

Originally Posted by 2na

(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 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