Being English

[Dangerroush]

Hi, we have some great foods here, but i have just been to the states for a 3 week road trip around C.A
I discovered something truly wonderful, which I thought sounded horrible. This wonderful food stuff is called
CLAM CHOWDER.
Do any of you great guys n gals have any great recipe's for this, maybe granny's special secret, or the one mom always used to make. I would love to be able to try to make this at home
many thanks
Simon
from
England

 

[Matt_Bloodletter]

I take it you had cream style (New England) ? Manhattan style is also an option. Here's a good NE style. Tyler tries to bring all the good traditional elements into a single recipe. The two special secrets I have - must include pork (as does this recipe) and try a very small amount of tarragon.

 

[YetiDave]

I also found out that clamato juice really isn't trauma inducing, and is in fact very tasty. Never had clam chowder though

 

[Dangerroush]

I take it you had cream style (New England) ? Manhattan style is also an option. Here's a good NE style. Tyler tries to bring all the good traditional elements into a single recipe. The two special secrets I have - must include pork (as does this recipe) and try a very small amount of tarragon.

Hi, yes your right, it was the New England style, thanks for the recipe, will try it and will use some pork as you suggest...thanks
Si

 

[Trenton]

I also found out that clamato juice really isn't trauma inducing, and is in fact very tasty. Never had clam chowder though

A friends father was a dignitary in charge of entertaining in London, one of the hardest things to get was Clamato juice, the required ingredient for Ceasars, http://en.wikipedia.org/wiki/Caesar_(cocktail)
He had a standing order for anyone visiting from Canada to bring him a case Clamato juce.
Hopefully things have improved in the last 30 years.

 

[john parker]

Have never actually made if from a recipe but Campbells and Progresso carry both New England and Manhattan style clam chowder soups. None in the U.K.?

 

[saf]

http://chefmichaelsmith.com/recipe/my-favourite-clam-chowder/

I prefer cubed potatoes. This guy has a ton of great recipes I have several of his books from simple home style to restaurant quality.

 

[merkur59]

Thought it's "common" (the local version may not have the "New England Claim Chowder" label) ...

 

[Go West Young Man]

http://www.youtube.com/watch?v=Y9MlYKMFl_A

 

[SiBurning]

My Two Fat Ladies Clam Chowder a'la Emeril recipe is in the recipe section of the Shavewiki.

 

[Dangerroush]

Hay guys thank you all, don't fancy tinned but will try some of the home receipe's

 

[professorchaos]

This isn't my recipe but I've used it often enough to have it book marked.

INGREDIENTS

7 pounds medium-size hard-shell clams (littleneck, topneck, or small cherrystone) washed and scrubbed clean
4 slices thick-cut bacon (about 4 ounces), cut into 1/4-inch pieces
1 large yellow onion, diced medium
2 tablespoons unbleached all-purpose flour
3 medium boiling potatoes (about 1 1/2 pounds), scrubbed and diced medium
1 bay leaf
1 cup heavy cream
2 tablespoons minced fresh parsley leaves
Salt and ground white pepper

INSTRUCTIONS

1. Bring clams and 3 cups water to boil in large, covered soup kettle. Steam until clams just open, 3 to 5 minutes. Remove clams from shells by opening clams with a paring knife while holding over a bowl to catch juices. Next, sever the muscle from under the clam and remove it from the shell. Reserve meat in bowl, discard shells. Mince clams; set aside. Pour clam broth into 2-quart Pyrex measuring cup, holding back last few tablespoons broth in case of sediment; set clam broth aside. (Should have about 5 cups.) Rinse and dry kettle.

2. Fry bacon in kettle over medium-low heat until fat renders and bacon crisps, 5 to 7 minutes. Add onion to bacon; sauté until softened, about 5 minutes. Add flour; stir until lightly colored, about 1 minute. Gradually whisk in reserved clam juice. Add potatoes and bay leaf; simmer until potatoes are tender, about 10 minutes. Add clams, cream, parsley, and salt (if necessary) and ground pepper to taste; bring to simmer. Remove from heat and serve.

 

[badgerstate]

Come come! How can a great seafaring people like the British Islanders NOT have clam chowder? Recipes abound and most are good. Heavy cream is key. Don't use "sea clams" which tend to be tough. I think these are deep sea clams. Canned clams work fine. You could collect your own, while combing the beaches at Brighton, or Peranport, donchknow.

 

[Doc4]

Hay guys thank you all, don't fancy tinned but ...

what's wrong with tinned? I'm a wizard with a tin opener too ... I've got a Pulitzer Prize for that. I can have the stuff in the sauce pan before you can say "haute cuisine". You name it, I can heat it up and scrape it off the pan for you. Mind you, skill like that isn't picked up overnight.








Bonus points for anyone other than Ouch who can nail the next line ...

 

[Alacrity59]

Yoose musta been born wit dat skill.

what's wrong with tinned? I'm a wizard with a tin opener too ... I've got a Pulitzer Prize for that. I can have the stuff in the sauce pan before you can say "haute cuisine". You name it, I can heat it up and scrape it off the pan for you. Mind you, skill like that isn't picked up overnight.








Bonus points for anyone other than Ouch who can nail the next line ...