England Clam Chowder (the white kind!)
dozen medium clams, chopped
1 stick butter
1 small minced onion
1 small minced stick of celery
1 bay leaf
3/4 cup flour
3 cups half and half
1 large or 2 medium diced potatoes (red, skin on)
1 strip of raw bacon, chopped
Soak clams just before chopping and save water and shells.
Sauté bacon, onion and celery in
butter until onions are soft. Slowly add flour, blending well and
cook over low heat for 5 minutes, being careful not to brown. Slowly
pour about 2 cups of reserved water from clams and 1 cup of half and
half, stirring well to prevent clumping. Add bay leaf and dashes
of thyme, fennel and black pepper. Bring to a boil, reduce
heat and simmer for 10 minutes. Add diced potatoes. Simmer 20-30 minutes
or until potato is just tender. Stir in the remainder of the half and
half. Remove from heat and add chopped clams. Stir, let sit 1 minute.
Makes 10 satisfying servings.
1 dozen fresh quahogs, chopped
1 medium sized-onion
2 cloves garlic
2-3 cups bread crumbs
1 stick of butter
2 tablespoons of olive oil
3 tablespoons cooked, chopped bacon
3 tablespoons green pepper diced
3 tablespoons red pepper diced
white cooking wine
Soak clams just before chopping
and save water and shells.
Sauté green and red pepper, onion and garlic in olive, stirring
constantly. When vegetables begin to soften (about two minutes),
add a dash of white cooking wine and continuing stirring for 1-2
Drop in butter. Add chopped
bacon. As the butter melts, slowly stir in bread crumbs, being
careful not to make the mixture too dry. When it has reached the
right consistency, pull from heat, sprinkle with pepper, oregano,
parsley and a dash or two of hot sauce. Add chopped clams last and
mix well. Use bread crumbs and the reserved water from the clams
to stretch the mixture if necessary.
Stuff as many shells as the yield
allows. It should yield 6-10 servings. Sprinkle with paprika
and bake for 10 minutes at 350 degrees Fahrenheit. Serve with
fresh squeezed lemon.
You may substitute canned clams
and/or clam juice if you must!
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