03-07-2009, 10:25 AM
New England Clam Chowder is not that hard to make, and so much better..
Basic recipe:
INGREDIENTS:
4 slices bacon, diced
1 1/2 cups chopped white onion
1 1/2 cups water
4 cups peeled and small cubed potatoes
1 teaspoons salt
ground black pepper to taste
3 cups half-and-half (or use 1.5 cups milk & 1.5 cups cream)
3 tablespoons butter (not margarine)
1 lb minced clams (2 10-oz cans if fresh isn't available)
1 bottle clam juice (if using fresh clams, otherwise use juice from the cans)
DIRECTIONS:
1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
Gives you about six servings.
Now if you bouillabaisse a tomato based, go with a bouillabaisse not Manhattan. It is a more difficult dish with many more ingredients. All in all a good excuse to go to a good restaurant.
Basic recipe:
INGREDIENTS:
4 slices bacon, diced
1 1/2 cups chopped white onion
1 1/2 cups water
4 cups peeled and small cubed potatoes
1 teaspoons salt
ground black pepper to taste
3 cups half-and-half (or use 1.5 cups milk & 1.5 cups cream)
3 tablespoons butter (not margarine)
1 lb minced clams (2 10-oz cans if fresh isn't available)
1 bottle clam juice (if using fresh clams, otherwise use juice from the cans)
DIRECTIONS:
1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
Gives you about six servings.
Now if you bouillabaisse a tomato based, go with a bouillabaisse not Manhattan. It is a more difficult dish with many more ingredients. All in all a good excuse to go to a good restaurant.