Subj : 2/25 Clam Chowder Day - 5
To   : All
From : Dave Drum
Date : Fri Feb 24 2023 05:21:24

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: The Best Clam Chowder
Categories: Seafood, Potatoes, Pork, Dairy, Vegetables
     Yield: 9 servings

    24    Medium-size quahog clams;
          - rinsed
     1 tb Unsalted butter
   1/4 lb Slab bacon or salt pork,
          - diced
     2    Leeks; tops removed, halved
          - & cleaned, sliced in half
          - moons
     3 lg Yukon Gold potatoes; diced
   1/2 c  Dry white wine
     3    Sprigs thyme
     1    Bay leaf
     2 c  Cream
          Fresh ground black pepper
   1/4 c  Chopped parsley.

 Put the clams in a large, heavy Dutch oven, add about 4
 cups water, then set over medium-high heat. Cover, and
 cook until clams have opened, approximately 10 to 15
 minutes. (Clams that fail to open after 15 to 20 minutes
 should be discarded.) Strain clam broth through a sieve
 lined with cheesecloth or doubled-up paper towels, and
 set aside. Remove clams from shells, and set aside as
 well.

 Rinse out the pot, and return it to the stove. Add
 butter, and turn heat to medium-low. Add bacon or salt
 pork, and cook, stirring occasionally, until the fat has
 rendered and the pork has started to brown,
 approximately 5 to 7 minutes. Use a slotted spoon to
 remove pork from fat, and set aside.

 Add the leeks to the fat, and cook, stirring frequently,
 until they are soft but not brown, about 10 minutes.
 Stir in potatoes and wine, and continue cooking until
 wine has evaporated and the potatoes have just started
 to soften, approximately 5 minutes. Add enough clam
 broth to just cover the potatoes, approximately 3 cups,
 reserving the rest for another use. Add the thyme and
 the bay leaf.

 Partly cover the pot, and simmer gently until potatoes
 are tender, approximately 10 to 15 minutes.

 Meanwhile, chop the clams into bits about the size of
 the bacon dice.

 When potatoes are tender, add cream and stir in chopped
 clams and reserved bacon. Add black pepper to taste. Let
 come to a simmer, and remove from heat. (Do not let
 chowder come to a full boil.) Fish out the thyme and the
 bay leaf, and discard.

 The chowder should be allowed to sit for a while to
 cure. Reheat it to a bare simmer before serving, then
 garnish with chopped parsley. Serve with oyster
 crackers.

 by Sam Sifton

 Yield 8 to 10 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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... The first law of dietetics seems to be: if it tastes good, it's bad for
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