Subj : 2/25 Clam Chowder Day - 5
To   : All
From : Dave Drum
Date : Mon Feb 24 2025 21:26:00

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

     Title: Clam Chowder w/Corn
Categories: Seafood, Potatoes, Dairy, Wine, Herbs
     Yield: 8 Servings

     4 oz Salt pork, cubed (or chopped
          - bacon or pancetta, cubed)
     2 c  Chopped onion
     1 tb A-P flour; (+ or - depending
          - on how thick you want the
          - soup) *
     1 c  Dry white wine
          +=OR=+
     2 tb White or cider vinegar
          +=OR=+
     2 tb Lemon juice
     2 lb Russet or Yukon gold
          - potatoes, peeled, diced
     1 c  (to 2) water
     1    Bay leaf
     2    Sprigs thyme
   1/2 ts Fresh ground black pepper
     1 ts Old Bay seasoning
          +=OR=+
     1 ts Paprika w/a dash cayenne
 1 1/2 c  Corn niblets
     1 c  Heavy whipping cream
     2 tb Chopped fresh parsley **

 BROWN THE SALT PORK: Place the salt pork and butter or
 oil in the bottom of a large, thick-bottomed pot. Heat
 on medium and brown the salt pork. (Note that if you are
 using salt pork that is mostly fat, you won't need any
 additional fat from butter or oil, but you might want to
 put a little water in the pan to help render the fat
 from the salt pork.)

 ADD ONION: Add the chopped onion to the pan, and cook,
 stirring occasionally, until the onions are translucent,
 about 5 minutes.

 Add flour, let cook, then add wine: Sprinkle flour over
 the onions and stir until everything is coated with the
 flour. Let the flour cook for a minute or two. Slowly
 add the white wine to the pot, stirring after each
 addition.

 * UDD NOTE: I used my usual thickener in place of the
 flour - instant mashed potatoes. If you don't get the
 thickening you want in this step you can always add
 more later in the process - stirring well to combine
 after each addition.

 Add potatoes, clam steaming liquid, spices: Add potatoes
 to the pot. Add 2 to 3 cups of the strained clam
 steaming liquid and a cup of water. The liquid should
 cover the potatoes. If not, add a little more water or
 clam cooking liquid.

 Add the bay leaf, thyme, black pepper, and Old Bay. Heat
 to a boil and reduce to a simmer.

 Cover and cook for 10 minutes, then add the corn (if
 using) and cook for 5 minutes more, or until the
 potatoes are cooked through.

 HEAT CREAM: While the potatoes are cooking, heat a cup
 of cream in a small saucepan until steamy.

 ADD CLAMS, STIR IN CREAM: When the potatoes are tender,
 add the chopped clams and turn off the heat under the
 soup. Slowly stir in the heated cream. Adjust
 seasonings. Stir in the fresh parsley. ** (Or sliced
 scallion greens)

 Note that if you simmer the soup after the cream has
 been added, the soup may curdle. This is why we turn off
 the heat before adding the hot cream.

 Serve with oyster crackers or rustic bread.

 Recipe by Elise Bauer

 RECIPE FROM: https://www.simplyrecipes.com

 Uncle Dirty Dave's Kitchen

MMMMM

... Don't look for big things, just do small things with love. -- Mother
Teresa
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)