Cape Cod Clam Chowdah Recipes

CAPTAIN PARKER'S CHOWDER

Steps:

• Put the salt pork on a plate and wrap in plastic. Cook in microwave for 2 1/2 minutes. Meanwhile, make roux with the same amounts of butter and flour. Add 3/4 pound of flour to 3/4 pound of the butter and stir. Make the roux pourable but not too loose or too thick. Begin to cook on low flame or in an oven until the roux is nice and hot. In a heavy bottomed pot, put the remaining 1/4 pound butter and the salt pork. After the salt pork gets lightly browned, take the chunks out. Add the onion, celery and herbs, let it saute for about 5 minutes. Add water and potatoes and bring it to a boil. Then add the clam base, keep stirring so the base and potatoes don't stick or burn to the bottom of the pan. Add the clams and their juice. When the potatoes become slightly tender bring everything back to a boil and start adding the hot roux. Turn the flame down a little and let simmer for approximately 5 minutes. Slowly add the light cream to the base until you get the right creamy chowder, not too thick or thin. Season with salt and pepper.

CHATHAM COD-MANHATTAN CLAM CHOWDER

Steps:

• To prepare the chowder garnish, preheat the oven to 400°F.
• Scatter the potatoes on a baking sheet, toss with 2 tablespoons of the canola oil, and season with salt and pepper. Roast in the oven, turning once, until golden brown and just cooked through, about 15 minutes.
• Meanwhile, make the chowder broth. Heat the oil in a medium saucepan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and crispy, about 7 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
• Raise the heat under the pan to high, add the onion, celery, and carrot, and cook them in the bacon fat until slightly soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Add the wine and cook until almost completely evaporated, 2 to 3 minutes; then add the clam juice and bring to a boil. Add the razor clams, cover, and cook until the clams open, about 8 minutes. Transfer the clams to a plate and let cool. Turn the heat down to low under the pan.
• Once the razor clams are cool enough to handle, shuck and coarsely chop them. For the garnish, whisk together the lemon juice, oil, and chopped parsley in a small bowl. Add the razor clams, season with salt and pepper, and stir to combine. Let the relish sit at room temperature for at least 15 minutes before serving to allow the flavors to meld.
• Turn the heat up to medium under the pan with the broth. Add the tomato puree, black peppercorns, and parsley sprigs to the broth and bring to a boil. Cook until slightly reduced and thickened, about 5 minutes. Add the chopped littleneck clams and cook for 2 minutes. Discard the parsley.
• Meanwhile, heat the remaining 2 tablespoons oil in a large nonstick sauté pan over high heat until it just begins to shimmer. Season the fish on both sides with salt and pepper and cook until lightly golden brown on both sides and just cooked through, about 4 minutes per side.
• Divide the cod among 4 large shallow bowls and ladle the chowder broth over the fish. Arrange the potatoes around the cod and garnish the top of the cod with the razor clam relish, crisp bacon, and whole parsley leaves.

CHEATER'S CLAM CHOWDER

Steps:

• In large pan cook onion& celery in margerine.
• Add remaining ingredients except cheese.
• Heat thoroughly, stirring often.
• Add cheese& stir until melted.
• Note: Will thicken once refrigerated.
• Add more milk when reheating.

CLAM CHOWDER FROM THE DRAKE HOTEL CHICAGO

Steps:

• To prepare stock, melt 3 tablespoons butter in a 3-quart stockpot. Skim off foam. Add carrots, onion, celery and crushed peppercorns. Saute until vegetables soften. Stir in wine, fish stock and bay leaf. Bring mixture to a boil. Scrub clams. Add to pot. Cover; simmer for about 10 minutes or until clams open.
• Remove clams from pot with a slotted spoon. Pull out meat from clams. Chop meat; set aside or refrigerate until ready to use.
• Strain stock; set aside or refrigerate until ready to use.
• To prepare chowder: In another 3-quart stockpot, melt 6 tablespoons butter. Add celery, onion and potato. Saute until vegetables soften. Stir in clam stock, garlic, thyme, bay leaf, and salt and pepper to taste. Add chopped clam meat. Cook over medium heat for 20 to 25 minutes, or until vegetables are tender.
• In a separate saucepan, melt remaining 4 tablespoons butter. Gradually stir in flour to form a light paste, or roux. Remove from heat. Gradually whisk roux into chowder. Let simmer for about 10 minutes or until the mixture begins to thicken.
• Remove from heat. Stir in cream.