New England Clam And Corn Chowder With Herbs Recipes

NEW ENGLAND CLAM AND CORN CHOWDER WITH HERBS

Steps:

• 1. Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan.
• 2. Add next 4 ingredients to pan; sprinkle with salt and pepper. Saute until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes.
• 3. Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.
• 4. Divide soup among bowls, sprinkle with bacon and parsley, and serve.

NEW ENGLAND-STYLE CLAM CHOWDER

Steps:

• Melt butter in a stockpot over medium-high heat; cook and stir salt pork, celery, onion, and garlic in melted butter until softened, about 7 minutes. Add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. Bring the mixture to a boil, reduce heat to medium, and place a cover on the pot. Cook at a simmer until potatoes are tender, about 35 minutes.
• Stir clams into the soup and simmer uncovered for 5 minutes. Add Worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook another 7 minutes. Remove the pot from heat. Remove and discard bay leaves. Garnish with parsley to serve.

NEW ENGLAND CLAM AND CORN CHOWDER WITH HERBS

Steps:

• Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to opaper towels to drain. Pour out all but 3 tablespoons drippings from pan.
• Add next 4 ingredients to pan; sprinkle with salt and pepper. Saute until vegetables are crips tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often about 5 minutes.
• Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes.
• Season to taste with salt and pepper.
• Divide soup among bowls, sprinkle with bacon and parsley, and serve.

RECIPE: CLAM AND CORN CHOWDER - MATTHEW JENNINGS RECIPE

Steps:

• In a large pot over medium-high heat, heat 1 tablespoon of the olive oil. When the oil is hot, add ¼ cup of the wine and, working in batches, steam 2 dozen of the clams. Cover and cook, shaking the pot frequently, until the clams have opened, 8 to 10 minutes. As the clams open, transfer them and their juices to a large bowl. Discard any clams that do not open. When the clams are cool enough to handle, remove them from their shells and coarsely chop the meat. Set aside. Pour the cooking liquid from the pot through a fine strainer into another bowl (you should have about 2 cups; add water if needed). Set aside.
• Wipe the pot clean, add the bacon and place over medium heat. Cook, stirring often, until the fat begins to render and the bacon is crisp, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. If the pan looks dry, add the remaining 1 tablespoon of olive oil. Add the onions, shallots and garlic, and season with salt and pepper. Cook, stirring often, until soft and brown, 12 to 15 minutes. Add the remaining ¼ cup of wine and reduce the heat; cook for 2 to 3 minutes. Add the corn and cook for another 6 to 8 minutes. Add the cream, water, jalapeño, cayenne, sugar and reserved clam liquid.
• Using kitchen twine, tie the thyme, rosemary and bay leaf together to make an herb bundle then add it to the soup. Cook over medium heat until the cream has reduced by a third, 15 to 20 minutes. Remove from the heat and discard the jalapeños and herb bundle.
• Using a blender or a hand blender, purée the soup until smooth. Return to low heat, add the potatoes and cook until almost tender, 6 to 8 minutes. Add the clam meat and remaining dozen clams in their shells.
• Cover and cook until the clam shells pop open, 8 to 10 minutes. Once the shells are open, taste and adjust the seasoning.
• Ladle the chowder among bowls and garnish with the parsley, chives, tarrago, reserved bacon and drizzle of olive oil before serving.