flyinglentris
Disabled and Retired Veteran
I've just been informed that CookingBites is a UK web forum. Hello from San Jose, California.
Clam Chowders are US concoctions.in which potatoes, milk and clams were the basic ingredients to make a sort of soup. That's basic New England Clam Chowder. Sometimes bacon is added. Manhattan Clam Chowder adds Tomatoes.
Stews, chowders and soups are often the poor man's invents with leftovers or what's available.
I have invented a new third type of clam chowder which I'll share with you here - California Gold Clam Chowder.
RECIPE:
Ingredients:
1.5 to 2 cups water.
4 cups diced or cubed up potatoes (Idahos or Russets)
0.5 to 1 cup whole clams
1.5 cups of Half and Half or Milk
0.5 cup of Sour Cream
0.5 cup of sweet salted butter
1 tablespoon of lemon juice
1 to 2 pinches of crushed Saffron
0.25 cup of cross sliced scallions w. very little of the green chive parts
white pepper (amount preferred)
Optional:
4 strips of crumbled pan fried bacon.
1 to 2 pinches of salt as preferred
sprigs of fresh parseley
It is important to follow a process here or the butter will get consumed in the chowder and the visual and flavor effects will be lost.
1) Boil up the potatoes to semi-softness in the water w. salt (if used)
2) Remove about 1 cup of the potatoes, mash and return the mash to the pot after pouring off any water you might feel is left in excess.
3) Stir in Clams and Scallions
4) Reduce heat and stir in half and half or milk.
5) Stir in saffron.
- note that saffron has a sort of neutral flavor and is used here both to spice and color the chowder.
6) If bacon is used, stir it in w. a tiny amount of fat to flavor.
7) Melt sweet salted butter in a separate pot or container
8) Add lemon juice to melted butter before removing from heat
9) Stir in sour cream prior to removing from heat
Serve:
1) ladle into about 4 to 6 serving bowls
2) pour melted lemon/butter sparingly to top of chowder in bowls and use the edge of spool to partially crease in, but leave some yellow rivulets extending from center outward for visual effect.
3) garnish with one or two sprigs of parseley
4) serve with white pepper available to use by consumers
Enjoy
Clam Chowders are US concoctions.in which potatoes, milk and clams were the basic ingredients to make a sort of soup. That's basic New England Clam Chowder. Sometimes bacon is added. Manhattan Clam Chowder adds Tomatoes.
Stews, chowders and soups are often the poor man's invents with leftovers or what's available.
I have invented a new third type of clam chowder which I'll share with you here - California Gold Clam Chowder.
RECIPE:
Ingredients:
1.5 to 2 cups water.
4 cups diced or cubed up potatoes (Idahos or Russets)
0.5 to 1 cup whole clams
1.5 cups of Half and Half or Milk
0.5 cup of Sour Cream
0.5 cup of sweet salted butter
1 tablespoon of lemon juice
1 to 2 pinches of crushed Saffron
0.25 cup of cross sliced scallions w. very little of the green chive parts
white pepper (amount preferred)
Optional:
4 strips of crumbled pan fried bacon.
1 to 2 pinches of salt as preferred
sprigs of fresh parseley
It is important to follow a process here or the butter will get consumed in the chowder and the visual and flavor effects will be lost.
1) Boil up the potatoes to semi-softness in the water w. salt (if used)
2) Remove about 1 cup of the potatoes, mash and return the mash to the pot after pouring off any water you might feel is left in excess.
3) Stir in Clams and Scallions
4) Reduce heat and stir in half and half or milk.
5) Stir in saffron.
- note that saffron has a sort of neutral flavor and is used here both to spice and color the chowder.
6) If bacon is used, stir it in w. a tiny amount of fat to flavor.
7) Melt sweet salted butter in a separate pot or container
8) Add lemon juice to melted butter before removing from heat
9) Stir in sour cream prior to removing from heat
Serve:
1) ladle into about 4 to 6 serving bowls
2) pour melted lemon/butter sparingly to top of chowder in bowls and use the edge of spool to partially crease in, but leave some yellow rivulets extending from center outward for visual effect.
3) garnish with one or two sprigs of parseley
4) serve with white pepper available to use by consumers
Enjoy
Last edited:
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