Clam Chowder may be as thick as pudding or thinner like gravy.
- half Clams (fresh or canned or frozen) divided in
- Heavy cream
- Onion mixture
- Extra virgin olive oil
- Old Bay Seasoning
- White wine
- Clam juice
- Lemon juice (fresh or bottled)
- Onion mixture
- Scallions chopped
- Leeks (sliced very, very thinly fine)
- Celery diced finely
- Baked garlic smashed
- Salt and pepper (white pepper if possible)
- Powdered milk
Wash clams and dry with a paper towel, separate into two portions, one half each portion, set aside.
Onion mixture. In sauce pan over medium heat melt butter, add small amount of extra virgin olive oil finely chopped scallions, very finely sliced leeks thin, about the same amount of leeks as scallions or less, it is not leek soup so leeks may quickly be overdone, and celery. Cook stirring often until leeks and scallions have a transparent look. Reduce heat to very low and add, paprika, salt and pepper, and powdered milk to coat all ingredients, stir to coat. Remove from heat. Set aside.
Clams. In a large kettle heat extra virgin olive oil adding one half of the clean, dry clams. Saute about two or three minutes over medium high heat. Lower heat add generous amount of butter, lightly stirring constantly until butter is melted and sizzling. Quickly add freshly chopped tarragon and Old Bay Seasoning, generously, stirring constantly.
Clam juice. Canned or fresh clam broth may be used. Add clam juice or broth to sizzling hot butter, slowly, lowering heat to very low stirring constantly until blended. Broth ratio should be about two thirds of the kettle full. Add onion mixture and lemon juice, and simmer over medium low heat two hours or so.
Chowder. Add half a bottle of white wine to broth after broth has cooked down and flavors have grabbed. Into, simmering kettle of clams and clam broth, allow to reduce over medium low heat until about the same amount of broth is in the kettle as was before adding wine.
Increase heat and bring broth to a gentle rolling boil, pour in heavy cream whisking steadily as the cream mixes into the broth. Add butter and lemon juice. Lower heat and allow to thicken about thirty minutes, add remaining clams and miren and cook over medium low heat about twenty five minutes. Taste and season. Serve creamy chowder in cup with soda soup crackers and a large chunk of cornbread.
Final note: This chowder must be tasted often and adjusted for consistency. The broth mustn’t taste too salty or overpowered by any ingredient besides clams. The chowder should be mildly addicting to the taste buds, creamy thick buttery flavorful clams mingling in sensations of white wine and miren with freshly chopped tarragon and a light lemony pallet. Paprika sprinkle optional.
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