Best Clam Chowder Recipe?
- bernalgirl Nov 23, 2011 02:07 PM
I have half and half and fish stock to use, thinking of making a big pot of clam chowder this weekend. I have several recipes, do people have favorites among those in Cook's Illustrated's New Best Recipe, The Gourmet Cookbook and Mark Bittman's Minimalist Cooks at Home?
Eat Your Books tells me I also have clam chowder recipes in The New Basics, Eating Well's Comfort Foods and The Secrets of Success, Michael Bauer's compilation of recipes from San Francisco restaurants.
Would love your input on your favorite recipe, or pointers on heavy cream versus half and half, etc.
Thanks and happy Thanksgiving!
My only rule is no flour to "thicken" the chowder. If you want it thick, add a chopped russet potato along with the waxy ones that will not fall apart in the soup.
Ok I am guilty of cheating on this one. I just make a pot of potato soup with the half and half, extra butter, a little white pepper, and a little garlic. Then I throw in the clams and bring the whole thing to a boil.
My preference is for a manhattan style clam chowder - tomatoey and bothy, not thick and creamy. I found a great recipe in the NY Times that used salt pork to flavor the broth, and it was super fast and simple. I can't find it right now, but I'm sure it would turn up on a google search.
I always make the James Beard version from Delights and Prejudices, mainly, I suppose, because he was a local boy, spending his summers at the beach where I grew up (in Oregon). You must use the local razor clams, of course. These are available canned from the Bell Buoy Co. (order the minced for chowder).
People from the Puget Sound area hold that geoducks make the best chowder. I suppose the best clam is usually thought to be the local one, freshly dug.