The Ardent Epicure

An Ode to the Pleasures of Food

Clam Chowder:

Chowder Talk:
Chowder is any of a variety of soups, enriched with salt pork fat and thickened with flour
Clam chowder is one of several chowders containing clams and broth
 Clams, diced potato, and onions are common ingredients
 Which are sautéed in the drippings of the salty pork
 Celery is also frequently used
A widely accepted etymology for the word Chowder comes from the French term Chaudière
A cooking pot that is used to prepare chowder
Fish chowder, along with corn and clam chowder are very popular in New England and parts of Canada
 Seafood chowder is a traditional and popular dish in Ireland

Clam Shucking:
Your clams must be alive in order to shuck them properly for the freshest taste
Check that they are tightly closed shells for you hard shell clams
(Discard any dead clams)
Scrub clams clean under running water using a stiff brush to remove any sand
Holding the clam in the palm of your hand using a towel so that you don't cut your hand, and work over a bowl to ensure that you catch the clam's juices
Making sure the clam's hinge is braced against the part of your palm nearest your Step
Working with a small paring or clam
Slide the knife around the clam's shell so that you cut the muscle at its hinge
Open the shell
Carefully scrape the muscle from the top shell into the bottom shell
And set aside in a bowl

What you will need:
6 lbs littleneck clams coarsely chopped
(Shucked or canned - retain juice for about 4 ½ cups total)
½ cup dry white wine
3 tablespoons creamy unsalted butter
6 oz pancetta diced
1 onion diced
2 stalks celery diced
2 garlic gloves diced
1 tablespoon curry powder
2 teaspoons fresh thyme
2 bay leaves
Pinch of cayenne pepper
1 tablespoon fresh chives chopped
¼ teaspoon fresh finely chopped sage
 2 tablespoons flour
2 pounds baby potatoes
1 cup heavy cream
2 teaspoons Worcestershire

Let’s get Cooking:
In Dutch oven sauté pancetta at medium heat 5min
(Retain 1 tablespoon fat)
Melt butter
Add onion, garlic, celery, thyme and sage
Sauté 3-5 min until translucent
Add flour stirring for about 1 min
Add potatoes, clam juice, dry white wine and bay leaves bring to a boil
Stir in cream, curry, Worcestershire, cayenne, salt and pepper
Lightly mash the potatoes to desired consistency
Add clams cook add 2 min
Garnish with chives

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