ezRecipe-Zee: Cooking Recipe: How to make Dave's Classic Clear-Broth Clam Chowder

Dave's Classic Clear-Broth Clam Chowder

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Date Added:	November 20, 2008
Calories:
Serves:	0
Prep. Time:	0:00
Category:	Soups / Stews, Fish / Shellfish, Seafood / Shellfish, Copy Cat / Restaurant

Ingredients:

12                  quahog clams
4     slices        salt pork
2     quarts        stock or water
1     cup           diced carrots
1     cup           coarsely-chopped onion
1     cup           diced celery
4     cups          pared and cubed potatoes
1 1/2 teaspoons     salt
1/2   teaspoon      freshly-ground black pepper
1     teaspoon      thyme
1/2   teaspoon      savory
1     tablespoon    flour
1     tablespoon    butter

Directions: one line for each direction. When saved the lines will be numbered.

Scrub the quahogs well with a stiff brush to remove external sand. (Don't worry too much about sand inside; quahogs are notoriously tight clams and don't pick up a lot of grit.)
Steam the clams in about a cup of water (or half a cup of water and half a cup of dry white wine) until they open. Discard any that remain closed. Drain, reserving the broth. Remove the clams from the shells, dice the meat coarsely, and set them aside in a bowl with the broth poured over them.
In a heavy stockpot, fry out salt pork until crisp. Add carrots, onion, and celery and saute gently just until the onion is transparent and amber. Add the water or stock and bring to a boil, then add potatoes, salt, and pepper. Simmer for ten minutes, then add herbs, flour, and butter. Bring back to a boil and stir in clams and clam broth. Simmer for a few minutes and serve.
This recipe yields ?? servings.

Rating: ()

Added On: November 20, 2008

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