By Brooke Dojny
Creamy Clam Chowder. Portuguese Caldo Verde Chowder. Northwest Salmon Chowder with Leeks and Peas. Double Corn summer time Chowder. Brooke Dojny bargains fifty seven recipes for chowders of every kind -- a few made with seafood, a few with meat, and a few with simply vegetables -- plus aspect dishes, salads, and cakes to around out the menu. no matter if you’re searching for a hearty meal on a comfortable iciness night or a clean gumbo excellent for a summer season lunch, you’ll flip to this scrumptious assortment many times!
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Extra info for Chowderland: Hearty Soups & Stews with Sides & Salads to Match
Vinegary Cabbage Slaw (page 105) is an ideal accompaniment, along with oyster crackers or French bread. Dark and Sticky Candied Gingerbread (page 129) would complete the meal beautifully. Scrub the clams well and rinse in several changes of water if they are muddy. ) Bring the water to a boil in a large pot, add the clams, and return to a boil. Reduce the heat to medium-low and cook, covered, shaking the pot a couple of times to redistribute the clams, until they open, about 5 minutes. Use a slotted spoon to transfer the clams to a bowl.
Let the chowder sit at cool room temperature for at least an hour or, better yet, refrigerate overnight. T HE DUMBING DOW N OF CHOW DER Some credit (or discredit) chain restaurateur Howard Johnson for foisting his commercial version of overly thickened, whiterthan-white, flavorless clam chowder on an unsuspecting public, thereby lowering chowder standards nationwide. Reheat over low heat and stir in the parsley. Ladle into bowls and serve. note Or use a 10-ounce can of whole baby clams, supplementing the juice in the can with 3 cups bottled clam juice or seafood broth.
Bring the water to a boil in a large pot, add the clams, and return to a boil. Reduce the heat to medium-low and cook, covered, shaking the pot a couple of times to redistribute the clams, until they open, about 5 minutes. Use a slotted spoon to transfer the clams to a bowl. Pour the clam broth into another bowl, leaving any sediment behind. Working over the bowl to catch juices, remove the clams from their shells. Pull off the black skin and snip off the black necks if you don’t like the looks of them in your chowder.