Wednesday, January 13, 2010

A Tale of Two Chowders

I like the New England white. Adam likes the Manhattan red. Instead of having to compromise, Chowder Night in our house often just features both.

Kirsten's Clam Chowder


2 Tbsp. butter or margarine
2 cups cubed red potatoes
1 cup finely chopped onion
1 cup diced celery
2 cans minced clams
1 bottle clam juice
2 cans chicken broth
1 cup water
1 tsp. garlic powder
Salt and pepper
3/4 cup butter or margarine
3/4 cup flour
2 cups half-and-half (can also use fat-free)


1. Melt 2 Tbsp. butter in a large stock pot over medium heat. Add potatoes, onion and celery and saute 5 minutes or until onion is translucent. Drain the juice from the minced clams over the vegetables and set the clams aside. Add clam juice, chicken broth, water, garlic powder, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer 1 hour or until vegetables are tender.

2. In a large saucepan, melt 3/4 cup butter. Whisk in flour until smooth. Add half-and-half gradually, stirring constantly until thick.

3. Add hlaf-and-half mixture to the soup. Whisk to combine and heat through until thickened, but do not boil. Stir in clams just before serving.

* * *
Fire-Roasted Manhattan Clam Chowder
from Everyday with Rachael Ray


6 slices thick-cut bacon, cut crosswise 1/4 inch thick
3 tablespoons extra-virgin olive oil
6 cloves garlic, chopped
1 onion, finely chopped
2 ribs celery with leafy greens, stalks and leaves finely chopped separately
1 large baking potato, peeled and chopped
One 28-ounce can diced fire-roasted tomatoes
One 14.5-ounce can chicken broth
Two 10-ounce cans baby clams or chopped clams packed in water, liquid reserved
Salt and pepper


1. In a large saucepan over medium heat, cook the bacon, stirring occasionally, until the fat renders, about 6 minutes; discard the fat. Add the olive oil and garlic and cook, stirring, until golden, 2 to 3 minutes. Add the onion and celery stalks and cook, stirring, until softened, about 6 minutes. Stir in the potato, the tomatoes and their juice and the chicken broth and bring to a boil. Reduce the heat and simmer until the potato is tender, 15 to 20 minutes.

2. Stir in the clams with their liquid and cook to warm through. Stir in the chopped celery leaves and season with salt and pepper.

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