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Rhetoretician -- Fiction etc.

Clam Chowder

Clam Chowder

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Teapot & Hands
amamama    asked for my clam chowder recipe.

My mother was, briefly, a student of James Beard, who (in the days before The Food Network) was considered the authority on American cooking.  The recipe is one of many that she based partially on one of his.  It's the best chowder I've ever had -- although in Michigan you couldn't really get good clams.


  • 1-1/2 cups of chopped clams, including liquor (juice) from chopping
  • 2 slices thickly-sliced bacon, cut in small shreds
  • 1 medium onion, chopped.
  • 2 medium potatoes, sliced
  • 2 cups water, salted
  • Salt and freshly-ground pepper, to taste
  • Cream -- 2 cups light or 1 cup heavy
  • Butter
  • Thyme
  • Chopped parsley
    1. Drain clams of their liquor. Strain liquor through 3 layers of cheesecloth. Rinse clams in cold water. Set clams and liquor aside.
    2. Cook bacon in skillet over medium heat until crisp. Transfer to absobant paper.
    3. Add onions to butter in skillet and brown lightly.
    4. Cook potatoes in boiling, salted water until just tender
    5. Add bacon, onions, clam juice, salt and pepper to potatoes in water. Simmer five minutes.
    6. Add cream; bring to boil.
    7. Correct seasonings. Add clams, and just heat through.

    Serve with a dollop of butter, the merest pinch of thyme, and a bit of chopped parsley in each bowl.
    Serves 6.

    • Re: Clamless and Baconless Chowder

      Bring it on, please! The more, the merrier. And I just love soups of any kind. Trying out friends' tried and tested recipes is much more fun than one found in a cookbook. Any other, favourite, recipes you want to share?
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