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Date Posted: 21:48:06 06/06/02 Thu
Author: Grill Chef
Author Host/IP: syr-24-92-236-39.twcny.rr.com / 24.92.236.39
Subject: Roger, This Clam Chowder is for you!


* Exported from MasterCook *

Clam Chowder,

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound salt pork -- diced
1/4 pound bacon -- diced
2 medium potatoes -- peeled, grated
1 cup onion -- diced
1/2 cup green pepper -- diced
1/2 cup corn
1 cup celery -- diced
4 cups clam broth
6 tablespoons unsalted butter
4 cups milk
4 cups potatoes -- peeled, diced
48 Hard shell clams with liquid -- shucked
2 cups heavy cream
1/4 cup fresh parsley -- chopped
salt
fresh ground pepper
6 green onions -- diced, for garnish
12 hard shell clams in the shell -- cooked, for garnish

seasoning mix
1 1/4 teaspoons white pepper
1 1/4 teaspoons fresh ground black pepper
1 1/4 teaspoons onion powder
1 1/4 teaspoons garlic powder
1 1/4 teaspoons dry mustard
1 1/4 teaspoons dried sweet basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon fresh ground nutmeg

12 large hard crusted rolls

Combine seasoning mix and mix well. Divide out 5 teaspoons of the seasoning mix and reserve.

Brown the salt pork and bacon in a large heave pot, covered,until the meat is sticking to the bottom of the pot. Remove, fine dice and reserve 1/4 of the meat for use as a garnish. Scrape the bottom of the pot well.

Add the grated potatoes,, onion, green pepper, corn, celery and 5 teaspoons of the seasoning mix to the pot. Mix well, cover and cook 3 minutes.

Add 3 cups clam broth, scrape the bottom of the pot clean, cover and cook, scraping often, 13 minutes.

Stir in remaining clam broth, scrape the bottom of the pot, cover and cook 2 minutes.

Add 3 tablespoons butter and cook 2 minutes scraping the bottom of the pot often.

Add remaining seasoning mix cook, stirring continually 4 minutes.

Stir in the milk and bring to a boil.

Add the diced potatoes, reduce heat, gently simmer uncovered until potatoes are tender. Keep watching to make sure the soup does not boil and curdle the milk.

Add remaining butter and heavy cream, stir well, scraping the bottom of the pot, bring the soup to a gentle simmer . Add clams, cook 2 minutes. Remove from heat.

Add parsley, and adjust taste with salt, fresh ground pepper and hot sauce.

Remove the center of the hard rolls making a soup bowl out of the rolls. Reserve center for dipping if desired.

Use a large soup bowl, fill about 1/4 of the bowl with chowder. Place the bread bowl on top of the chowder, and ladle the soup into the bread bowls, spilling some over the top. Garnish with chopped green onions, the remaining fried salt pork and bacon, place 1 clam in the shell in each bread bowl, pushing in just a bit..

Enjoy!

* Note When making the bread bowls, use a large hard roll, or a small loaf of country bread, scoop out the center, leaving a thick wall of bread, brush the inside with melted butter and broil until the inside is crisp.

Sometimes I use 2 cups peeled potatoes and 2 cups unpeeled red potatoes. The red skins look nice in the chowder.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 583 Calories; 51g Fat (77.7% calories from fat); 10g Protein; 22g Carbohydrate; 2g Dietary Fiber; 116mg Cholesterol; 799mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 9 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0

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