Subj : 2/25 Clam Chowder Day - 3
To   : All
From : Dave Drum
Date : Fri Feb 24 2023 05:21:07

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rhode Island Clam Chowder
 Categories: Seafood, Pork, Potatoes, Vegetables, Herbs
      Yield: 9 Servings
 
      2 oz Thin-sliced bacon; cut
           - crosswise in 1/4" strips
  1 1/2 oz Unsalted butter
      1 lg Yellow onion; in small dice
      4    Tender inner celery ribs;
           - sliced across 1/8" thick
      1 tb Fine chopped garlic
      6 c  Diluted clam broth
           +=PLUS=+
      2 c  Fine chopped clam meat
  1 1/2 lb Yukon Gold potatoes; peeled
           - into 1/3" dice
  2 1/2 ts Chopped fresh thyme
      2    Turkish  bay leaves
           Fresh ground black pepper
      2 tb Chopped fresh flat-leaf
           - parsley
 
  Put the bacon in a wide heavy-duty 4 to 5 quart pot or
  Dutch oven and cook over medium heat, stirring
  occasionally, until just beginning to turn crisp and
  golden, about 4 minutes. Remove from the heat. Pour off
  and discard the bacon fat, leaving the bacon in the pot.
  
  Add the butter and onion and cook over low heat, covered,
  stirring occasionally, until the onion is sweet and
  tender, about 10 minutes. The onion shouldn't color. Add
  the celery and garlic and cook, uncovered, stirring
  occasionally, until all the vegetables are tender, 5 to 7
  minutes more.
  
  Add the clam broth, potatoes, thyme, bay leaves, and 1/4
  tsp. pepper. Bring to a boil over high heat. Lower the
  heat to maintain a simmer and cook until the potatoes are
  tender, about 15 minutes.
  
  Remove the soup from the heat, wait until it stops
  simmering (this may take a minute if you're using a Dutch
  oven), and stir in the clams and chopped parsley. Season
  to taste with black pepper, if desired.
  
  Serves 8 to 10
  
  Yields about 10 cups
  
  by Allison Ehri Kreitler
  
  Recipe from: http://www.finecooking.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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