[acwd1950]

Hey everyone! Ive been wanting to try clam chowder, but I dont want that canned crap from the store.  Ive been told the best to try is from the Northeast. So Im looking for a recipe for clam chowder from the Northeasterners! Anyone help me?

Thanks

Steve

[yooper]

This recipe won the chowder cookoff in Newport a few years ago.  My wife spied this recipe on Allreceipes.com (a site she loves) made it for me last winter, and I loved it!

Newport Clam Chowder

PREP TIME     30 Min
COOK TIME  30 Min
READY IN     1 Hr

1/2 cup butter
1 1/2 large onions, chopped
3/4 cup all-purpose flour
1 quart shucked clams, with liquid
6 (8 ounce) jars clam juice
1 pound boiling potatoes, peeled and chopped
3 cups half-and-half cream
salt and pepper to taste
1/2 teaspoon chopped fresh dill weed

DIRECTIONS
Melt butter in a large kettle or stock pot over medium heat. Add onions and saute until clear. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.
In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.
Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil.


Mark

[mcgsxr]

ahhhhhh Chowder.  Have family out on the east coast of the US and Canada.  I spent every summer from 1-13 out on the east coast, and never, ever missed a chance to have a bowl of warm, creamy chowder goodness!

Love the authentic Boston stuff, miss it terribly here outside Toronto.

[trout2]

Making it from scratch is the best way, but I've ordered from Mo's Chowder (Newport Oregon).... You get a chowder base that you just add milk to. It's outstanding. If ever traveling up or down the Oregon coast Mo's has 5 chowder restaurants and they are worth a stop.

[Syrah]

That's a solid recipe above.  You could always go canned clams using the same recipe.  It goes without saying that it won't be as good.  But in my university days this was a date staple and frankly it's still pretty good.  Comfort food for me.  One of the few things that actually does go with Chardonnay.

[PhilNYC]

This recipe won the chowder cookoff in Newport a few years ago.  My wife spied this recipe on Allreceipes.com (a site she loves) made it for me last winter, and I loved it!

Newport Clam Chowder

PREP TIME     30 Min
COOK TIME  30 Min
READY IN     1 Hr

1/2 cup butter
1 1/2 large onions, chopped
3/4 cup all-purpose flour
1 quart shucked clams, with liquid
6 (8 ounce) jars clam juice
1 pound boiling potatoes, peeled and chopped
3 cups half-and-half cream
salt and pepper to taste
1/2 teaspoon chopped fresh dill weed

DIRECTIONS
Melt butter in a large kettle or stock pot over medium heat. Add onions and saute until clear. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.
In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.
Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil.


Mark

I tried this out and it came out great!  Made a small adjustments to the recipe...instead of 1/2 cup butter, I used 2 tbs butter + 4 strips bacon (cut into 1/2" pieces)...