Let's Make a Meal: New England vs Manhattan Clam Chowder
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Posted 3:18 PM 2/1/2012 : Let's Make a Meal: New England versus Manhattan Clam Chowder
TUCSON - It's New England and New York in the Super Bowl - that means New England Clam Chowder versus Manhattan Clam Chowder.
Today on "Let's Make a Meal," our resident food contributor Jennifer English, who hails from New England, showed no favorites and brought recipes for both famous chowders - this weekend is another matter, however!
New England Clam Chowder
• 3 8-ounce bottles clam juice
• 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
• 2 tablespoons (1/4 stick) butter
• 3 slices bacon, finely chopped
• 2 cups chopped onions
• 1 1/4 cups chopped celery with leaves (about 2 large stalks)
• 2 garlic cloves, chopped
• 1 bay leaf
• 1/4 cup all purpose flour
• 6 6 1/2-ounce cans chopped clams, drained, juices reserved
• 1 1/4 cups half and half
• 1 teaspoon hot pepper sauce
Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)
Manhattan Clam Chowder
• 2 bacon slices, cut into 1/2-inch squares
• 1/3 cup chopped onion
• 3 tablespoons diced (1/3 inch) green bell pepper
• 3 tablespoons diced (1/3 inch) celery
• 2/3 cup diced (1/3 inch) peeled boiling potato (1 small)
• 1 (8-oz) bottle clam juice
• 1 cup canned diced tomatoes (8 oz), including juice
• 1 1/2 dozen small hard-shelled clams (1 1/2 to 2 inches in diameter; 2 pounds total), scrubbed well
• 2 tablespoons chopped fresh flat-leaf parsley
Cook bacon in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until golden, about 5 minutes. Reduce heat to moderately low, then add onion, bell pepper, and celery and cook, stirring, until softened, about 5 minutes. Stir in potato, bottled clam juice, and tomatoes (with juice) and simmer, covered, 10 minutes. Stir in clams and simmer, covered, stirring occasionally, until clams open wide, 8 to 10 minutes. (Discard any clams that after 10 minutes have not opened.) Remove pan from heat.
Remove most of clamshells with tongs, then detach clams and return them to chowder. (Keep a few in their shells for garnish.) Stir in parsley and salt and pepper to taste.
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