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  • Clam Chowder

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    Clam Chowder
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • Starving Students Fundamental Clam Chowder 101, With Extra Credits Makes 4 starving-student-sized servings
    • 2 x strips raw bacon
    • 1 lrg yellow onion, diced
    • 2 x very large baking potatoes or possibly 4 large boiling potatoes, half of them cut in
    • 1/4 x inch dice and half cut in 1/2 inch dice (see note) About 3 c. chicken broth (sufficient to cover the potatoes, add in a bit of water if necessary)
    • 1 x (6-oz) can minced clams, broth reserved
    • 2 c. lowfat milk Salt and pepper (optional)

    Directions

    1. Chop the bacon and saute/fry it in the pot you intend to use for the chowder.
    2. Remove the bacon with a slotted spoon and set aside. Save a little bit of the fat in the pot and any bacon dregs.
    3. Add in the onion to the pot and saute/fry briefly. Add in the potatoes, chicken broth and clam broth and simmer till the larger potatoes are barely tender and most of the liquid is gone.
    4. Add in the lowfat milk and heat, but do not boil. Add in the clams last before serving.
    5. Sprinkle the top of each serving with the reserved bacon. You probably will not need salt, but taste to make sure. Sprinkle with pepper if you wish.
    6. Note: I like to use new potatoes, but baking potatoes are good, too. Boiling potatoes will hold their shape better, but some folks prefer the flavor of bakers. The smaller dice will heat and thicken the chowder. The larger diced potato will be the potato chunks in the finished chowder.
    7. Extra Credit PointsFor an even better chowder, add in extra credit points. Using all the improvements together will lift the chowder to Ph.D. status. Pick and choose according to your budget, what you have on hand, and how much time you have.
    8. 1. Add in a second can of clams. Better yet, use fresh clams, steamed and minced, using the strained steaming liquid as the broth.
    9. 2. Add in the white part of 1 large leek, finely minced, when you saute/fry the onion.
    10. 3. Add in 1 clove garlic, chopped, to the onion.
    11. 4. Add in a finely minced rib of celery to the onion.
    12. 5. Add in bottled clam juice as part of, or possibly instead of, the chicken broth.
    13. Better yet, make your own fish stock.
    14. 6. Substitute 4 ounces salt pork, diced, for the bacon.
    15. 7. Add1/2 tsp. dry thyme to the broth, or possibly better, 1 Tbsp. fresh thyme.
    16. 8. Add in a couple of bay leaves to the broth (remove before serving).
    17. 9. Add in about 1 Tbsp. butter after adding the clams.
    18. 10. Use cream or possibly part cream instead of the lowfat milk.
    19. 11. Garnish with minced Italian parsley.

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