Clam Casserole - MY3 FOODS - EASY TO LEARN
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New England Clam Chowder Recipe with Fresh Steamed Clams
I am back, and in my fanciest Boston fishmonger shellfish digging outfit fully equipped with hipster sweater, denim apron and of course a beanie for my dome. Of course if I’m going to play the part I’ve gotta dress the part right? In the words of famous coach, Lout Holtz, “When you look good you feel good, and when you feel good you play good.” Not only was it fashionable it was also incredibly functional because outta nowhere winter has most recently smacked us here in Chicago as it’s gone from 75° to 35°. There is literally no fall, no spring, only summer or winter.
However, I have heard it said by locals that there are 4 seasons here in Chicago: summer, winter, construction and traffic… Yeah NOT funny to the outsiders lemme tell you. So, as I was saying now that I’m nice and toasty on this cold day, it’s time to bust out a way oversized pot of New England Clam Chowder.
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New England Clam Chowder Recipe with Fresh Steamed Clams
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 20
Author Chef Billy Parisi
Ingredients:
For the Chowder:
1 pound of sliced thick cut bacon
2 peeled and small diced yellow onions
4 finely minced cloves of garlic
1 bunch of medium diced celery
1 ¼ cups to 1 ½ cups of flour
½ cup of cream cherry
64 ounces each of clam and chicken stock
40 ounces of chopped clams in juice
2 bay leaves
2 pounds each medium diced red and russet potatoes
2 tablespoons of chopped fresh thyme
2 cups of heavy cream
Kosher salt white pepper, Worcestershire and Tabasco sauce to taste
For the Clams:
1 tablespoon of olive oil
15 little-neck clams
1 cup of chardonnay wine
4 finely minced cloves of garlic
1 teaspoon of chopped fresh thyme
2 ounces of unsalted butter
2 tablespoons of chopped fresh parsley
Kosher salt and red pepper flakes to taste
Instructions:
1. In a very large pot over medium heat, render the bacon.
2. Once brown remove the bacon and about ½ cup of the bacon fat.
3. Add in the onions, garlic and celery and sweat for 5 to 6 minutes.
Stir in the flour until combined
4. Next pour in the sherry, clams, clam stock, chicken stock and bay leaves and bring to a boil or until thick.
5. Once thick, add in the potatoes, thyme, cream, ½ of the cooked bacon and seasonings and simmer over low heat for 25 to 30 minutes or until the potatoes are tender. Keep warm.
6. Clams: Add oil the a medium size saute pan over high heat and add in the clams and cook for 1 to 2 minutes. Flames may appear as there will be water leaking out from the clams into the oil – turn down the heat if this happens.
7. Add in the wine, garlic and thyme and cover and cook for 3 to 5 minutes on high heat or until the clams open.
8. Finish the clams with butter, parsley, salt and red pepper flakes.
9. Pour a bowl of chowder and garnish with cooked clams, fresh thyme leaves, chopped parsley, cooked bacon, oyster crackers and red pepper flakes.
Clam Chowder Casserole
Alice and Hedgehog make a creamy and delicious casserole!
30 Min Chowder (Comforting and Light) | Weeknighting
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It’s chowder season. This recipe is a bit lighter and brighter than traditional chowders and only takes about 30 minutes to make. Stick around for my “secret” ingredient and an easy homemade oyster cracker recipe.
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HALF SHEET PAN + RACK:
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5.5 qt LE CREUSET DUTCH OVEN:
6.75qt LE CREUSET DUTCH OVEN:
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CHOWDER RECIPE
275g onion (1 Large onion), small-medium diced
150g fennel (1 med bulb), small diced
20g garlic (5 cloves), minced
700g yukon gold potatoes (4-5 small), medium diced
Olive oil
Salt
907g or 1 box chicken or veggie stock
125g or 1/2c heavy cream
200g or 1 3/4c-2c Frozen corn
240g/8oz clam juice
325g/12oz fresh atlantic cod, med-lrg diced
200g or 3/4c water (optional)
100g/3-4oz (1 tin) smoked oysters, rinsed and chopped
Heat soup pot over medium heat with a squeeze (25g or so) of olive oil followed by onion and fennel and pinch of salt. Stir to combine then sweat for 3-4min. Add in garlic, stir and continue to sweat for about 2min. Add stock, cream, potatoes, corn, clam juice, and pinch of salt. Stir to combine and bring chowder to a simmer. Once simmering, cover and reduce heat to medium low and cook for 20-25min.
While the chowder is cooking, dice cod, add pinch of salt and toss to combine. Refrigerate until it’s time to add to the soup.
After about 15min of cooking, stir soup and check potatoes for doneness. The potatoes are done when they can be smashed against the side of the pot, but are still holding together well.
Off heat, scoop half of soup into blender and spin on high for 20-30sec until smooth. Return the blended soup back into the soup pot with the solids over low heat. (You can also use an immersion blender. Just scoop out half of the solids before blending.) Stir to combine and check viscosity. I typically add about 200g of water here to thin soup into a more soupy, less thick consistency.
Add in cod and oysters and cook for about 2 min or until cod is opaque and can be flaked apart.
Taste for viscosity and seasoning. Add in additional water and pinch or 2 of salt at this time if needed.
Garnish with a squeeze of olive oil, minced chives, oyster crackers, black pepper, and a squeeze of lemon juice.
OYSTER CRACKER:
30g or 2 tbsp cold butter
160g or 1 1/4c AP flour
5g or 3/4tsp salt
5g 1 1/4tsp sugar
3g or 3/4tsp baking powder
70g or 1/4c cool water
Add cold butter, flour, salt, sugar, and baking powder into food processor and spin until butter is broken down. Stream in water and continue to spin until a crumbly dough forms.
Dump out onto a work surface and form and knead a several times until a more smooth dough forms. Cover and allow to rest for 2-3min (a rest isn’t necessary if you don’t have the time).
Flour the work surface and rolling pin and roll into a ⅛”/ 1/3cm thick rectangle. Cut out the oyster crackers by cutting the rolled out dough into ½” or 1 ¼-1/2cm squares.
Place the dough squares in a single layer on a parchment lined baking sheet and bake in a preheated 375F/190C oven for 15min. The crackers should be puffed and lightly golden brown when done. Turn off oven and prop open oven door and allow crackers to continue to dry for a few minutes.
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COOKING FROM MY VINTAGE CROCK POT COOK BOOK! CLAM CASSEROLE FROM 1975!
It's time again to try a recipe from this fantastic vintage cookbook! The Rival Crock Pot Cooking book was a lucky find at the thrift shop and trying recipes out of it has been so fun! The 1970's brought the first slow cooker recipes, and this one was weird :)
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Ina Garten's Kitchen Clambake | Barefoot Contessa | Food Network
Ina loads her kitchen clambake with kielbasa, clams, mussels and shrimp steamed in a leek and white wine broth for a taste of the sea without the sand!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Kitchen Clambake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr
Prep: 30 min
Cook: 30 min
Yield: 6 to 8 servings
Ingredients
1 1/2 pounds kielbasa
3 cups chopped yellow onions (2 large onions)
2 cups chopped leeks, well cleaned (2 leeks, white parts only)
1/4 cup good olive oil
1 1/2 pounds small potatoes (red or white)
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
2 dozen littleneck clams, scrubbed
2 dozen steamer clams, scrubbed
2 pounds mussels, cleaned and debearded
1 1/2 pounds large shrimp, in the shell
3 (1 1/2 pound) lobsters
2 cups good dry white wine
Directions
Directions
Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.
Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.
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Ina Garten's Kitchen Clambake | Barefoot Contessa | Food Network