Clam Chowder Recipe Please from US?

Look at www.foodnetwork.com for good recipes. I'll provide some tips to steer you right:

New England (white, milk based) clam chowder should be simple, nothing more than clams, rich milk, potatoes, onions, and simple seasoning (salt and pepper). Salt pork or bacon are an important traditional ingredient, as the cooking fat in the recipe is pork fat. Salt pork is unsmoked bacon. Any flavorful, greasy pork product will do here.

The only thickener is potatoes. If you like the chowder thicker, mash some of the potatoes in the pot after they're cooked. If you like it thinner, leave the potatoes whole.

Then there's Manhattan-style clam chowder, which is a tomato-based stew, also good, but quite different. If you're in the mood, I suggest you try it too.

New England Style Clam Chowder

3 ounces salt pork or bacon, finely diced

1 1/2 cups small diced yellow onion

6 cups small diced baking potatoes, like russets

2 cups whole fat milk (or a combination of milk and light cream)

1 (14 ounce) can clams, drained, juice reserved

Salt and freshly ground pepper; perhaps old bay seasoning and/or thyme

Chopped fresh parsley and/or butter and the bacon, for garnish

Drain the clams, reserving the liquid. Chop the clams and set aside. In a heavy-bottomed saucepot, render the salt pork until just crisp. Remove and set aside. Sweat the onion in the pork fat until tender. Add the potatoes and cover with milk and the liquid from the clams. Bring to a boil and let simmer until potatoes are soft. Season with salt and pepper (and old bay seasoning, if using, perhaps 1/2 tsp, or a pinch of thyme).

Using a stick blender or a fork, mash/puree to desired consistency. Adjust seasonings. Add chopped clams, and heat briefly. Serve with parsley and perhaps a pat of butter and the fried pork as garnish.

Clam Chowder, New England Style.

Begin with one pound of diced russet potatoes (about one large potato) and 1/2 cup onion (about 1/2 medium onion). You'll also need a tablespoon of all-purpose flour and two tablespoons of bacon grease.

Drain the clams from two 10-ounce cans of clams (preferably canned in water, salt water, or broth - not oil). After draining, both cans should yield about a total of 10 ounces of clam meat. Also, prepare 8 ounces of clam juice. The flavor is better if you use bottled clam juice instead of the liquid the clams are packaged in, but if clam juice is unavailable, reserve 8 ounces of the liquid from the cans.

Heat two tablespoons of bacon grease and saute the onions in the hot grease until translucent, but not browned. Bacon grease can be collected and stored after you cook bacon. If you don't have any bacon grease in your refrigerator, go ahead and cook about four slices of bacon in the pan and remove the bacon and any excess bacon grease (remember to store it for future use) before sauteing the onions.

Add the diced potatoes and saute until all the potato has been coated by the fat. Throw in the tablespoon of flour and saute until the potatoes and onions have been coated.

Pour in the cup of clam juice and bring to a boil while stirring. Once the mixture comes to a boil, reduce the heat so it just simmers with the lid on. Cook with the lid on for 20 minutes or until the potatoes are tender.

Prepare a mixture of one cup whole milk and one cup heavy cream. Half-and-half will also work as long as it's on the creamier side - if not, augmentation with some heavy cream may be necessary. The amount of fat is important for the texture of the chowder. Using only milk will result in a slightly thickened (due to the potato starch) watery consistency. Using only heavy cream will result in a really smooth, but much too rich chowder. The milk and cream mixture results in a cream fat concentration around 20%, producing what I think is the perfect consistency when served hot or warm. Using combinations of milk and cream to achieve this fat ratio helps us get to our desired consistency target. For example, some light whipping cream (about 18-30% fat content) has a fat content as low as 18%, so using straight light whipping cream of this type will provide us the desired amount of fat.

Once the potato, onion, and clam juice mixture has simmered for 20 minutes, stir to redistribute the solids.

Add the drained clams, milk, and cream.

Stir and heat through until hot, but not boiling. (Boiling may cause some of the milks solids to clump - but with 20% fat concentration this is less of a problem than if we were using straight milk. At around 30% or more fat, there is enough fat to prevent the clumping of the milk solids even while boiling.) While heating, this is right time to season with salt and pepper. Add salt a pinch at a time, stir, and taste. Repeat until you get the desired saltiness. It is important not to forget to add the salt and pepper - even though we have a lot of flavors in the chowder at this point, they will be muted without adding enough salt.

Serve while hot. I like garnishing with a bit of fresh chopped parsley and some bacon pieces

easy manhattan style clam chowder ny me

one bag mixed vegetables (succotash)

one large can diced tomatos and one or more cans water

one can small white beans, rinsed and drained

one knorr fish boullion cube

one half teaspon oregano

one half teaspoon dry parsley

pinch cayenne pepper or more to taste

one medium onion roughly chopped

two cloves garlic through sieve

one splash dry white wine

combine all in a large pot and cook until tender

at the last minute, add two or more cans of chopped or whole baby clams and remove from heat. let it sit a minute or two before eating

check here:

http://allrecipes.com/