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New England Clam Chowder (pic and recipe)

 
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fishandrice
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Joined: 06 Nov 2007
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PostPosted: Wed Jan 16, 2008 9:57 am    Post subject: New England Clam Chowder (pic and recipe) Reply with quote



Two 10oz cans of baby clams-
- 1 cup finely chopped white onion
- 1 cup diced potatoes
- 1 cup diced celery
- 1 cup diced carrots

For the roux,

- 3/4 cup butter
- 3/4 cup flour
- 1 litre of whole milk
- 2 tbsp red wine vinegar

Salt/pepper to taste

Drain liquid from clams and set aside. Place all the vegetables, as well as the clam liquid into a large pot and bring to a boil. Make sure the liquid covers the vegetables. If it doesn't, add sufficient water or clam juice.

After bringing it to a boil, turn down the heat and let it simmer till the vegetables are barely tender. Turn off the heat and set aside.

For the roux,

Melt butter in a large pan. Dump in flour all at one go, and whisk for around 2 minutes to cook the flour.

Gradually add the milk, while whisking. After about 1/3 of the milk is added, you can speed up the process by pouring the remaining milk all in at one go.

Continue whisking until the mix has thickened substantially.
To this thickened mixture, add your vegetable mixture (inclusive of the liquid it has been simmering in)

Finally, add your reserved clams and red wine vinegar.

Let clams heat through thoroughly. Do not leave the heat on after the clams have heated through, or they may over-cook and turn rubbery.

Season to taste. Serve with crusty bread and a glass of wine.


I'm posting this because someone *I wont mention who* used my recipe and credited it as her own. Shameful!
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makanholic
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Joined: 27 Jul 2007
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PostPosted: Wed Jan 16, 2008 11:49 am    Post subject: Reply with quote

Shame! shame! whoever that person is.
Amrita, your presentation looks very appetising yummy
I'm already drooling over it.
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kwf
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Joined: 22 Nov 2007
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PostPosted: Wed Jan 16, 2008 1:27 pm    Post subject: Reply with quote

makanholic wrote:
Shame! shame! whoever that person is.
Amrita, your presentation looks very appetising yummy
I'm already drooling over it.


Agree! So menu/recipe like.
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fishandrice
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PostPosted: Thu Jan 17, 2008 5:46 pm    Post subject: Reply with quote

makanholic, ..Yes, some people do the silliest things now don't they! Do try the recipe out, it makes a wonderful hearty soup.

kwf, thanks so much! try it out too!
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kwf
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PostPosted: Thu Jan 17, 2008 6:13 pm    Post subject: Reply with quote

fishandrice wrote:
kwf, thanks so much! try it out too!


fishandrice, definitely will try it out and report here. Clam Chowder is my favourite! But I've got a few qns that need your help.

1) Is whole milk the same as those UHT full cream milk?

2) Where can I get red wine vinegar? Can that be omitted or replaced with other ingredient? My worry is I may not know what else to do with it.

3) Roughly how long do you heat the clams for? This is the first time I'm cooking clams, so please pardon me if it's a silly qn.
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Stefanie
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PostPosted: Thu Jan 17, 2008 10:42 pm    Post subject: Reply with quote

kwf...in case you want to cook this soon...

1. Whole milk is much more tastier than UHT milk as the soup taste might be compromised.

2. Red wine vinegar is available at Cold Storage, Marketplace or Carrefour. It comes in a small bottle. It is excellent in meat marinades, salad dressings and dips.

3. When you finished adding the roux and thickening the soup,you can pour in the clams and vinegar...count to 10, turn off the heat and leave the lid on the pot of soup for 2 minutes.
Works for me. Very Happy
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fishandrice
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PostPosted: Fri Jan 18, 2008 6:26 pm    Post subject: Reply with quote

Thanks stef ;)

Kwf, if you really dont wanna invest in a bottle of red wine vinegar, Apple cider vinegar will do the trick.

As for the clams, just heat them through and then turn off the heat since the canned variety is already pre-cooked.

As for the milk, you can use UHT, but as stef said, it won't be very rich. Most clam chowders contain cream or half and half, and I have greatly reduced the fat/calories by using milk, so fresh would be best Very Happy...hope this helps!
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kwf
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PostPosted: Fri Jan 18, 2008 8:49 pm    Post subject: Reply with quote

Lol...I think you girls misunderstood my question. I was trying to find out what is whole milk. grin So it's just fresh milk?
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Stefanie
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PostPosted: Fri Jan 18, 2008 9:31 pm    Post subject: Reply with quote

oh no kwf...me and my speed reading!
This is why I should not read posts too fast hahaha....
my apologies! exercise

Yes,whole milk is fresh milk.
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fishandrice
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PostPosted: Sat Jan 19, 2008 9:46 am    Post subject: Reply with quote

Actually, whole milk = full fat milk Smile
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Stefanie
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PostPosted: Sat Jan 19, 2008 2:29 pm    Post subject: Reply with quote

must you remind me...

HAHAHHA....
see stars
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fishandrice
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PostPosted: Sat Jan 19, 2008 2:30 pm    Post subject: Reply with quote

yes, indeed grin
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yellowbeak
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PostPosted: Sun Jan 27, 2008 7:50 pm    Post subject: Reply with quote

will balsamic vinegar work in place of the red wine vinegar?
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