NEW ENGLAND CLAM CHOUDER

Clam chowder is any of several chowders containing clams and broth. Along with the clams, diced potato is common, as are onions, which are occasionally sauteed in the drippings from salt  or bacon. Celery is frequently used. Other vegetables are uncommon, but small carrot strips might occasionally be added, primarily for color. A garnish of parsley serves the same purpose. Bay leaves are also sometimes used as a garnish and flavoring. It is believed that clams were added to chowder because of their relative ease to collect- exceprt from wikipedia 

Clam chowder is often served in restaurants on Fridays in order to provide a seafood option for those who abstain from meat every Friday, which used to be a requirement for Catholics before liturgical changes in Vatican II. Though the period of strict abstinence from meat on Fridays was reduced to Lent, the year-round tradition of serving clam chowder on Fridays remains.

Well  you  dont have to wait till Friday to have you chouder...any time you found one just make this...honestly its delicious and pair with any buns, rolls or crackers.....awesome

NEW ENGLAND CLAM CHOUDER
Recipe adapted  from :- http://www.bonappetit.com/recipes/2012/11/new-england-clam-chowder

• 8 pounds cherrystone clams, scrubbed
• 1 tablespoon unsalted butter
• 8 ounces bacon, cut into 1/2-inch pieces - I used sausage dice into cube
• 2 celery stalks, minced
• 1 large onion, minced
• 1 garlic clove, minced
• 2 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch pieces
• 1 tablespoon chopped fresh thyme
• 1 bay leaf
• 2 tablespoons cornstarch
• 2 cups heavy cream
• Kosher salt, freshly ground pepper
• Chopped fresh chives
• Oyster crackers or Vermont Common Crackers

Preparation

• Bring clams and 4 cups water to a boil in a large pot over high heat. Cook until clams just open, 8-10 minutes (discard any that do not open). Using a large slotted spoon, transfer clams to a large rimmed baking sheet; set broth aside. Let clams cool slightly, then pull meat from shells; discard shells.
• Chop clams into bite-size pieces. Strain broth through a fine-mesh sieve set over a large bowl. Add water if needed to measure 6 cups. DO AHEAD Clams and broth can be made 1 day ahead. Cover separately and chill.
• Melt butter in a large heavy pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes. Add celery, onion, and garlic and cook, stirring often, until onion is translucent, about 10 minutes. Add reserved broth (or 6 cups bottled clam juice), potatoes, thyme, and bay leaf. Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes. Stir cornstarch and 2 tablespoons water in a small bowl to form a slurry. Stir slurry into chowder base; return to a boil to thicken. DO AHEAD Base can be made 1 day ahead. Let cool; cover and chill. Keep clams chilled. Bring base to a simmer before continuing.
• Remove base from heat. Discard bay leaf. Stir in reserved clams (or two 10-ounce cans baby clams) and cream. Season with salt, if needed (clams' brininess varies), and pepper.
• Divide chowder among bowls. Garnish with chives and oyster crackers.
  
  
  
  

  Ini orang panggil sup Om Putih lebih kurang mushroom sup juga sedap makan dengan roti crackers, atau apa-apa..bun, rolls dan roti. Saya buat ini  makan bersama Pinwheel Green Onions..sedap makan panas-panas..kalau yang tidak suka kentang tak perlu masukan...sesuai kalau nak beralih selesa untuk makanan ringan. Lala boleh direbus siap2 dan keluarkan dari kulit.

  
  

  
  

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