Captain Parkers Clam Chowder Recipes

CAPTAIN PARKER'S CHOWDER

Captain Parker's Chowder image

Provided by Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 ounces salt pork, cut in chunks
3/4 pound all-purpose flour
3/4 pound sweet butter, plus 1/4 pound
4 cups chopped onion
1 1/2 cups chopped celery
1 pinch dry thyme
1 teaspoon celery seed
1 bay leaf
1 quart water
3 chef potatoes, peeled and diced
6 ounces clam base (recommended: Minors)
1 quart fresh chopped clams and their juice
1 quart light cream
1 teaspoon salt
1 teaspoon ground pepper

Steps:

Put the salt pork on a plate and wrap in plastic. Cook in microwave for 2 1/2 minutes. Meanwhile, make roux with the same amounts of butter and flour. Add 3/4 pound of flour to 3/4 pound of the butter and stir. Make the roux pourable but not too loose or too thick. Begin to cook on low flame or in an oven until the roux is nice and hot. In a heavy bottomed pot, put the remaining 1/4 pound butter and the salt pork. After the salt pork gets lightly browned, take the chunks out. Add the onion, celery and herbs, let it saute for about 5 minutes. Add water and potatoes and bring it to a boil. Then add the clam base, keep stirring so the base and potatoes don't stick or burn to the bottom of the pan. Add the clams and their juice. When the potatoes become slightly tender bring everything back to a boil and start adding the hot roux. Turn the flame down a little and let simmer for approximately 5 minutes. Slowly add the light cream to the base until you get the right creamy chowder, not too thick or thin. Season with salt and pepper.

THE CAPTAIN'S CLAM CHOWDER

The Captain's Clam Chowder image

Make and share this The Captain's Clam Chowder recipe from Food.com.

Provided by mightyro_cooking4u

Categories Chowders

Time 1h

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 slices bacon
24 clams, large ("chowder")
1 onion, large
1 teaspoon black pepper
6 potatoes, medium, chopped

Steps:

Open clams. Retain all of the clam juice. Separate clams, then chop. You can use a blender, but be sure not to cut the clams up too fine.
Fry the bacon slowly, and just before it is done, add the onions, saute for 1 minute, add the pepper and the clam juice, bring to a boil. Add potatoes.
When the potatoes are half done, add the chopped clams. After the chowder starts to simmer again, allow it to finish cooking. you can put a spoonful of rice in individual bowls before serving.

Nutrition Facts : Calories 375.2, Fat 6.3, SaturatedFat 1.9, Cholesterol 37.3, Sodium 163.3, Carbohydrate 61.2, Fiber 7.5, Sugar 3.7, Protein 19.2

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