The Great Chowder Controversy

Nothing beats chowder in the winter. But do you want Boston or Manhattan? White or red? Potatoes or tomatoes? Arguments rage in the East. So here is a double chowder entree menu. Serve both chowders -- you can substitute or supplement clams with steamed fish if you like. Leftover steamed or sautéed bass, salmon, big trout, halibut or other fish all make particularly nice, and very filling, soups. We've also made these with oysters, mussels and both red rock and Dungeness crabs.

Add French bread hot from the oven, and let your guests argue about which chowder is best.

BOSTON CLAM CHOWDER

3 tablespoons butter or margarine
2-inch cube salt pork
1 medium-size onion, chopped
2 (7 l/2-ounce) cans of clams, minced or chopped
1 cup water
3 medium-size potatoes, diced into 1/2-inch cubes
1 cup milk
1 1/2 cups heavy cream
1/8 teaspoon white pepper

Dice salt pork into 1/4-inch cubes. Melt butter in saucepan over medium heat. Sauté salt pork and chopped onion until brown. Strain clam juice into a saucepan and reserve clams. Add water and potatoes and cook until potatoes are tender. Heat milk and cream in separate pan. Do not boil. Add reserved clams, pepper and warmed milk to potato mixture and simmer 3 minutes. Serve immediately. Serves 6 to 8.

MANHATTAN CLAM CHOWDER

1/4 pound salt pork
1 medium-size onion, chopped
3 tablespoon flour
8-ounce bottle of clam juice
1 1/2 cups water or fish stock
3 medium-size potatoes, diced into 1/2-inch cubes
5 medium-size tomatoes or 3 cups canned stewed tomatoes, chopped
1 teaspoon thyme leaves
1 bay leaf
1 teaspoon parsley flakes
3 (7 1/2-ounce) cans of clams, chopped or minced
pepper

Dice salt pork into 1/4-inch cubes and brown over medium heat. Add onions and sauté until tender. Stir in flour and slowly pour in clam juice, water and/or stock and boil. Add potatoes, tomatoes, thyme, bay leaf and parsley. Reduce heat, cover and simmer 15 minutes or until potatoes are tender. Add chopped clams and simmer 5 minutes longer. Discard bay leaf, add pepper to taste and serve. Serves 6 to 8.

Go To Page: 1

Articles in this Topic    Discussions in this Topic