chefdavecooks

Monday, 2 September 2013

My Clam Chowder Tnt

                     
* Exported from MasterCook *
                           My Clam Chowder  Tnt
Recipe By     :david buzanko
Serving Size  : 0     Preparation Time :0:00
Categories    : Shellfish                       Soups
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  36             Large  Clams -- like quahogs
  2               Cups  Potatoes -- diced
     1/2         Pound  Bacon Piece -- cut in 1/4" cubes
  1             Medium  Onion -- finely diced
  1         Tablespoon  Thyme
                        White Pepper -- to taste
                        Salt -- to taste
  1              Liter  Heavy Cream
  1              Liter  Milk
shuck clams reserving the juice
boil bacon for 5 min then fry until crisp
remove bacon , in same pan cook onion until transluicent do not let onion brown

cook potatoes until almost done ( still firm to the bite ) drain reserving the water
in the pan with the onions add the bacon back into the pan, add the thyme and a little salt stif then add the reserved potato water, and the potatoes
place cream and milk in a pot and bring to a simmer, do not let this boil
 add this to the potato and bacon mixture while simmering add the reserved clam juice bring back to the simmer add the clams and cook until clam are done do not let the clam overcook as they will get tough

adjust the salt and pepper to taste serve

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Per Serving (excluding unknown items): 4780 Calories; 412g Fat (76.5% calories from fat); 129g Protein; 156g Carbohydrate; 8g Dietary Fiber; 1697mg Cholesterol; 1200mg Sodium.  Exchanges: 4 Grain(Starch); 8 1/2 Lean Meat; 1 1/2 Vegetable; 7 Non-Fat Milk; 80 1/2 Fat.
NOTES : this chowder always tastes better the next day, i make this in the resteraunt where i work at least once a month
dave
this recipe started out from a recipe in time lifes foods of the world but i have changed it so much it does not look even close to the original
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

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