This thick and creamy chowder is made with diced onions, potatoes, celery, carrots, bacon and, of course, clams.
|Comments: 15||Views: 7936||Success: 88%|
Text recipes with video support. Think you can help pick the next Rouxbe Video Recipe? Dive in.
I've been making a New England Style Clam Chowder for years, but nothing as smooth and silky as this one. It is amazing what a difference a few fundamental skills can make to the end result. Knowing what the mirepoix should look like, adding the ingredients in the proper order, tempering the milk, recognizing and adjusting to the proper thickness. Amazing. Thank you so much for making meal preparation so much fun, and so delicious!
Leigh, the credit goes to you for practicing what you have learned. Watching and listening to the videos will only take ones learning so far, it's the practice and repetition that takes things to a whole new level of learning. The more one practices the more those skills and that knowledge becomes a part of you...forever. Good job!
I have never made a good soup. Ever. I had some left over potatoes and some steamed salmon and mussels. I carefully watched the video's accompanying this recipe and for once in my life I felt like I have super powers: knowledge is a powerful thing. I recommend this as a great 'leftover' soup. Family over for dinner tonight called it a gourmet meal. A great big thank you to you all!
Nice one Bryan. Here is a text drill-down called "What is Singer?" that should shed some light on the situation for you :-)
This is also covered a bit in the full lesson on "How to Make Roux-Based Soups", which is where this recipe come from. It's one of the practice recipes. Cheers!
Haha. I thought for sure that was a typo! Well now, I learned something new from Rouxbe AGAIN! I may even be inclined to hum a little tune now every time I make a roux. Thank you Dawn for your, once again, timely and engaging response.
Wake up clams, you're about to become chowder!
Mahalo nui loa goes to Rouxbe. I felt like New England Clam Chowder this morning and proceeded to prepare my mise en place without hesitation or the need to refer to the recipe. I even did the singer with the flour...it just flowed so naturally, just like you promised when you practice. I used the clam juice from two cans of chopped clams and 8oz. bottle of clam nectar, some 2% milk and heavy cream.
The Chowder was a hit with my son and granddaughter...and I'm planning on another bowl for myself very shortly.
Rouxbe's videos have helped me improve my cooking so much! Thanks much and Happy Holidays.
Philip brings up a good point. I usually drain and discard the brine from the cans of baby clams before adding the clams to the chowder. I've never had the nerve to taste the liquid :0) as I have always assumed (perhaps erroneously) that the clam juice in the cans is little more than salt water. Should I be adding it to my chowder?
Bryan, I believe you would lose the wonderful consistency and texture by freezing the New England clam chowder due to the milk in the recipe. It would be best not to freeze it. However, with that said, feel free to try it out for yourself to see if you notice a difference.
Hope that helps. Cheers!
Thanks for the feedback Christina; I agree. However, it only lasted in the fridge until the next day and was gobbled up (to my surprise). Thought I was gonna have a bunch left over, but seconds both days took care of it. Guess it was pretty good ;o)
I stuck to the recipe with the exception of 1/2 of the milk being replaced with half-and-half; beautiful texture!