By Brooke Dojny
Creamy Clam Chowder. Portuguese Caldo Verde Chowder. Northwest Salmon Chowder with Leeks and Peas. Double Corn summer season Chowder. Brooke Dojny bargains fifty seven recipes for chowders of all types -- a few made with seafood, a few with meat, and a few with simply greens -- plus aspect dishes, salads, and truffles to around out the menu. even if you’re trying to find a hearty meal on a comfy iciness night or a clean gumbo ideal for a summer season lunch, you’ll flip to this scrumptious assortment time and again!
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Extra info for Chowderland: Hearty Soups & Stews with Sides & Salads to Match
Reduce the heat to medium-low and cook, covered, until the potatoes are almost tender, about 10 minutes. Add the cooked clams and cook until the potatoes are very tender, about 5 minutes longer. Season with salt and pepper to taste. Let the chowder sit for at least an hour at cool room temperature or, better yet, refrigerate for up to 2 days. Reheat over low heat, ladle into bowls, and pass the reserved pork bits (reheated in the microwave) for sprinkling on the chowder if desired. notes You could also use 4 cups bottled clam juice, or 2 cups clam juice and 2 cups water, and 2 cups chopped hard-shell clams (with their liquor), which can be found fresh or frozen in the seafood section of most supermarkets.
Ladle into bowls and serve. note Or use a 10-ounce can of whole baby clams, supplementing the juice in the can with 3 cups bottled clam juice or seafood broth. Bottled clam juice is usually shelved with the canned fish in the supermarket; seafood broth — in cans or shelf-stable cartons, or in jars as a concentrate — can usually be found with the canned chicken and beef broth. indd 44 2/4/15 11:18 AM 3 pounds mussels 4 cups water 2 cups dry white wine 5 tablespoons butter 2 tablespoons olive oil 11/4 pounds all-purpose potatoes, peeled and diced (about 33/4 cups) 3/4 teaspoon salt, plus more if needed Mussels are great in so many ways.
The cooking method runs counter to all other chowders, demanding hours-long simmering and stirring, which results in an alchemic melding of the disparate ingredients into a dark and mysteriously potent brew. Bermudabottled Outerbridge’s Sherry Peppers — a piquant sauce of secret herbs, spices, and chile peppers — is a key ingredient, as is the dark rum. Follow it up with Sour Lemon Tart in a Graham Cracker Crust (page 121). Cook the bacon with the oil in a very large heavy soup pot or Dutch oven over medium-low heat until crisp and the fat is rendered, 10 to 15 minutes.