Wednesday, February 25, 2009
Sunday, February 1, 2009
New England Clam Chowder
I give up on the taking photos thing. I never remember until I've eaten it all. But I'm still going to post the things I've made.
Last weekend it was a New England clam chowder from Epicurious. It was extremely creamy. I didn't put the sherry in it because I didn't want to go and buy sherry that would probably never get used. So maybe the sherry would have cut the creaminess down a bit. Don't get me wrong, I think a white chowder should be creamy, but this was a bit high. The hotsauce and worcestershire sauce were welcome additions to the dish as well. When I was eating it, I would throw in a lot more Frank's, some bacon and crackers.
One other problem I found is that it wasn't as thick as I expected it to. It wasn't super thin, but not thick either. I don't know if I was expecting too much out of it, or I just didn't put enough flour in.
If you are planning on using the recipe I linked to, I'm pretty sure you can skip the step about cooking the clams. You used canned clams (which are a great shortcut), so they should already be cooked. If you do cook them again, they'll probably get rubbery.
I'm really interested in trying to make a Manhattan style clam chowder sometime, but I don't know when that will be. Something else that intrigues me is a Rhode Island clam chowder. Anybody know any good recipes for one of those or have had it and can speak of its qualities?
Last weekend it was a New England clam chowder from Epicurious. It was extremely creamy. I didn't put the sherry in it because I didn't want to go and buy sherry that would probably never get used. So maybe the sherry would have cut the creaminess down a bit. Don't get me wrong, I think a white chowder should be creamy, but this was a bit high. The hotsauce and worcestershire sauce were welcome additions to the dish as well. When I was eating it, I would throw in a lot more Frank's, some bacon and crackers.
One other problem I found is that it wasn't as thick as I expected it to. It wasn't super thin, but not thick either. I don't know if I was expecting too much out of it, or I just didn't put enough flour in.
If you are planning on using the recipe I linked to, I'm pretty sure you can skip the step about cooking the clams. You used canned clams (which are a great shortcut), so they should already be cooked. If you do cook them again, they'll probably get rubbery.
I'm really interested in trying to make a Manhattan style clam chowder sometime, but I don't know when that will be. Something else that intrigues me is a Rhode Island clam chowder. Anybody know any good recipes for one of those or have had it and can speak of its qualities?
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