New England Clam Chowder About 4 cups
This New England clam chowder gets its creamy thickness from heavy cream and the starch in the potatoes.
Scrub individually with a vegetable brush:
5 pounds quahogs or other hard shell clams
Place in a sink or large soup pot, cover with cold water, and stir in:
1/4 cup salt
Let stand for 30 minutes to rid the clams of sand. Rinse and drain in a colander. Place the clams in a large soup pot and add:
1 cup water
Any scraps of onion, celery, thyme, or bay leaf (optional)
Cover and steam over high heat until the clams are completely open, 10 to 15 minutes. Discard any that do not open. Pour the cooking liquid through a fine-mesh sieve and set aside. When the clams are cool enough to handle, remove from their shells and coarsely chop into 3/8-inch pieces.
Place in a soup pot and cook, stirring, over medium heat until slightly crisp:
2 slices bacon or 2 ounces salt pork, diced
Stir in:
1 medium onion, cut into 1/2-inch dice
1 bay leaf
1 1/2 teaspoons chopped fresh thyme
1 tablespoon unsalted butter
When the onions are translucent, add the reserved cooking liquid along with:
3 red or white new potatoes, cut into 1/2-inch dice
Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 12 minutes. Stir in the chopped clams along with:
1 cup heavy cream
Simmer for 5 minutes. Season with:
Ground black pepper to taste
1 tablespoon chopped fresh parsley
Ladle into soup dishes or cups.
Serve with:
Cream Biscuits, 123, or common crackers
Thai Chicken and Coconut Soup
About 6 cups
Coconut milk is an infusion of grated coconut and boiling water or milk and is easily mode from scratch. Pour 1 cup boiling water or milk over 1 packed cup fresh coconut shreds. Stir well, cover, and let steep for 30 minutes. Process the mixture (no more than 3 cups at a time) in a blender or food processor for 1 minute. Pour all the shreds and milk into a damp clean cloth and press the liquid into a bowl, squeezing until the shreds are dry. The first pressing is referred to as thick coconut milk, and the yield is about 1 cup. Cover, refrigerate, and use within 3 days. Simmer kaffir lime leaves or lemon grass in the coconut milk first for a delicate citrus flavor.
Bring to a boil in a soup pot:
3 cups Chicken Stock, 22
2 2/3 cups unsweetened coconut milk
Reduce the heat and stir in:
2 small Thai peppers or 3 fresh jalapeño peppers, seeded and sliced
3 tablespoons Thai fish sauce (nam pla) or soy sauce
1 teaspoon minced peeled fresh ginger
1/8 teaspoon salt
Simmer for 10 minutes, then stir in:
1 pound boneless, skinless chicken breasts, thinly sliced
2 tablespoons fresh lime juice
Simmer, stirring occasionally, until the chicken is no longer pink, about 5 minutes. Ladle into warmed bowls. Garnish with:
Chopped fresh cilantro
Copyright © 2000 by Simon and Schuster Inc.
New England Clam Chowder
About 4 cups
This New England clam chowder gets its creamy thickness from heavy cream and the starch in the potatoes.
Scrub individually with a vegetable brush:
5 pounds quahogs or other hard-shell clams
Place in a sink or large soup pot, cover with cold water, and stir in:
¼G cup salt
Let stand for 30 minutes to rid the clams of sand. Rinse and drain in a colander. Place the clams in a large soup pot and add:
1 cup water
Any scraps of onion, celery, thyme, or bay leaf (optional)
Cover and steam over high heat until the clams are completely open, 10 to 15 minutes. Discard any that do not open. Pour the cooking liquid through a fine-mesh sieve and set aside. When the clams are cool enough to handle, remove from their shells and coarsely chop into 3/8-inch pieces.
Place in a soup pot and cook, stirring, over medium heat until slightly crisp:
2 slices bacon or 2 ounces salt pork, diced
Stir in:
1 medium onion, cut into ½-inch dice
1 bay leaf
1ì teaspoons chopped fresh thyme
1 tablespoon unsalted butter
When the onions are translucent, add the reserved cooking liquid along with:
3 red or white new potatoes, cut into ½-inch dice
Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 12 minutes. Stir in the chopped clams along with:
1 cup heavy cream
Simmer for 5 minutes. Season with:
Ground black pepper to taste
1 tablespoon chopped fresh parsley
Ladle into soup dishes or cups.
Serve with:
Cream Biscuits, 123, or common crackers
Copyright © 2000 by Simon and Schuster Inc., The Joy of Cooking Trust and The MRB Revocable Trust
New England Clam Chowder
About 4 cups
This New England clam chowder gets its creamy thickness from heavy cream and the starch in the potatoes.
Scrub individually with a vegetable brush:
5 pounds quahogs or other hard shell clams
Place in a sink or large soup pot, cover with cold water, and stir in:
1/4 cup salt
Let stand for 30 minutes to rid the clams of sand. Rinse and drain in a colander. Place the clams in a large soup pot and add:
1 cup water
Any scraps of onion, celery, thyme, or bay leaf (optional)
Cover and steam over high heat until the clams are completely open, 10 to 15 minutes. Discard any that do not open. Pour the cooking liquid through a fine-mesh sieve and set aside. When the clams are cool enough to handle, remove from their shells and coarsely chop into 3/8-inch pieces.
Place in a soup pot and cook, stirring, over medium heat until slightly crisp:
2 slices bacon or 2 ounces salt pork, diced
Stir in:
1 medium onion, cut into 1/2-inch dice
1 bay leaf
1 1/2 teaspoons chopped fresh thyme
1 tablespoon unsalted butter
When the onions are translucent, add the reserved cooking liquid along with:
3 red or white new potatoes, cut into 1/2-inch dice
Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 12 minutes. Stir in the chopped clams along with:
1 cup heavy cream
Simmer for 5 minutes. Season with:
Ground black pepper to taste
1 tablespoon chopped fresh parsley
Ladle into soup dishes or cups.
Serve with:
Cream Biscuits, 123, or common crackers
Thai Chicken and Coconut Soup
About 6 cups
Coconut milk is an infusion of grated coconut and boiling water or milk and is easily mode from scratch. Pour 1 cup boiling water or milk over 1 packed cup fresh coconut shreds. Stir well, cover, and let steep for 30 minutes. Process the mixture (no more than 3 cups at a time) in a blender or food processor for 1 minute. Pour all the shreds and milk into a damp clean cloth and press the liquid into a bowl, squeezing until the shreds are dry. The first pressing is referred to as thick coconut milk, and the yield is about 1 cup. Cover, refrigerate, and use within 3 days. Simmer kaffir lime leaves or lemon grass in the coconut milk first for a delicate citrus flavor.
Bring to a boil in a soup pot:
3 cups Chicken Stock, 22
2 2/3 cups unsweetened coconut milk
Reduce the heat and stir in:
2 small Thai peppers or 3 fresh jalapeño peppers, seeded and sliced
3 tablespoons Thai fish sauce (nam pla) or soy sauce
1 teaspoon minced peeled fresh ginger
1/8 teaspoon salt
Simmer for 10 minutes, then stir in:
1 pound boneless, skinless chicken breasts, thinly sliced
2 tablespoons fresh lime juice
Simmer, stirring occasionally, until the chicken is no longer pink, about 5 minutes. Ladle into warmed bowls. Garnish with:
Chopped fresh cilantro
Copyright © 2000 by Simon and Schuster Inc.