I tried to convert PMC's simple oral description of chowder into the most basic possible recipe.
- few strips bacon, cut into clam-sized bits
- few medium onions, chopped to the size of clams
- few large potatoes, cubed the size of clams
- two cans clams
- half-and-half cream
- salt, pepper, bay leaf
Fry the bacon low until much of the fat has been rendered. Add onions and cook until they are translucent. Add potatoes, clams and clam liquid, a bay leaf, enough water to barely cover everything, and enough salt and pepper to make the water taste "good". Simmer until the potatoes are just cooked. Add enough cream to make it creamy and let it sit for ages (a day, in my case). Re-heat, check salt level (salty is good), and serve. Don't let it boil once the cream has been added.
The result was a good, simple, sweet (from the onions, I guess) chowder. One note: I bought high-end canned clams.
Sweet. John Thorne (in "Serious Pig") recommends using a starchy potato like Russet and cutting wedges so that as it cooks, the edges crumble off a bit and thicken the chowder. I like to go half-and-half Russet and Ida Red or some other boiling potato.
ReplyDeleteNow, corn chowder, anyone?
Bacon, onions and potatoes in light chicken stock with a bit of bay and thyme until potatoes are almost cooked. Grate fresh ears of corn for pulp (or cook frozen and blend), keeping some as niblets for garnish. Add to pot and adjust body with cream and/or stock. Simmer for about 10 minutes. Season with salt and pepper and allow to "ripen" for a while.
Nice work, PMC, putting a whole recipe into a comment!
ReplyDeleteThe oral description (algorithm) is at last transcribed: https://foodnotrockets.blogspot.com/2020/04/chowder-fist-algorithm-with-discussion.html
ReplyDelete