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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    New England Clam Chowder with Leeks and Bacon

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    New England Clam Chowder with Leeks and Bacon Empty New England Clam Chowder with Leeks and Bacon

    Post by Lobo Wed 27 Jan 2016, 12:10 am

    New England Clam Chowder with Leeks and Bacon Img80l
    New England Clam Chowder with Leeks and Bacon
    New England Clam Chowder with Leeks and Bacon Rating

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    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Servings: 4 to 6
    The slightly sweet flavors of the leeks and bacon highlight the natural sweetness of fresh clams in this elaboration of a classic chowder. Fresh bay scallops would also be good prepared this way. Serve with crusty bread or oyster crackers.






    • 118

    Ingredients:


    • 36 clams in the shell, well scrubbed
    • 2 Tbs. unsalted butter
    • 1 garlic clove, minced
    • 2 cups water
    • 1 cup dry white wine
    • 1/4 lb. lean bacon, rind removed, coarsely chopped
    • 1 leek, including tender green portions, trimmed, carefully washed and thinly sliced
    • 1 Tbs. all-purpose flour
    • 2 cups light cream
    • 1 lb. red potatoes, peeled or unpeeled, cut into 1/2-inch cubes
    • 3/4 tsp. dried thyme
    • Freshly ground pepper, to taste
    • 1 Tbs. finely chopped fresh chives
    • 1 Tbs. finely chopped fresh parsley

    New England Clam Chowder with Leeks and Bacon Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    Discard any cracked or open clams. In a large pot, melt 1 Tbs. of the butter over low to medium heat. Add the garlic and sauté until it begins to soften, 1 to 2 minutes. Add the water and wine, raise the heat and bring to a boil. Reduce the heat slightly. Immediately add the clams, cover and steam just until they open, 7 to 10 minutes.

    Line a strainer with a cheesecloth and set inside a large bowl. Pour the contents of the pot into the strainer; discard any unopened clams. Set the clams and strained liquid aside separately.

    Rinse out the pot, add the remaining 1 Tbs. butter and place over medium heat. Add the bacon and sauté until it just begins to brown. Add the leek and sauté until it begins to soften, 2 to 3 minutes. Sprinkle in the flour and cook, stirring, 1 minute more.

    Stirring continuously, pour in the reserved clam liquid and the cream. When the liquid reaches a boil, reduce the heat to a simmer. Add the potatoes and thyme.

    Pull the clams from the shells. If they are large, cut them into 1/2-inch pieces. When the potatoes are tender, after about 15 minutes, add the clams and simmer for 1 to 2 minutes more. Season with pepper. Ladle into warmed bowls and garnish with the chives and parsley.
    Adapted from Williams-Sonoma Kitchen Library Series, Soups, by Norman Kolpas (Time-Life Books, 1993).
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