clam chowder

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morag
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clam chowder

Post by morag »

This is the Manhattan or red, clam chowder as opposed to the creamy one. We had a winter storm come through with cold temps so I seized the opportunity to make a good warming soup! More rain to come later so stews and hearty dishes on my mind! :)

5 rashers streaky bacon, diced
1 large onion, diced
1 large leek, thinly sliced
1 stem celery, thinly sliced
1 green bell pepper, diced
5-6 large white tatties peeled and chopped into cubes(1/2 - 1")
15 oz can peeled, chopped tomatoes
1 tsp thyme 2-3 bay leaves
4 tins diced clams, drain and keep the liquid, refrigerate the clams.
1 tsp caraway seed
salt, pepper

render diced bacon in a large, 4 qt or more, pot, add onion and leek, stir until slightly coloured then add the celery, green pepper and tomatoes with liquid from the can, the potatoes and 4-5 cups water along with the liquid from the clams. Add the bay leaves and thyme, salt and pepper to taste.
Bring to a boil and simmer 30 minutes. Take off the heat and let rest 45 minutes, then bring to a boil again and add the clams and the caraway seed.

We serve it with oyster (pilot) crackers and hot buttered french bread. Yum!, but beware, those tatties hold their heat!
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little plum
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Re: clam chowder

Post by little plum »

Morag, are the clams the same as our Scottish queenies (scallops) with the white muscle part that holds the shells of the bi-valve together. I,m not keen on shell fish, it might have something to do with living on the Clyde coast and bi-valves being natures way of filtering the saltwater and purifying the sea..
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morag
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Re: clam chowder

Post by morag »

I don't think so, L.P., though they are bivalves. The scallops I'm familiar with are kind of like marshmallows, i.e. about 1 1/2 inch round and 1 inch thick where clams are kind of wavy edged. I think a lot of shellfish are grouped as clams though they can be quite different in flavour. But I like scallops too though I don't know if what I call scallops are what you mean :roll: !
My dad would not eat mackerel because it would eat anything even stuff other garbage eaters turned their, er, noses? up at, and he knew his fish.. :smt102
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little plum
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Re: clam chowder

Post by little plum »

Hi Morag, our scallops, the muscle part, is like a marshmallow in size and is quickly fried off, and is usually accompanied with a dressing. The dimentions you mention must be the American measure, as our scallops tend to be smaller to fit our mouth's. :lol: :lol: :lol:

The ingrediants are very similar to Cullen Skink , which I think is delicious with buttered bread
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morag
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Re: clam chowder

Post by morag »

You can get the small scallops here too, L.P., but the large ones are sometimes bacon wrapped and sauteed, mmm! Too bad my daughter's not fond of shellfish - or maybe it's just as well :lol:
Give the soup a try and let me know what you think!
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Re: clam chowder

Post by little plum »

As I posted earlier , I'm not keen on shellfish and would avoid them if given the choice. :|
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Re: clam chowder

Post by Meg »

You could miss out the rashers of bacon and clams and use undied smoked haddock instead LP - just a wee bit different slant on Cullen Skink - which I only make in the summer these days so I can use the bbq hot plate and my house doesn't cullen stink for days after cooking :lol:

Meg
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