NEW ENGLAND CLAM CHOWDER II RECIPE | ALLRECIPES
Minced clams with potatoes and onion simmered in a broth of clam juice and half-and-half. A great, hearty soup to start a meal off with, or can even be a meal in itself.
Provided by CHIEF2
Categories Seafood Soup
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
- In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
- Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
- Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)
Nutrition Facts : Calories 525.5 calories, CarbohydrateContent 47.2 g, CholesterolContent 98 mg, FatContent 30.8 g, FiberContent 5.1 g, ProteinContent 16.3 g, SaturatedFatContent 15.5 g, SodiumContent 763 mg, SugarContent 2.7 g
NEW ENGLAND BOILED DINNER - THE CHEF'S COOKING SCHOOL
This is more of a traditional Irish meal than Corned Beef, likely because of beef being a more expensive dish. Pork is and always has been more prevalent.
Provided by Michael Davis
Categories Main Course
Total Time 170 minutes
Prep Time 20 minutes
Cook Time 150 minutes
Yield 8
Number Of Ingredients 6
Steps:
- In Large stock pot, place shoulder, cover with water
- Bring to a boil and reduce to a simmer, simmer for 2 – 3 hours with lid on, in 1 gallon water to 1lb meat. 5 lbs meat, 5 gallons of water, or cook for 1.5 hours, dump water and begin again
- Once the meat is tender, or an internal temperature of 195, remove the meat, add vegetables. Another method is to time the cooking of meat and add vegetables towards the finishing of the meat. Remove the meat and vegetables, add cabbage to the pot because this takes up too much space to cook with everything else.
- Cook until tender Remove vegetables, place on platter for service
- Serve Sliced shoulder with vegetables and sauce or with whole grain mustard
Nutrition Facts : Calories 364 kcal, CarbohydrateContent 25 g, ProteinContent 37 g, FatContent 13 g, SaturatedFatContent 4 g, CholesterolContent 116 mg, SodiumContent 192 mg, FiberContent 4 g, SugarContent 5 g, ServingSize 15 oz
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