Connie’s notes
Some recipes call from clams in their shell; others have shucked clams which are definitely more convenient to eat. Which is better?
While clam flesh is lovely by itself, it’s hard to create a flavorful broth without the shells. It’s boiling the shells with spices and herbs that produces the briny and aromatic broth that makes a great clam chowder.
So, my best recommendation is parboil the clams just until the shells open, scoop them out and when cool enough to handle, remove the flesh and return the shells to the pan. You set aside the flesh while you boil the shells to make the broth. Then discard the shells. They have done their job and they will just eat up space on the dining table.
Of course, there are ways to cheat.
In my case, for instance, I had a frozen bag of shucked clams (shown above with parboiled potatoes and carrot). Without their shells, how was I going to make my broth? If you find yourself in a similar situation, you have two options.
In my case, for instance, I had a frozen bag of shucked clams (shown above with parboiled potatoes and carrot). Without their shells, how was I going to make my broth? If you find yourself in a similar situation, you have two options.
- Use canned clam broth, also called clam juice. Sometimes, it comes in a box or a jar.
- Use broth made with some other seafood such as shrimp shells and heads or fish bones and heads.
Ingredients
- 1 cup potato cubes (half-inch cubes or smaller)
- 1 cup carrot cubes (half-inch cubes or smaller)
- salt
- ¼ cup butter
- ½ cup chopped onion
- ¼ cup thinly sliced celery
- ¼ cup all-purpose flour
- 4 cups clam broth or shrimp broth or other seafood broth
- 3 pinches ground pepper
- 2 cups shucked clams
- 1 cup heavy cream
- ¼ cup finely sliced scallions
Instructions
- Spread the carrot and potato cubes in a wide shallow bowl and sprinkle lightly with salt.
- Pour in just enough water to cover the vegetable pieces.
- Microwave on HIGH for seven to 10 minutes (depending on your microwave oven's wattage) or just until the water has dried out.
- Melt the butter in pot.
- Add the celery and onion to the hot butter and cook over medium heat, stirring gently, until the onion pieces start to turn translucent.
- Dump in the flour to make a roux.
- Cook, stirring, for two to three minutes until pasty.
- With one hand, pour the broth in a thin stream while you stir with the other hand. Cook, stirring, until the roux and broth have blended together and the mixture has thickened.
- Stir in the pepper and add more salt, if needed.
- Add the potato and carrot cubes. Set the heat to LOW, cover the pot and simmer for 10 minutes.
- Add the clams wait until the contents of the pot are boiling gently.
- Turn off the heat, pour in the heavy cream and stir.
- Taste. Add more salt and pepper, as needed.
- Stir in the scallions.
- Ladle the clam chowder into bowls and serve with bread or biscuit (saltine crackers are traditional).
Pork and mung bean stew with coconut cream
