Struggling Through Fannie Farmer's 1896 Clam Chowder Recipe
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I'm returning to Fannie Farmer's classic cookbook to (try to) make her New England Clam Chowder. You'll find this recipe in her Boston Cooking-School Cookbook or The Fannie Farmer Cookbook from Marion Cunningham... or in this video.
Fannie Farmer cookbooks:
Boston Cooking-School Cookbook:
Fannie Farmer Cookbook :
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Julia Child cookbooks:
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Fannie Farmer's New England Clam Chowder:
1 quart clams (including liquid/liquor..)
4 cups potatoes in 3/4 inch dice
1½ inch cube fat salt pork.
1 sliced onion.
1 tablespoon salt.
⅛ teaspoon pepper.
4 tablespoons butter.
Flour for dredging (I used around tb or so)
4 cups scalded milk.
8 common crackers.
For liqour: 1 tb butter and 1 tb flour
The Best Clam Chowder Recipe 
#soup #clamchowder #soulfult #clam
Ingredients
1 /2 cup of celery, 2 cups of Carrots, 1 cup of onions, 3 medium potatoes diced, 3 can of clams 6.5 ounces, 1 stick and a 1/2 of unsalted butter, 3/4 cup of all purpose flour, 3 cups of half and half. Seasoned with salt and pepper to taste.
New England Creamy Clam Chowder Soup Recipe - Soooo Comforting!
Creamy delicious home-made clam chowder soup recipe that is beyond comforting. This New England clam chowder is so easy to make, perfectly paired with toasted garlic bread.
INGREDIENTS
8 SLICES of bacon (use 2 to 3 tbs of the left over bacon fat for cooking)
2 Tbs butter
1 large onion, minced
1 cup cut up carrots
2 stalks celery, cut up
3 cloves garlic, minced
1/3 cup flour
2 cups chicken broth
Three 6oz cans of clams
1 1/2 tsp Worcestershire sauce
1/2 tsp dried thyme
1/2 tsp white pepper
2 small bay leaves or 1 big bay leaf
salt and black pepper to taste
4 medium gold potatoes, cut up into small pieces
1 cup whole milk
1 cup heavy whipping cream
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New England Clam Chowder
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Here is what you'll need!
New England Clam Chowder
Servings: 6-8
INGREDIENTS
4 slices bacon, about 4 ounces, chopped
2 cups onion, diced
1 cup celery, diced
1 cup carrots, diced
⅓ cup all purpose flour
1 teaspoon black pepper
1 teaspoon thyme
4 cans minced clams with juice
1½ cups chicken stock
2 potatoes, peeled and cubed
2 cups heavy cream
1 bay leaf
Oyster crackers for garnish
PREPARATION
Place a fine mesh strainer over a medium bowl and stain the 4 cans of minced clams, separating the meat from the juices.
Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crip. Add onion and sauté until softened and translucent, about 3 to 5 minutes.
Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes as to avoid lumps.
Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil. Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
Add in reserved clam meat and cook for an additional 2-4 minutes.
Remove from heat and serve with oyster crackers
Enjoy!
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How to Make Award-Winning New England Clam Chowder
After tasting the award-winning New England clam chowder at the immensely popular Woodman's of Essex in Massachusetts, we were inspired to bring a recipe inspired by their version to home kitchens everywhere.
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New England Clam Chowder
Recipe Below
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INGREDIENTS
(Serves 6)
-2 tbsp butter
-4 strips thick cut bacon, diced
-3 potatoes, dicd (yukon gold or russet)
-1 8 oz bottle of clam juice (optional)
-5 cans of chopped clams (I went heavy on the clams you can half this)
-2 stalks of celery, chopped
-1 medium onion, diced
-1/3 cup flour
-1 bay leaf (optional)
-2.5 cups of half and half
-Juice of 2 cans of clams
-1/2 cup of water (if needed to thin chowder out)
-1/8 teaspoon cayenne pepper (optional)
-saltand fresh cracked black pepper to taste
METHOD
-Add diced bacon and butter to a pan on medium-low heat. Cook stirring occasionally until bacon is crispy
-Add onions, celery, bay leaf, pinch of salt, turn heat to medium and cook until softened, about 5 minutes
-Add diced potatoes to a pot and cover w/ clam juice or water. Set on stove and bring to a boil, onice boiling drain and reserve for chowder
-Add flour to pan, do not drain any fat, and stir until thick
-Slowly stir in the juice of 2 cans of clams, roux will clump up but just keep stirring until smooth
-Pour in the half hand half and stir until combined
-Add in cooked potatoes, and cayenne pepper (optional)
-Add in chopped canned clams and stir
-Simmer for 5-10 minutes
-Salt & pepper to taste
-Serve with crackers and freshly cracked black pepper