"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for New England Clam Chowder, by aaron rubin, is from The Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1pt of frozen chopped clams 1 stick butter 2 cups chicken stock 1 yellow onion 4 smallish red potatoes 4 cloves garlic 1 tbsp black pepper 1 tsp salt 1/3 cup flour
In one large fry pan melt half the stick of butter. Add finely chopped garlic. Add chopped oinion and let them sweat. Add chopped potatoes and chicken stock. Cover fry pan with heat on low.
In a second 4 quart pot melt the other half of the stick of butter. Add 1/4 cup of milk. Add flour while stirring it in until it looks like chowder broth (I've been told this is a rue). Once the rue has been made add the frozen clams to the mix and let them melt in the mix. As the frozen clams melt, break the cooked clams off the edge and keep rotating the block of frozen clams until the block has melted away. Add salt and pepper.
Combine the fry pan contents into the pot. Cook on low for 20 minutes or until potatoes have fully cooked.
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