or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Gungasim's clam chowder
New Posts  All Forums:Forum Nav:

Gungasim's clam chowder

post #1 of 6
Thread Starter 


47 clams scrubbed and washed, in the pot, to be steamed..



The clams after being steamed open.......



And then shucked



And then chopped..



For the reference asked for above, the largest and smallest shells.




And I am guessing about 2 1/2 quarts of juice from steaming/shucking/ chopping. This will go with the 3 quarts of fish stock I made from various fish frames fish I caught in very late fall and I defrosted yesterday



The onions for the chowder...




And then peeled and diced.



Some celery.....






.instead of salt pork, I prefer to use bacon, as salt pork can be tough if left in the chowder.....about 1/2 pound here....




Next few pictures are again instructional for the more novice cooks here.....to those of us that cook all the time, this is second nature. But to dice the potatoes, I'll steal Tyler Florence's usualy line.....planks, sticks, dice....







Butter for the roux





and the cream..





brought it to a party-added more butter thyme
post #2 of 6
That's a lot of butter and thyme. Was it good
post #3 of 6
Thread Starter 

couple of sticks and a handfull of tyhme 

post #4 of 6

Wow, recipe looks great.  All you need is a final pic of it plated in a bowl with some crusty bread nearby.

post #5 of 6

Great job. You can render the bacon first and use the fat along with the butter for your roux. Clam chowder is traditionally not a "light" dish by any means.. FAT FAT FAT.. oh and clams and taters too.

 

Here's some clams dug up from my neck of the woods biggrin.gif

 

post #6 of 6
Quote:
Originally Posted by dutch oven View Post

That's a lot of butter and thyme. Was it good

 

 

I don't know why Dutch Oven but I find that funny. My guess is it was good.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Gungasim's clam chowder