New England Clam Chowder Recipe

Free online recipes from Center City chefs | Philadelphia Inquirer | 2011-09-07

Ivy Olesh left her full-time job at the Center City District when she became a mother eight months ago.

But the former residential and retail outreach manager has kept a hand in at the office. Actually, both hands.

All summer, Olesh, 28, has been holed up in her southwest Center City home two days a week, testing recipes for a free online cookbook that the district and partner Philly Homegrown will unveil Monday to coincide with Center City District Restaurant Week, which runs Sept. 12 to 16 and Sept. 18 to 23.

"Center City Cooks," which the district intends to update quarterly, will enable users to print out recipe pages so they can create their own cookbooks. It also will feature a searchable database.

Twenty recipes from the regular or Restaurant Week menus of some of the city's most well-known establishments are in the first batch.

The district asked Restaurant Week participants to submit recipes aimed at home cooks, ideally featuring seasonal, locally sourced ingredients to coincide with Homegrown's focus.

Clarifying the idea of "home cook" was sometimes a challenge. "We had one chef submit a recipe using sous-vide watermelon," said Olesh, referring to the process of cooking food in airtight plastic bags in a precisely controlled water bath.

"We went with a salmon recipe instead."

Other chefs called for ingredients that might send home cooks on a long search. But most provided substitutes for hard-to-find ingredients.

Garces Trading Co.'s Cauliflower Antipasto recipe includes black garlic. "That's not easy to find," Olesh said. "I've been assured that you can use [ordinary] roasted garlic."

R2L chef/owner Daniel Stern offers Sauteed Soft-Shell Crabs With Ramps and Soba, and it calls for pickled ramp stems. Stern assures that sweet gherkins or bread-and-butter pickles will work.

A chef who wanted baby artichokes was turned down. "They'd be out of season," Olesh said.

By contrast, Butternut Squash Firm Polenta from Porcini on Sansom Street simply shouts "autumn.

Authentic New England Clam Chowder Recipe | Suite101.com

If you don't eat clam chowder, chances are you've never tasted the real thing--authentic New England clam chowder. The word "chowder" is derived from the French word "chaudiere," the shallow cauldron in which French fishermen have traditionally made their hearty seafood stews. A subtle milk-based broth characterizes New England clam chowder, while a robust tomato broth defines Manhattan clam chowder.

Summer is a great time to make an unforgettable, authentic New England clam chowder. The season provides a bounty of corn, clams and potatoes. This traditional recipe features freshly shucked quahog clams, also known as chowder clams. Their size distinguishes them from other types of clams: Their shell is at least 3 inches thick in diameter. If you can't find quahogs in your area, you can substitute littleneck clams in this recipe.

New England Clam Chowder

Serves 6 to 8

Ingredients:

8 strips bacon, cut into 1-inch pieces 4 celery stalks, peeled to remove strings 1 cup onion, coarsely chopped 3 tablespoons all-purpose flour 2 1/2 cups unsalted clam juice 6 small Yukon gold potatoes (about 1 1/4 pounds), peeled and cut into 1/2-inch dice 1 bay leaf 1/2 teaspoon freshly ground black pepper 6 large sprigs thyme 6 pounds quahog clams, shucked, liquid reserved, and cut into 1/2-inch-thick pieces 2 cup fresh yellow or bi-color corn kernels (about 4 ears) 2 3/4 cups milk 1 tablespoon unsalted butter 1/2 teaspoon coarse salt Oyster crackers, for garnish (optional)

Directions:

In a stockpot or a large saucepan, cook the bacon until crisp. Remove bacon from stockpot or saucepan with a slotted spoon and transfer to a plate lined with paper towels to drain. Discard all but 2 tablespoons of bacon fat from the bottom of the stockpot or saucepan. Add celery and onion; saute, stirring occasionally, until the vegetables are just translucent, about 8 minutes. Sprinkle flour over vegetable mixture; cook, stirring with a wooden spoon, for 3 to 4 minutes. Add clam juice, 3/4 cup water, potatoes, bay leaf, and 1/4 teaspoon pepper. Cover; bring mixture to a boil over medium heat. Remove thyme leaves from stems; add leaves to pot and discard the stems. Reduce heat to medium low; simmer mixture until the potatoes are almost fork tender, about 15 minutes. Add clams and reserved liquid. Cover, and cook for 5 minutes over medium heat. Add corn, cover, and cook 6 to 8 minutes. Add milk and butter; cook until butter melts, about 1 minute. Remove bay leaf; add 1/4 teaspoon pepper and 1/2 teaspoon salt. Ladle chowder into individual serving bowls. Garnish with crumbled bacon and oyster crackers (if desired). Serve immediately.

New England clam chowder recipe

RT @: New England Clam Chowder Recipe :

One of my favs! New England Clam Chowder Recipe : ”

New England Clam Chowder Recipe :

Chowder

Chowder the bulldog has never fit in with the other neighborhood canines, but he sees a chance to make friends with the animals at the local petting zoo.

Brave new war, the next stage of terrorism and the end of globalization

In "Brave New War," the counterterrorism expert John Robb reveals how the same technology that has enabled globalization also allows terrorists and criminals to ...

Brave New World Revisited

In 1958, Aldous Huxley wrote what might be called a sequel to his novel Brave New World, published in 1932, but it was a sequel that did not revisit the story ...

All new square foot gardening, grow more in less space!

Do you know what the best feature is in "All New Square Foot Gardening"?

New Deal Or Raw Deal?, How FDR's Economic Legacy Has Damaged America

A revisionist perspective on FDR's presidency and the New Deal argues that such government programs as social security, minimum wage, and farm subsidies didn't ...