Best 3 Plum Island Sound Clam Chowder Recipes
Plum Island Sound clam chowder is a seafood lover's delight, combining the briny sweetness of clams with the creamy richness of a chowder base. Originating from the coastal waters of Massachusetts, this New England classic is a hearty and flavorful dish that showcases the region's culinary heritage. Whether you're a local seeking to perfect your chowder skills or a visitor looking to experience the authentic taste of the region, this article will guide you through the steps to create a delectable Plum Island Sound clam chowder that will warm your soul and tantalize your taste buds.
Here are our top 3 tried and tested recipes!
PLUM ISLAND SOUND CLAM CHOWDER
I'm putting this recipe here for safekeeping. It looks like a good lighter version of clam chowder than what I usually make, and since we are trying to eat healthier, I'm going to give this a try when the weather turns colder. This recipe is from Cooking Light's Reader Recipe of the Month, Patti Marsh, September 2006.
Provided by Chef PotPie
Categories Chowders
Time 40m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Drain clams in a colander over a bowl, reserving juice. Add bottled clam juice to reserved juice to equal 3 1/2 cups. Set aside clams and juice.
- Cook bacon in a Dutch oven over medium heat until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 2 teaspoons drippings in pan. Return bacon to pan; increase heat to medium-high. Add onion, celery, and butter; sauté 6 minutes or until vegetables are tender.
- Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Stir in clams, evaporated milk, 1% milk, and sherry. Cook 5 minutes or until thoroughly heated, stirring occasionally. Discard bay leaf. Sprinkle with parsley.
Nutrition Facts : Calories 178.8, Fat 1.9, SaturatedFat 0.8, Cholesterol 27.5, Sodium 816.4, Carbohydrate 22.2, Fiber 1, Sugar 10.9, Protein 17.3
TRADITIONAL MANHATTAN CLAM CHOWDER (A.K.A. CONEY ISLAND OR FULTO
I once found it hard to accept there was another form of clam chowder besides New England style, but I have to hand it to the ingenuity of the Manhattan chefs that came up with this style. The addition of tomatoes to this dish is thought to be inspired by the Italian and Portugese immigrants that made up the larger body of the city in the mid to late 1800's. In the late 1800's to 1930's this dish was referred to as Coney Island Clam Chowder or Fulton Market Clam Chowder. It was not until 1889 that Allesandro Filippini wrote his now famous cookbook called The Table: How to Buy Food, How to Cook It, and How to Serve It that the recipe was recorded for the non-professional home cook. Now we can not go on without mentioning the French influence on this dish since Allesandro was Delmonico Chef du Maison from from 1849 to 1863, and worked with another celebrated French chef, Charles Ranhofer. Charles was also a chef at Delmonico's restaurant in New York from 1862 to 1896 (34 years!). He also wrote restaurant quantity recipes in book form, but since this article is guaged for the home cook, we'll stick with the smaller version. It is with apprehension I write this recipe, as I do not want to disturb the spirits of such fine Chefs that have passed, and passed on their knowledge. It is with the upmost respect I offer my take on this fine creation of a dish, redolent with herbs and vegetables and let us not forget our favorite muddy mollusks, the clams.
Provided by Timothy F.
Categories Chowders
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Start the Cauldron over medium high heat and add oil and butter. As soon as the butter stops foaming add the red pepper flake, onions, celery and carrots.
- Cook until onion is translucent being careful not to burn. Add the garlic and chopped bacon or ham.
- Cook until the meat gets a light brown on it, then add potatoes, clam juice and clams with the liquor from the cans. Add enough water to just cover the potatoes. Add the bay leaves and Thyme.
- Pour the tomatoes into a large bowl and mash with a potato masher until just crushed, leaving some larger bits if desired. Add tomatoes to the Cauldron and bring to a light boil for about 10 minutes.
- Add a few twists of pepper. Reduce heat and allow to simmer for about 30-45 minutes, stirring occasionally. Salt to taste, then add some of the parsley during the simmer. Save some parsley for garnish.
- Serve hot with buttered toast points or saltine crackers.
Nutrition Facts : Calories 357.4, Fat 3.6, SaturatedFat 1.5, Cholesterol 32.4, Sodium 1117.5, Carbohydrate 63.5, Fiber 7.3, Sugar 11.9, Protein 20.2
PLUM ISLAND SOUND CLAM CHOWDER
Number Of Ingredients 15
Steps:
- Drain clams in a colander over a bowl, reserving juice. Add bottled clam juice to reserved juice to equal 3 1/2 cups. Set aside clams and juice. Cook bacon in a Dutch oven over medium heat until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 2 teaspoons drippings in pan. Return bacon to pan; increase heat to medium-high. Add onion, celery, and butter; sauté 6 minutes or until vegetables are tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Stir in clams, evaporated milk, 1% milk, and sherry. Cook 5 minutes or until thoroughly heated, stirring occasionally. Discard bay leaf. Sprinkle with parsley.
Tips:
- Use fresh clams: Fresh clams will give your chowder the best flavor. If you can't find fresh clams, you can use frozen clams, but make sure to thaw them completely before using.
- Don't overcook the clams: Clams are delicate and will toughen if they are overcooked. Cook them just until they are opaque and tender, about 5-7 minutes.
- Use a good quality clam broth: The clam broth is the base of your chowder, so it's important to use a good quality broth. Look for a clam broth that is made with real clams and has a rich flavor.
- Add vegetables: Vegetables add flavor and texture to your chowder. Common vegetables used in clam chowder include potatoes, carrots, celery, and onions.
- Add seasonings: Season your chowder with salt, pepper, and other spices to taste. Common spices used in clam chowder include thyme, bay leaf, and garlic powder.
- Serve with crusty bread: Clam chowder is traditionally served with crusty bread or crackers. The bread helps to soak up the delicious broth.
Conclusion:
Plum Island Sound Clam Chowder is a delicious and hearty soup that is perfect for a cold winter day. It is made with fresh clams, vegetables, and a creamy broth. The chowder is easy to make and can be tailored to your own taste. Whether you like your chowder thick or thin, creamy or brothy, there is a recipe in this article that you will enjoy. So, grab a bowl and a spoon and get ready to enjoy a taste of the sea!
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