RECIPE
RECIPE: HALAL NEW ENGLAND CLAM CHOWDER
Clam Chowder is traditionally made with salt pork or bacon. This halal version uses butter and can be made at home. This recipe makes a very large amount of clam chowder, and is scaled for parties. Leftovers can be stored in your freezer. If cooking for just your family, use a 6-quart stock pot and halve the amounts.
|
A bowl of New England Clam Chowder |
You'll Need..
3 lbs onions (6-8)
1 head celery
2 sticks butter
3 lbs Yukon Gold or Red Potatos
1 pound frozen corn (optional)
kosher salt or coarse sea salt (these are lower in sodium and give a better flavor)
black pepper
1 bay leaf
1/4 cup flour, or more for thicker chowder
1 gallon whole milk
1 quart clam (or tuna) juice -or-
2 large fish boullion cubes
4 pints fresh chopped fresh clams (no bellies)
2 packets smoked oysters (optional)
In a large stock (soup) pot, melt half of the butter on medium heat. Chop the onions and celery, adding them to the butter, and frying until onions look clear. Scrub potatos clean of any dirt and sand, or peel off skin. Chop potatos in 1 inch cubes. Add potatos, optional corn, salt, pepper and optional bay leaf to onions and celery, coating with melting butter and cooking for 5 - 10 minutes. Start cooking sauce. Add clam(tuna) juice and 1 quart of water OR 2 quarts of water and 2 large fish boullion cubes. Cook on medium until potatos tender, adding water as needed.
Sauce: In a saucepan, melt rest of butter on medium-low. Mix in the flour. Slowly whisk in 1/2 the milk. Add salt and pepper to taste. Turn burner to low and cook, stirring occassionally, taking care not to burn.
Put chopped clams in a large bowl, picking through for any shell pieces. Add optional smoked oysters to the bowl. Use smoked oysters as a replacement for the bacon.
When potatos are tender, remove 2 cups of broth from the stock pot, stirring it into the milk, butter, flour mixture,
then add all of this to the soup pot. Slowly add remainder of milk and light cream. Continue cooking soup on medium-low
without boiling for 15-20 minutes until it thickens slightly and skin forms on top. Remove the skin. Add clams, oysters
stirring once. To avoid clams becoming rubbery, keep burner on low, cooking for no more than 5 minutes.
Explore more food articles and recipes.