Martha Stewart Show Part 2 Recipe Video
On Martha Stewart Show we have our Chowder guy who is an expert at eating and making chowder. On this show he is going to show us clam chowder recipe. It real simple to cook but has got a lot of ingredients. If you have missed something during the television show, then this Martha Stewart Show will show you the complete recipe.
Ingredients
1 lb Razor clams
15 Quahog
2 lb steamer clams
6 cups of water
1/2 cup salt pork
1/2 cup bacon, cut into 1" cubes
4 Potatoes, sliced
1 Onions, sliced
Fennel to taste
6-8 cloves Garlic
3-4 tbsp Oil
1/2 stick butter
1 tbsp Fresh or dry thyme
1 tbsp Dill
1 tbsp sea salt
1 tbsp pepper
6 cups heavy cream or milk
6 ladle full broth from the clams
5 capers
1/2 tbsp Peter Luger Steak Sauce
1/4 tsp Old bay seasoning
Directions
1. In a large pot, keep layers of clams. Add water.
2. Cook on high flame for 15 minutes. When you hear the rattling sound, the clams are done.
3. In a skillet, dry roast the salt pork pieces. It will release a lot of fat when it is done. Separate the pork pieces and keep aside the fat for using in chowder.
4. In the same skillet, roast bacon.
5. Remove the clams from the shell and discard the shell. Chop the razor clams. Steamer clam siphon needs to be removed.
6. Saute potatoes, onion, fennel and garlic in a pot. Saute for about 15 minutes.
7. Then add the brine water in which the clams were boiled. Do not scrape the bottom to avoid adding sand.
8. Add the cream and boil for 20 minutes.
9. Add the bacon.
10. Add the Peter Luger Steak Sauce, capers, Old bay seasoning and the clams.
11. Add more salt and pepper.
12. Serve in a mug and garnish with crunches.
For more information please visit: http://www.brooklynchowdersurfer.com/
2. Cook on high flame for 15 minutes. When you hear the rattling sound, the clams are done.
3. In a skillet, dry roast the salt pork pieces. It will release a lot of fat when it is done. Separate the pork pieces and keep aside the fat for using in chowder.
4. In the same skillet, roast bacon.
5. Remove the clams from the shell and discard the shell. Chop the razor clams. Steamer clam siphon needs to be removed.
6. Saute potatoes, onion, fennel and garlic in a pot. Saute for about 15 minutes.
7. Then add the brine water in which the clams were boiled. Do not scrape the bottom to avoid adding sand.
8. Add the cream and boil for 20 minutes.
9. Add the bacon.
10. Add the Peter Luger Steak Sauce, capers, Old bay seasoning and the clams.
11. Add more salt and pepper.
12. Serve in a mug and garnish with crunches.
For more information please visit: http://www.brooklynchowdersurfer.com/
