New York City Chefs Daily Recipe for 10/22/2001 : Recipe for Clam Chowder
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Clam Chowder recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 10/22/2001 : Recipe for Clam Chowder
"Clam Chowder"

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"As we graze it grows"

48 clams, scrubbed
1 1/2 quarts water
1/4 cup finely diced salt pork or bacon
3 onions, minced
1 bay leaf
3 potatoes, diced
2 cups milk, warmed
1 cup light cream
Salt and freshly ground black pepper
Chopped fresh parsley, to garnish

Rinse the clams well in cold water; drain. Place them in a deep pan with the water and bring to a boil.  Cover and steam for about 10 minutes until the shells open. Remove from the heat.  When the clams have cooked slightly, remove them from the shells. Discard any clams that have not opened. Chop the clams coarsely.  Strain the cooking liquid through a strainer lined with cheesecloth and reserve.  In a large heavy saucepan, fry the salt pork or bacon until it renders its fat and begins to brown. Add the onions and cook over low heat for 8 to 10 minutes until softened.  Stir in the bay leaf, potatoes, and clam cooking liquid.  Bring to a boil and boil for 5 to 10 minutes. Stir in the chopped clams. Continue to cook until the potatoes are tender, stirring. Season to taste.  Stir in the warm milk and cream and heat very slowly for 5 minutes longer. Discard the bay leaf and season. Serve sprinkled with chopped fresh parsley. Serves 8.
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