Shore Fire Red Chowder
Source of Recipe
the web
List of Ingredients
4 slices meaty bacon -- * chopped
2 Tablespoons flour
1 medium yellow onion
2 ribs celery -- finely chopped
1 carrots -- peeled, slivered then chopped (1 to 2)
1 1/2 teaspoons oil oil -- or canola oil
1 can crushed tomatoes -- (29 ounce) with juice
2 Cups clam broth
2 Cups water
2 teaspoons clam or seafood base -- OR
2 Knorr's fish bouillon cubes
2 large potatoes -- peeled and diced 1/2"
1 bay leaf -- (discard after cooking)
1/2 teaspoon prepared garlic -- (optional)
1/2 teaspoon dried thyme
1/2 teaspoon Italian seasoning
1/8 teaspoon mace
4 drops green Tabasco sauce -- (milder than red)
1 teaspoon Worcestershire sauce
3 cans chopped clams with juice -- (6.5 ounce)
Recipe
Saute bacon till limp, about 5 minutes in heavy skillet over medium heat. Drain bacon and reserve. Combine drippings with flour over medium low heat, stirring frequently, until roux is tan in color, about 7 minutes. Cool and reserve.
In heavy nonstick saucepan or stockpot (4 to 6 quarts), heat oil over medium low, add vegetables, thyme, mace and Italian seasonings and cook, stirring occasionally, 5 minutes, or until onions are limp, translucent and slightly caramelized, (light golden color).
Add tomatoes and juice, clam broth, water, potatoes, bay leaf, fish bouillon cubes or base, Worchestershire sauce and Tabasco sauce to veggie mixture. Reduce heat to low and simmer 20 minutes. Add this point add picked over clams and juice, white pepper and simmer 5 additional minutes.
Taste for seasoning. If you feel more salt is needed, I recommend 1/4 to 1/2 teaspoon Cajun seasoning. To thicken chowder, increase heat to medium high and gradually add reserved roux, by the teaspoon. Stir well, but gently, to incorporate.
Cooking Tip: Long ago and the hard way, this self-taught cook learned a valuable truism: it is easier to add salt at the end of cooking than to attempt to repair the damage of over-seasoning while cooking. There is help for that overly salty soup, stew or chowder, though. For a recipe of this size, simply add 1 additional peeled and chopped potato, (or non-purists like me can add 3/4 Cup instant mashed potato flakes). Like a sponge, the bland potato helps soak up any over-zealous/heavy handed salting.
Variations: If company is expected, I often add 1/2 Cup Chablis when adding the potatoes. You may add 1 small, cored and chopped green or red (bell) pepper when you are first cooking your veggies, if desired. Carrots or celery can be omitted, *as can the bacon, in which case you can substitute olive or canola oil for the fat needed for your roux.
Fresh herbs may be substituted for the dried variety, at a ratio of 2X the dried quantity. Of course, you can steam your own clams to use here. I enjoy plenty of chewy bits of clam in my chowders, so would recommend 2 dozen steamers for this recipe, cooked, cleaned, coarsely chopped, with clam liquor included.
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