« Leek 'chips': Addictive low-cal, low-fat, low-carb munchies |
Main
| Blueberry Daiquiri »
October 13, 2007
With Dallas next up for the Patriots, I was thrilled to see The Texas Cowboy Kitchen cookbook by Grady Spears appear on my desk. A quick peek through and I found a nice chowder (cowboy style) to serve for the game.
Just in case you have a crowd coming, here's a more conventional chowder from Gregg's. They shared this recipe for New England Clam Chowder with Journal readers five years ago.
By the way, you can find crème fraîche (for the cowboy chowder) in the gourmet cheese department at Eastside Marketplace in Providence and at other large grocery stores.
Pinto Bean Chowder
1 cup corn, cut fresh from the cob
2 tablespoons vegetable oil
1 cup diced bacon
2 carrots, diced
4 celery stalks, diced
1 red bell pepper, diced
2 yellow onions, diced
4 jalapeños, seeded and diced
6 cloves garlic, thinly sliced
2 cuts cooked pinto beans, drained
2 cups chicken stock
Kosher salt
1/2 cup chopped cilantro
6 tablespoons crème fraîche
In a sauté pan, cook corn over high heat 4 to 5 minutes until blackened, stirring occasionally. Set aside.
In same skillet, heat the oil and cook the bacon over high heat until it starts to brown. Add the carrots, celery, bell pepper, onions, jalapeños, and garlic, cooking until they begin to softened. Remove from heat.
In a food processor, purée half the beans with 1/2 cup of the chicken stock. Add processed bean mixture, remaining chicken stock, and remaining beans to the vegetables in the skillet, and simmer for 15 to 20 minutes. Season with salt to taste.
Stir in the cilantro, remove from heat, and divide among bowls. Garnish with dollop of crème fraîche.
Serves 4 to 6.
GREGG'S NEW ENGLAND CLAM CHOWDER
2 ounces salt pork, diced 1/4 inch
One medium onion, diced
2 quarts clam juice
2 pounds potatoes, peeled and diced 1/2 inch
1 teaspoon salt
1/4 teaspoon white pepper
2 teaspoons Worcestershire sauce
1 teaspoon minced garlic
6 ounces butter
11/3 cup flour
11/2 pounds chopped fresh clams
2 cups heavy cream
Render salt pork in a large soup pot over medium heat. Remove salt pork from pot. Add butter and melt. Add onions and cook until tender but not browned, about 5 minutes. Add flour to make a roux and cook for 3-5 minutes on low heat, stirring frequently. Do not brown.
In a separate pot, cook potatoes in clam juice until half cooked.
Drain juice from potatoes and reserve. Add more juice if necessary to equal 2 quarts. Using a wire whip, slowly stir juice into roux mixture. Continue stirring until mixture is thickened and smooth. Add seasonings. Simmer for 30 minutes, stirring occasionally. Add clams and potatoes and simmer an additional 10 minutes. Add heavy cream. Bring back to a simmer.
Serve with oyster crackers.
Makes 1 gallon and serves 8.
Posted by Gail Ciampa 
at 9:00 AM to Soups & Stews
| Permalink
Please be civil. Vicious comments, personal attacks and profanity won't be published.
