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Another Clam Chowder Request

RuthAnn's picture

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Many, many moons ago, (okay, 16 years ago) when I was stationed at Fort Lee in Virginia, we used to go to a restaurant called Abbey Road in Virginia Beach. They had the BEST clam chowder - it was called TideWater Clam Chowder and it was a CLEAR broth, no milk or cream or tomato. it did have lots of potatoes, butter and clams clams clams.
I've been thinking about it for months - and as I'm nine months pregnant, the craving is getting pretty intense!
if anyone had ANY ideas on recreating this, I'd be forever grateful!

aussiechef's picture

(post #25659, reply #1 of 6)

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This may be close to what you are looking for: go back to the topic on New England Clam Chowder - under MC's first answer there is a site you can go to with lots of recipes. The one called Quick Clam Chowder (Bon Appetit 1995) has no cream or milk or tomatoes.

Have to feed your little heathen! (Is this an East coast expression to describe a baby??!)

RuthAnn's picture

(post #25659, reply #2 of 6)

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Sorry Aussiechef, but the Quick Clam Chowder recipe has 1 cup of Half and Half in it - that's milk in my book. The TideWater chowder had no dairy, or flour in it. furhter down the thread was a description of an "Outer Banks" chowder that sounded similar....

I can't answer you question about the "heathen" altho it's more appropriate than you might think!!

aussiechef's picture

(post #25659, reply #3 of 6)

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Whoa - how did I miss that. Sorry.

EM_'s picture

(post #25659, reply #4 of 6)

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I mentioned the Outer Banks Style chowder in the earlier post. Just found this recipe in "The McClellanville Coast Seafood Cookbook" and it sounds close but I haven't made this myself. Hope you and baby can enjoy. ;-)

*******The Captain's Clam Chowder*************

2 strips bacon (you could sub. salt pork)

18-24 large clams ("chowders")

1 large onion, chopped

1 tsp. black pepper

6 medium potatos, chopped

Open clams. Retain all of the clam juice. Separate clams, then chop. You can use a blender, but be sure not to cut the clams up too fine. Fry the bacon slowly, and just before it is done, add the chopped onions. Saute for one minute. Add the pepper and clam juice and bring to a boil. Add potatos. When potatos are helf done, add the chopped clams. After the chowder starts to simmer again, allow it to finish cooking. You can put a spoonful of rice in individual bowls before serving (definitely a S. C. recipe!)

This cookbook had three clam chowder recipes, two of which were without dairy or flour. The other similar one used some water with the clam broth.

Carolina's picture

(post #25659, reply #5 of 6)

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"Just found this recipe in 'The McClellanville Coast
Seafood Cookbook'"- EM

The recipe has to be good if it's from that book. Everything in it is good for that matter, and the same can be said for its predecessor, "McClellanville Coast Cookbook".

Andrea_'s picture

(post #25659, reply #6 of 6)

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Ruthann - Greetings from the Outer Banks of North Carolina where I have lived for the past 9 years!

We have a local fishmonger/chef by the name of "Chef Dirt" who shares this recipe for his southeast version in his cookbook, SEAFOOD FROM THE OUTER BANKS:

2 cups diced potatoes, 30 to 40 cherrystone clams, chopped, 1/2 lb. salt pork, cubed 1/2 " thick, 1/2 cup chopped celery, 1/2 cup chopped onion, 1/4 tsp. black pepper, 1/2 tsp. salt, 1/4 tsp. fresh thyme, 1 bay leaf.

Drain clams, reserving liquid. Combine clam liquid, celery, potatoes, onions, pepper, thyme, bay leaf, salt pork in large pot. Make sure ingredients are covered about 3 " with liquid (if not, add water or clam juice or white wine); cover pot and simmer until potatoes are done. Remove salt pork and bay leaf - discard. Add chopped clams to stockpot. Heat until just hot and serve. Makes 6 servings. Hope this helps fill your craving and good luck with your new arrival! Take care.