The first time I posted this recipe to this blog was in September 2009. It’s time to enhance it and give the reader some suggestions for the ingredients, especially the clams. Here is a link to the “original” recipe straight from the Jersey Shore and the Cape May area. Here is the Direct Link to the chowder. If you are not sure how to shuck clams, then lightly steam them, about 2 minutes until they are just open. Remove clam from shell and set aside. Strain and save the liquid! And there are markets available for either frozen or canned (which should work fine along with liquid). Walmart, Chef’s Store (Snows chopped) and Whole Foods for national suppliers and in Boise , Reel Foods on Vista Ave. Ok. Here is the recipe, Enjoy!
Tom’s Cove Clam Chowder
Recipe Source: Tom’s Cove, New Jersey
Serves: 8
Ingredients:
6 Bacon slices, diced
3½ c Tomatoes, fresh and chopped, optional
20 oz Clams, fresh and with juice or canned or frozen
2½ T Thyme, dried
Parsley, chopped
1 c Red Onion, diced fine
2 c Hot water
16 oz Heavy Cream
16 oz Clam Juice, if using
3 c Red Potatoes, diced
Salt and pepper to taste
Directions:
In a soup pot, fry bacon until crisp and golden. Sauté onion and 1 t thyme in bacon pot until onion is tender. Add potatoes, tomatoes, if using, water, cream, clam juice and salt and pepper. Cover pot and simmer until potatoes are tender, but not mushy.
Shuck and cut clams into pieces, reserving juices. Add to the pot with the juice. Add parsley and another 1½ t thyme. Simmer to taste. Cool and re-heat for better chowder.
Boise Foodie Guild 