Text 22501, 69 rader
Skriven 2012-03-17 15:44:58 av MIKE ROBERTS (1:261/1381)
Ärende: Award Winning Clam Chowder
==================================
Don't know if any of You are like me, but I am a Clam chowder lover.
Anyway, I saw this little snippet on the Yahoo news. Following that is the
recipe that won.

http://screen.yahoo.com/award-winning-clam-chowder-28556149.html


The recipe that won the contest above----->


What could be better than a day on the beach, soaking in the sun, and
eating clam chowder at the 31st Annual Santa Cruz Clam Chowder Cook-Off?
One of the crowd favorites was Rosie's; a booth run by a close-knit family
making their great-grandmother's hundred year old recipe. The grand prize
winner was a woman from Taiwan named I-Chin Chou. I-Chin was not allowed in
the kitchen when she lived in Taiwan because her grandmother believed it
was bad luck for a woman to enter the kitchen before she was married. When
she moved to the United States she didn't even know how to cook rice. Last
year she attended the Clam Chowder Cook-Off and thought to herself, "I can
do better." So she showed up this year, and WON!

[Clam Chowder] Clam Chowder
The Secret Ingredient

I-Chin's secret ingredient is˙ drum roll please˙ Ŋ teaspoon of seafood
bouillon! The one she used can only be found in Taiwan, so I-Chin
recommends this one from Japan, or even Knorr's fish bouillon. If you are
feeling adventurous, seek out a Chinese market and see what you can find!

I-Chin's Award Winning Recipe

5 strips of bacon, diced
3 tablespoons butter
2 large onions, chopped
4 celery sticks, chopped
6 cloves of garlic, minced
2 fresh bay leaves
3 stems fresh thyme
5 potatoes, cleaned and cubed (do not peel)
1 Ŋ teaspoons pepper
1 51 ounce can of minced clams in juice (about 4 cups clam juice)
Ŋ teaspoon secret ingredient (seafood bouillon)
2 teaspoon Worcestershire
5 tablespoons flour (more or less to get desired consistency)
3 cups of half-and-half
2 cups of whole milk
Salt to taste

1. In a large, heavy pot, cook bacon until crisp. Remove bacon, crumble,
and set aside, leaving the bacon fat at the bottom of the pan.

2. Add the butter to the pot with the bacon fat. Saut˙ onions and celery in
the bacon fat mixture for about 5 minutes. Add the garlic, bay leaves,
thyme, potatoes, and pepper and continue to saut˙ until vegetables begin to
soften.

3. Using a strainer into a medium sized bowl to collect the clam juice,
separate the clams from their juice and put clams aside. Stir in the
reserved clam juice, seafood bouillon, and worcestershire and bring to a
boil. Reduce to medium heat and simmer for about 15 minutes.

4. Add the half-and-half and milk and simmer for about 10 minutes. Add
clams. Slowly stir the flour into the pot until you get your desired
consistency and simmer for another 10 minutes. Do not allow to boil as this
toughens the clams and can burn the milk.

5. Serve chowder with crumbled bacon on top. 
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: www.holo.homeip.net:8080   -telnet://holo.homeip.net (1:261/1381)