New England Clam Chowder

For our first stop, it’s Cape Cod for some delicious Clam Chowder. This is the real thing! NO bacon, no spices just the wonderful flavor of clams in a rich creamy broth. We have enjoyed it for many many years and have even dug the clams fresh at one time on the Cape.
Once you’ve tried it, you’ll make it time and time again.

INGREDIENTS:

½ Pound shucked Little Neck Clams
¼ Pound salt pork
1 cup clam juice (fresh or bottled)
½ cup water
2 medium shallots
¼ tsp ground white pepper
2 cups potatoes
2 cups heavy cream
Parsley for garnish.

PREPARATION:

(If you are using freshly dug clams see below) Check the clams for sand and bits of shell then coarsely dice them. Cut the salt pork into four equal pieces. Peel and mince the shallots. Wash, peel and cut the potatoes into one inch cubes.

Place the clams, shallots, salt pork water and clam juice into a large stock pot. Bring just to a slow boil and simmer for 20 min. Add the potatoes and pepper and continue simmering for another 15 min. or until the potatoes are soft.

Add the cream and return the pot to simmer. Now just let it stand covered for 3 to4 hours. For the flavor to develop. Reheat to a simmer (careful not to burn it) and then serve it up in bowls.

Garnish with freshly chopped parsley.



Notes: If you're using freshly dug clams, place them in a bucket of water and sprinkle the washed clams with some corn meal the night before. Refrigerate overnight; this will allow the clams to flush out the sand. Don’t use any clams that are open as they are “bad”. Steam them ‘till they open and shuck them. Reserve the liquid.

We prefer a thinner Chowder, but if you prefer, Common Crackers or Crown Pilot crackers can be crumpled in after serving. Do NOT use oyster crackers as they are way too salty. Alternately, 1 tablespoon all-purpose flour may be added during preparation, but it isn’t recommended.

Shrimp Stuffed Portabellas

We have these stuffed portabella mushrooms as a main dish, but the smaller crimini variety can be substituted and served as an appetizer. Preferably, don’t use the “white” mushrooms as they are limited in the earthy taste of the dish.

INGREDIENTS:

4 medium Portabella mushrooms 3” diam.
½ to 1 cup shrimp (cooked)
1 medium shallot
1 clove garlic
1 Tbsp olive oil
2/3 cup soft bread crumbs
1/3 cup fresh parsley
3 Tbsp sherry
2 tsp fresh basil
1/4 tsp pepper

PREPARATION:

Rinse mushrooms, pat dry. Remove stems the mushrooms. Wash and peel the shrimp, removing the vein and tail. Chop the shrimp (med-course). Peel and chop the shallot. Peel and mince the garlic. Chop the mushroom stems and save about 2/3 cup for the filling. Remember – try to be somewhat consistent in size when chopping the filling ingredients. Wash the basil and parsley shake off the water remove the leaves from the stem and chop separately.

Preheat the oven to 350 deg.

Line a 13x9x2-inch baking pan with foil; coat with nonstick cooking spray. Arrange mushroom caps, bottom up in prepared pan.

COOKING:

Heat a skillet over med-high heat. When hot add the oil letting it heat also. Add the chopped mushroom stems, shallot, and garlic, sauté for 3 minutes. Stir in shrimp and parsley; heating through. Remove the skillet from the heat; stir in bread crumbs, sherry, basil, and pepper. Fill each cap with the mixture. Cover pan with foil.

Bake at 350 degree F. for 15 minutes. Remove the foil and Bake more 12 minutes or until mushrooms are heated through.

Remove from the pan, arranging them on a serving dish. Garnish with fresh basil.