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NORA BENNETT'S CLAM CHOWDER (From the L.V.I.S. "East Hampton Cook Book") (This clam chowder is not for everyone, being a two-day affair; but if you have the time, the result is incredibly good.) 1 1/2 quarts fresh chowder clams (measured without liquid) 3 cups fresh clam juice, reserved from the clams 3 cups water 4-5 stalks celery 3-4 carrots 4-5 medium onions 6 medium potatoes, peeled 1 can tomatoes (16 oz.) 6 Tbsp. butter 1 1/2 cups milk with 3 Tbsp. removed 3 Tbsp. heavy cream salt freshly ground pepper Note: Specified ingredients must be ground in a grinder, not in a blender, as the result would be too mushy. 1. Rinse clams, grind, and set aside. 2. Put clam juice and water in a large kettle and bring to the simmer. 3. Grind celery, carrots, onions, and potatoes. Mix and add to the kettle. Add half of the clams and refrigerate the other half. Add the tomatoes, butter, and salt and pepper to taste. Bring to a broil, partially cover, lower heat and simmer for 7 hours, adding the milk after 3 hours. 4. Watch that the chowder does not boil (put on an asbestos pad if necessary) and stir occasionally (if at any time the chowder appears too thick, you can thin it with a little water). 5. Cool and refrigerate overnight. Before serving time, add the reserved clams and the heavy cream. Heat for about 15 minutes, but do not boil. Correct seasonings and serve in heated soup plates. Serves 8. Note: This chowder freezes well.