One of my favorite soups is Clam Chowder and the idea that I wouldn't have to spend all day working on getting that soup cooked, creamed, and clams steamed and added sounded intriguing. The Ball Blue Book has the recipe for Chowder base but as many cooks know that clams can very easily be overcooked and become rubbery. So the thought is how to make this recipe using the ingredients and still get the clam flavor into the base. The key - clam juice! We decided to omit the clams but add clam juice and processes as directed. We will add fresh clams steamed to the soup when served to keep them from being rubbery.
Here is both the New England and Manhattan recipes for the base:
Makes 10 pints or 20 half pints
1/2 pound diced salt pork
1 cup chopped onion (about 1 medium)
3 to 4 quarts (12 to 16 cups chopped clams with juice)
2 quarts (8 cups) diced and peeled potatoes (about 8 medium)
2 quarts (8 cups) boiling water
Salt and Pepper
Cook salt pork until light brown in large saucepot. Drain off excess fat. Add onion and cook until onion is tender but not brown. Add clams with juice, potatoes and water. Boil 10 minutes. Season to taste. Only process in half pints or pints. Ladle hot chowder base into hot jars, leaving 1 inch headspace. Remove air bubbles and refill if necessary to headspace. Wipe rims with vinegar, then add two piece lid/rings. Process in pressure canner for 100 minutes at 10 lbs of pressure for weighted gauge canner and 11lbs for dial gauge.
For Mahattan add:
2 cups cooked tomatoes
1/2 cup chopped celery
1/2 bay leaf (remove before canning)
1/2 t. thyme
To serve: For New England Chowder, add 2 T. butter and 2 cups milk to each pint of clam chowder base before heating for serving. Reduce butter and milk by half for each half-pint of Chowder Base. NOTE: Do not add butter and milk before canning!
Well from my previous post you know that the beans for this recipe went to a Bean and Sausage soup and the sauce turned into a fantastic b...
We are six months from the holidays but this is a gift in jars that we need to start now. A great home made vanilla extract is the perfect i...
During the months of December to February I get a lot of questions about what to do with all the citrus that is coming from the trees. Manda...
In Santa Barbara we have an incredible french restaurant which is nothing to look at inside but the food was really delicious. The one thing...
I promised that I would put together some facts about the debate of whether canning, either pressure canning or water bath, was a problem on...
As a kid sauerkraut was my favorite thing to have on my hot dogs. Probably since I just wanted mine to be just like my dads who not only lov...
As the canning community grows the need for new and educational post are so important. With all the information available to a newbie regard...
Lisa gave me an amazingly inspiring recipe that at the time she posted it for me to check over I just happen to have all the ingredients ava...
Stacy was looking at a Thai Sweet Chili Sauce that had all the right ingredients but not enough acidity and it used cornstarch to thicken it...
One of the very first drinks I ever had as an adult was something called a Fuzzy Navel. It was that classic fruity drink that your friends s...