Chincoteague Island Clam Chowder
Among the most popular seafood dishes is a milk based white clam chowder. Basic chowder recipes combine a few basic vegetables with a single selection of seafood or perhaps a combination of fish and shellfish.
This chowder is a good way to get comfortable with creating diary-based seafood meals. After the basic recipe is mastered, cooks can experiment by combining multiple types of seafood, complimentary vegetables, herbs and spices. The resulting dishes are hearty, healthy, very easy to prepare and unbelievably delicious.
For a classic (white) clam chowder, follow this recipe:
Ingredients
12 large Chincoteague Island clams
1 large potato, peeled and diced
1 carrot, peeled and sliced
1 small onion or shallot, diced
2 cups clam juice, fresh or canned
1 cup milk or heavy cream
2 tbsp. butter
2 tbsp. flour
salt to taste
1. Shuck clams into a bowl, retaining the juice. Rinse each clam in its own juice and using scissors, cut the clams into small pieces, discarding the stomachs.
2. In a pan, simmer clams, clam juice and vegetables, reduce heat and simmer 45 minutes, until clams are tender. Set aside.
3. In a separate saucepan, melt 2 tbsp. butter, add 2 tbsp. flour and cook until browned slightly. Add one cup cold milk or cream and simmer until mixture starts to thicken. This is a basic white sauce.
4. Move vegetables and clams back to a heat source and slowly add the white sauce, stirring well.
5. Simmer 5 minutes on medium low heat. Add small amounts of milk to thin or flour to thicken the chowder.
6. Remove from heat and serve. Sprinkle with a small amount of fresh chopped parsley, chives or cilantro and red pepper.