Jaspers New England Clam Chowder Best Recipes

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JASPER'S NEW ENGLAND CLAM CHOWDER

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Jasper's New England Clam Chowder image

This chowder comes from Jasper White, chef and proprietor of numerous restaurants, including Summer Shack in Cambridge, Massachusetts. Use the freshest clams possible, and if you need to supplement the chowder with commercially prepared broth, make sure that it is made with juice from fresh clams.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 10 cups

Number Of Ingredients 14

Ingredients:

  • 4 ounces salt pork, rind removed and cut into 1/3-inch pieces
  • 2 tablespoons unsalted butter
  • 2 medium onions (12 to 14 ounces), cut into 1/2-inch pieces
  • 2 cloves garlic, finely chopped
  • 2 stalks celery (4 ounces), cut into 1/3-inch pieces
  • 5 to 6 sprigs fresh thyme, leaves removed and chopped (2 teaspoons)
  • 2 dried bay leaves
  • 2 pounds Yukon gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
  • 4 cups Clam Broth
  • Diced clams (reserved from Clam Broth recipe)
  • 1 1/2 cups heavy cream (or up to 2 cups, if desired)
  • Freshly ground black pepper
  • 2 tablespoons chopped flat-leaf parsley, for garnish
  • 2 tablespoons minced fresh chives, for garnish

Steps:

  • Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until salt pork is a crisp golden brown. Remove from pot; set aside.
  • Add butter, onions, garlic, celery, thyme, and bay leaves. Saute, stirring occasionally with a wooden spoon, until onions are softened but not browned, about 10 minutes.
  • Add potatoes and strained clam broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover them. Increase the heat, and bring to a boil. Cover, and cook potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
  • Remove pot from the heat, and stir in diced clams and cream. Season to taste. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover after it has completely chilled. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavors to meld.
  • When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls, making sure that clams, potatoes, and onions are evenly divided. Sprinkle with parsley, chives, and reserved salt-pork cracklings.

JASPER'S MANHATTAN CLAM CHOWDER

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Jasper's Manhattan Clam Chowder image

Chef Jasper White freezes the bacon before preparing the chowder, making it easier to cut.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 13 cups

Number Of Ingredients 16

Ingredients:

  • 4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice
  • 2 tablespoons olive oil
  • 3 cloves garlic, finely chopped (1 tablespoon)
  • 1 large onion (10 ounces), cut into 1/2-inch dice
  • 2 stalks celery (4 ounces), cut into 1/3-inch dice
  • 1 medium green bell pepper (6 ounces), cut into 1/2-inch dice
  • 2 medium carrots (4 ounces), cut into 1/2-inch dice
  • dried bay leaves
  • 2 teaspoons dried oregano
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 1/2 pounds Yukon gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
  • 5 cups Clam Broth
  • Diced clams (reserved from Clam Broth recipe)
  • 1 28-ounce can whole peeled tomatoes in juice, cut into 1/2-inch dice
  • 1/4 cup chopped flat-leaf parsley
  • Coarse salt and freshly ground black pepper

Steps:

  • Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium, and cook until bacon is crisp and golden brown. Pour off all but 1 tablespoon of fat, leaving bacon in the pot.
  • Add olive oil and garlic, and cook for 30 seconds. Add onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper. Saute, stirring occasionally with a wooden spoon, until vegetables are softened but not browned, 10 to 12 minutes.
  • Add potatoes and clam broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover. Increase the heat, bring to a boil, cover, and cook potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
  • Add tomatoes, and simmer 5 minutes more. Remove pot from the heat, stir in diced clams and parsley, and season with black pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover after it has chilled completely. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavor to meld.
  • When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls, making sure clams, vegetables, and bacon are evenly divided

JASPER'S NEW ENGLAND CLAM CHOWDER

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Jasper's New England Clam Chowder image

Jasper White is famous for Chowders. He has published a cookbook of just chowders. This is the pot of chowder served at our house our way, mostly on cold winter nights. It has none of the glue of flour, so is quite good for gluten-intolerant folks.

Provided by Grannydragon

Categories     Chowders

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients:

  • 4 slices bacon, diced
  • 2 tablespoons butter
  • 2 medium onions, diced
  • 2 garlic cloves, minced
  • 2 stalks celery & leaves, minced
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • 2 lbs red potatoes, diced to 1/2 inch
  • 3 (6 ounce) cans minced clams
  • 32 ounces clam juice (bottles or cans)
  • 1 1/2 cups heavy cream
  • white pepper (to taste)
  • 2 tablespoons dried parsley (or fresh is nice)

Steps:

  • Heat 4 to 6 quartsized soup pot, over low heat.
  • Add diced bacon, rendering fat, cook til crisp, with slotted spoon, remove bacon and set aside.
  • Add butter to the bacon drippings in the soup pot, then add diced onions, garlic, celery, thyme and bay leaves. Saute, stirring occasionally with wooden spoon, until onions are softened, not brown, about 10 minutes.
  • Drain the canned clams, saving the liquid into the soup pot. Set the clams aside with the crisp bacon.
  • Add the diced potatoes and bottled clam juice to the soup pot. Total broth should just barely cover the potatoes, if it does not, add a little water. Cover and cook vigoriously about 10 minutes.
  • Mash cooked potatoes with a spoon against side of pot to thicken chowder.
  • Cook 1 to 2 minutes more,uncovered, to release the starch from the potatoes, which causes the chowder to thicken nicely.
  • Remove from heat. Add clams, bacon, and cream.
  • Season and add Parsley. Serve immediately.

NEW ENGLAND CLAM CHOWDER

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New England Clam Chowder image

Adopted! This is Jasper White's recipe. Considered by many to be the definitive version. From the book "50 chowders". This recipe can be made very quickly with bottled clam juice and canned clams if desired - it turns out just fine. Clams/Broth: Makes about 1 quart broth and 2 cups clam meat

Provided by Queen Dragon Mom

Categories     Chowders

Time 1h45m

Yield 10 cups

Number Of Ingredients 14

Ingredients:

  • 4 ounces salt pork, rind removed and cut into 1/3 inch pieces
  • 2 tablespoons unsalted butter
  • 2 medium onions, cut into 1/2 inch pieces (12 to 14 ounces)
  • 2 garlic cloves, finely chopped
  • 2 stalks celery, cut into 1/3 inch pieces (4 ounces)
  • 5 -6 sprigs fresh thyme, leaves removed and chopped (2 teaspoons)
  • 2 dried bay leaves
  • 2 lbs yukon gold potatoes, and cut into 1/2 inch dice
  • 4 cups clam broth
  • 8 lbs small quahogs or 8 lbs large cherrystone clams, diced clams from reserved from broth instructions
  • 1 1/2-2 cups heavy cream
  • fresh ground black pepper
  • 2 tablespoons chopped flat leaf parsley, for garnish
  • 2 tablespoons minced fresh chives, for garnish

Steps:

  • Scrub the clams, and rinse clean.
  • Bring 2 cups of water to a boil in an 8-quart stockpot over high heat.
  • Add the clams, and cover tightly.
  • After 5 minutes, uncover, and stir the clams with a wooden spoon.
  • Quickly cover the pot again, and let steam for 5 minutes more, or until most of the clams have opened.
  • Don't wait for them all to open, or they will be overcooked.
  • It should only take a little tug or prying to open the stragglers once they are all removed from the heat.
  • The total cooking time for large cherrystones will be about 10 minutes; quahogs will need as much as 5 more minutes.
  • While the clams are steaming, the broth should become foamy and light.
  • It usually spills over a bit just as the clams are cooked and ready.
  • As soon as you remove the clams from the stove, carefully pour as much of the broth as you can into a tall, narrow container.
  • Let the broth sit for 10 minutes, then carefully pour through a fine-mesh strainer.
  • After sitting, 99 percent of the grit will have collected at the bottom of the container.
  • If you are not using the broth within the hour, chill it as quickly as possible, and cover it after it has completely cooled.
  • Keep refrigerated for up to 3 days or frozen for up to 2 months.
  • Remove the clams from their shells, cover, and refrigerate.
  • After they have cooled a bit, dice them into 1/2-inch pieces.
  • Cover again, and keep refrigerated until ready to use.
  • Heat a 4- to 6-quart heavy-bottomed pot over low heat and add the salt pork.
  • Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the salt pork is a crisp golden brown.
  • Remove from pot; set aside.
  • Add the butter, onions, garlic, celery, thyme, and bay leaves.
  • Sauté, stirring occasionally with a wooden spoon, until the onions are softened but not browned, about 10 minutes.
  • Add the potatoes and the strained clam broth.
  • The broth should just barely cover the potatoes; if it doesn't, add enough water to cover them.
  • Increase the heat, and bring to a boil.
  • Cover, and cook the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes.
  • If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
  • Remove pot from the heat, and stir in the diced clams and the cream.
  • Season to taste.
  • If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has completely chilled.
  • Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavors to meld.
  • When ready to serve, reheat the chowder over low heat; don't let it boil.
  • Ladle into cups or bowls, making sure that the clams, potatoes, and onions are evenly divided.
  • Sprinkle with parsley, chives, and reserved salt-pork cracklings.

Nutrition Facts : Calories 383.6, Fat 26.5, SaturatedFat 13.5, Cholesterol 67.7, Sodium 397.6, Carbohydrate 37.1, Fiber 7.4, Sugar 1.9, Protein 5.3

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