verbatim from a San Francisco drunk, it goes like this:"Fry up some bacon or some salt pork, the amount based on how much chowder you're making. I'm not sure what the term is, but you want to fry it until the fatty parts aren't chewy, but make sure the meaty parts don't burn. You want it cut up strips into thirds, either before or after cooking.
If you have a lot of bacon grease you may want to drain off a bit, but you don't need to. Melt in a stick or so of butter, and chopped onions, some minced garlic, and a lot of black pepper to taste. Once the butter's browned and the onions are carmelized, stir in some flour to make a roux. You want it to get less thick than pudding, but sluggish.
Once you get a nice consistency throw it in a pot, add clam juice (a lot, though it can be stretched with water), diced potatoes, carrots (very optional, i find they sweeten the whole thing too much for my taste, but they make it look pretty), diced green onions. Let this cook for a while over medium heat, stirring occasionally.
Add clams, out of the shell, but you can throw in a few in the shell to make it look cool. I like to thicken it too with a couple cans of clams too. the potatoes take a little longer to cook than the clams so you should time it so that they finish together (like everything good).
I like to bring this to a boil and then turn it down to low. I have no idea why, it's just a habit. No matter what, take it down to low and stir in fresh cream. This can be thinned out with half and half. Stir, let it warm up a bit but not boil, and then you're done. I cover it with some more crushed pepper and some parsley and thyme.
I think that's it."
(,
Wed 9 Mar 2005, 13:05,
archived)
If you have a lot of bacon grease you may want to drain off a bit, but you don't need to. Melt in a stick or so of butter, and chopped onions, some minced garlic, and a lot of black pepper to taste. Once the butter's browned and the onions are carmelized, stir in some flour to make a roux. You want it to get less thick than pudding, but sluggish.
Once you get a nice consistency throw it in a pot, add clam juice (a lot, though it can be stretched with water), diced potatoes, carrots (very optional, i find they sweeten the whole thing too much for my taste, but they make it look pretty), diced green onions. Let this cook for a while over medium heat, stirring occasionally.
Add clams, out of the shell, but you can throw in a few in the shell to make it look cool. I like to thicken it too with a couple cans of clams too. the potatoes take a little longer to cook than the clams so you should time it so that they finish together (like everything good).
I like to bring this to a boil and then turn it down to low. I have no idea why, it's just a habit. No matter what, take it down to low and stir in fresh cream. This can be thinned out with half and half. Stir, let it warm up a bit but not boil, and then you're done. I cover it with some more crushed pepper and some parsley and thyme.
I think that's it."
*Reads "bacon"**shudders*
(
Flowerpot No longer has the vapours thanks to DTH,
Wed 9 Mar 2005, 13:10,
archived)