Cromwell is a Connecticut town of 14,000 in Middlesex County located
in the middle of the state. Until now it was notable for, well, nothing. But Cromwell is exactly half way between
Boston and Manhattan, which makes it the ideal name for our incredibly
delicious clam chowder that is a intermingling of the best of what makes Boston
Clam Chowder (chowda if you prefer) and Manhattan Clam Chowder. Once you taste
this indulgent concoction you will again never open a can of Campbells or Snows.
What makes it unique are actually a few things. One is that
it is prepared in a Vitamix (or similar) blender then slow cooked for hours in
a crock pot. The other is the richness
of healthy ingredients. And of course, the juxtaposition of everything that
makes Boston Chowder great and Manhattan Chowder just as great.
Stop the
bickering already which is “better” … the answer from now on is Cromwell Clam
Chowder!
INGREDIENTS:
·
14-16 oz fresh whole baby clams – these are
usually available at most fresh fish counters most of the year. If off-season
you can buy whole canned clams
·
¼ cup clam juice
·
6 small whole white potatoes – wash but leave
the skins on
·
1 carrot - peeled
·
½ cup scallions – use the white part and save
the stems to cut into the crockpot
·
¼ turnip (don’t ask what to do with the rest of
it, maybe something will turn up)
·
¼ cup roughly minced parsley
·
¼ lb dairy butter (I use Kerrigold)
·
1 pint heavy cream – if you’re on a low-fat diet
maybe this recipe isn’t for you
·
¼ cup sherry
·
½ large beefsteak tomato
Put 4 potatoes, the carrot, 1/4 turnip, scallions and the
tomato half into the blender and puree together with the clam juice for 8
minutes (if your blender has a “soup” position use that setting). After you have blended the ingredients, then cut
the remaining two potatoes into rough chunks about ½” square. Cut a handful of scallion
stems into ¼” pieces. Put the above
blended puree into your crockpot together with the chopped potatoes, scallion
stems, parsley, clams, butter, heavy cream and sherry. If you desire, add one can of tiny shrimp (do
not use fresh shrimp, the canned type will actually survive the cooking better). Start the crock pot on high for 2 hours then
reduce to the low setting for another 2 hours.
Serve with crusty sourdough bread and enjoy.
Makes about 4 servings – adjust proportions to suit your
needs
QUOTE FOR THE DAY:
“Chowder breathes reassurance. It steams consolation.”
Clementine Paddleford - Charles Wysocki's Americana Cookbook
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