Cromwell Clam Chowder

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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