Captain Parker's Chowder
You can never have too many main course recipes, so give Captain Parker's Chowder a try. This recipe serves 6 and costs $2.91 per serving. One serving contains 1376 calories, 19g of protein, and 105g of fat. 598 people have tried and liked this recipe. It is brought to you by Foodnetwork. If you have bay leaf, water, celery, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. With a spoonacular score of 75%, this dish is solid. Similar recipes include Punch Parker, Parker House Rolls, and Parker House Rolls.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 50 minutes
Ingredients:
1 bay leaf
6 ounces clam base (recommended: Minors)
1 1/2 cups chopped celery
1 teaspoon celery seed
3/4 pound all-purpose flour
1 teaspoon ground pepper
1 quart fresh chopped clams and their juice
1 quart light cream
4 cups chopped onion
3 chef potatoes, peeled and diced
1 teaspoon salt
2 ounces salt pork, cut in chunks
3/4 pound sweet butter, plus 1/4 pound
1 pinch dry thyme
1 quart water
Equipment:
microwave
oven
pot
frying pan
Cooking instruction summary:
Put the salt pork on a plate and wrap in plastic. Cook in microwave for 2 1/2 minutes. Meanwhile, make roux with the same amounts of butter and flour. Add 3/4 pound of flour to 3/4 pound of the butter and stir. Make the roux pourable but not too loose or too thick. Begin to cook on low flame or in an oven until the roux is nice and hot. In a heavy bottomed pot, put the remaining 1/4 pound butter and the salt pork. After the salt pork gets lightly browned, take the chunks out. Add the onion, celery and herbs, let it saute for about 5 minutes. Add water and potatoes and bring it to a boil. Then add the clam base, keep stirring so the base and potatoes don't stick or burn to the bottom of the pan. Add the clams and their juice. When the potatoes become slightly tender bring everything back to a boil and start adding the hot roux. Turn the flame down a little and let simmer for approximately 5 minutes. Slowly add the light cream to the base until you get the right creamy chowder, not too thick or thin. Season with salt and pepper.
Step by step:
1. Put the salt pork on a plate and wrap in plastic. Cook in microwave for 2 1/2 minutes. Meanwhile, make roux with the same amounts of butter and flour.
2. Add 3/4 pound of flour to 3/4 pound of the butter and stir. Make the roux pourable but not too loose or too thick. Begin to cook on low flame or in an oven until the roux is nice and hot. In a heavy bottomed pot, put the remaining 1/4 pound butter and the salt pork. After the salt pork gets lightly browned, take the chunks out.
3. Add the onion, celery and herbs, let it saute for about 5 minutes.
4. Add water and potatoes and bring it to a boil. Then add the clam base, keep stirring so the base and potatoes don't stick or burn to the bottom of the pan.
5. Add the clams and their juice. When the potatoes become slightly tender bring everything back to a boil and start adding the hot roux. Turn the flame down a little and let simmer for approximately 5 minutes. Slowly add the light cream to the base until you get the right creamy chowder, not too thick or thin. Season with salt and pepper.
Nutrition Information:
covered percent of daily need
