Tag Archives: clams

New England Clam Chowder with Cheesy Biscuits

Everything you could ever want in a bowl of creamy goodness.

Debating which type of clam chowder is better is but a fool’s errand since everyone knows that New England-style is the one chowder to rule them all. This hearty, creamy classic is easier to make than you would probably imagine and few things satisfy more when the mercury drops. Add the clams towards the end to prevent them from getting too chewy.

Equipment Needed: 8 QT Pot, Baking Sheet, Mixing Bowl, Cheese Grater, Chef’s Knife, Cutting Board, Wooden Spoon, Kitchen Shears, Vegetable Peeler, Rolling Pin, Cookie Cutter, Whisk, Parchment Paper

Serving Suggestion: Individual Plating

Servings: 8

Suggested Wine Pairing: Oaky Chardonnay, Rioja, Pinot Noir

Suggested Beer Pairing: Stout, Porter, Scotch Ale

Ingredients:

  • 2 cans chopped clams ($1.99/6.5 oz can)
  • 8 oz clam juice ($1.99/bottle)
  • 6 strips of bacon ($6.99/lb)
  • 4 large potatoes ($0.99/lb)
  • 2 medium onions ($0.99/lb)
  • 4 cloves garlic ($2.99/lb)
  • 1 can of sweet corn ($1.69/11 oz)
  • 1 QT 2% milk, divided ($1.19/QT)
  • 1 pint heavy cream ($2.99/pint)
  • 2 C Bisquick mix ($4.19/40 oz box)
  • 1/2 C cheddar cheese ($5.99/lb)
  • 1 TBSP crushed red pepper ($3.50/2.5 oz jar)
  • 2 TSP dried thyme ($3.50/1.5 oz jar)
  • 1/2 TBSP cayenne pepper ($3.50/2 oz jar)
  • 2 bay leaves ($3/0.5 oz jar)
  • Salt
  • Pepper

Biscuit Preparation:

  • Preheat the oven to 450°F. Whisk together 2 cups of Bisquick and 2/3 of a cup of milk until you’ve got a soft dough with no pockets of mix or clumps.
  • Grate in 1/2 a cup of cheddar cheese and stir a bit more.

Grate the cheese in before you knead the dough for better cheddar distribution.

  • Spread about 3 tablespoons of Bisquick on your cutting board so the dough doesn’t stick.With your rolling pin, roll it out flat until it’s about 1/2 an inch thick. Use your cookie cutter to cut out biscuits and place them on a parchment paper-lined baking sheet. If you don’t have parchment paper, just grease the baking sheet thoroughly with butter.

Insert knead/need pun here.

  • Sprinkle a little bit of salt and crushed red pepper on the top of the biscuits. Pop those puppies in the oven and bake ‘em for about 9 minutes, until they’re golden brown. Set aside to cool and await their chowder-complementing fate.

Chowder Preparation:

  • You’ll want to do all of your prep work beforehand so all you have to do is add ingredients once you get the soup base going. Start by dicing your onions and mincing the garlic.
  • Next, scrub the potatoes, remove the eyes and cut them into 1 inch cubes. We like to leave the skins on but if that’s not your thing then peel before you cube them.

Uniformly cube the potatoes for even cooking and spoon-friendly eating.

  • Put your pot over medium heat. Using the kitchen shears cut the bacon strips into 1/4 inch pieces and crisp them up for about 5 minutes. Add the onions and garlic and cook everything down for another 5-7 minutes until the veggies are soft.

Pretend you're surprised that we added bacon.

  • Drain the corn and add it to the mix. Next, add the potato chunks, the rest of the quart of milk, cream, clam juice and bay leaves. Throw in your thyme, cayenne pepper and a healthy pinch of salt and pepper for good measure.

If you love your cardiologist, go ahead and use all cream instead of cutting it with milk.

  • Bring everything to a boil, stirring occasionally. When you’ve reached your boiling point add the clams, reduce to a simmer and cook for another 10 minutes.
  • Be sure to remove the bay leaves before serving. Season to taste, adding a little Garnish with some fresh parsley if desired and at least two biscuits if you know what’s good for you.

Grilled Clams

Sweet briny bounty awaits.

All this hot weather has reminded us of two things. 1) If you’ve gotta be outside you might as well be eating and 2) we love fresh seafood. Clam season is upon us and what better or simpler way to celebrate than by throwing a few on the grill and cracking an ice-cold adult beverage. Like cheerleaders at homecoming, when things get hot they open wide to reveal their cash and prizes.

Equipment Needed: Grill, Tongs, Pan or Platter (to put the clams in when they’re done), Microwave-safe Bowl(s)

Serving Suggestion: Family Style or Individual Plating (if you can keep people away from the grill long enough to plate them)

Servings: 4

Suggested Wine Pairing: Sauvignon Blanc, Pinot Grigio, or a Sparkling White

Suggested Beer Pairing: Wheat Beer, Summer Ale, American Lager or Pilsner

Ingredients:

  • 4 dozen littleneck clams (market price varies, we paid $5.99/dozen)
  • 1 stick butter ($4.99/lb)
  • 1 lemon (optional) ($ 0.50)

Preparation:

  • Fire up the grill and get it to medium heat. Scrub and wash the clams to remove any visible grit. Toss any clams that are already open or have cracks to avoid any gastrointestinal unpleasantries later.
  • Place the clams on the grill evenly spaced apart. You can either set them in between the grates on their hinges (i.e. vertically) or flat on their shells, whatever floats your boat.
  • Stand back, sip said adult beverage and wait. The clams will open at different rates depending on how big they are and how hot each area of the grill is but it should take around 5-10 minutes. Throw away any that don’t fully open after several minutes of cooking.

The one in the front and back are done, the others still need time.

  • Remove the open ones from the heat and either serve immediately or keep to the side of the grill. Don’t leave them over direct heat or you’ll get overcooked, rubbery results.
  • Melt the butter in the microwave and either put it in individual dishes or keep a communal bowl for dipping. Serve with lemon wedges for those that want them.