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Spicy Buttermilk Oven-Fried Chicken
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
New England Clam Chowder
Yield: Makes 6 main-dish servings
Ingredients:
24
medium fresh clams
Salt
1
bottle (8 ounces) clam juice
3
medium potatoes, cut into 1/2-inch-thick slices
1/4
teaspoon dried thyme leaves
1/4
teaspoon white pepper
4
slices bacon, cut crosswise into 1/4-inch strips
1
medium onion, chopped
1/3
cup all-purpose flour
2
cups milk
1
cup half-and-half
Oyster crackers
Fresh thyme for garnish
Preparation:
1.
Scrub clams with stiff brush. Soak in mixture of 1/3 cup salt to 1 gallon water 20 minutes. Drain water; repeat 2 more times. Refrigerate clams 1 hour.
2.
Shuck clams, reserving juice. Strain clam juice through triple thickness of dampened cheesecloth; pour clam juice into 2-cup glass measure. Refrigerate until needed. Coarsely chop clams; set aside.
3.
Add bottled clam juice and enough water to clam juice in glass measure to total 2 cups liquid; place liquid in Dutch oven. Add potatoes, thyme and pepper; bring to a boil. Reduce heat; simmer 15 minutes or until potatoes are tender, stirring occasionally.
4.
Meanwhile, cook bacon in medium skillet over medium heat until almost crisp. Add onion; cook until tender but not brown. Stir flour into bacon mixture. Whisk in milk; cook and stir until mixture boils and thickens.
5.
Add bacon mixture and half-and-half to potato mixture. Add clams and continue to heat until clams are firm. Serve with oyster crackers. Garnish, if desired.
This recipe appears in:
Northeastern
