Dr. Jerry's Clam Chowder Recipes

August 22, 2007

Dr. DeMento's Chemically Correct New England Clam ‘Chowda’

Ingredients:
1 tbsp butter (not margarine)
2 slices smoked bacon, diced
1 cup minced onions (Yellow or Vidalia, not Spanish or Red)
2 minced garlic cloves
3 tbsp diced celery
1 tbsp olive oil (Regular, not Extra Virgin)
1/2 tspn each herb:
Oregano, Marjoram, Thyme, Basil, Sage, Rosemary, Celery Salt
1 tbsp all-purpose flour
1 cup clam juice (use good quality w. sediment)
1 cup half-and-half
1 cup whole milk
1 tspn white pepper (freshly coarse ground)
1/2 tspn black pepper (freshly coarse ground)
1 cup Russet or Yukon Gold Potatoes; boiled & diced (2 medium)
8 oz. clams (fresh Littlenecks or 1 large can, Doxsee or Gortons)

Dr. Jerry's NYC pH-Balanced Manhattan Clam Chowder

Ingredients:
4 tspn butter (1/4 cup, half-stick)
4 slices smoked bacon, diced
2 tbsp olive oil (Regular, not 'Extra Virgin')
1.5 cups large diced onions (Yellow or Vidalia, not Spanish or Red)
4 thin-sliced garlic cloves
0.5 cup diced celery
0.5 cup diced carrots
1 tbsp each herb: Oregano, Marjoram, Thyme, Celery Salt
1 cup clam juice (use good quality w. sediment)
2 whole bay leaves
1.5 cups Russet or Yukon Gold Potatoes; boiled & diced (3 medium)
28 oz. crushed tomatoes, Italian style (1 large can, 'peeled')
2 tbsp tomato paste
2 tbsp mild Paprika
2 cups / 16 oz. clams (fresh Littlenecks or 2 cans Doxsee or Gortons)
Dash of Tabasco / any pepper sauce in vinegar, to taste

> The Chemistry of Clam Chowders Power Point Presentation

> The Chemistry of Clam Chowders American Chemical Society Press Conference Photos

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