{"id":639,"date":"2014-09-17T14:42:16","date_gmt":"2014-09-17T20:42:16","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=639"},"modified":"2016-03-16T16:16:05","modified_gmt":"2016-03-16T22:16:05","slug":"new-england-clam-chowder","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/new-england-clam-chowder.html","title":{"rendered":"New England Clam Chowder"},"content":{"rendered":"<p><em>A real purist would not add flour, which would make a thinner soup.\u00a0<span style=\"line-height: 1.5\">Reheats well, but does not freeze. \u00a0<\/span>Very filling!<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>3 oz bacon, diced fine<\/li>\n<li>2 \u00bc c onions, finely chopped (about 3 medium =1 \u00bd lbs)<\/li>\n<li>4 potatoes peeled and diced (about 2 lbs)<\/li>\n<li>\u00bd tsp dried thyme<\/li>\n<li>3 c clam juice (Crown Prince &#8211; 1 bottle = 1 cup)<\/li>\n<li>3 cans clams with liquid (Crown Prince 10 oz each)<\/li>\n<li>3 c half and half<\/li>\n<li>\u00bd c flour<\/li>\n<li>\u00bd c cold water<\/li>\n<li>salt and pepper<\/li>\n<li>3 Tab parsley, chopped for garnish<\/li>\n<li>oyster crackers<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Saute bacon in a large saucepan over medium heat until it has rendered all its fat and is lightly browned.<\/li>\n<li>Add onions and saute until onions are soft and transparent, but not brown.<\/li>\n<li>Add potatoes, thyme and clam juice and simmer, uncovered, until the potatoes are cooked but not falling apart \u2013 about 10 minutes.<\/li>\n<li>Mince clams.<\/li>\n<li>Add clams, their juice, and the half and half.<\/li>\n<li>Simmer about 10 minutes.<\/li>\n<li>Mix the flour with water.<\/li>\n<li>Pour into the boiling soup slowly, stirring all the time with a wire whisk.<\/li>\n<li>Simmer, stirring all the time for 3 minutes.<\/li>\n<li>Season to taste with salt and pepper.<\/li>\n<li>Serve in small soup bowls and sprinkle with parsley.<\/li>\n<li>Traditionally served with oyster crackers on the side.<\/li>\n<\/ol>\n<p><strong>Serves:<\/strong> 10<\/p>\n<p><strong>Source:<\/strong> Soup, Salad and Pasta by Ursel Norman<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A real purist would not add flour, which would make a thinner soup.\u00a0Reheats well, but does not freeze. \u00a0Very filling! Ingredients: 3 oz bacon, diced fine 2 \u00bc c onions, finely chopped (about 3 medium =1 \u00bd lbs) 4 potatoes peeled and diced (about 2 lbs) \u00bd tsp dried thyme 3 c clam juice (Crown &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/new-england-clam-chowder.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;New England Clam Chowder&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[21,100],"tags":[60],"class_list":["post-639","post","type-post","status-publish","format-standard","hentry","category-entree-seafood","category-soups","tag-vpwl-nov-2012"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/639","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=639"}],"version-history":[{"count":5,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/639\/revisions"}],"predecessor-version":[{"id":3024,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/639\/revisions\/3024"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=639"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=639"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=639"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}