nachocheesefries
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My wife asked me for the New York Times clam chowder recipe for dinner tonight...much quicker and easier to follow than Google results which litters the page with ads and algo populated trash you have to read through. GPT just pukes out the answer, nothing else. It is pretty cool in a lot of ways. Where it leads us........dunno
The recipe if anyone wanted...
The New York Times has several clam chowder recipes available on their website. Here is one recipe for traditional New England-style clam chowder:
Ingredients:
4 cups shucked clams (about 2 dozen)
4 cups fish stock or clam juice
1/4 cup butter
1/4 cup all-purpose flour
2 cups diced potatoes
1 cup diced onions
1 cup diced celery
2 cups whole milk
1 cup heavy cream
2 tablespoons chopped fresh parsley
Salt and pepper to taste
Instructions:
Drain the clams, reserving the juice. Chop the clams and set aside.
In a large pot, bring the fish stock or clam juice to a boil.
In a separate pot, melt the butter over medium heat. Add the flour and stir to make a roux.
Slowly add the potatoes, onions, and celery to the roux and cook until the vegetables are tender.
Gradually stir in the milk, cream, and reserved clam juice. Bring the mixture to a simmer and cook until thickened.
Add the chopped clams and parsley to the pot and season with salt and pepper to taste. Simmer for an additional 5 minutes.
Serve hot with crackers or bread.
Please note that this recipe is subject to change as per the publication date you are referring to.
The recipe if anyone wanted...
The New York Times has several clam chowder recipes available on their website. Here is one recipe for traditional New England-style clam chowder:
Ingredients:
4 cups shucked clams (about 2 dozen)
4 cups fish stock or clam juice
1/4 cup butter
1/4 cup all-purpose flour
2 cups diced potatoes
1 cup diced onions
1 cup diced celery
2 cups whole milk
1 cup heavy cream
2 tablespoons chopped fresh parsley
Salt and pepper to taste
Instructions:
Drain the clams, reserving the juice. Chop the clams and set aside.
In a large pot, bring the fish stock or clam juice to a boil.
In a separate pot, melt the butter over medium heat. Add the flour and stir to make a roux.
Slowly add the potatoes, onions, and celery to the roux and cook until the vegetables are tender.
Gradually stir in the milk, cream, and reserved clam juice. Bring the mixture to a simmer and cook until thickened.
Add the chopped clams and parsley to the pot and season with salt and pepper to taste. Simmer for an additional 5 minutes.
Serve hot with crackers or bread.
Please note that this recipe is subject to change as per the publication date you are referring to.