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New England clam chowder, occasionally referred to as Boston or Boston-style clam chowder, [13] is a milk- or cream-based chowder, and is often of a thicker consistency than other regional styles. It is commonly made with milk, butter, potatoes, salt pork, onion, and clams. [14] Flour or, historically, crushed hard tack may be added as a thickener.
Clam chowder should not be confused with the following seafood soups: Bisque: a thick, smooth cream soup made from puréed seafood and/or vegetables. Gumbo: a highly seasoned meat or seafood stew ...
In Connecticut clam chowder, milk is used instead of cream. New England clam chowder is made in a diverse variety of styles. [26] Clam chowder may be prepared with fresh, steamed clams or canned clams. [27] The "clam liquor" from steamed or canned clams may be retained for use in the soup, [27] and fresh or bottled clam juice may be used.
Portuguese cold cuts and sausages (charcutaria and enchidos, respectively) have long and varied traditions in meat preparation, seasoning, preservation and consumption: cured, salted, smoked, cooked, simmered, fermented, fried, wrapped, dried. Regional variations in form and flavour, specialities and names also occur.
Seafood comes in all shapes and sizes. And while it's impossible to pick a favorite, clams have a special place in our hearts. We love celebrating the adorable bivalves by throwing them on the ...
Heat the picante sauce, clam juice and wine in a 6-quart saucepot over high heat to a boil. Add the chorizo, cod and clams. Cover the sauce pot. Reduce the heat to low and cook for 10 minutes or until the cod flakes easily with a fork and the clams open. Discard any unopened clams. Serve the seafood mixture over the rice.
Heat the picante sauce, clam juice and wine in a 6-quart saucepot over high heat to a boil. Add the chorizo, cod and clams. Cover the sauce pot. Reduce the heat to low and cook for 10 minutes or ...
Adapted from the American Indians, the clambake is a traditional meal in New England where clams, lobsters and corn are cooked over a firepit. Modern versions of the dish may include mussels, fish, crabs and non-seafood ingredients like chicken, sausage, potatoes and other root vegetables. [7] The official state fish are as follows: [39]