NEW ENGLAND CLAM CHOWDER RECIPE FROM FOOD NETWORK STAR CHEF MICHELE RAGUSSIS

If you watched Season 8 of Food Network Star, you undoubtedly remember Chef Michele Ragussis. I could think of no better person to go to for a recipe on National New England Clam Chowder Day than Michele. She is an expert on New England cuisine. Her pilot for Food Network, My New England, highlights her love of the region and her passion for cooking the seafood found in its waters.

This is Michele's award-winning New England Clam Chowder recipe. It's like a trip to the New England coast in a bowl... comforting, rich, and rustic. Note that Michele indicates using frozen clams if you cannot find fresh. I know you'll enjoy this recipe- it is one of the best clam chowders I've ever eaten. Thank you, Michele, for allowing me to share it! Read more about Michele in my interview or on her blog: Chef on a Pier

MICHELE’S NEW ENGLAND CLAM CHOWDER

INGREDIENTS

1 pound (4 sticks) butter

1 1/2 white onions, diced

5 stalks celery, sliced thin

1/3 cup all-purpose flour

2 tablespoons clam base* or clam juice

4 potatoes (Idaho or Russet), peeled and cut into 1/4-inch cubes

2 pounds fresh chopped clams **

4 cups heavy cream

2 to 3 tablespoons chopped fresh dill

Salt and freshly ground black pepper

A few dashes of your favorite hot sauce

1 loaf crusty bread, for serving

* Find clam base at the seafood market or substitute clam juice, found at most grocery stores

**Look for fresh clams at your local seafood market, or use high-quality frozen clams

DIRECTIONS:

In a deep stockpot, melt the butter over medium heat. Add the onions and celery and saute until translucent, about 4 minutes. Sprinkle in the flour and stir. Let the flour cook for 1 to 2 minutes. Whisk in 8 cups water and the clam base and whisk vigorously, making sure there are no lumps from the flour. Bring the mixture to a boil, reduce to a simmer. Stir in the potatoes and chopped clams. Simmer for 20 minutes. Add the cream, dill, and season with salt and pepper, to taste. Bring back to a boil, reduce to a simmer, and cook until thickened, another 20 minutes. Check for seasoning, add a few dashes hot sauce, and serve with your favorite crusty bread.

Recipe copyright Michelle Ragussis, 2011

MY EASY SUPER BOWL PARTY PLAN: HOST A SOUPER BOWL SOUP SHOWDOWN

The Super Bowl happens this weekend but you still have time to plan something to get the gang together to watch the game. Why not throw a Super Bowl Soup Showdown and recipe exchange? It's one of my easiest and fastest parties to pull together--- you can actually watch the game and have fun at your own party. A soup buffet is really the perfect foundation for a party. Warm, comforting, affordable, easy to serve, easy to prepare in advance, and everyone loves soup!

ADVANCE PLANNING:

Invite your friends over to watch the big game and issue the SOUP SHOWDOWN CHALLENGE. Ask everyone to make a big pot of their favorite soup for the competition and bring printed copies of the recipe to share.

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Also ask them to bring their soup in a Crock-Pot or slow cooker to keep it warm for serving. It is always a good idea to have guests tell you what they plan to bring so you don’t end up with six different versions of chicken noodle. One of our favorites was Jean's Reuben Chowder. Get the recipe... 

One of my favorite soup recipes is this Sausage, White Bean, and Escarole Soup. Get the recipe...

You supply the beverages. Also supply loaves of crusty bread, crackers, and a condiment bar of mix-ins and toppings for the soup like: croutons, bacon, different cheeses, sour cream, green onions, chives, Tabasco or your favorite hot sauces.

Offer a few snacks, too. Wings, like my Spicy Diablo Baked Chicken Wings, are a Super Bowl standard but your menu doesn’t have to be heavy on the calories. Set out bowls of grapes, those small sugar pears, cherries, or toasted nuts. Make a cheese board and cut fruit or veggies with a healthy yogurt dip.

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You’ll want to have dessert or something sweet. I’d keep it very simple with a one-pan recipe like brownies, bread pudding, or a pound cake. For something portable and extremely easy, my Indoor S’mores are perfect for a party. They take about 10 minutes to make and everyone loves them. Get the recipe...

It is okay to use disposable plates, spoons, and napkins for this kind of party. If you want to use disposable for the soup, I’d suggest the insulated paper coffee cups since guests will be tasting all of the different soups to vote on a favorite. You can find these at almost any store these days. (Tip: Chinet makes cute square disposable white plates that are made in the USA of recycled materials)

Make up a card for each soup with a number and the name of the soup. I have little chalkboards I use for this kind of thing. You can buy or make your own with some wood and chalkboard paint.

Make ballots so guests can vote for their favorite soup and award prizes for the winners. Kitchen gadgets are always a fun prize. Or a huge ladle "trophy" that changes hands each year.

ON GAME DAY:

Clear off all of your kitchen counters or the kitchen island. Or you can set up stations around the room to serve the different soups with a central condiment station. Be sure to have plenty of spoon rests, ladles, and bowls placed at each station.

Ice down your drinks and make sure to have plenty of clean ice available for serving.

Number all of the entries as they arrive.

At half-time, award the prizes.

Re-stock the bar and replenish condiments, utensils, and ice as necessary.

GET MORE SOUP RECIPES INCLUDING MY MOST POPULAR SOUP RECIPE EVER, MY ROASTED BUTTERNUT SQUASH SOUP!

RECIPE: JEAN'S FAVORITE REUBEN (CORNED BEEF) CHOWDER

I have the best friends. My high school friend Jean, who is an amazing mom to five kids, shared her favorite soup recipe with us a while back. It's been on my blog for five years and people still comment that it is one of their favorite cold weather recipes. Thank you, Jeano, for sharing it with us!

Jean needs to feed an army so this recipe can be easily halved if you don't want to make a big batch.

JEAN'S FAVORITE REUBEN CHOWDER

INGREDIENTS

1 pound unsalted butter

2 cups all-purpose flour

1 cup celery, finely diced

1 cup green onion, finely diced (use the white only, save the green for garnish)

2 gallons milk

4 quarts heavy cream

½ cup chicken base (find these in the same aisle you find boullion cubes; McCormick or Superior Touch brands are both good)

½ cup ham base (same as above)

1/3 cup caraway seeds

1 cup sauerkraut

2 pounds corned beef brisket (make your own or buy from your favorite deli)

Salt and pepper to taste

2 pounds potatoes, cubed

DIRECTIONS:

For the roux: Melt the butter. Add onions and celery and cook until tender. Stir in the flour. Cook the roux for five minutes over medium heat, stirring constantly. Whisk in the liquid ingredients, a little at a time. Then add the remaining ingredients except the potatoes. Stir frequently to keep from sticking. Meanwhile, cook the potatoes in boiling water until fork tender, drain. Add to chowder after it thickens.