Clam Chowder from Columbia Harbor House?

[mommie2angels]

Does anyone have the recipe for this? I keep thinking of new things I tried that I would love to have the recipe for.

 

[piratesmate]

I love their clam chowder in the bowl! We've had it one each of our trips. Unfortunately, I don't have that recipe, but I do have one from the 2001 Food & Wine Festival. It may not be exactly the same, but it's very similar...it's hard to tell without the bread bowl! HTH

New England Clam Chowder
from USA pavilion in EPCOT - Food & Wine Festival

1 qt minced clams with juice
2 oz flour
1 lb potatoes, small dice
¾ qt water
2½ qt milk, hot
5 oz salt pork, ground or cut into fine dice
1 c heavy cream, hot
½ lb onions, small dice
to taste salt and white pepper

Drain the clams and save juice. Combine the juice and water in a saucepan & bring to a boil. Remove from heat and keep the liquid hot. In a heavy sauce pot or stock pot, render the salt pork over medium heat. Add the onions and cook slowly until they are soft but not brown. Add the flour and stir to make a roux. Cook the roux for 3-4 minutes but do not let it brown. Using a wire whip, slowly stir the clam liquid and water into the roux. Bring to a boil, stirring constantly to make sure the liquid is smooth. Add the potatoes. Simmer until tender. (If you are using large, tough "chowder" clams, pass them through a grinder and add them with the potatoes.) Stir in the clams, hot milk and cream. Heat gently but do not boil. Season with salt and pepper.

 

[mommie2angels]

piratesmate, thank you so much! This was the first trip that we had ever tried Columbia Harbor House. My dh asked about it being in the bread bowl. They stopped doing that last month. I hate that we missed having it in the bread bowl. Thanks again for the recipe!

 

[Mom2Madi]

Aww... I hadn't heard that! We LOVE the bread bowl... so much in fact that we have clam chowder in a bread bowl at home all the time! We get the round "hawaiian" bread - sometimes they have the "rolls" which are huge and we just scoop out some of the bread! Definitely one of our favorite cold weather meals!

Melissa

 

[piratesmate]

No more bread bowls?!?!?! How disappointing! I wonder why? We first had it in the bowl in 1979.

Oh well - the only way I'll get it any time soon is to make it here anyway. Maybe they'll bring back the bowls before we get back there.

 

[Margie J]

You might like this one also.


Liberty Tree Clam Chowder

1 lb margarine
3/4 lb all-purpose flour
1 can (23 oz) clam juice
1 can (25 oz) clams, chopped
1 1/2 cups diced celery
1 1/2 cups diced onions
1 1/2 cups diced green pepper
1 2/3 qts hot milk
1 2/3 ozs salt
1/4 tsp ground white pepper
1/4 tsp ground thyme
11/2 cups diced potatoes (1/2 inch cubes)

With melted margarine, combine celery and onions, cook for 5 minutes or
until transparent. Add flour to make roux and mix until smooth.

Let it cook for a few minutes, then add hot clams and juice and half of
the hot milk. Mix until all the flour lumps are smooth.

Continue cooking for about 10 minutes. Add green peppers, potatoes and
seasonings.Combine, cook until potatoes and peppers are done, then add
the remainder of the milk.