Boston Clam Chowder

Just one of many Chowders, but this one must be a favorite for me. First discovered when I went to Faneuil Hall, a buzzing Marketplace in Boston, where it was served in a delicious Sourdough Bread Bowl.

Here is the picture I took then, with Didi, my traveling rubber Dragon.

I have made a version of Chowder before and called it Brighton Clam Chowder as it had some extra ingredients that would not be authentic. But today I am sticking to the basic recipe. 

Potatoes, Clams, Clam Juice, Broth, Cream and Onions. No more. 

Ok, if you want you can add Bacon, Celery and  Parsley, but that's it.

The ingredients: (serves 2 @ 5 WeightWatchers Points each)

300g Floury Potatoes, diced small

1 white Onion, diced

1 small tin of Chopped Clams in Clam Juice

250ml Chicken Broth

a pinch of Nutmeg, Salt and White Pepper

1 tbs thick Cream (I use the low fat variety)

Sautee the Onion in a suitable cooking pot until translucent. Add the Potatoes and the Clam Juice and top with Chicken Broth until just covered. Simmer on a low heat with a lid for about 20 minutes until the Potatoes are soft, really soft, so soft they fall apart when stirred.

Sir in the chopped Clams and Cream and season to taste with a pinch of Salt, White Pepper and a grating of fresh Nutmeg.

To serve you'll need those little dry and cardboard like crackers. Actually you won't need those, they add nothing to this lovely dish. But if you can get hold of the Sourdough Bread Bowl, then I envy you! They are fantastic and I love them. I only have a plain old China bowl for my chowder, but nonetheless I can't wait to tuck in!

I couldn't resist adding a bit of greenery at the end, though maybe a sprinkling of Parsley would have been the ideal garnish.

Classic Chipotle Steak

I bought a tin of Chipotle Chillies when I was in Cancun last year. Yesterday Nancy in her blog Nancy's Locally International Cuisine posted a recipe using these Chillies and I realised; it's about time that I used mine!
So last night I took my Farmers Choice Skirt Steak out of the freezer and today I went ahead with creating my recipe.

Chipotle is a traditional smoked Jalapeño Chilli Pepper from Mexico. They have lately become very popular all over the Americas. Once smoked the Chillies will be dry and need rehydrating before they can be used. Which is why I find it much more convenient to use them ready to go from a tin with Adobo Sauce.

There is a Classic way to marinate a cheap cut like Skirt or Flank in a Chipotle marinade. However after researching the subject a little more in depth, I came across many different 'Classic' ways.
So I think I may as well call mine Classic, even though it's a first time creation for me :-)

So here are the Ingredients:
(serves 2, but multiply if doing more)

1 Skirt or Flank Steak (mine were 2 small ones, but a large one works just the same), 
Marinade:
2 Chipotle Chillies, from a tin in Adobo Sauce
1 Garlic Clove, chopped roughly
1 tsp Mexican Oregano
1 tsp Olive Oil
1 tsp Honey
Juice of 1 Lime
a pinch of Salt and Pepper

Place all the Marinade ingredients into a small blender and whizz till smooth. if you multiply the amounts to make a larger quantity, it can be kept in the fridge for quite a while.
Spread the marinade over the Meat and leave to marinade for about 1 hour in the fridge.
Take the meat out and let it come to room temperature before cooking.

Heat your grill or broiler or BBQ to high and place the steak onto it. Cook for about 5 -7 all together, turning every minute. Brush the steak with more of the remaining marinade as you go.
Then leave it to rest for 5 minutes before carving into thin slices. It's important to carve across the fibres or grain as it is called.

Serve with a refreshing Tomato and Coriander Salsa and Guacamole. Beans also make a great accompaniment.


My Verdict: The Chipotle really pack a punch, but make for a beautifully meaty and juicy steak. I am not sure if it was the marinade or the steak or the way I carved nicely across the fibres, but this was the juiciest Skirt Steak I have ever had. Good on you Classic Chipotle Way!