A Flavorful N Tasty Clam Chowder Recipes

MY BEST CLAM CHOWDER

Steps:

• Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
• Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
• Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

NEW ENGLAND CLAM CHOWDER RECIPE BY TASTY

Steps:

• Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
• Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
• Add onion and sauté until softened and translucent, about 3 to 5 minutes.
• Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
• Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
• Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
• Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
• Add in reserved clam meat and cook for an additional 2-4 minutes.
• Remove from heat and serve with oyster crackers
• Enjoy!

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

QUICK AND EASY CLAM CHOWDER

Steps:

• Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
• Cover, and cook on low for 6 to 8 hours.

QUICK AND EASY CLAM CHOWDER

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , In the same skillet, saute onion in reserved drippings until tender. Stir in soup and milk. Add the clams, lemon juice, thyme, pepper and bacon; cook until heated through. Garnish with parsley.

A FLAVORFUL-N-TASTY CLAM CHOWDER!

Steps:

• cook bacon in large pot( I like mine extra crunchy).
• I used a seperate pot to boil up my potatoes, because I didnt know if they would fall apart if I added them in later. So if you would like to do that,too, then boil your potatoes now. If not. then add them before you add the clams.
• Take out bacon, keep fat in pot and add butter to melt.Then sautee your onion, celery, garlic,and carrots.
• Stir in your seasoning's except the red wine vinegar and dill!(Tabasco, celery salt, thyme marjoram, pepper, cayenne, bay leaf,garlic, basil).
• I like to add the red wine vinegar and dill right before I serve it into the bowls!
• Stir in flour and instant mashed potatoes until it's absorbed into veggies, when it's not visible.
• Now you can add your clam juice, and half-n-half, stir.Then crumble up bacon and add in the pot!
• Your flame will go up to high, but keep stirring!
• After it's real hot, or moisture looks to a boiling point, add cooked potatoes,(if you already did, like how I do mine, then add your clams now,too.)cook about 15 minutes till potatoes are tender.
• keep sirring, oh yeah, add salt to taste! I might have added about 1-2 tbsp's. it's up to you and your taste buds!
• Right before I serve, I add my red wine vinegar, and dill. I stir it in and take out the bay leaf.
• I ladle chowder into extra sour bread bowls, I cut and hollowed them out saving bread pieces, then buttered the bread all over and put it in the oven at 250 degrees for about 5 minutes. Serve and enjoy!

EASY AND DELICIOUS CLAM CHOWDER!

Steps:

• In a heavy-bottomed pot brown the bacon, then add in onions, celery, thyme, bay leaf and garlic (if using); saute for about 4 minutes.
• Add in wine, whipping cream, milk and the juice from the clams (save the clams to add in the end).
• Add in the grated potato; bring to a slow simmer and cook for about 20 minutes until the grated potato softens, releases the starches and thickens the chowder base.
• Add in the reserved clam meat, evapoated milk and chopped parsley; bring to JUST a simmer and remove from heat.
• Season with salt and lots of black pepper.
• Delicious!