Alaskan Clam And Potato Soup Recipes

POTATO CLAM CHOWDER

Steps:

• Drain clams, reserving clam juice. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels., Add onion to drippings; cook and stir 4-6 minutes or until tender. Stir in flour until blended. Gradually stir in water and reserved clam juice; cook and stir until bubbly., Add potatoes and seasonings; bring to a boil, stirring frequently. Reduce heat; simmer, covered, 20-25 minutes or until potatoes are tender, stirring occasionally., Stir in milk, parsley and clams; heat through. Top with bacon.

POTATO AND CLAM CHOWDER

Steps:

• In a large pot saute (sweat) chopped onions in olive oil.
• Peel and dice potatoes into small bites and add to onions and olive oil.
• Add cayenne pepper, black pepper and salt.
• Cook potatoes with 1/4 cup of water covered until fork tender.
• In a small pan on medium heat mix butter and flour as if your were making a gravy or white sauce.
• Add flour and butter mixture to large pot and mix with potatoes.
• Pour 4 cups chicken broth and stir until it starts to thicken.
• Add can of whole baby clams and chopped clams with juice.
• Pour in heavy cream.
• (Thickness varies. Mashing some of the potatoes or adding instant potatoes for thickening.).
• Cook for 30 minutes.
• Top with Old Bay Seasoning.

LEEK AND POTATO SOUP WITH CLAMS

Steps:

• To cook the clams, place them in a heavy large skillet. Cover with the water and wine. Bring to a boil, cover the skillet, then reduce heat and simmer for 3 minutes, shaking the skillet occasionally. With tongs, remove the clams that have opened and place them on a tray. Recover and cook for up to 3 to 4 more minutes. Discard any clams that have not opened. Line a fine sieve with a dampened paper towel. Strain the cooking liquid through the sieve into a heavy large saucepan.
• For the soup, add the leeks and potatoes to the saucepan with cooking liquid. Bring to a boil, then lower heat and simmer until the potatoes are tender, for about 15 minutes. Add the cream. Coarsely mash the potatoes in the broth to thicken, using a mallet or potato masher. Season with salt and pepper. (This can be prepared ahead and cooled. Cover the clams and soup and set aside at cool room temperature for up to several hours.)
• To serve, remove the clams from their shells and mince. Pour any liquid from the shells back into the soup through the sieve and discard the shells. Thin the soup with additional liquid if necessary. Bring to a boil, stirring over medium-high heat. Add minced clams. Ladle into 4 soup bowls. Sprinkle with chives. Serve immediately.

CREAMY CLAM & POTATO SOUP

Steps:

• In a Medium Pot combine both cans of soup, Pepper, and Salt to taste
• Heat over Medium Heat on Stovetop until mixture starts to gently bubble.
• Divide into soup bowls, add Croutons, stirring to cover Croutons.
• Sprinkle with shredded cheese
• Top with Green Onions and serve.

QUICK CLAM CHOWDER

Steps:

• In a large saucepan, combine all ingredients. Cook and stir over medium heat until heated through.

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.

CLASSIC CLAM CHOWDER

Steps:

• In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside.
• Keep 2 tablespoons bacon fat in pan. (If necessary, add oil to yield 2 tablespoons.) Add onion and saute until soft, about 5 minutes. Add thyme and bay leaves; cook until fragrant, 30 seconds or so.
• Whisk in mashed potatoes, clam juice (bottled and what you've drained from the clams) and 1 cup of water. Add new potatoes and bring to a simmer. Reduce heat; continue to simmer, partially covered, until potatoes are tender, about 10 minutes. Stir in clams, cream and parsley; season with salt and pepper.
• Heat through and serve, garnishing each bowl with reserved bacon.

MOM'S FAMOUS CLAM CHOWDER

Steps:

• Chop or dice all of your vegetables and set aside.
• Drain clams, save the liquid.
• (I usually throw in the extra clam juice for the added flavor, you will get about 1/2 cup of juice from the can of clams).
• (I start the bacon and the vegetables all in the pan that I will finish the soup in- then you get the flavor from the bacon crustys on the bottom).
• Fry bacon bits and set aside.
• Drain off all bacon fat but enough to coat the bottom of the pan.
• Saute potato, onion, celery and carrot in bacon drippings for 5 minutes.
• Add the clam juice, salt and pepper, thyme and chopped parsley.
• Cook for 20 minutes or until the veggys are all fork tender.
• Add the 1/2 and 1/2.
• Add the Bacon.
• (This is where I divide the soup if you want a pot of potato soup as well).
• Add the clams.
• Thicken to desired consistency with cornstarch and water.