All Clammed Up 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.

JAZZED-UP CLAM CHOWDER

Steps:

• In a 1-1/2-qt. microwave-safe dish, combine the clam chowder, corn and milk. Cover and microwave on high until heated through, 4-6 minutes, stirring every 2 minutes. Sprinkle servings with cheese, bacon and chives.

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.

CLAM CHOWDER III

Steps:

• In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside.
• In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes.
• Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.

CLAM CHOWDER

Steps:

• Rinse the clams in cool water in the sink then place them with 1 pat of butter and the bay leaf in a large pot on the stove. Cover the pot and turn heat to medium. The clams will steam open in their own juices.
• While the clams are steaming wash and chop the celery, potatoes, carrots and onion into small bite-sized chunks or cubes. Peel the carrots only. Set the veggies aside in a bowl with the sprig of rosemary.
• Check the clams. You will know they are done when they are all open. Remove all the cooked clams using tongs and placing them in a bowl. Be sure that you save all the "clam liquor" in the bottom of the pot.
• Dump all the veggies, rosemary into the clam liquor in the pot without the clams. Pour enough water over the mixture to cover it by about half an inch. Add salt & pepper to taste. Cover the pot tightly and turn the heat up to medium/high or high until all the veggies are tender.
• While the veggies are cooking remove all the clam meat from the shells. Then, using either a small knife or your thumb nail (I prefer using my thumb nail) remove the blackish/greenish sandy belly from each clam. Set the clam meat aside in a bowl.
• In a medium sized sauce pan place the rest of your butter. Melt it over a medium to medium low heat. Once it is all melted add the rice flour, using a whisk to stir it smooth into the butter. Let the flour cook while whisking constantly over medium high heat for about 5 minutes. Reduce heat back to medium and whisk in the goat milk.
• Check on the veggies by spearing them with a fork. If they are firm but tender they are perfect. Reduce the heat to medium/low or low and add the clam meat.
• Go back to the milk mixture on the stove. Turn the heat up to medium/high to high and whisk constantly until the mixture starts to become thick. Add the hand-full of cheese and stir through. Once the mixture is all one smooth consistency and slightly pulls away from the pot when stirred it is ready to add to the veggie/clam mixture in the big pot.
• Stir the creamy sauce mixture into the veggie/clam mixture and turn the heat up slightly. Taste for salt content. Add salt if needed and allow to combine over low heat for an hour or two.
• For those who are not gluten-sensitive, serve with crusty bread or crouton garnish.
• Additional Notes:.
• The goat products in this recipe can be replaces with cows products. When choosing a cow cheese for this soup a variety of Parmesan or Romano would work nicely. I use the goat products because they are easier to digest and because of their tang and slight saltiness the soup requires less salt. I find that the goat products are great for cooking even if you don't like the taste of goat milk or cheese alone and that they add a richness and complexity to the food while still being reasonably good for you. Also, it is good to note that when you buy goat butter it comes in a very large brick instead of a stick. Half of this brick is equal to one regular stick of butter. You will want to half your brick for this recipe. Goat butter is pure white, unlike cow's butter, because it does not contain any karotin. Karotin is what gives cow's butter that, well, buttery hue.
• The rice flour in this recipe can also be replaced with regular all-purpose wheat flour. I like to use the rice flour because is easier to digest without having to sacrifice any creaminess in the soup. You do want to make sure that you cook the flour long enough in the butter however, or you will end up with a fine gritty texture to the soup. Wheat flour will make your soup a bit more glutenous in texture, which can be desirable. I find that when I make it with wheat flour that it takes less soup to fill me up.
• The littleneck clams in this recipe are pretty easy to find at your local fish monger. It is best to buy the clams on the day you intend to use them, but you can keep them in the refrigerator over night for 1 day. Place clams, free of packaging, in a bowl and cover with a damp but not sopping wet dishcloth. Then place it on the middle shelf of your fridge in the back. This is the coldest spot in your fridge. If a clam is open before you have cooked it it is dead and not a good idea to cook it. If it is closed tightly it is alive and fresh.
• This soup will keep for one day after cooking it. I do not recommend eating it after that.

CLAM CHOWDER USING CANNED CLAMS

Steps:

• Drain the liquid from the canned clams/mussels and add enough water to make 1 1/2 cup.
• Place liquid in a sauce pan Add onion, S& P and potato.
• Cook at medium heat until veggies are tender (about 10 minutes).
• Reduce heat to low.
• Add clams/mussels, evaporated milk and butter.
• Heat until warmed through Do not boil.
• Check seasoning and serve with oyster (or common) crackers.

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.

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.

THE BEST DAMN CLAM CHOWDER EVER

Steps:

• In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
• Add the onion and cook until softened.
• Add the flour and stir until lightly colored, about a minute.
• Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
• Add the clams, cream, fresh parsley, salt and white pepper.
• Bring to a simmer and serve immediately.
• (You may substitute any type of shellfish, or even fish for the clams in this recipe.).

BEST CLAM CHOWDER

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. , In a small bowl, combine flour and cold water until smooth. Stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add clams and cheese; cook and stir until cheese is melted. Stir in milk; heat through.

EASIEST CLAM CHOWDER

Steps:

• Saute onion in butter in a heavy pot until limp.
• Add potatoes, salt, pepper& juice from clams, cover& cook for about 10 minutes or until potatoes are tender.
• Whisk corn starch in some of the milk; add clams, milk& corn starch to pot.
• Simmer until liquid thickens- do NOT boil.

THE BEST CLAM CHOWDER EVER

Steps:

• line a cookie sheet with foil and lightly spray with non-stick spray. cut the bacon in half and lay in single layer on foil.
• Bake bacon at 350 degrees for about 30 minutes- just until crisp but still flexible.
• remove bacon to paper towels for later use.
• open the cans of clams and drain over a bowl to RESERVE the juice. let continue to drain while working on the base of the chowder.
• NOW put all that bacon fat in a large pot. add the onions, celery, old bay seasoning and cook until soft. careful not to burn. you will mostly use a med to medium low heat through out recipe.
• peel the skin off the cooled baked potatoes and dice (large or small pieces depending on how chunky you like your soup) use more or less potatoes depending on how chunky you want it.
• let this cook for about 10 minutes stirring often to prevent scorching on bottom of pan. you want the potatoes to "soak" up the bacon fat. once that has happened. add the butter just until melted.
• sprinkle the flour all over and keep stirring. turn the heat up just a touch and do this for about 5 minutes or so until you see some browning happening in bottom of pot.
• NOW add that broth from the can, pay attention there may be a little bit of grit in the bottom from the clams, you dont want that in the pot.
• add enough water to cover the potatoes in the pot add pepper.
• bring this up to a boil and then turn down the heat to a low simmer for about 30 minutes.
• add your clams, and the bacon crumbled up and let cook for 15 minutes.
• add the heavy cream, cajun seasoning and let simmer on low for another 15 minutes.
• taste and adjust seasoning if desired.

CLAM CHOWDER FOR ONE

Steps:

• In a small saucepan, cook potato, onion, salt and pepper in water until vegetables are tender (do not drain). Add clams, milk, butter and bacon; heat through (do not boil). Sprinkle with parsley if desired.

QUICK CLAM CHOWDER

Steps:

• Sauté bacon in heavy large Dutch oven over medium heat until light brown and most of the fat is rendered. Drain off all but 2 tablespoons fat. Add onion, celery, carrots and garlic powder to Dutch oven and sauté until onions are soft, about 5 minutes. Add potatoes, clam juice, reserved juices from chopped clams and water. Bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes. Add clams and half and half and simmer 5 minutes. Season to taste with salt and pepper. Sprinkle with parsley and serve.