Cathies Clam Chowder Recipes

NEW ENGLAND CLAM CHOWDER

Steps:

• Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.;
• Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.;

CATHIE'S CLAM CHOWDER

Steps:

• In a medium skillet over medium heat, cook bacon, celery and onion until onion is translucent. Remove from heat and set aside.
• In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking until bubbly. Whisk in 1 jar of clam juice, until smooth. Stir in onion mixture. Pour in half-and-half, stirring constantly. Stir in clams, reduce heat and simmer 30 minutes.
• Season with pepper and serve.

CHEESY CLAM CHOWDER

Steps:

• In a soup kettle or Dutch oven, combine the first 12 ingredients; bring to a boil. Reduce heat; simmer for 20 minutes or until the vegetables are tender. Add cream and cheese; heat through until cheese is melted. Stir in bacon just before serving.

CATHIE'S CLAM CHOWDER

Steps:

• In a medium skillet over medium heat, cook bacon, celery and onion until onion is translucent. Remove from heat and set aside.
• In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking until bubbly. Whisk in 1 jar of clam juice, until smooth. Stir in onion mixture. Pour in half-and-half, stirring constantly. Stir in clams, reduce heat and simmer 30 minutes.
• Season with pepper and serve.

THE CAPTAIN'S CLAM CHOWDER

Steps:

• Open clams. Retain all of the clam juice. Separate clams, then chop. You can use a blender, but be sure not to cut the clams up too fine.
• Fry the bacon slowly, and just before it is done, add the onions, saute for 1 minute, add the pepper and the clam juice, bring to a boil. Add potatoes.
• When the potatoes are half done, add the chopped clams. After the chowder starts to simmer again, allow it to finish cooking. you can put a spoonful of rice in individual bowls before serving.

CHEATER'S CLAM CHOWDER

Steps:

• In large pan cook onion& celery in margerine.
• Add remaining ingredients except cheese.
• Heat thoroughly, stirring often.
• Add cheese& stir until melted.
• Note: Will thicken once refrigerated.
• Add more milk when reheating.