Clam Chowder For A Crowd Recipes

CLAM CHOWDER FOR A CROWD

Steps:

• In two stockpots, bring water and salt to a boil. Carefully add potatoes; cook until tender (do not drain). In another large pan, saute onions in butter until tender. Add onions and carrots to potato mixture; heat through. , Drain clams if desired. Add the clams, milk, parsley and pepper to vegetable mixture; heat through. Just before serving, stir in bacon.

CLAM CHOWDER FOR A CROWD

Steps:

• In a large stockpot, saute onions, leeks, celery carrot and garlic in butter over medium heat until tender (~10 minutes).
• Add potatoes, clam juice (including juice drained from minced clams), spices, vinegar and water to stockpot. Bring to a boil, stirring occasionally.
• Reduce heat, cover and simmer 15-20 minutes (until potatoes are tender).
• Combine 3 C half and half with flour, then add to stockpot.
• Add clams, remaining half and half and Tabasco to stockpot and stir to combine well.
• Heat through, stirring to mix. As it heats through soup will thicken.
• Be sure to taste chowder before serving and season further with additional salt and pepper if needed.
• Serve and enjoy!

MIKE'S CLAM CHOWDER

Steps:

• Bring the clam juice and diced potatoes to a boil in a large soup pot. Cook until the potatoes are tender. Set aside.
• To make roux: In a pot, render the bacon, until crispy. Stir in the onion until it's translucent. Add bay leaves, thyme and butter and let it melt. Whisk in the flour and let the roux cook until it turns golden brown, about 3 to 4 minutes.
• Bring the clam juice and potato back to a boil. Whisk in a ladleful of clam juice into the roux then gradually whisk the roux into the soup pot until it thickens. Then whisk in the half and half and heat to a simmer while whisking. Add the clams and let simmer for 2 to 3 minutes. Then add the parsley and kosher salt and pepper to taste. Serve hot with oyster crackers.

CLAM CHOWDER

Steps:

• Wash and scrub the clams to get rid of the dirt. Set the littlenecks aside in the refrigerator, and combine the cherrystone clams with the water, garlic, bay leaves, and thyme leaves in a large pot. Cover, and steam over medium-high heat until the clams have all popped open, about 15 minutes. Check every 5 minutes to pull out the clams that have opened (some take longer than others), and give the pot a stir. Pull the opened clams out of their shells and chop them roughly. Cover them and set aside. Pour the broth into a big bowl through a strainer that you've lined with cheesecloth, just in case there is leftover sand; set the broth aside.
• Rinse out the pot and melt the butter over medium heat. Add the pancetta, celery, and onion. Saute this together for 5 minutes, until the vegetables soften. Sprinkle the flour into the pot; stir and coat everything well. Gradually pour in the strained clam broth, whisking constantly to break up any lumps of flour. When all the broth is incorporated, fold in the potatoes, and bring to a boil, stirring constantly for about 15 minutes. The soup will start to thicken from the potato starch.
• Reduce the heat to low and fold in the cream, milk, and chopped clams. Toss in the littleneck clams and cover the pot to let them steam open, about 5 minutes. Season the soup with many turns of freshly ground black pepper and stir everything together to heat through, but do not let it boil. Serve this in nice big bowls with some chopped parsley and Parmesan Oyster Crackers.
• Preheat oven to 250 degrees F.
• Chop garlic cloves then sprinkle with some salt and smash to make a paste. Set a large nonstick pan over medium heat. Add butter, oil and garlic and swirl pan. Add oyster crackers and chopped flat-leaf parsley and toss to coat. Spread out on a sheet tray, season with salt and pepper and sprinkle with shredded Parmigiano. Pop into the oven and bake for 25 to 30 minutes until golden and crispy.
• Yield: 2 cups

RICH CLAM CHOWDER

Steps:

• In a stockpot, combine the potatoes, onions, celery and water. Drain clams, reserving juice; set clams aside. Add juice to potato mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. , Meanwhile, in a large saucepan, melt butter over medium heat. Whisk in flour. Cook and stir for 5 minutes or until lightly browned. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into potato mixture., Add the vinegar, parsley, salt, pepper and clams. Cook 5-10 minutes longer or until heated through.

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.

CROWD PLEASER MANHATTAN CLAM CHOWDER

Steps:

• Saute lightly, onions and bacon.
• Drain clams reserving juice.
• In a large stock pot, boil clamato juice, clam broth and drained broth from clams.
• When broth and clamato come to a boil, add bacon and onions.
• Bring back to boil,then add barley, rice,and carrots.
• Bring back to boil and then simmer for 1/2 hour.
• Now add tobasco, pepper and potatoes.
• Simmer again for another 45 minutes.
• Add clams.
• Thicken soup if desired (equal amounts of flour and water mixed together.

CLAM CHOWDER

Steps:

• Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the clams have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the clams from their shells - reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock.
• Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown. Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden. Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the milk and the cream.
• Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked. Use a fork to crush a few of the potato chunks against the side of the pan to help thicken - you still want lots of defined chunks though. Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.