Clam Chowder For One Recipe For Chocolate

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.).

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.

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.

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.

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.

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.

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.

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.

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.

CLAM CHOWDER FOR ONE

Steps:

• In pot, cook potato, onion, salt and pepper in water until potato is tender.
• Add all remaining ingredients and heat through, but not allowing to boil.

CLAM CHOWDER FOR TWO

Steps:

• In a heavy saucepan cook the bacon, the onion, and the celery in the butter over moderately low heat, stirring, until the celery is softened add the milk, the clams with the liquor, and the potatoes, peeled and cut into 1/2-inch pieces, and simmer the chowder, stirring occasionally, for 15 minutes, or until the potatoes are very tender.
• Stir in the scallion greens and salt and pepper to taste.

EASY CLAM CHOWDER

Steps:

• In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute onions until tender., Drain clams, reserving juice. Set clams aside. Add the potatoes, clam juice and broth to the onions. Cook over medium heat for 15 minutes or until potatoes are tender. Stir in the clams, soup, milk, cream, salt, pepper and bacon; heat through.

SIMPLE CLAM CHOWDER

Steps:

• In a large saucepan, combine the soups, milk, butter and pepper; heat through. Stir in clams; heat through.

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 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!