Clamchowderwestcoaststyle Recipes

THE BEST CLAM CHOWDER

Steps:

• Preheat the oven to 325. In a glass baking dish, whisk together flour and melted butter until combined. Bake for 25-30 minutes, or until golden and crumbly. Set aside.
• In a large pot, melt 1-2 tablespoons of butter and add celery, onion, and leeks. Cook on medium heat for about 3-5 minutes or until soft and slightly transparent.
• Add all the remaining ingredients EXCEPT the butter/flour mixture, half & half, and clams. Bring to a boil, then reduce heat and simmer for about 10 minutes or until potatoes are cooked through and fork tender.
• Add the butter/flour mixture into chowder and stir until thick. The mixture will be extremely thick.
• Remove chowder from heat and stir in half & half until blended and smooth. Heat to serving temperature (do not bring to a boil), stirring occasionally. Once the chowder has thickened slightly, stir in the clams. Serve immediately.

CLAM CHOWDER - WESTCOAST STYLE

Steps:

• In a medium size frying pan, lightly fry chopped bacon until partially cooked.
• Drain and discard fat.
• Add chopped onions to bacon and saute' for 5 minutes, DO NOT BROWN, set aside.
• In a large cooking pot, add water and bring to boil.
• Add chopped carrots, cubed potatoes, salt and pepper.
• Puree' tomatoes in a food processor or blender and add to cooking pot.
• Add reserved bacon/onion mixture to pot and bring to boil.
• Reduce heat, cover and simmer for 30 minutes or until carrots and potatoes are tender; DO NOT OVERCOOK.
• Add diced celery and ketchup and cook for 5 minutes.
• Add clam nectar, baby clams and the liquid and simmer for 5 minutes.
• Add milk, stirring constantly while adding and bring to just boil.
• Finally, add instant potato flakes, stir well and simmer for 3 minutes.
• Adjust seasonings to taste. (Add more instant potato flakes if soup is not thick enough to your liking.). The soup will thicken slightly the following day.
• Remove soup from heat and let sit for 15 minutes before serving.
• Fresh baby clams may be used.
• You will require about 4 pounds of baby clams in the shell.
• In a pot, add 2 1/2 cups water and clams.
• Cover and bring to boil and cook for 5 to 8 minutes or until all clams are opened.
• Discard any clams that DO NOT OPEN.
• Save the liquid and pour through a very fine sieve to remove any particles and use the liquid in the soup same as the canned clams.
• Extract the clams from the shells and add to soup.
• This soup can be canned.

NEW ENGLAND STYLE CLAM CHOWDER

Steps:

• In a heavy bottomed pot place the salt pork and cook over low medium heat to render all the fat. Add the onions, celery and leek and cook for 12 to 15 minutes to sweat the vegetables without browning. Add the flour and stir to coat all the vegetables evenly, creating a pale golden roux. Add the hot water, stir well to avoid lumps, and season with salt and pepper. Cook for 30 minutes at a strong simmer before adding the diced potatoes, return to the simmer, and allow to cook for 15 minutes. Add the milk and heat thoroughly but do not scorch or boil the milk. Ad the clams, heat through and adjust the seasoning. Serve with oyster crackers.;

CLASSIC CLAM CHOWDER

Steps:

• Start by making the clam broth: Put a large pot over medium heat, add the bacon and saute until the fat is rendered and the bacon is browned, about 5 minutes. Remove the cooked bacon pieces from the pot and reserve them for something else. Add a 1-count of olive oil, the onion, garlic, thyme, and bay leaf and cook, stirring, until the vegetables are translucent, 3 to 5 minutes. Add the clams, lemon juice, white wine, and water and bring to a low boil. Reduce the heat, cover the pot, and simmer for 10 or 15 minutes to steam open the clams. Remove the clams from the pot, discarding any that don't open. Strain the broth into a bowl. Pull the clams out of their shells, chop them, and set them aside separately; discard the shells. Set the broth aside.
• Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the bacon, onion, garlic, and thyme and cook until the bacon renders its fat and the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the clam broth and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture). Add the chopped clams and season with salt and pepper.
• Now add the 16 clams in their shells. Cover and simmer to open the clams, about 10 minutes. Stir in the parsley and serve hot, with the common crackers.
• Preheat the oven to 350 degrees F.
• Put the crushed crackers in a bowl, add the oil and melted butter, and toss to coat the crackers with the fat. Spread on a baking sheet and bake until crisp and lightly browned, about 10 minutes.
• Yield: 2 cups
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Inactive Prep Time: none
• Ease of preparation: easy

CLAM CHOWDER TWO WAYS

Steps:

• Working in batches if necessary, place clams in a medium saucepan with 1 3/4 cups water. Cover and bring to a boil. Uncover, stir, and continue to cook, removing clams as soon as they open (this way, none of them will overcook and turn too chewy).
• Once they've all been removed, strain liquid through a sieve lined with a dampened cheesecloth to get rid of residual grit. You should have 3 cups broth; if you have less, add water or bottled clam broth. Gently separate clams from shells; discard shells and coarsely chop clams (halve if small).
• Wash and dry saucepan; place over medium-high heat. Melt butter in pan, then add pancetta and cook, stirring, until browned on edges, about 2 minutes. Add onion, thyme, and bay leaf. Cook until onion is translucent, about 3 minutes. Add wine and simmer, stirring, until almost evaporated, about 3 minutes.
• Sprinkle mixture with flour and keep stirring, 30 seconds. Add potato and broth. Bring to a boil, then reduce heat and simmer, partially covered, until potato is tender, about 10 minutes; stir in clams and cream. Gently heat through, about 30 seconds-but without boiling, which would cause the clams to become tough. Remove and discard bay leaf. Season with salt and pepper, and serve with crackers.

NEW ENGLAND-STYLE CLAM CHOWDER

Steps:

• Melt butter in a stockpot over medium-high heat; cook and stir salt pork, celery, onion, and garlic in melted butter until softened, about 7 minutes. Add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. Bring the mixture to a boil, reduce heat to medium, and place a cover on the pot. Cook at a simmer until potatoes are tender, about 35 minutes.
• Stir clams into the soup and simmer uncovered for 5 minutes. Add Worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook another 7 minutes. Remove the pot from heat. Remove and discard bay leaves. Garnish with parsley to serve.

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

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.

NEW ENGLAND CLAM CHOWDER RECIPE BY TASTY

Steps:

• Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
• Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
• Add onion and sauté until softened and translucent, about 3 to 5 minutes.
• Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
• Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
• Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
• Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
• Add in reserved clam meat and cook for an additional 2-4 minutes.
• Remove from heat and serve with oyster crackers
• Enjoy!