Clams For Clam Haters Recipe For Potato

POTATO CLAM CHOWDER

Steps:

• Drain clams, reserving clam juice. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels., Add onion to drippings; cook and stir 4-6 minutes or until tender. Stir in flour until blended. Gradually stir in water and reserved clam juice; cook and stir until bubbly., Add potatoes and seasonings; bring to a boil, stirring frequently. Reduce heat; simmer, covered, 20-25 minutes or until potatoes are tender, stirring occasionally., Stir in milk, parsley and clams; heat through. Top with bacon.

ALASKAN CLAM AND POTATO SOUP

Steps:

• 1. These are the ingredients you will need. Note: If you want a richer soup, you can use heavy cream or half and half. *I was out of celery the day I made this, you really do want celery---NOT celery seed as pictured here.
• 2. Combine the first 5 ingredients in a soup pot or Dutch oven. Cook until potatoes and carrots are tender (about 10-15 minutes).
• 3. Add bacon, clams, milk and butter. Stir until heated through and butter is melted. Take off the heat and stir in sour cream, sprinkle with diced green onions and salt and pepper.

LITTLENECK CLAMS WITH NEW POTATOES AND SPRING ONIONS

Steps:

• Heat oil in a large heavy pot over medium heat. Add chorizo and cook, stirring often, until some fat has rendered and chorizo begins to crisp, about 4 minutes.
• Add potatoes, spring onion whites, and garlic. Cook, tossing often, until potatoes are crisp-tender, 10-12 minutes. Add wine and cook until reduced by half, about 5 minutes. Add 2 1/2 cups water and continue to cook until potatoes are just tender, 5-8 minutes longer.
• Add clams and half of onion greens, cover pot, and cook, stirring occasionally, until clams have opened, 8-10 minutes (discard any clams that do not open).
• Divide clam mixture among bowls. Top with remaining onion greens and serve with toast.

CLAM AND POTATO CASSEROLE

Steps:

• 1. Drain juice from clams and save liquid; chop clams.
• 2. Melt butter; blend in flour and seasonings.
• 3. Mix clam juice with milk to make 1 1/2 cups; add to flour blend slowly while cooking over low heat, stirring constantly until mixture is thick and smooth.
• 4. Add clams.
• 5. Place half of potatoes in greased casserole, sprinkle half the onions over potatoes and cover with half the sauce; repeat.
• 6. Sprinkle with cheese and paprika.
• 7. Bake at 350 degrees for 45 minutes