Five Clam Chowder With Blissful Mash Recipes

FIVE CLAM CHOWDER WITH BLISSFUL MASH

Steps:

• Melt butter in a 4 quart pot and add corn cobs, leeks, garlic, onion, thyme, bacon rind, celery, quahog, salt and pepper. Cook until the onions are translucent (no color on vegetable). Add white wine and chicken broth and simmer until the quahogs are open. Strain and reserve broth. Cook potatoes in salted water until soft. Heat the butter and heavy cream. Strain the potatoes and add warm cream and butter. Mash potatoes and add salt and pepper to taste. In a 16-inch hotel pan, melt butter and reserved corn with garlic and chopped thyme. Then add all clams and 1/4 cup chicken broth. Cover and steam until clams are open. Warm the reserve broth, add cream, diced celery, salt, pepper, and rendered bacon. Place a dollop of blissful mashed potatoes in each bowl. Pile 2 cockles, 2 mahoganies, 1 razor clam, 2 littlenecks and 2 steamers on top. Ladle 8 ounces of the chowder broth over clams and adjust the seasoning.

A FLAVORFUL-N-TASTY CLAM CHOWDER!

Steps:

• cook bacon in large pot( I like mine extra crunchy).
• I used a seperate pot to boil up my potatoes, because I didnt know if they would fall apart if I added them in later. So if you would like to do that,too, then boil your potatoes now. If not. then add them before you add the clams.
• Take out bacon, keep fat in pot and add butter to melt.Then sautee your onion, celery, garlic,and carrots.
• Stir in your seasoning's except the red wine vinegar and dill!(Tabasco, celery salt, thyme marjoram, pepper, cayenne, bay leaf,garlic, basil).
• I like to add the red wine vinegar and dill right before I serve it into the bowls!
• Stir in flour and instant mashed potatoes until it's absorbed into veggies, when it's not visible.
• Now you can add your clam juice, and half-n-half, stir.Then crumble up bacon and add in the pot!
• Your flame will go up to high, but keep stirring!
• After it's real hot, or moisture looks to a boiling point, add cooked potatoes,(if you already did, like how I do mine, then add your clams now,too.)cook about 15 minutes till potatoes are tender.
• keep sirring, oh yeah, add salt to taste! I might have added about 1-2 tbsp's. it's up to you and your taste buds!
• Right before I serve, I add my red wine vinegar, and dill. I stir it in and take out the bay leaf.
• I ladle chowder into extra sour bread bowls, I cut and hollowed them out saving bread pieces, then buttered the bread all over and put it in the oven at 250 degrees for about 5 minutes. Serve and enjoy!

EASY 5-CAN CLAM CHOWDER (AND A JAR!)

Steps:

• Mix all of the ingredients together. If you feel the need, you may add a little milk to bring it to the right consistency.
• Heat this whatever way is best for you: stovetop, crockpot, microwave, campfire, etc. Watch closely so it doesn't burn. When hot, serve.

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.