Grandma Senas Clam Chowder Recipes

WILMA'S CLAM CHOWDER

Steps:

• Drain juice from the clams into a medium size pot, set the clams aside. Add water or bottled clam juice. Add potatoes and onions to the pot and cover. Cook over a medium heat until potatoes are soft. Stirring occasionally.
• Add milk, evaporated milk, butter or margarine, parsley, thyme, seafood seasoning, celery salt, salt and pepper to taste, cracker crumbs and clams.
• Simmer until soup is about to boil, be careful not to let it boil. Serve hot.

GRANDMA'S CORN CHOWDER

Steps:

• Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
• Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
• Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

GRANDMA'S CLAM CHOWDER

Steps:

• Lay out bacon in the bottom of a large stock pot over low heat. Render bacon slowly until nearly crisp but while grease is still very liquid (about 10 minutes).
• Add onions, carrots and celery and cook until nearly soft. Turn up heat slightly if necessary (about 10 minutes).
• Add potatoes to vegetables and mix well.
• Sift in flour slowly, stirring constantly, until flour and bacon grease make a roux.
• Add salt, pepper and hot sauce.
• Add stock to cover vegetables (no more than 1" over).
• Stir, add bay leaves and bring to a boil.
• When just at boiling, reduce heat and simmer until potatoes are cooked through but not mushy (20-25 min.).
• Add clams and increase heat until just boiling then remove from heat.
• Stir in cream.
• Ladle to bowls and garnish with parsley.

GRANDMA SENA'S CLAM CHOWDER

Steps:

• Saute bacon and remove from grease. Stir in and saute onions and then add all ingredients except clams and Half and Half. Boil for 10 mins covered Stir in clams and cream COver again and simmer 15 to 20 minutes Season on top with paprika

CLAM CHOWDER

Steps:

• In a medium saucepan over medium heat, melt the butter. Add onions and saute until tender, about 3 to 5 minutes. Don't allow the onions to brown at all. Carefully add the vermouth and stir with a wooden spoon. Simmer until the vermouth is reduced by half, about 3 minutes. Strain clams and reserve juice. Add clam juice and reduce a little, and then add cream and reduce by half. Add salt, pepper, and sugar to taste. Add potato soup and bring to a simmer. Add clams and cook just until clams are warm. Taste for seasoning, and add truffle oil, if using. Serve in sourdough bowl. Top with chopped parsley.

CLAM CHOWDER

Steps:

• In a medium saucepan, melt butter. Add onions and saute until tender. Add vermouth to deglaze pan, and reduce a little. Strain clams and reserve juice. Add clam juice and reduce a little, and then add cream and reduce by half. Add salt, pepper, and sugar to taste. Add potato soup and bring to a simmer. Add clams and cook just until clams are warm. Taste for seasoning, and add truffle oil, if using. For garnish, add brioche croutons or serve in sourdough bowl. Top with chopped parsley.;

GRANDMA'S SEAFOOD CHOWDER

Steps:

• In a 6-qt. stockpot, heat 3 tablespoons butter over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pot., In same pot, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes., Stir in haddock, shrimp, peas and sautéed mushrooms; cook until fish just begins to flake easily with a fork and shrimp turn pink, 5-7 minutes. Add cheese, crab and pimientos; stir gently until cheese is melted. If desired, sprinkle servings with paprika.

SEAFOOD CLAM CHOWDER

Steps:

• Saute veggies in butter til soft.
• Turn heat to low and add flour, stir until absorbed.
• Add seafood with juices, and half and half, and bring up to serving temperature or until it thickens.
• Do not let it boil.
• Just below boiling point,it should be thickened, add lemon pepper just before service with a stir.
• Garnish each bowl with fresh chopped parsley, and serve with plenty of garlic toast or oyster crackers.

GRANDMOTHER'S CHOWDER

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Stir in the milk, corn and parsley; cook for 5 minutes or until heated through. Add a small amount of hot soup to sour cream. Gradually return all to pan, stirring constantly. Heat through but do not boil.