Jaspers New England Clam Chowder Recipes

JASPER'S NEW ENGLAND CLAM CHOWDER

Steps:

• Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until salt pork is a crisp golden brown. Remove from pot; set aside.
• Add butter, onions, garlic, celery, thyme, and bay leaves. Saute, stirring occasionally with a wooden spoon, until onions are softened but not browned, about 10 minutes.
• Add potatoes and strained clam broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover them. Increase the heat, and bring to a boil. Cover, and cook potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
• Remove pot from the heat, and stir in diced clams and cream. Season to taste. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover after it has completely chilled. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavors to meld.
• When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls, making sure that clams, potatoes, and onions are evenly divided. Sprinkle with parsley, chives, and reserved salt-pork cracklings.

NEW ENGLAND CLAM CHOWDER I

Steps:

• Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
• Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

JASPER'S NEW ENGLAND CLAM CHOWDER

Steps:

• Heat 4 to 6 quartsized soup pot, over low heat.
• Add diced bacon, rendering fat, cook til crisp, with slotted spoon, remove bacon and set aside.
• Add butter to the bacon drippings in the soup pot, then add diced onions, garlic, celery, thyme and bay leaves. Saute, stirring occasionally with wooden spoon, until onions are softened, not brown, about 10 minutes.
• Drain the canned clams, saving the liquid into the soup pot. Set the clams aside with the crisp bacon.
• Add the diced potatoes and bottled clam juice to the soup pot. Total broth should just barely cover the potatoes, if it does not, add a little water. Cover and cook vigoriously about 10 minutes.
• Mash cooked potatoes with a spoon against side of pot to thicken chowder.
• Cook 1 to 2 minutes more,uncovered, to release the starch from the potatoes, which causes the chowder to thicken nicely.
• Remove from heat. Add clams, bacon, and cream.
• Season and add Parsley. Serve immediately.

NEW ENGLAND CLAM CHOWDER

Steps:

• Add the clam juice and vegetable stock to a large pot and bring to a simmer over medium-high heat. Add the clams and steam until fully opened, 5 to 8 minutes. Strain the steaming liquid through a fine-mesh sieve to remove any remaining sand and add the liquid from the canned clams; set aside. Remove the clams from the shells and chop roughly; reserve the clams separately.
• Return the cleaned pot to medium heat and add the butter, pancetta and bacon. Cook until the bacon and pancetta are crisp and the fat has fully rendered, 6 to 8 minutes. Remove about a quarter of the cooked bacon and pancetta to a plate lined with a paper towel; reserve for garnish.
• Add the celery, garlic, onion, seafood seasoning and celery salt to the pot; season with salt and pepper. Cook until the vegetables begin to soften, about 4 minutes. Stir in the flour and cook for another 2 minutes. Add the potatoes, heavy cream and the reserved clam broth. Bring to a simmer over medium-low heat. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Remove the pot from the heat and stir in the chopped canned clams, reserved cherrystones, Worcestershire and hot sauce. Taste for seasoning and add salt and pepper if needed.
• Serve hot in bowls and garnish with the dill, oyster crackers and reserved bacon and pancetta. Serve with more Worcestershire sauce and hot sauce alongside.

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.

NEW ENGLAND CLAM CHOWDER FOR TWO

Steps:

• In 3-quart saucepan over medium heat, cook bacon until crisp, about 5 minutes; remove to paper towels.
• In drippings remaining in saucepan over medium heat, cook celery and onions until softened, about 5 minutes. Stir in flour; cook 1 minute.
• Add potatoes, clam juice, clams with their liquid and milk. Over high heat, heat to boiling. Reduce heat to low; simmer 10 minutes to blend flavors. Season with salt and pepper to taste. Garnish with bacon. Serve with oyster crackers if desired.

NEW ENGLAND CLAM CHOWDER

Steps:

• Scrub the clams, and rinse clean.
• Bring 2 cups of water to a boil in an 8-quart stockpot over high heat.
• Add the clams, and cover tightly.
• After 5 minutes, uncover, and stir the clams with a wooden spoon.
• Quickly cover the pot again, and let steam for 5 minutes more, or until most of the clams have opened.
• Don't wait for them all to open, or they will be overcooked.
• It should only take a little tug or prying to open the stragglers once they are all removed from the heat.
• The total cooking time for large cherrystones will be about 10 minutes; quahogs will need as much as 5 more minutes.
• While the clams are steaming, the broth should become foamy and light.
• It usually spills over a bit just as the clams are cooked and ready.
• As soon as you remove the clams from the stove, carefully pour as much of the broth as you can into a tall, narrow container.
• Let the broth sit for 10 minutes, then carefully pour through a fine-mesh strainer.
• After sitting, 99 percent of the grit will have collected at the bottom of the container.
• If you are not using the broth within the hour, chill it as quickly as possible, and cover it after it has completely cooled.
• Keep refrigerated for up to 3 days or frozen for up to 2 months.
• Remove the clams from their shells, cover, and refrigerate.
• After they have cooled a bit, dice them into 1/2-inch pieces.
• Cover again, and keep refrigerated until ready to use.
• Heat a 4- to 6-quart heavy-bottomed pot over low heat and add the salt pork.
• Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the salt pork is a crisp golden brown.
• Remove from pot; set aside.
• Add the butter, onions, garlic, celery, thyme, and bay leaves.
• Sauté, stirring occasionally with a wooden spoon, until the onions are softened but not browned, about 10 minutes.
• Add the potatoes and the strained clam broth.
• The broth should just barely cover the potatoes; if it doesn't, add enough water to cover them.
• Increase the heat, and bring to a boil.
• Cover, and cook the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes.
• If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
• Remove pot from the heat, and stir in the diced clams and the cream.
• Season to taste.
• If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has completely chilled.
• Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavors to meld.
• When ready to serve, reheat the chowder over low heat; don't let it boil.
• Ladle into cups or bowls, making sure that the clams, potatoes, and onions are evenly divided.
• Sprinkle with parsley, chives, and reserved salt-pork cracklings.

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!

JASPER'S MANHATTAN CLAM CHOWDER

Steps:

• Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium, and cook until bacon is crisp and golden brown. Pour off all but 1 tablespoon of fat, leaving bacon in the pot.
• Add olive oil and garlic, and cook for 30 seconds. Add onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper. Saute, stirring occasionally with a wooden spoon, until vegetables are softened but not browned, 10 to 12 minutes.
• Add potatoes and clam broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover. Increase the heat, bring to a boil, cover, and cook potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
• Add tomatoes, and simmer 5 minutes more. Remove pot from the heat, stir in diced clams and parsley, and season with black pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover after it has chilled completely. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavor to meld.
• When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls, making sure clams, vegetables, and bacon are evenly divided

JIM'S NEW ENGLAND CLAM CHOWDER

Steps:

• Dice the salt pork into small cubes.
• I usually slice it into a grid while it is still attached to the skin, then slice across the skin where it attaches to the fat and the cubes pop off easily.
• Sauté the salt pork in a large 5 quart non stick sauce pan.
• When the cubes are golden brown strain them from the rendered fat onto a paper bag to drain.
• Save 4 tablespoons of the liquid fat from the salt pork,then wipe out the sauce pan with a paper towel.
• Put the fat back in the sauce pan.
• Dice the large onion into small pieces.
• Slice the 3 ribs of celery lengthwise then dice it into small pieces.
• Place the diced onion and celery into the heated pork fat and sauté until the onions are opaque and the celery is a bit soft.
• Pour the entire can of clams (broth and all) into the onion/celery mixture and bring to a simmer.
• Place the rosemary into the clam broth mixture.
• Peel the Maine potatoes OR scrub the red bliss potatoes.
• Then cut them into 3/4-inch cubes--I like them a bit chunky--and soak them in cold water for about five minutes.
• Take the stick of butter and melt it in a small sauce pan.
• Add the 3 tablespoons of flour to the melted butter and stir until well blended.
• Drain the potatoes and place them into the clam mixture, simmer until al dente.
• Next, pour the 2 cups of milk into the simmering clam broth mixture and bring back to a simmer.
• Lastly, swirl the butter/flour roux into the chowder and simmer for about 10 more minutes until the chowder thickens.
• Remove the rosemary and serve this chowder in big bowls with oyster crackers and the pieces of golden brown pork fat, salt and pepper to taste.
• NOTE: I don't like my chowder too thick so you may have to adjust the butter/flour mixture.
• You may skip the butter and use a low-fat margarine.
• You may also substitute skim milk too (or skip the milk altogether, this is called Point Judith/Rhode Island style!).
• You may even skip the whole pork fat thing for a healthier recipe.
• This chowder is so hearty that it stands up well to "healthier alternative" substitutions.

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.

NEW ENGLAND RAZOR CLAM CHOWDER

Steps:

• Cook and stir bacon in a large pot over medium-high heat until browned, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel, reserving drippings in the pot.
• Cook and stir potatoes, onion, and garlic in the hot bacon drippings until onions are translucent, 7 to 10 minutes. Stir flour into the potato mixture; cook together for about 1 minute. Add evaporated milk, heavy cream, liquid from clams, and bay leaf to the potato mixture; stir.
• Bring the mixture to a simmer, reduce heat to medium, and cook until the potatoes are soft, about 15 minutes. Add clams to the soup; cook until the clams are hot, about 5 minutes. Sprinkle bacon atop the soup. Season with salt and pepper to serve.