Moms Famous Clam Chowder Recipes

MOM'S CLAM CHOWDER

Steps:

• In a Dutch oven over medium heat, cook the onion, celery, carrot and green pepper in 1/4 cup butter until tender. Add the remaining butter; cook until melted. Sprinkle with flour; stir until blended., Gradually stir in the broth, clam juice, potato and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender, stirring frequently. , Add the cream, clams and milk; heat through (do not boil). Discard bay leaf before serving.

MOM'S CLAM CHOWDER

Steps:

• Dice celery, onion, and potatoes (I use a food processor for the onion and celery, but if you want larger pieces that is fine too).
• Place in saucepan.
• Drain juice from clams and pour over the vegetables.
• Add enough water to cover the vegetables.
• Cook on medium heat until potatoes are tender (about 20 minutes).
• In another medium to large pot melt butter.
• Add flour and half & half.
• Cook mixture stirring constantly until thick and smooth.
• Add the vegetables with the juice and clams to the cream sauce.
• Add salt, pepper (to taste), and sugar.
• Cook a few minutes longer until heated through and serve.

MOM'S CLAM CHOWDER

Steps:

• Cook potato in 2 cups water with pinch of salt until tender, but do not drain.
• In a small pan, saute onion in butter until tender; add flour, cayenne, and celery seed; stir well.
• Drain juice from clams into potatoes and reserve clams for later.
• Add parsley and milk to potatoes, and stir well.
• Heat potato mixture, and add onion/flour mixture, stirring constantly until thickened slightly.
• Stir in clams; and season to taste with salt and pepper.
• Cook for 5-10 minutes more or until heated through.
• Serve.

MOM'S CLAM CHOWDER

Steps:

• Place potatoes, celery, onions and carrot in a pot with enough water to cover and stir in the chicken stock base.
• Cook until tender.
• In a separate, larger pot, melt butter and whisk in flour.
• Add the half and half and whisk.
• Add the veggies with all of their liquid and mix.
• Add the clams.
• Heat through, BUT DO NOT Boil.

MOM'S FAMOUS CLAM CHOWDER

Steps:

• Chop or dice all of your vegetables and set aside.
• Drain clams, save the liquid.
• (I usually throw in the extra clam juice for the added flavor, you will get about 1/2 cup of juice from the can of clams).
• (I start the bacon and the vegetables all in the pan that I will finish the soup in- then you get the flavor from the bacon crustys on the bottom).
• Fry bacon bits and set aside.
• Drain off all bacon fat but enough to coat the bottom of the pan.
• Saute potato, onion, celery and carrot in bacon drippings for 5 minutes.
• Add the clam juice, salt and pepper, thyme and chopped parsley.
• Cook for 20 minutes or until the veggys are all fork tender.
• Add the 1/2 and 1/2.
• Add the Bacon.
• (This is where I divide the soup if you want a pot of potato soup as well).
• Add the clams.
• Thicken to desired consistency with cornstarch and water.

NOVELLI'S CLAM CHOWDER

Steps:

• Use two separate pots, in one add half&half and heat medium high (do not boil) add corn starch and whisk well.
• Base:In the other pot all at once add water, clam juice, clam base, chardonnay, butter, Italian seasoning, pepper, potatoes, and onions. Cook at medium high until potatoes get soft and then add crab meat (or clams if crab is unavailable)
• Once half&half+corn starch mixture is heated up and thickened, add base and stir. Able to serve right away
• Mix all together and that's it. Spread on bread and toast or add to a steak sandwich. Mom used it for everything

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Steps:

• Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
• Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

MOM'S CLAM CHOWDER RECIPE - (4.6/5)

Steps:

• 1.Drain juice from clams into a large skillet over the onions, celery, potatoes. Add water to cover, and cook over medium heat until tender, about 10-15 minutes 2.Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through,about 15-20 minutes but do not boil. 3.Stir in clams just before serving. If they cook too much they get tough. When clams are heated through,about 5 minutes, stir in vinegar, and season with salt and pepper.

NARCOOSSEE'S FAMOUS CLAM CHOWDER

Steps:

• In a medium-size saucepan, heat olive oil. Add onion, green pepper, and garlic, and sauté about five minutes.
• Add white wine, spices, and herbs, and cook an additional five minutes.
• Add diced tomatoes, tomato juice, and clam broth and bring to a boil.
• Add clams and simmer 20-30 minutes.

MAKEOVER MOM'S CLAM CHOWDER

Steps:

• In a Dutch oven over medium heat, cook the onion, celery, carrots and green pepper in butter until tender. Stir in the broth, clam juice, bouillon and seasonings. Add potato. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender. , In a small bowl, combine flour and 1 cup milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Stir in the clams, cream and remaining milk; heat through (do not boil). Discard bay leaf before serving.

CINDY'S AWESOME CLAM CHOWDER

Steps:

• Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until crisped and browned, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot. Set the bacon aside. Stir the potatoes and carrots into the bacon fat. Season with salt and pepper, and cook for 5 minutes, stirring frequently.
• Pour the juice from the clams into the pot, and add enough water to just cover the potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 10 to 15 minutes.
• Gently stir the leek soup mix into the potatoes until no lumps of soup remain. Stir in the clams, reserved bacon, and half-and-half cream. Cook and stir until the chowder returns to a simmer and thickens, about 10 minutes more.

MY BEST CLAM CHOWDER

Steps:

• Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
• Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
• Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.