New England Clam Chowder With Shrimp Recipes

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

Steps:

• Rinse the clams several times under cold running water. Transfer to a large pot and add 3 cups water. Bring to a simmer over medium-high heat, then cover and cook until the clams open, about 6 minutes. Strain through a fine-mesh sieve into a large bowl; reserve the broth. Transfer the clams to a bowl and cover with plastic wrap so they don't dry out.
• Cook the bacon in a large pot over medium heat until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels. Melt the butter in the same pot over medium heat. Add the celery, onion and thyme and cook, stirring occasionally, until soft, about 10 minutes. Add the flour and cook, stirring, 1 minute. Stir in the reserved clam broth, 1 1/2 cups water and the potato. Bring to a simmer and cook until the potato is tender and the soup thickens slightly, about 15 minutes.
• Meanwhile, remove the clams from their shells and roughly chop.
• Reduce the heat under the soup to medium low. Whisk in the half-and-half and warm through (do not boil). Remove from the heat. Stir in the chopped clams; season with salt and pepper. Ladle the soup into bowls and top with the reserved bacon and chives.

TRADITIONAL NEW ENGLAND CLAM CHOWDER

Steps:

• Tap clams; discard any that do not close. Place clams and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open. , Remove meat from clams; chop meat and set aside. Strain liquid through a cheesecloth-lined colander; set aside., In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Saute onion in drippings until tender., Return bacon to the pan; add clam meat and reserved liquid. Stir in the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender., Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in cream; heat through (do not boil).

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.

NEW ENGLAND SHRIMP CHOWDER

Steps:

• Peel shrimp, and devein, if desired; set aside.
• Cook onion, celery, bell pepper, and garlic in 1 tablespoons oil in large Dutch oven, stirring often, about 8 minutes,or until garlic is tender.
• Add flour and cook, stirring constantly, 1 minute. Gradually stir in chicken broth and next 6 ingredients.
• Bring to a boil; reduce heat, and simmer, stirring often, 20 minutes or until potatoes are tender.
• Stir in half and half,corn, and hot sauce; return to a boil. Add peeled shrimp; cook, stirring often, 5 minute, or until the shrimp turn pink.
• Remove and discard bay leaves.

SHRIMP & CLAM CHOWDER

Steps:

• Boil potatoes in separate pot about 10 minutes, drain, and set aside.
• In a large pot melt butter on medium heat.
• Add onion and garlic, do not brown and cook until onion is iridescent.
• Slowly stir in flour & half and half.
• Add mushrooms, potatoes, white wine, and milk or water.
• Drain the clam juice into the pot and set clams to the side.
• Add paprika, bay leaf, salt & pepper.
• Simmer for 10 minutes.
• Add clams & shrimp and continue to simmer for another 8 - 10 minutes.
• Add parsley right before serving.
• and -- your done!

SARGE'S NEW ENGLAND CLAM CHOWDER

Steps:

• In a 12-quart stockpot, tightly pack the quahogs, then the steamers, and finally the razor clams. Add 6 cups cold water, wine, bay leaves, and peppercorns. Cover, and place over high heat, and cook until clams open, about 15 minutes.
• Meanwhile, cook the salt pork in a medium skillet over medium-high heat, stirring constantly, until browned, about 10 minutes. As rendered fat accumulates, pour into a heatproof glass measuring cup. Transfer pork to a plate lined with paper towels, reserving all rendered fat; set aside. Wipe out skillet with a paper towel; add bacon. Cook over medium heat until cooked through, but not crisp, about 5 minutes. Transfer bacon with a slotted spoon to a second plate lined with paper towels; set aside.
• When the clams have opened, pour cooking liquid into a large saucepan, leaving any sediment behind. Set a few steamers and razor clams aside for garnish. Remove the meat from the remaining clams. Remove the siphons from the steamers; discard. Cut meat into 1-inch pieces, being careful not to sever the stomachs of the quahogs.
• In a clean stock pot, heat olive oil over medium-high heat. Add potatoes and cook until they begin to soften, about 20 minutes. Add onions, fennel, and garlic; cook 5 minutes. Add butter and thyme; season with salt and pepper. Continue cooking for 5 minutes more.
• Add 6 cups of the reserved cooking liquid, rendered fat, heavy cream, dill, and chopped clam meat. Cook 10 minutes. Add bacon, and continue cooking for 20 minutes. Add steak sauce, old bay, capers; season with salt and pepper. Using the back of a large spoon, mash about half of the potatoes to break them up into smaller pieces. Cook for 10 minutes; stir in Worcestershire sauce. Adjust flavor using sugar, as desired.
• Continue cooking for about 30 minutes. Place reserved razor clams and steamer clams into bowls, ladle over soup, placing a pat of butter in the center of each bowl. Serve garnished with salt pork cracklings, chives, parsley, and crackers, as desired.