New Jerseys Clam Chowder 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.

MANHATTAN CLAM CHOWDER

Steps:

• In a large saucepan, heat butter over low heat. Add onion, celery, green pepper and garlic; cook, stirring frequently, for 20 minutes. Add water and potatoes; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, about 15 minutes. , Add tomatoes, clams, salt, thyme, pepper and cayenne; heat through. Stir in parsley. Serve immediately.

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.

NEW ENGLAND STYLE CLAM CHOWDER

Steps:

• In a heavy bottomed pot place the salt pork and cook over low medium heat to render all the fat. Add the onions, celery and leek and cook for 12 to 15 minutes to sweat the vegetables without browning. Add the flour and stir to coat all the vegetables evenly, creating a pale golden roux. Add the hot water, stir well to avoid lumps, and season with salt and pepper. Cook for 30 minutes at a strong simmer before adding the diced potatoes, return to the simmer, and allow to cook for 15 minutes. Add the milk and heat thoroughly but do not scorch or boil the milk. Ad the clams, heat through and adjust the seasoning. Serve with oyster crackers.;

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.

CLAM CHOWDER (NEW ENGLAND STYLE)

Steps:

• In a large stockpot bring 2 cups of water to a boil.
• Add clams, cover and cook for 5 minutes.
• Uncover, quickly stir clams with a wooden spoon and cover again.
• Continue to cook 5 to 10 minutes longer, until most of the clams are opened.
• Transfer clams to a large bowl and strain the broth twice through a fine mesh sieve or cheese cloth into another bowl, being careful to strain out the sand and grit.
• You should now have about 6 cups of clam broth.
• If not, add enough water to make it 6 cups.
• When clams are cool enough to handle, remove them from their shells and cut into 1/2 inch pieces.
• Set clams and broth aside.
• In a large heavy pot, cook bacon until crisp and fat is rendered.
• Pour off all, except 2 tablespoons, of the bacon fat.
• Add the butter, onions and celery and cook until softened, about 5 minutes.
• Add the garlic, thyme and bay leaves and cook until vegetables are completely wilted, about 3 minutes, being careful not to brown.
• Add the potatoes and the reserved clam broth and bring to a boil.
• Lower the heat, cover, and simmer for 20 to 30 minutes, until broth slightly thickens and the potatoes are very tender.
• If you prefer a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.
• Remove from heat, stir in the clams and heavy whipping cream, and season with salt and pepper, if necessary.
• Set aside for 1 hour, to allow all of the flavors to thoroughly blend.
• Place the pot over low heat and slowly reheat, being careful not to bring to a boil.
• Serve hot, garnished with 1 or 2 pats of butter and some chopped scallions.