Pacific Coast Clam Chowder How To Make Clam Chowder Clam Chowder Recipes

WEST COAST CLAM CHOWDER RECIPE:

Steps:

• In a large soup pot over medium heat, saute bacon until crisp and golden brown. Remove bacon with a slotted spoon; drain bacon on paper towels (drain off the bacon fat from the soup pot). Set bacon aside. I do not add the bacon fat back to my clam chowder, but it is your choice!
• Reduce heat to low and add butter and stir until melted. Add onions and cook until they are translucent and soft (about 10 to 15 minutes). Sauteing the onions in the butter is important to achieve the excellent taste. DO NOT SKIP THIS STEP. Add flour, salt, and pepper, stirring constantly until well blended. Gradually add the milk, stirring constantly until sauce comes to a boil and thickens.
• Making a large quantity of clam chowder:
• Since I usually make a large pot (sometimes a couple of pots) of clam chowder for my family, I make a Roux with flour and butter for thickening the chowder to my liking:
• First use some of the butter to saute the onions.
• Then using equal parts of butter and flour, melt the butter over medium-low heat. Whisk the flour and butter together. Cook, stirring, it until the flour/butter mixture are well blended and starts to lose its raw flour smell. NOTE: A good guideline is to use 1 tablespoon of flour for every 2 cups of liquid you have, but adjust to your taste.
• Slowly add the milk to the roux, stirring constantly to blend well.
• My family likes a thinly-thickened chowder, but thicken to your liking.
• Add the cut-up potatoes and simmer approximately 10 to 15 minutes or until the potatoes are soft.
• Add the cooked bacon, clams and clam liquid; simmer until thoroughly heated. Season to taste with additional salt and pepper.
• Serve in large soup bowls. I sometimes like to add a dollop of butter on top of each bowl of clam chowder (your choice).
• Serve with crackers or bread.
• Our family likes to serve this clam chowder with Never-Fail Popovers.
• Makes 8 servings.

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.

CLAM CHOWDER

Steps:

• First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
• Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
• Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.

RHODE ISLAND CLAM CHOWDER

Steps:

• Rinse the clams several times under cold running water. Transfer to a large pot and add 3 1/2 cups water. Bring to a simmer over medium heat, then cover and cook until the clams open, about 8 minutes. Remove the clams with a slotted spoon and transfer to a deep bowl as they open; cover with plastic wrap so they don't dry out. Strain the broth through a fine-mesh sieve into a large bowl. Wipe out the pot, then pour the strained broth back into the pot.
• Meanwhile, put the bacon in a large skillet and cover with about 2 inches of water. Bring to a simmer over medium heat and cook 10 minutes; drain, then return the bacon to the skillet. Add 1 tablespoon butter and cook until the bacon starts to brown, about 5 minutes. Transfer the bacon to the pot with the broth. Wipe out the skillet. Add the remaining 1 tablespoon butter, the onion and celery to the skillet and cook over medium heat until the onion is translucent, about 6 minutes.
• Add the onion and celery mixture to the broth along with the potatoes. Bring to a simmer over medium heat and cook until the potatoes are tender, 10 to 12 minutes. Remove from the heat. Stir in the Worcestershire sauce and 1/2 teaspoon white pepper.
• While the potatoes are cooking, remove the clams from their shells and roughly chop.
• Add the clams to the soup and cook until heated through, about 1 minute. Ladle the soup into bowls and top with chopped parsley.
• Per serving: Calories: 434; Total Fat: 23 grams; Saturated Fat: 9 grams; Protein: 21 grams; Total carbohydrates: 37 grams; Sugar: 2 grams; Fiber: 3 grams; Cholesterol: 65 milligrams; Sodium: 858 milligrams

CLAM CHOWDER USING CANNED CLAMS

Steps:

• Drain the liquid from the canned clams/mussels and add enough water to make 1 1/2 cup.
• Place liquid in a sauce pan Add onion, S& P and potato.
• Cook at medium heat until veggies are tender (about 10 minutes).
• Reduce heat to low.
• Add clams/mussels, evaporated milk and butter.
• Heat until warmed through Do not boil.
• Check seasoning and serve with oyster (or common) crackers.

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.

SIMPLE CLAM CHOWDER

Steps:

• In a large saucepan, combine the soups, milk, butter and pepper; heat through. Stir in clams; heat through.

OREGON COAST CLAM CHOWDER

Steps:

• Clean the clams and place them in a large pot along with the garlic and water.
• Steam the clams just until opened, about 6 to 10 minutes, depending upon their size.
• Drain and shell the clams, reserving the broth.
• Mince the clam flesh, and set aside.
• Filter the clam broth either through coffee filters or cheesecloth and set aside.
• In a large, heavy pot slowly cook the bacon.
• Remove from the grease and set them aside.
• Slowly cook the onions in the grease for about 6 minutes, stirring frequently, or until cooked through but not browned.
• Stir in the flour and cook, stirring, for 3 minutes.
• Add the reserved clam broth and the fish stock, and whisk to remove any flour lumps.
• Bring the liquid to a boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes.
• Stir in the reserved clams and light cream.
• Heat the chowder until it is the temperature you like.
• Serve in large soup bowls with oyster crackers on the side.

QUICK AND EASY CLAM CHOWDER

Steps:

• Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
• Cover, and cook on low for 6 to 8 hours.