Rock And Roll Bbq Clam Chowder Recipes

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:

• Place the clams in a pot large enough to hold them comfortably and cover with water. Let sit for 30 minutes. Drain the clams and rinse with cold running water several times. (You can do this up to 7 million times and you will never remove all the sand. Let this be a lesson in life to you.)
• Place the cleaned clams in a large Dutch oven or heavy-bottomed pot and add enough wine to go about halfway up the clams, about the whole bottle. Tie the thyme, oregano and bay leaves in a bundle and add to the pot. Cover with a tight-fitting lid and steam until the clams open completely, 15 to 20 minutes, or about 8 minutes after the liquid boils. Once the clams are all opened, remove them with a slotted spoon to a sheet pan to cool for a few minutes. Strain the clam broth through a fine strainer, reserving the liquid.
• Put a large Dutch oven over medium heat and add the olive oil. Once heated, add the guanciale and prosciutto and begin to render, 2 to 3 minutes. Remove some pieces of crispy prosciutto for garnish, if possible. If not, move on. Add the onion, garlic and celery to the pot and gently sweat over medium-low heat until they begin to soften up, about 3 minutes. Add the diced potatoes and cook to allow more fat to render from the prosciutto and guanciale and for the vegetables to fully soften, another 10 to 15 minutes.
• Meanwhile, remove the clams from the shells and chop roughly; don't turn them into dust-big pieces are good. Add the clams and the Calabrian chile paste to the potato pot and add about two-thirds of the reserved clam broth. Let the chowder begin to gently heat up and come to a simmer. Once at a simmer, add the heavy cream, more or less depending on your desired taste; for brothy, add a smaller amount of the cream. Always taste the batch; it may need a touch of sea salt, it may not-some clams are saltier than others.
• To serve, place a well-proportioned ladle of chowder in a bowl and garnish with some celery leaves, reserved crispy prosciutto (if any) and cracked black pepper.

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

ROCK AND ROLL BBQ CLAM CHOWDER

Steps:

• Fry bacon. When it's done put it on some paper towels to drain. Pour the dripping into a large stock pot.
• Add butter to the stock pot and heat over medium until butter is melted.
• Add the onions, celery, and garlic to the pot. Cook on medium-high heat until the vegetables are translucent and soft.
• Slowly add flour while continually stirring. You are making a roux. DON'T JUST DUMP THE FLOUR IN! It is very important to slowly whisk/stir in the flour. Once all of the flour has been added continue to cook and stir for 5 minutes.
• Add chopped clams and their juices, diced potatoes, clam juice, spices, and the half and half. Bring to a boil. When it boils immediately reduce to a simmer for 15 to 20 minutes. Stir often. You can add some whole clams at this point too.
• Check the potatoes. When they are done -- SOUP'S ON!
• Garnish and serve. Bread bowls are the best for this soup but regular bowls work fine. Cheese or fresh herbs make a great garnish. Fresh cracked pepper and hot sauce are a popular and tasty topper too.

CLAM CHOWDER

Steps:

• Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the clams have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the clams from their shells - reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock.
• Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown. Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden. Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the milk and the cream.
• Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked. Use a fork to crush a few of the potato chunks against the side of the pan to help thicken - you still want lots of defined chunks though. Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.

ROCKFISH CHOWDER (AKA ROCK CHOWDER)

Steps:

• in a large soup pot add olive oil just enough to cover the bottom of the pan. Saute onions and celery until soft.
• Add all liquid ingredients, garlic and potatoes.
• Simmer for about 20 minutes or until potatoes are soft.
• Add all remaining ingredients and bring to a simmer for about 5 additional minutes carful not to over cook fish.
• Add parsley last and sprinkle with fresh grated parmesan cheese when serving.