Santa Fe 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.

SANTA FE CHOWDER

Steps:

• In a large pot, add the chiles, onion, cumin, coriander, oregano, salt, and oil.
• Saute over medium heat for 10 minutes, stirring frequently, until the onions are clear.
• Add in the carrots, sweet potatoes, potatoes, and water.
• Bring mixture to a boil; reduce the heat, cover and simmer for 10 minutes.
• Add in the bell peppers, tomatoes, corn, and zucchini, stir to combine.
• Cover and cook on medium-high for 15 minutes or until the vegetables are tender.
• Transfer 3 cups of the vegetables from the soup into the container of a blender.
• Add the Neufchatel, cheddar, and milk.
• Process until smooth.
• Add puree back to the soup; stir to combine and reheat if necessary.

CLAM CHOWDER

Steps:

• In a medium saucepan, melt butter. Add onions and saute until tender. Add vermouth to deglaze pan, and reduce a little. Strain clams and reserve juice. Add clam juice and reduce a little, and then add cream and reduce by half. Add salt, pepper, and sugar to taste. Add potato soup and bring to a simmer. Add clams and cook just until clams are warm. Taste for seasoning, and add truffle oil, if using. For garnish, add brioche croutons or serve in sourdough bowl. Top with chopped parsley.;

SANTA BARBARA CLAM CHOWDER

Steps:

• In a small pot, melt the butter over medium-low heat. Once the butter is melted, slowly mix in the flour until you have a thick consistency. Set aside and keep warm until ready to use. This is the roux.
• In a 3-gallon stock pot, melt 4 tablespoons of butter. Once the butter is melted, add the garlic, celery, and onions along with the bay leaves, salt, and white pepper. Cook the mixture until it is lightly browned, stirring it occasionally. Add the clam juice, stir, and let it cook until it is moderately warm. Then add the potatoes and bring the chowder to a boil, stirring it occasionally. Once the soup is boiling add the chopped clams, bacon, cream, and thyme. Stir the soup and let it cook until hot, do not bring it to a boil. Remove the soup from the heat and slowly stir in the roux until the desired consistency is reached.

SANTA FE CLAM CHOWDER

Steps:

• Heat oil in heavy large pot over medium-high heat. Add chorizo; sauté until fat is rendered, about 3 minutes. Add next 6 ingredients; sauté until onion begins to soften, about 5 minutes. Mix in oregano and cumin, then tomatoes, corn, and bottled clam juice. Bring to boil. Reduce heat to medium-low. Cover and simmer until potatoes are almost tender, about 12 minutes. (Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Bring to simmer before continuing.)
• Add clams to mixture in pot; cover and cook over medium-high heat until clams open and potatoes are tender, about 7 minutes (discard any clams that do not open). Mix in 4 tablespoons cilantro. Season to taste with salt and pepper. Divide clams among 6 shallow soup bowls. Ladle chowder over. Sprinkle with remaining cilantro and serve.
• A smoked-pork link sausage flavored with garlic and spices, but milder than Mexican chorizo. Spanish chorizo is available at Spanish markets and specialty foods stores.

PRESSURE-COOKER SONORAN CLAM CHOWDER

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add butter to drippings in pressure cooker. Cook and stir onion, red pepper and chiles until tender, 7-9 minutes. Add garlic; cook 1 minute longer. Press cancel., Drain clams; pour juice into pressure cooker. Set clams aside. Stir in potatoes and stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 4 minutes; quick-release any remaining pressure. Select sauté setting and adjust for low heat. Add clams, cream, taco seasoning and 1 tablespoon cilantro; simmer, uncovered, until mixture is heated through, 4-5 minutes, stirring occasionally. Press cancel. Serve with bacon and remaining 1 tablespoon cilantro.

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.

SANTA FE TOMATO CHOWDER

Steps:

• Melt butter in a large saucepan; add garlic and cook for 1 minute.
• Add tomatoes and cook for 5 minutes.
• Stir in water, tomato sauce, corn, hot pepper sauce and chili powder.
• Bring to a boil.
• Reduce heat; simmer for 10 minutes.
• Ladle soup into bowls, garnish with cilantro, avocado, cheese and fried onions.