Sarges New England Clam Chowder Recipes

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.

NEW ENGLAND CLAM CHOWDER RECIPE BY TASTY

Steps:

• Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
• Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
• Add onion and sauté until softened and translucent, about 3 to 5 minutes.
• Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
• Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
• Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
• Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
• Add in reserved clam meat and cook for an additional 2-4 minutes.
• Remove from heat and serve with oyster crackers
• Enjoy!

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.

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.

NEW ENGLAND CLAM CHOWDER

Steps:

• Place diced bacon in large saucepan with the butter. Cook on medium heat until almost crisp; add onions, and cook 5 minutes. When onions are translucent, stir in water, clam juice and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered until the liquid has reduced by half. Potatoes should be fork tender. Pour in half-and-half and simmer for a further 5 minutes. Adjust seasoning and add chopped clams just before serving, (otherwise clams will be tough). Garnish with crackers and chopped chives.

SARGE'S CLAM CHOWDER

Steps:

• Scrub the clams and rinse well. Keep the kinds of clams in their own groups. Put a very large steamer pot on the stove and add 6 cups of water, the wine, bay leaves, and peppercorns and bring to a boil. First, layer in the quahogs, then arrange the steamers over that. Top with the razor clams, but if there is no room, cook them in the next batch. Cover and cook over high heat until boiling and the clams open, about 15 minutes. With tongs, transfer them as they open to a couple of large bowls. When all the clams are cooked, let cool slightly, and while working over another medium bowl, pull the meat from all the shells, leave the two tough pink muscles on each side of the shell, and drop in the bowl, saving all of the juices. Set a strainer over a large bowl and strain the clam juices from the pot. Pour slowly, stopping when you reach grit at the bottom. Measure out 6 cups of the clam juice and freeze the rest for another use.
• Meanwhile, in a large heavy pot, cook the salt pork over medium-high heat, stirring, until crisp, about 5 minutes. With a slotted spoon, transfer the salt pork to paper towels to drain and pour the fat into a separate small bowl. Add the bacon and cook over medium heat until cooked through but not too crisp, about 5 minutes. Transfer the bacon to paper towels to drain, leaving 1/4 cup of the fat in the pot. Add the olive oil and potatoes and cook over medium heat, stirring a few times, until the potatoes begin to soften and are golden, about 20 minutes. Add the onions, tomatoes, fennel, and garlic along with the butter and thyme and cook, stirring a few times, until softened, about 10 minutes.
• Meanwhile, pull the skin from the long necks of the steamer and razor clams and discard. Cut the clams into strips and leave the bellies whole. Cut the solid parts from around the quahogs into 1/2-inch pieces and leave the bellies whole. You can reserve a few whole steamers and razors for garnishing the chowder.
• Add the 6 cups of clam juice to the pot and stir well to blend with the potatoes and onions. Stir in the reserved fat from the salt pork, the heavy cream, dill, and the clam meat and simmer for 10 minutes. Use a wooden spoon or fork and periodically, as the potatoes soften, crush them against the side of the pot, to thicken the soup. Add the bacon and cook for 20 minutes. Then add the steak sauce, Old Bay, Worcestershire sauce, and capers, and simmer gently for about 35 minutes.
• Discard the bay leaves. Season the chowder with salt and pepper if necessary, and ladle into bowls. Serve with a pat of butter and the salt pork cracklings. Garnish with herb sprigs and serve.

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.

STEVE'S NEW ENGLAND CLAM CHOWDER

Steps:

• Peel and chop the raw potatoes into small cubes.
• Place the diced potatoes in a Dutch oven and fill with just enough water to cover them.
• Bring the water to a boil and cook for 7 minutes or until tender but not soft/mushy.
• Chop the onion into small pieces.
• Cut the bacon into ½ inch pieces, cook until crisp in a large skillet.
• Remove bacon pieces and set aside.
• Drain all but 2 tablespoons of bacon grease.
• Add the chopped onions/celery and minced garlic to the skillet with the bacon grease.
• Sauté until the onions are soft.
• Open the cans of clams.
• Drain the liquids into a small container.
• Add ½ of the clam juice to the skillet with the onions, celery, and garlic.
• Set the clams and remainder of clam juice aside.
• Simmer for 5 minutes.
• When the potatoes are done, drain the potatoes and return to the Dutch oven.
• Add the onion/celery mixture.
• Stir just enough to mix, not mash.
• In a large sauce pan, melt the butter and add the flour, making a roux.
• Add the half and half cream and the 2% milk.
• Cook on medium heat until thickened, stirring constantly with a whisk.
• Add the cayenne pepper, Worcestershire Sauce, and ground pepper while sauce thickens.
• Pour the thickened sauce into the Dutch oven with the potatoes and onions.
• Add the clams and bacon pieces.
• Stir to mix.
• Cook over medium heat until heated through.
• If the chowder is too thick, add more milk or clam juice until the desired consistency is reached. Add salt to taste.
• Spoon into serving bowls, garnish with paprika and parsley, and enjoy.