Scotts 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.

SCOTT'S CLAM CHOWDER

Steps:

• 1. 1 ¼ lbs red potatoes Dice and cook in a separate container and set aside, to be added last to the soup (do not over-cook).
• 2. In a large soup pot bring to a boil: 3qt. Clam Juice 1 qt. Fish Stock
• 3. 6oz. Pale Ale, Sierra Nevada 1 lb Celery, diced 8oz Onion, diced 1 tsp Garlic, chopped Boil vegetables in beer until done, and then add them to the stock.
• 4. 12oz Butter 12oz Flour While stock is coming to a boil make roux by thoroughly mixing melted butter with flour and lightly cook roux, 1 to 2 minutes; incorporate with hot stock, stir in well, strain if needed.
• 5. Now add these ingredients to stock: dash Dried Thyme 2 tsp Worcestershire 1 tsp Tabasco to taste Salt / Pepper 1 tbl. Clam base 26oz. Clams Season to taste, cook for 15 minutes (low simmer) stirring often ; add potatoes. **add Heavy Cream or Milk to desired taste and consistency.

THE BEST CLAM CHOWDER EVER

Steps:

• line a cookie sheet with foil and lightly spray with non-stick spray. cut the bacon in half and lay in single layer on foil.
• Bake bacon at 350 degrees for about 30 minutes- just until crisp but still flexible.
• remove bacon to paper towels for later use.
• open the cans of clams and drain over a bowl to RESERVE the juice. let continue to drain while working on the base of the chowder.
• NOW put all that bacon fat in a large pot. add the onions, celery, old bay seasoning and cook until soft. careful not to burn. you will mostly use a med to medium low heat through out recipe.
• peel the skin off the cooled baked potatoes and dice (large or small pieces depending on how chunky you like your soup) use more or less potatoes depending on how chunky you want it.
• let this cook for about 10 minutes stirring often to prevent scorching on bottom of pan. you want the potatoes to "soak" up the bacon fat. once that has happened. add the butter just until melted.
• sprinkle the flour all over and keep stirring. turn the heat up just a touch and do this for about 5 minutes or so until you see some browning happening in bottom of pot.
• NOW add that broth from the can, pay attention there may be a little bit of grit in the bottom from the clams, you dont want that in the pot.
• add enough water to cover the potatoes in the pot add pepper.
• bring this up to a boil and then turn down the heat to a low simmer for about 30 minutes.
• add your clams, and the bacon crumbled up and let cook for 15 minutes.
• add the heavy cream, cajun seasoning and let simmer on low for another 15 minutes.
• taste and adjust seasoning if desired.

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.

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain and set aside.
• Saute celery and onion in the drippings until tender.
• Add garlic and cook 1 minute longer.
• Stir in the potatoes, water, clam juice, bouillon, pepper, and thyme.
• Bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes or until potatoes are tender.
• In a small bowl, combine flour and 1 cup half and half until smooth. Gradually stir into soup. Bring to a boil and cook and stir for 1 to 2 minutes or until thickened.
• Stir in clams and remaining half and half and heat through (do not boil). Crumble the reserved bacon and sprinkle over each serving.

COPYCAT SKIPPERS CLAM CHOWDER

Steps:

• NOTE: Prepare ingredients before starting! Experienced, or quick, cooks can ignore this advice. I'm neither experienced nor quick. If I don't prepare the ingredients before starting the chowder, it's a disaster.
• Bring the bottled clam juice and potatoes to a boil in a medium saucepan over high heat. Reduce heat to medium-low. Cover and simmer until potatoes are tender (about ten minutes). Remove from heat.
• Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown (about 8-10 minutes). Add onions, celery, garlic, and bay leaf. Sautà until vegetables soften, about six minutes.
• Stir in flour and cook two minutes. Do not allow flour to brown.
• Gradually whisk in reserved juices from clams. Add potato mixture, calms, half-and-half, hickory smoke salt, and hot pepper sauce. Simmer chowder to blend flavors, stirring frequently.
• Season to taste with salt and pepper.
• Chowder can be served after as few as ten minutes of simmering, or it can sit on the stove contentedly for hours.