Shirleys Maine Clam Chowder Recipes

MAINE CLAM CHOWDER

Steps:

• Melt butter in large pot. Add onions, celery, and scallions. Saute until vegetables are softened. Add the flour and cook 2-4 minutes longer, but do not brown.
• Stirring constantly add the clam juice. Simmer for 5-10 minutes. Add half and half and wine. Add clams and potatoes. Add seasonings.
• Gently simmer soup but do not allow it to boil for 8-10 minutes. Garnish with fresh parsley.

SHIRLEY'S MAINE CLAM CHOWDER

Steps:

• In a small saucepan, heat clam juice and peeled potatoes. Bring water to a boil and let simmer until tender, about 15 minutes.
• Place bacon in a large stock pot. Cook over medium high heat until evenly brown. Stir in onions and celery. Cook until vegetables are soft.
• Add potatoes, clam juice and clams to the stock pot. Heat until simmering.
• In a separate pot, gently warm (do not boil) half and half. Pour warm half and half into the stock pot and heat just until warmed through. Do not boil the chowder or the cream will separate. Serve hot.

SHIRLEY'S MAINE CLAM CHOWDER

Steps:

• In a small saucepan, heat clam juice and peeled potatoes. Bring water to a boil and let simmer until tender, about 15 minutes.
• Place bacon in a large stock pot. Cook over medium high heat until evenly brown. Stir in onions and celery. Cook until vegetables are soft.
• Add potatoes, clam juice and clams to the stock pot. Heat until simmering.
• In a separate pot, gently warm (do not boil) half and half. Pour warm half and half into the stock pot and heat just until warmed through. Do not boil the chowder or the cream will separate. Serve hot.

SHIRLEY'S MAINE CLAM CHOWDER

Steps:

• In a small saucepan, heat clam juice and peeled potatoes. Bring water to a boil and let simmer until tender, about 15 minutes.
• Place bacon in a large stock pot. Cook over medium high heat until evenly brown. Stir in onions and celery. Cook until vegetables are soft.
• Add potatoes, clam juice and clams to the stock pot. Heat until simmering.
• In a separate pot, gently warm (do not boil) half and half. Pour warm half and half into the stock pot and heat just until warmed through. Do not boil the chowder or the cream will separate. Serve hot.

MAINE CLAM CHOWDER

Steps:

• Fry the diced salt pork--"porkies" (or bacon) in a pan till done; drain and set aside.
• Heat the clam juice in a large saucepan on medium heat.
• In separate pan put the butter and onions and sauté till translucent.
• Add the flour and whisk continuously for 5 minutes.
• Add to the clam juice slowly whisking all the while so there will be no lumps.
• Add the clams and stir; add potato chunks, milk, cream, salt, and pepper.
• Decrease heat and simmer for about 20 minutes stirring frequently to avoid burning.
• When you serve, put the "porkies" (fried salt pork) or bacon on the table to put in the individual bowls.
• Make this a day ahead for flavor.
• NOTE: If fresh clams are not available, substitute a 6 ounce can of clams including the juice.

SHIRLEY'S MAINE CLAM CHOWDER

Steps:

• In a small saucepan, heat clam juice and peeled potatoes. Bring water to a boil and let simmer until tender, about 15 minutes.
• Place bacon in a large stock pot. Cook over medium high heat until evenly brown. Stir in onions and celery. Cook until vegetables are soft.
• Add potatoes, clam juice and clams to the stock pot. Heat until simmering.
• In a separate pot, gently warm (do not boil) half and half. Pour warm half and half into the stock pot and heat just until warmed through. Do not boil the chowder or the cream will separate. Serve hot.

SHIRLEY'S MAINE CLAM CHOWDER

Steps:

• In a small saucepan, heat clam juice and peeled potatoes. Bring water to a boil and let simmer until tender, about 15 minutes.
• Place bacon in a large stock pot. Cook over medium high heat until evenly brown. Stir in onions and celery. Cook until vegetables are soft.
• Add potatoes, clam juice and clams to the stock pot. Heat until simmering.
• In a separate pot, gently warm (do not boil) half and half. Pour warm half and half into the stock pot and heat just until warmed through. Do not boil the chowder or the cream will separate. Serve hot.

SHIRLEY'S BAKED CLAM CASSEROLE

Steps:

• Crush crackers.
• Mix clams or other seafood and crackers together.
• Put in small individual casserole dishes of your choice. The amount this will serve, depends on what size you use. I use about 8"x3" individual casserole dishes.
• Divide the seafood mixture between the casserole dishes.
• Add melted butter over the top of each casserole dish.
• Squirt desired amount of lemon juice over top.
• of all.
• Sprinkle with desired amount of salt and pepper.
• Bake for 25 minutes at 325.