Smoky Clam Chowder Recipes

SMOKY CORN CHOWDER

Steps:

• Heat the EVOO over medium-high heat in a soup pot. Add the bacon and brown to crisp, then remove with a slotted spoon and reserve the bacon bits. To the bacon drippings, add the garlic, onions and chiles, and cook to soften, 8 to 10 minutes, stirring occasionally. Add the corn and season with the thyme, paprika and salt and pepper, and stir. Add the cobs to the pot along with the bay leaves, potato and cover with the stock. Add a little water to the stock if it does not cover the corn. Cook the soup, partially covered, 20 to 30 minutes. Remove the cobs and bay leaves and puree with an immersion blender until the corn is creamed. Stir in the butter and lime juice and add hot sauce, to taste. Cool and store for a make-ahead meal. Reheat over a medium flame.
• Serve the corn chowder topped with bacon, scallions, herbs and cheese.

QUICK AND EASY CLAM CHOWDER

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , In the same skillet, saute onion in reserved drippings until tender. Stir in soup and milk. Add the clams, lemon juice, thyme, pepper and bacon; cook until heated through. Garnish with parsley.

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.

SMOKED-FISH CHOWDER

Steps:

• Heat butter in a large Dutch oven or other heavy pot over medium-low. Add bacon and cook, stirring often, until brown and crisp, 8-10 minutes. Increase heat to medium and add onion, leek, celery, and bay leaves; cook, stirring often, until onion is translucent and softened, 8-10 minutes.
• Add potatoes and clam juice to pot; season lightly with salt and generously with pepper. Bring to a simmer and cook, uncovered, stirring occasionally, until potatoes are tender, 10-15 minutes. For a thicker texture, smash several pieces of potato against the sides of the pot. Add trout and buttermilk and simmer about 5 minutes (to give flavors time to blend together). Taste and season with more salt and pepper as desired. Remove from heat and stir in cream.
• Ladle chowder into bowls, top with trout roe, if desired, and season with coarsely ground pepper.
• Do Ahead
• Chowder can be made 2 days ahead. Let cool; cover and chill. Reheat gently over low before serving.

SMOKY CLAM CHOWDER

Steps:

• In a large pot, boil potatoes in salted water until they are tender, about 10 minutes.
• Drain potatoes.
• In a large pot, melt butter and saute celery, onion, and garlic until onion is translucent.
• Add flour and stir 2 minutes.
• Add clams and their juices, parsley, thyme, marjoram, dill, liquid smoke, and potatoes.
• Simmer 5 minutes.
• Add cream and milk.
• Bring to a simmer; do not boil.
• Season to taste with salt and pepper.

SMOKEY CLAM CHOWDER

Steps:

• Boil potatoes in large saucepan of salted water until just tender, about 6 minutes. Drain potatoes well.
• Melt butter in heavy large pot over medium-high heat. Add celery and onion and sauté until onion is translucent, about 6 minutes. Add flour and stir 2 minutes. Gradually mix in clam juice. Simmer until beginning to thicken, stirring frequently, about 2 minutes. Add clams with juices, parsley, thyme, marjoram, dill, garlic, liquid smoke and potatoes. Simmer 5 minutes to blend flavors. Add cream and milk. Bring to simmer. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)

SMOKY SEAFOOD CHOWDER

Steps:

• Mix flour and all spices together in a bowl.
• In deep pan fry bacon slices crisp remove and crumble in a bowl.
• Drain off bacon grease leaving any particles in pan.
• Add olive oil and heat on medium high scraping up any brown particles.
• Add bag of Simply Potatoes with onions and 1/4 cup chopped green onion reserving tops for garnish.
• When potatoes just start to brown add peeled deveined roughly chopped shrimp, cook for about 2 minutes.
• Add bowl of spice mixture and stir for 1 minute.
• Add back in crumbled bacon reserving some for garnish if desired.
• Add Liquid smoke and texas pete.
• Add whole baby clams with juice.
• Add bottled clam juice.
• Bring just to boil then lower heat to simmer for 5 minutes.
• Add Spinach.
• Slowly stir in half and half.
• Simmer gently for 35 minutes stirring occasionaly.
• Salt and Pepper to taste.
• Garnish with green onion tops and crumbled bacon.

SMOKY FISH CHOWDER

Steps:

• In a heavy pot over medium-high heat, brown bacon until crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain.
• Spoon off all but 2 tablespoons of bacon fat from the pot. Add butter and let melt. Add leeks and a pinch of salt; cook, stirring frequently, until leeks are soft, about 5 minutes. Stir in paprika; cook 1 minute. Pour in vermouth and simmer until almost completely evaporated, about 2 minutes. Stir in stock, 1 cup water, potatoes, thyme and remaining salt. Simmer until potatoes are tender, about 25 minutes.
• Add milk and cooked bacon to pot; bring to a simmer. Add fish and cook until just opaque, 2 to 4 minutes. Use a fork to flake fish into large pieces. Taste and adjust seasoning if necessary. Remove thyme. Serve immediately.