Waltham Clam Chowdah Recipes

CHOWDAH!!

Steps:

• In a saucepan saute the salt pork and onions until onions are slightly translucent, and salt pork is cooked. Add the rest of the veggies, and clams with juice, and clam juice. You may need more clam juice, just enough to cover veggies. Bring to a boil.
• In the meantime, in another saucepan, melt the butter with the flour and stir together. In a small cup, stir the cornstarch together with 3 tbsp of cold water. Add the half and half to the butter mixture, then add the cornstarch mixture , stir in the milk. Bring to a simmer to thicken stirring well.
• When veggies and potatoes are done , add to the white sauce mixture, and heat through.
• Serve with oyster crackers and enjoy!

NEW ENGLAND CLAM "CHOWDA"

Steps:

• Wash and scrub clams under cold running water, remove any that are open or have broken shells. In a heavy duty pot, place the onions, celery, bacon, bay leaf, thyme, garlic, and the clams. Slowly cook for 10 minutes. Add white wine, and deglaze. Add flour and mix thoroughly, cook for about 10 minutes and then add the water and clam juice. After 5 minutes add the potatoes and cover the pot, and cook over medium-high heat until all of the clams have opened, about 10 minutes.
• Drain clams into a strainer and reserve the liquid and vegetables in a large bowl. Once the clams are cold enough to handle, remove the meat from the shells and reserve, discarding any clams that did not open fully. Place the cleaned clams in a cup container and reserve.
• Put the liquid in a large stock pot and bring to a simmer. Add the vegetables and bacon. Season with salt and pepper. Cook, stirring occasionally, the potatoes and cooked through and tender. Slowly add the heavy cream and bring back to a simmer. Reduce. Add the clams and serve. Garnish with chopped 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.

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.

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.

NEW ENGLAND CLAM CHOWDER II

Steps:

• In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
• In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
• Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
• Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)