2 Lb Clam Chowder Recipe 465

Steps:

• IN A LARGE 10 - 12 QUART STOCK POT OR STOCK POT ADD IN MUSHROOM SOUP AND WATER, STIR TILL THOROUGHLY MIXED, OVER MEDIUM HEAT WASH AND DICE YOUR POTATOES TOSS INTO STOCK POT AND MIX IN,,, LEAVE ON HIGH FOR 3 TO 4 HOURS UNTIL POTATOES ARE TENDER. DICE YOUR ONIONS AND CELERY, SET ASIDE IN A MEDIUM STOCK POT PLACE OLIVE OIL AND GARLIC... HEAT OVER MEDIUM TILL OLIVE OIL AND GARLIC BECOMES HOT. THOUGH DOES NOT SMOKE.. ADD IN ONIONS AND CELERY SAUTÉ TILL TRANSLUCENT,, 10 TO 15 MINUTES,, ONCE TRANSLUCENT ADD INTO CROCK POT. STILL TILL MIXED THOROUGHLY, IF USING CARROTS. DICE YOUR CARROTS AND PLACE INTO POT, ADD IN 4 TBSP BUTTER AND BROWN SUGAR,, COOK ON LOW TO MEDIUM HEAT TILL CARROTS ARE TENDER, ADD IN CARROTS WHEN TENDER, MIX ... TASTE AND ADD IN PEPPER TO TASTE, THEN ADD IN CLAMS AND SALSA. REDUCE TO LOW FOR ANOTHER HOUR TO HEAT THROUGH,,, SERVE WHEN READY.

Steps:

• In a heavy saucepan cook the bacon, the onion, and the celery in the butter over moderately low heat, stirring, until the celery is softened add the milk, the clams with the liquor, and the potatoes, peeled and cut into 1/2-inch pieces, and simmer the chowder, stirring occasionally, for 15 minutes, or until the potatoes are very tender.
• Stir in the scallion greens and salt and pepper to taste.

Steps:

• OPEN CAN OF MUSHROOM SOUP AND POUR INTO LARGE STOCK POT, ADD IN THE WATER, MIX THOROUGHLY, HEAT OVER LOW TO MEDIUM HEAT, WASH AND REMOVE SKIN OF POTATOES,, THEN DICE,,, PLACE INTO THE MUSHROOM SOUP, COOK TILL THE POTATOES ARE FIRM AND TENDER. DURING THE COOK TIME OF THE POTATOES PREPARE THE FOLLOWING, WASH AND DICE THE ONIONS AND CELERY. SET ASIDE FOR THE MOMENT. IN ANOTHER LARGE POT (LARGE ENOUGH TO HOLD ALL OF THE ONIONS AND CELERY ) POUR IN OLIVE OIL AND MINCED GARLIC,, HEAT OVER MEDIUM HEAT TILL HOT, THEN ADD IN ONIONS AND CELERY, SAUTÉ TILL TRANSLUCENT, WHEN THE POTATOES ARE READY , ADD ONIONS AND CELERY MIX TO POT, ADD IN MIX VEGGIES. STIR IN WELL. LOWER HEAT TO LOW AND LET HEAT THROUGH,, TASTE ADD IN PEPPER FOR MORE TASTE, THEN ADD IN DICED HAM AND CLAMS,,, HEAT THROUGH APPROX 30 MINUTES TO 1 HOUR. SERVE WHILE HOT

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.)

Steps:

• In 3-quart saucepan over medium heat, cook bacon until crisp, about 5 minutes; remove to paper towels.
• In drippings remaining in saucepan over medium heat, cook celery and onions until softened, about 5 minutes. Stir in flour; cook 1 minute.
• Add potatoes, clam juice, clams with their liquid and milk. Over high heat, heat to boiling. Reduce heat to low; simmer 10 minutes to blend flavors. Season with salt and pepper to taste. Garnish with bacon. Serve with oyster crackers if desired.

Steps:

• Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set aside as well.
• Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
• Add the leeks to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add enough clam broth to just cover the potatoes, approximately 3 cups, reserving the rest for another use. Add the thyme and the bay leaf.
• Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
• Meanwhile, chop the clams into bits about the size of the bacon dice.
• When potatoes are tender, add cream and stir in chopped clams and reserved bacon. Add black pepper to taste. Let come to a simmer, and remove from heat. (Do not let chowder come to a full boil.) Fish out the thyme and the bay leaf, and discard.
• The chowder should be allowed to sit for a while to cure. Reheat it to a bare simmer before serving, then garnish with chopped parsley. Serve with oyster crackers.