Allclammedupclamchowder Recipes

Steps:

• Melt butter in a 4 quart pot and add corn cobs, leeks, garlic, onion, thyme, bacon rind, celery, quahog, salt and pepper. Cook until the onions are translucent (no color on vegetable). Add white wine and chicken broth and simmer until the quahogs are open. Strain and reserve broth.
• Cook potatoes in salted water until soft. Heat the butter and heavy cream. Strain the potatoes and add warm cream and butter. Mash potatoes and add salt and pepper to taste. In a 16-inch hotel pan, melt butter and reserved corn with garlic and chopped thyme. Then add all clams and 1/4 cup chicken broth. Cover and steam until clams are open. Warm the reserve broth, add cream, diced celery, salt, pepper, and rendered bacon. Place a dollop of blissful mashed potatoes in each bowl. Pile 2 cockles, 2 mahoganies, 1 razor clam, 2 littlenecks and 2 steamers on top. Ladle 8 ounces of the chowder broth over clams and adjust the seasoning.

Steps:

• Place the clams in a pot large enough to hold them comfortably and cover with water. Let sit for 30 minutes. Drain the clams and rinse with cold running water several times. (You can do this up to 7 million times and you will never remove all the sand. Let this be a lesson in life to you.)
• Place the cleaned clams in a large Dutch oven or heavy-bottomed pot and add enough wine to go about halfway up the clams, about the whole bottle. Tie the thyme, oregano and bay leaves in a bundle and add to the pot. Cover with a tight-fitting lid and steam until the clams open completely, 15 to 20 minutes, or about 8 minutes after the liquid boils. Once the clams are all opened, remove them with a slotted spoon to a sheet pan to cool for a few minutes. Strain the clam broth through a fine strainer, reserving the liquid.
• Put a large Dutch oven over medium heat and add the olive oil. Once heated, add the guanciale and prosciutto and begin to render, 2 to 3 minutes. Remove some pieces of crispy prosciutto for garnish, if possible. If not, move on. Add the onion, garlic and celery to the pot and gently sweat over medium-low heat until they begin to soften up, about 3 minutes. Add the diced potatoes and cook to allow more fat to render from the prosciutto and guanciale and for the vegetables to fully soften, another 10 to 15 minutes.
• Meanwhile, remove the clams from the shells and chop roughly; don't turn them into dust-big pieces are good. Add the clams and the Calabrian chile paste to the potato pot and add about two-thirds of the reserved clam broth. Let the chowder begin to gently heat up and come to a simmer. Once at a simmer, add the heavy cream, more or less depending on your desired taste; for brothy, add a smaller amount of the cream. Always taste the batch; it may need a touch of sea salt, it may not-some clams are saltier than others.
• To serve, place a well-proportioned ladle of chowder in a bowl and garnish with some celery leaves, reserved crispy prosciutto (if any) and cracked black pepper.

Steps:

• In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside.
• Keep 2 tablespoons bacon fat in pan. (If necessary, add oil to yield 2 tablespoons.) Add onion and saute until soft, about 5 minutes. Add thyme and bay leaves; cook until fragrant, 30 seconds or so.
• Whisk in mashed potatoes, clam juice (bottled and what you've drained from the clams) and 1 cup of water. Add new potatoes and bring to a simmer. Reduce heat; continue to simmer, partially covered, until potatoes are tender, about 10 minutes. Stir in clams, cream and parsley; season with salt and pepper.
• Heat through and serve, garnishing each bowl with reserved bacon.

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.

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.

Steps:

• Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
• Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
• Add onion and sauté until softened and translucent, about 3 to 5 minutes.
• Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
• Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
• Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
• Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
• Add in reserved clam meat and cook for an additional 2-4 minutes.
• Remove from heat and serve with oyster crackers
• Enjoy!

Steps:

• In a small saucepan, cook potato, onion, salt and pepper in water until vegetables are tender (do not drain). Add clams, milk, butter and bacon; heat through (do not boil). Sprinkle with parsley if desired.

Steps:

• In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
• Add the onion and cook until softened.
• Add the flour and stir until lightly colored, about a minute.
• Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
• Add the clams, cream, fresh parsley, salt and white pepper.
• Bring to a simmer and serve immediately.
• (You may substitute any type of shellfish, or even fish for the clams in this recipe.).