Clam And Bacon Soup Recipes

Steps:

• In a small saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until potato is tender., Meanwhile, drain clams, reserving juice. Place clams in a small food processor; process until finely chopped., In a small bowl, mix cornstarch and cream until smooth; stir into pan. Add reserved clam juice. Bring to a boil; cook and stir 2 minutes or until soup is thickened. Stir in butter, cayenne and clams; heat through. Top servings with 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:

• Bring 4 cups water and the vermouth to a boil in a large pot over high heat. Add the clams, cover and cook until they start opening, 4 to 10 minutes; as the clams open, transfer them to a bowl using tongs. (Discard any unopened clams.) Strain the cooking liquid through a fine-mesh sieve into another bowl; set aside.
• Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the bacon and garlic. Cook, stirring occasionally, until the bacon starts to crisp, about 7 minutes. Add the spring onions, sliced celery, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 7 minutes.
• Sprinkle the flour over the vegetables in the pan; cook, stirring, until incorporated, about 1 minute. Slowly add the reserved clam cooking liquid, stirring and scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until thickened, about 3 minutes. Season with salt and pepper.
• Add the clams to the saucepan (remove from the shells and chop, if desired); add the peas. Cook until warmed through, about 2 minutes. Remove from the heat and stir in the half-and-half. Top with celery leaves and serve with the baguette.

Steps:

• Drain clams, reserving clam juice. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels., Add onion to drippings; cook and stir 4-6 minutes or until tender. Stir in flour until blended. Gradually stir in water and reserved clam juice; cook and stir until bubbly., Add potatoes and seasonings; bring to a boil, stirring frequently. Reduce heat; simmer, covered, 20-25 minutes or until potatoes are tender, stirring occasionally., Stir in milk, parsley and clams; heat through. Top with bacon.

Steps:

• Drain baby and chopped clams. Reserve liquid in the refrigerator until needed and set clams aside.
• Place bacon in a soup pot over medium-high heat; cook and stir until well-browned and almost crispy, 7 to 10 minutes. Add onion, garlic, and a pinch of salt; cook and stir until onions start to soften and turn translucent, 5 to 7 minutes.
• Add tomato paste; cook and stir for 2 minutes. Don't worry if some of the tomato paste sticks to the bottom of the pot; we want that to happen. Sprinkle in flour; cook and stir for 2 to 3 minutes.
• Dump in reserved clam juice plus bottled clam juice and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any caramelization.
• Add carrots, celery, clams, diced tomatoes, pepper, and cayenne; stir and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, skimming off some bacon fat if desired.
• Add diced potatoes and cook until tender but not falling apart, about 20 minutes. Taste and adjust for salt, if needed. Stir in fresh tarragon and parsley just before serving.

Steps:

• Cook bacon in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes. Add onion, garlic, and red pepper flakes and cook, stirring occasionally, until onion is golden, about 6 minutes. Add tomatoes and cook, stirring occasionally, until they begin to break down and sauce thickens slightly, about 8 minutes.
• Increase heat to moderately high, then add clams and bring to a boil, covered. Cook, covered, stirring occasionally, until clams just open wide, about 6 minutes (discard clams that do not open after 10 minutes). Stir in spinach and cook until wilted, about 1 minute. Season with salt and pepper.

Steps:

• Bring a large pot of lightly salted water to a boil. Meanwhile, scrub the clams under cold running water with a stiff-bristled brush, then refrigerate.
• Place a large saute pan over medium heat and add the olive oil. When the oil is hot, add the bacon and saute until the fat has rendered and the bacon starts to brown. Add the garlic and leeks and saute until the leeks have softened and released most of their liquid. Increase heat to high and add the wine, black pepper, cayenne and tomatoes; boil until the wine is reduced by half, about 5 minutes.
• Add the linguine to the boiling water and cook until just before it is al dente. Meanwhile, add the clams and, if desired, the lemon juice to the saute pan. Cover and cook until the clams open completely, about 5 minutes. Season to taste with salt.
• Drain the linguine and add to the pan with the clams; it will continue to cook when added to the mixture. Season to taste with salt and pepper. Garnish with parsley and pine nuts.

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
• Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.
• Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.