Clam Chowder Rachel Ray Recipes

Steps:

• Preheat the oven to 350 degrees F.
• For the chowder: In a soup pot or a Dutch oven, heat the EVOO over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the corn and cook until the kernels are lightly browned at the edges, 6 to 8 minutes. Add the seafood seasoning, thyme, garlic, celery, bay leaves, chiles and onions, and cook until softened, 6 to 8 minutes. Stir in the chicken stock and tomatoes. Bring to a simmer, then turn off the heat.
• For the croutons: Arrange the English muffin cubes on a wire rack set over a baking sheet. Toast in the oven until light golden. Melt the butter with the hot sauce. Place the croutons in a bowl and toss with the parsley, seafood seasoning and the butter mixture. Return to the rack set over the baking sheet and bake until deeply golden. Let cool.
• To finish the chowder: Place the clams and beer in a large pot with a tight-fitting lid, and season with sea salt and pepper. Cover and bring to a boil, then cook at a rapid simmer until the clams open, 3 to 5 minutes. Discard any unopened clams.
• Divide the clams and the cooking liquid among 4 shallow bowls. Ladle the corn chowder over top and garnish with the croutons. Serve with hot sauce.
• Cook's Notes: You can make the chowder base up to 5 days ahead. Cool and store in the refrigerator, then reheat over a medium flame. Buy the clams within 48 hours of serving and cook them just before you're ready to serve.
• You can store the croutons in an airtight container or in a foil pouch until ready to use.

Steps:

• In a medium pot over medium high heat melt butter. Add bacon, onions, celery, carrot, and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
• Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
• Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Top with shredded cheese or green onions if desired.

Steps:

• Heat the stock in small pot over medium heat.
• In a large soup pot over medium to medium-high heat, add the extra-virgin olive oil, 1 turn of the pan. Add the bacon and cook for a couple of minutes to brown, add the onion, celery, potatoes, garlic, bay leaves, thyme, and corn. As you chop and add items to the pot, keep the pot covered so the vegetables sweat faster and the heat stays trapped in the pot. Once all of the vegetables are chopped and into the soup pot, add the hot stock and bring to boil, it should happen almost immediately. Season the haddock with the seafood seasoning. Add the haddock, cover the pot and reduce the heat to a simmer. Cook the fish 5 to 6 minutes then uncover and gently break up the haddock into chunks. Stir to combine, then add the milk, cream and butter. Simmer and reduce for 5 to 6 minutes more.
• While the chowder is reducing, combine the chives, dill and lemon zest in a small bowl as an optional garnish for the soup. Taste the soup and season with salt and pepper, to taste. Remove the bay leaves, ladle the soup into serving bowls and serve with crackers, hot sauce, and the herb-lemon mixture, if desired.

Steps:

• In a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
• Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
• Heat toaster oven or broiler then toast split English muffins. While muffins toast, grind ham with paprika, hot sauce, mustard, and parsley in a food processor. Spread ham on toasted muffins. Top each muffin half with 2 slices Cheddar and melt cheese in toaster oven or under broiler.
• Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Serve with deviled ham and cheese mug toppers.

Steps:

• This sauce can be made with or without tomatoes. If you're using tomatoes in the sauce, score the skins on the bottom of the tomatoes with a large X, being careful not to cut deeper than the skin. Bring a small pot of water to a rolling boil, add the tomatoes and cook 1 minute then remove with slotted spoon or tongs, cool a minute or 2 until you can handle, then peel the skin and dice the tomato into small pieces.
• Place the clams, wine and clam juice in large pot and bring to a boil, cover, reduce heat to a simmer and cook 8 to 10 minutes to open the clam shells. Scoop out the clams and shuck them, place in food storage container and cool completely. Store the clams in the refrigerator until ready for use. Strain the stock and reserve, wipe out the pot and return to the heat.
• Meanwhile, make a seafood paste by adding the red onion, chile pepper, lemon zest, garlic, thyme, parsley, and bay leaves to the food processor and pulse-chop into a thick, but finely chopped, speckled paste.
• Heat about 1/4 cup olive oil, 4 turns of the pan, in the clam pot over medium to medium-high heat. Add the anchovy filets and melt them into the oil, 1 minute or so, then add the paste and stir 2 minutes. Add the reserved stock and stir to combine. Add the tomatoes, simmer 5 minutes, then cool the sauce completely and store for make-ahead meal.
• To serve, bring a large pot of water to boil for pasta. Salt water and cook pasta to al dente.
• Meanwhile, heat the sauce over medium heat. Once the pasta has been dropped to cook, stir the clams into the sauce and simmer a few minutes. Add a ladle of starchy cooking water to the sauce and toss with pasta 1 to 2 minutes for the flavors to combine and absorb into the pasta.

Steps:

• Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.

Steps:

• In a medium pot over medium high heat, melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper, Old Bay and hot sauce and cook 5 minutes. Add flour and cook a minute more.
• Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
• Remove thyme sprigs before serving. The leaves will have fallen off into the soup.

Steps:

• Heat a large soup pot with the oil over medium-high heat. Add the kielbasa and brown for 2 minutes, then add the hash browns, onions, celery, bay leaf, thyme, salt, and pepper. Sauté and let the veggies soften up, stirring occasionally, for 10 minutes.
• Pat the shrimp dry and season by tossing in a bowl with the seafood seasoning.
• Add the corn, tomatoes, and stock to the pot and cover to bring up to a boil, 4 to 5 minutes. Add the shrimp and clams and replace the lid. Cook until the shrimp are pink and firm and the clams have opened, 5 to 6 minutes. Stir in hot sauce to taste, the lemon zest and juice, and the parsley.
• While the stew cooks, toast the English muffins. Rub the hot toasted muffins with the cut sides of the garlic, then butter the muffins and sprinkle with the chives. Chop the muffins into large dice.
• Serve the stew in shallow bowls topped with the muffin croutons. Place an extra bowl at each place to collect the clam shells.