Clam Chowder The Simple Way Recipes

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:

• Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
• Cover, and cook on low for 6 to 8 hours.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , In the same skillet, saute onion in reserved drippings until tender. Stir in soup and milk. Add the clams, lemon juice, thyme, pepper and bacon; cook until heated through. Garnish with parsley.

Steps:

• Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the clams have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the clams from their shells - reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock.
• Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown. Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden. Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the milk and the cream.
• Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked. Use a fork to crush a few of the potato chunks against the side of the pan to help thicken - you still want lots of defined chunks though. Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.

Steps:

• Melt butter in Dutch oven over medium heat; add garlic and onion, and cook, stirring constantly, until tender.
• Add broth and next 3 ingredients.
• Bring to a boil; reduce heat, and simmer 15 minutes.
• Stir in half and half, and cook over medium heat until thoroughly heated.

Steps:

• Sauté bacon and onion until tender (drain excess fat).
• Combine broth and potatoes in a pot along with bacon and onion.
• Bring to a boil, then simmer for about 15-20 minutes or until potatoes are done.
• Add more broth (or water) if mixture cooks down too far.
• About 5 minutes before potatoes are done, add corn.
• Melt butter and add add flour to make a roux.
• Whisk in half and half, salt and pepper into roux.
• Add this mixture to the pot of potatoes and corn along with the baby clams.
• Cook additional 2 minutes.
• OPTIONALS: Garnish servings with chopped parsley and cayenne or seasoning.

Steps:

• In a large saucepan, combine the soups, milk, butter and pepper; heat through. Stir in clams; heat through.