Exs Clam Chowder Recipes

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.).

Steps:

• Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
• In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
• Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.

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 Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Steps:

• In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside.
• In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes.
• Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.

Steps:

• In a medium skillet over medium heat, cook bacon, celery and onion until onion is translucent. Remove from heat and set aside.
• In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking until bubbly. Whisk in 1 jar of clam juice, until smooth. Stir in onion mixture. Pour in half-and-half, stirring constantly. Stir in clams, reduce heat and simmer 30 minutes.
• Season with pepper and serve.

Steps:

• Combine Italian-style tomatoes, crushed tomatoes, potatoes, onions, carrots, green bell pepper, red bell pepper, celery, and jalapeno peppers in a large stockpot.
• Bring water to a boil in a small saucepan. Stir in chicken bouillon and beef bouillon cubes until dissolved. Pour over tomato mixture in the stockpot.
• Stir clam juice cocktail, sugar, thyme leaves, chili powder, garlic salt, black pepper, and bay leaf into the stockpot. Cook chowder, stirring occasionally, until potatoes are very tender, about 1 hour 30 minutes.
• Combine clams, milk, and flour in a separate saucepan; cook and stir over low heat until clams are heated through, about 7 minutes. Stir into the stockpot and simmer until flavors combine, about 30 minutes.

Steps:

• In an 10 quart pot, melt butter and sauté bacon over low heat until cooked, but do not brown.
• Add diced onion and celery, and sauté until tender and translucent.
• Add clam broth, white pepper, worcestershire sauce, tabasco sauce, potatoes and herbs.
• Cook approximately 13 minutes to soften potatoes and incorporate flavors.
• Add heavy cream and chopped clams. Bring to boil,.
• Mix cornstarch and water together and add, stirring briskly.
• Salt & pepper to taste.
• Enjoy.

Steps:

• Cook potatoes in salted water until tender, about 25 minutes. Drain. Mash lightly.
• In a saucepan, melt butter over medium heat and saute onion and garlic until translucent, and starting to go a light gold, 6-8 minutes.
• Add the half and half and cream, ¾ cup reserved clam juice, salt, thyme and white pepper and heat to scalding.
• Add potatoes and clams.
• Bring to simmer, stirring frequently. Thin with some milk if desired.
• Serve immediately, floating 1 pat of butter per bowl of soup and dusting with parsley.

Steps:

• Heat 4 to 6 quartsized soup pot, over low heat.
• Add diced bacon, rendering fat, cook til crisp, with slotted spoon, remove bacon and set aside.
• Add butter to the bacon drippings in the soup pot, then add diced onions, garlic, celery, thyme and bay leaves. Saute, stirring occasionally with wooden spoon, until onions are softened, not brown, about 10 minutes.
• Drain the canned clams, saving the liquid into the soup pot. Set the clams aside with the crisp bacon.
• Add the diced potatoes and bottled clam juice to the soup pot. Total broth should just barely cover the potatoes, if it does not, add a little water. Cover and cook vigoriously about 10 minutes.
• Mash cooked potatoes with a spoon against side of pot to thicken chowder.
• Cook 1 to 2 minutes more,uncovered, to release the starch from the potatoes, which causes the chowder to thicken nicely.
• Remove from heat. Add clams, bacon, and cream.
• Season and add Parsley. Serve immediately.

Steps:

• Saute veggies in butter til soft.
• Turn heat to low and add flour, stir until absorbed.
• Add seafood with juices, and half and half, and bring up to serving temperature or until it thickens.
• Do not let it boil.
• Just below boiling point,it should be thickened, add lemon pepper just before service with a stir.
• Garnish each bowl with fresh chopped parsley, and serve with plenty of garlic toast or oyster crackers.

Steps:

• In a 3 quart saucepan, brown bacon over medium heat (do not drain drippings).
• Add potato and onion and saute for about 7 minutes.
• Drain the minced clams and reserve the liquid.
• Add clam juice and reserved clam liquid to mixture in saucepan.
• Cover and simmer 15 minutes or until potato is tender.
• Stir in cream and clams and bring to a slow simmer.
• DO NOT BOIL.
• Serve with crackers.

Steps:

• Saute onion, celery,garlic,bacon w/grease,sherry, wine until soft.
• add salt, pepper, thyme, parsley, cheyenne pepper, hot sauce, woreshire sauce,water, clam broth and chicken broth. simmer for 30 minutes then slowly add flour to thicken.
• add clams, heavy cream, potatoes and simmer for 15 minutes.
• serve with saltine crackers.
• can be refrigerated for 4 to 5 days for leftovers which are better.
• enjoy.

Steps:

• NOTE: Prepare ingredients before starting! Experienced, or quick, cooks can ignore this advice. I'm neither experienced nor quick. If I don't prepare the ingredients before starting the chowder, it's a disaster.
• Bring the bottled clam juice and potatoes to a boil in a medium saucepan over high heat. Reduce heat to medium-low. Cover and simmer until potatoes are tender (about ten minutes). Remove from heat.
• Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown (about 8-10 minutes). Add onions, celery, garlic, and bay leaf. Sautà until vegetables soften, about six minutes.
• Stir in flour and cook two minutes. Do not allow flour to brown.
• Gradually whisk in reserved juices from clams. Add potato mixture, calms, half-and-half, hickory smoke salt, and hot pepper sauce. Simmer chowder to blend flavors, stirring frequently.
• Season to taste with salt and pepper.
• Chowder can be served after as few as ten minutes of simmering, or it can sit on the stove contentedly for hours.