Fishermans Wharf Style Clam Chowder In Bread Bowl Recipes

Steps:

• Place salt pork or bacon in a pot and cook 2 minutes over medium heat until crisp.
• Transfer to a plate and set aside.
• Add the onion and celery and saute over medium-low heat for 5 minutes or until onions are translucent and celery softens.
• Sprinkle flour over the mixture and stir into a paste.
• Add clam juice, potato and thyme.
• Increase heat and bring ingredients to a boil.
• Reduce to low and simmer for 15 minutes, or until potatoes are tender.
• Add clams and stir in cream.
• Continue to simmer for 5 minutes until thick and creamy.
• Add salt, pepper and Tabasco sauce.
• Spoon the chowder into the bread bowl and garnish with salt pork or bacon.
• Serve hot.

Steps:

• 1. Place the salt pork in a medium pot over medium heat. While stirring, cook the pork for 2 minutes or until crisp. Transfer to a plate and set aside. 2. Without cleaning the pot, add the onion and celery. Sauté over medium-low heat for 5 minutes, or until the onions are translucent and the celery begins to soften. 3. Sprinkle the flour over the onion-celery mixture, and stir to form a paste. Add the clam juice, potato, and thyme. Increase the heat and bring the ingredients to a boil. Reduce the heat to low, and simmer covered for 15 minutes, or until the potatoes are tender. 4. Add the clams to the pot, and stir in the cream. Continue to simmer (do not allow the mixture to boil) for 5 minutes, or thick and creamy. Add the salt, pepper, and Tabasco sauce. 5. Spoon the chowder into the bread bowl, garnish with salt pork, and serve.

Steps:

• In a heavy soup pot or kettle, brown the bacon for 5 minutes.
• Add the paprika, onion and potato, sautéing until potato and onions are soft and bacon is cooked.
• Add the clams, wine, crab legs, shrimp, scallops and any other seafood or fish.
• Season with salt and pepper, bay leaf and thyme.
• Stir in the milk and heat over low flame, stirring constantly.
• Do not allow mixture to boil.
• When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes.
• Remove bay leaf and serve.
• Chowder may be prepared ahead, refrigerated, then reheated in a crock pot or over very low heat.