Ivars Clam Chowder Recipes

Steps:

• In a medium saucepan, drain the juice from the clams; set the clams aside.
• Combine clam juice with the onions, celery and potatoes.
• Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
• In a large saucepan, melt the butter.
• Add flour and stir in to the butter.
• Slowly whisk in the warm half-and-half.
• Cook and whisk until smooth and thick, about 5 minutes.
• If you want a thinner chowder, add 1/2 to 3/4 cup water or clam broth.
• Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan.
• Stir well and adjust the seasonings if necessary.

Steps:

• In a medium saucepan, drain the juice from the clams; set the clams aside. Combine clam juice with the onions, celery and potatoes. Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes. If you want bacon, cook the bacon in the large sauce pan. When the bacon is cooked, take it out of the pan and add the butter to the bacon grease. If you choose not to add bacon, you can skip this step. In a large saucepan, melt the butter. Add flour and stir in to the butter. Slowly whisk in the warm half-and-half. Cook and whisk until smooth and thick, about 5 minutes. Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan. Chop the cooked bacon and add it to the large sauce pan (if you are adding bacon). Stir well and adjust the seasonings if necessary.

Steps:

• 1.In a medium saucepan, drain the juice from the clams; set the clams aside. 2.Combine clam juice with the onions, celery and potatoes. 3. Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes. 4. In a large saucepan, melt the butter. 5. Add flour and stir in to the butter. 6. Slowly whisk in the warm half-and-half. 7. Cook and whisk until smooth and thick, about 5 minutes. 8. If you want a thinner chowder, add 1/2 to 3/4 cup water or clam broth. 9. Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan. 10.Stir well and adjust the seasonings if necessary.

Steps:

• Add your diced potatoes,celery, 1or 2 pk. of french onion soup mix (this will really determine your richness),and the juice from your cans of clams. (leaving the clams to add at the very end of the recipe or they will get chewy) and 1-2 tbl. liquid smoke, now add just enough water to cover maybe an inch over your potatoes and celery. Boil for 10 minute no longer or you won't have any potatoes for your chowder.
• now add the rest of your ingredients, including your clams and simmer on low for at least 1 hours if not longer, (crockpot on low is awesome too) stirring frequently. serve with some tasty sourdough or toasted mauie onion chips, on top.