Jazzed Up Clam Chowder Recipes

Steps:

• In a 1-1/2-qt. microwave-safe dish, combine the clam chowder, corn and milk. Cover and microwave on high until heated through, 4-6 minutes, stirring every 2 minutes. Sprinkle servings with cheese, bacon and chives.

Steps:

• First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
• Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
• Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.

Steps:

• In large pan cook onion& celery in margerine.
• Add remaining ingredients except cheese.
• Heat thoroughly, stirring often.
• Add cheese& stir until melted.
• Note: Will thicken once refrigerated.
• Add more milk when reheating.

Steps:

• Drain clam juice from 2 of the cans into a 2-cup measuring cup and fill with water to the 2-cup mark; set aside. Drain and discard clam juice from the remaining can.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and stir occasionally until fat has rendered and bacon is cooked, but not crispy, about 5 minutes. Add onion and butter. Cook, stirring and scraping the bottom of the pot to get up all of the brown bits, until onion has softened and turned translucent, about 5 minutes. Hit Cancel.
• Add potatoes and reserved clam juice-water mixture; stir. Close and lock the lid and seal the pressure valve. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Allow to rest for 3 minutes, then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Carefully mash some or all of the potatoes as desired with a potato masher. Select Soup function. Stir in flour, thyme, garlic powder, salt, and pepper. Add evaporated milk and drained clams. Heat the soup without boiling, about 5 minutes. Add potato starch to thicken soup, if desired.

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:

• Pour soup into 2 quart sauce pan.
• Add chopped clams and 2 tablespoons of juice from clams.
• Add thyme, salt and pepper.
• Stir all together and heat over medium heat until bubbly then let simmer on low for 20 minutes.
• Place in individual bowls and sprinkle with crumbled bacon and serve.