Marks Clam Chowder Recipes

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:

• Put veggies in pot.
• Drain clam juice into veggie pot.
• Add water to cover.
• Boil until tender.
• Make white sauce with remaining ingredients.
• Melt butter.
• Stir in flour, salt, and pepper.
• Cook for 3 or 4 minutes.
• Add half and half, stirring continuously until thick.
• Add clams and veggies to white sauce.
• Heat through.

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:

• Wash clams well, scrubbing if necessary to remove external grit. Place them in a pot with half-cup water, and turn heat to high. Steam, shaking pot occasionally, until most of the clams are open, 7 to 10 minutes. Use a slotted spoon to remove clams to a broad bowl; reserve cooking liquid.
• When clams are cool enough to handle, shuck them over the bowl, catching every drop of their liquid; discard shells. If any clams remain closed, use a thin-bladed knife to pry them open (it will be easy).
• Chop clams. Strain all liquid through a sieve lined with a paper towel or a couple of layers of cheesecloth. Measure liquid, and add enough water to make 3 1/2 cups.
• Combine liquid with onion and potato in saucepan; cover, and bring to a boil. Reduce to a simmer, keep covered, and cook until potatoes are tender, about 10 minutes. Stir in the clams, season with salt and pepper to taste, and serve.

Steps:

• Prepare clams. Discard clams with broken shells or shells that are not tightly closed. Be sure to wash the clams thoroughly-no trace of sand should remain on their shells.
• Combine 5 cups water and the kombu in a large saucepan; turn the heat to medium and cook the kombu until tender, about 10 minutes, never letting the water come to a full boil.
• Remove and discard the kombu and add the clams, then cook just until the clams open, about 5 minutes.
• Stir in the scallions, sake, soy sauce, sesame oil, and salt; taste and adjust the seasoning. Serve immediately.
• Any clams that do not open during the cooking process can be pried open with a dull knife at the table.

Steps:

• Combine melted butter and flour in oven-proof container and bake at 325 for 30 minutes In large saucepan, combine remaining ingredients except half-and-half.
• Simmer until potatoes are thoroughly cooked.
• Stir butter-flour mixture into chowder and stir until thick.
• Mixture will be slightly less thick than cookie dough.
• Remove chowder from heat.
• Stir in half-and-half until blended.
• Heat to serving temperature, stirring occasionally.
• Serve immediately.