My Mothers Clam Chowder Recipes

Steps:

• Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
• Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
• Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Steps:

• In a Dutch oven over medium heat, cook the onion, celery, carrots and green pepper in butter until tender. Stir in the broth, clam juice, bouillon and seasonings. Add potato. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender. , In a small bowl, combine flour and 1 cup milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Stir in the clams, cream and remaining milk; heat through (do not boil). Discard bay leaf before serving.

Steps:

• Cook potato in 2 cups water with pinch of salt until tender, but do not drain.
• In a small pan, saute onion in butter until tender; add flour, cayenne, and celery seed; stir well.
• Drain juice from clams into potatoes and reserve clams for later.
• Add parsley and milk to potatoes, and stir well.
• Heat potato mixture, and add onion/flour mixture, stirring constantly until thickened slightly.
• Stir in clams; and season to taste with salt and pepper.
• Cook for 5-10 minutes more or until heated through.
• Serve.

Steps:

• melt butter in lg pot. Add onion, celery and garlic. Cook until tender. Add flour, cook, stirring constantly for 2 min., over medium heat. Add clam juice and water. Bring to a simmer, simmer 15 mins. Add potatoes, nutmeg, worcestershire sauce and hot sauce. Simmer 15 mins. Add cream, and clams. Bring to a slow simmer for about 12 mins or until heated though. Stir in salt and pepper. Sprinkle w/ bacon and chives.

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:

• Place potatoes, celery, onions and carrot in a pot with enough water to cover and stir in the chicken stock base.
• Cook until tender.
• In a separate, larger pot, melt butter and whisk in flour.
• Add the half and half and whisk.
• Add the veggies with all of their liquid and mix.
• Add the clams.
• Heat through, BUT DO NOT Boil.

Steps:

• Partially cook bacon.
• Remove bacon, and reserve.
• Add celery, onions, and carrots to bacon fat and sauté until tender (do not brown).
• Return bacon to pan.
• Add tomatoes, potatoes, clam juice, and water.
• Drain clams, adding liquid to pan and reserving clams.
• Add seasoning.
• Gently simmer, covered about 40 minutes.
• Bring up to boil.
• Add clams, heat through, and serve.