Potato Bacon Clam Chowder Recipes

Steps:

• In a small saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until potato is tender., Meanwhile, drain clams, reserving juice. Place clams in a small food processor; process until finely chopped., In a small bowl, mix cornstarch and cream until smooth; stir into pan. Add reserved clam juice. Bring to a boil; cook and stir 2 minutes or until soup is thickened. Stir in butter, cayenne and clams; heat through. Top servings with bacon.

Steps:

• Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until crisped and browned, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot. Set the bacon aside. Stir the potatoes and carrots into the bacon fat. Season with salt and pepper, and cook for 5 minutes, stirring frequently.
• Pour the juice from the clams into the pot, and add enough water to just cover the potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 10 to 15 minutes.
• Gently stir the leek soup mix into the potatoes until no lumps of soup remain. Stir in the clams, reserved bacon, and half-and-half cream. Cook and stir until the chowder returns to a simmer and thickens, about 10 minutes more.

Steps:

• Fry bacon until crisp, and chop. Drain and use paper towel to soak up excess fat.
• In a large pot, sautee onion and garlic with 2 tbsp bacon drippings.
• Add potatoes, water, bouillon cubes to pot.
• Heat to boiling, then cover and simmer until potatoes are cooked, then add bacon.
• Mix flour with a small amount of evaporated milk, making a paste.
• Gradually stir in remaining milk.
• Add to potato mixture.
• Cook over medium heat until mixture comes to a boil and thickens.
• Stir often to ensure the soup doesn't burn on the bottom of the pot.

Steps:

• Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
• Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.

Steps:

• Heat water, Potatoes and salt to boiling in 3-quart saucepan. Boil 20 minutes; drain.
• Stir in Sauce Mix and remaining ingredients. Heat to boiling over medium-high heat, stirring occasionally.
• Reduce heat; simmer uncovered about 10 minutes, stirring occasionally, until potatoes are tender.

Steps:

• Drain clams, reserving clam juice. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels., Add onion to drippings; cook and stir 4-6 minutes or until tender. Stir in flour until blended. Gradually stir in water and reserved clam juice; cook and stir until bubbly., Add potatoes and seasonings; bring to a boil, stirring frequently. Reduce heat; simmer, covered, 20-25 minutes or until potatoes are tender, stirring occasionally., Stir in milk, parsley and clams; heat through. Top with bacon.

Steps:

• Shuck the clams or steam them open using a little white wine. Keep all the liquor from the shells.
• In a heavy frying pan slowly fry the bacon and onions until golden; transfer to a saucepan. Add the boiling water, potatoes and pepper and simmer for about 15 minutes or until the potatoes are tender. Add the clams, with their liquor, and the milk. Bring to the boil and cook for 5 minutes. Remove from the heat and allow to sit for 1 hour.
• Just before serving, reheat the chowder. Ladle into bowls over crumbled crackers. You can get rid of a lot of anger by putting your packets of crackers in a plastic bag and throwing them on the floor repeatedly, until they reach the required state of crumb. Or stamp on them, says my friend Claire Macdonald.

Steps:

• Combine 3 tablespoons of butter and the flour in a saucepan over medium-high heat. Cook, stirring constantly, for 5 minutes, until the butter begins to froth and brown lightly. Slowly add the water or stock, stirring constantly to ensure smooth blending, for about 10 to 15 minutes, until the sauce is thick enough to coat the back of a spoon.
• Place a large sauté pan over medium-high heat and add the remaining tablespoon of butter. Add the onion, leek, and celery and sauté for about 5 minutes, until just translucent.
• Transfer the contents of the pan to the slow cooker and add the potatoes and thyme. Pour in the sauce. Cover and cook on low for about 6 hours, until the potatoes are tender.
• Place a sauté pan over medium-high heat. Add the bacon and cook, turning, until crispy. Transfer to paper towels to drain, and then dice.
• Stir the half-and-half, bacon, and clams into the chowder and continue to cook for 30 minutes, until heated through.
• Ladle into bowls and serve garnished with the parsley.
• VARIATIONS
• To make a good vegetarian chowder, omit the clams and bacon and add 3 cups of fresh or frozen corn or mixed vegetables.

Steps:

• In a large pot saute (sweat) chopped onions in olive oil.
• Peel and dice potatoes into small bites and add to onions and olive oil.
• Add cayenne pepper, black pepper and salt.
• Cook potatoes with 1/4 cup of water covered until fork tender.
• In a small pan on medium heat mix butter and flour as if your were making a gravy or white sauce.
• Add flour and butter mixture to large pot and mix with potatoes.
• Pour 4 cups chicken broth and stir until it starts to thicken.
• Add can of whole baby clams and chopped clams with juice.
• Pour in heavy cream.
• (Thickness varies. Mashing some of the potatoes or adding instant potatoes for thickening.).
• Cook for 30 minutes.
• Top with Old Bay Seasoning.