The Old Spaghetti Factorys Clam Chowder Recipe 485

Steps:

• Combine first four ingredients in a saucepan.
• Saute over medium-low heat until vegetables are tender but not brown.
• Add flour and mix to make a roux.
• In another saucepan, combine the juice from the clams, half and half, salt, white pepper, and thyme; heat until just below boiling.
• Add the half and half mixture and the clam meat to the roux.
• Stir until the sauce thickens.
• Serve over your favorite buttered spaghetti noodles with generous portions of Parmesan cheese.

Steps:

• Combine butter, garlic, onion and celery in a saucepan. Braise over medium-low heat until tender but not brown. Add the flour and mi to make a roux. Meanwhile, in another saucepan, combine rest of ingredients and heat until just below boiling. Add to roux and cook until sauce thickens. Add clams, stirring gently to mix throughout the sauce. Serve over noodles.

Steps:

• Combine butter, garlic, onion and celery in a saucepan.
• Braise over medium-low heat until tender but not brown.
• Add the flour, and mix to make a roux.
• Drain clams, reserving juice.
• In a separate saucepan, combine clam juice, half-and-half, thyme and salt.
• Heat until just below boiling.
• Add to roux, and cook until sauce thickens.
• Add clams, stirring gently to mix through out the sauce.
• Serve over noodles.

Steps:

• In a large pot, brown the bacon. Add the onion and celery and saute until translucent. Add butter, garlic, thyme, mustard and pepper. Mix thoroughly and heat until the butter is melted. Add flour and mix well. Cook for about 5 minutes, stirring constantly. Add the clam juice and the strained juice from the canned clams, reserving the clams. Whisk until smooth and simmer about 45 minutes. Add the potatoes and simmer 20 to 30 minutes or until the potatoes are tender. Add the chopped clams and half-and-half and heat to serving temperature. Do not boil. This recipe yields 8 cups.

Steps:

• Place bacon in a large skillet and cook over medium heat, turning occasionally, until crisp, about 10 to 12 minutes. Pour bacon and grease into a strainer set over a bowl to let the grease drain out. Reserve bacon until needed and discard grease or set aside for another use.
• Place the skillet back over medium heat and add butter, onion, and ¼ teaspoon salt. Cook and stir until onion starts to soften and turn translucent, about 5 minutes. Add flour and cook and stir for about 1 minute to create a roux.
• Drain both cans clams and set clams aside for later.
• Pour clam juice from the cans and the bottle into the skillet; whisk to scrape off any bits from the bottom of the skillet. Raise heat to medium-high and let come to a simmer.
• While the clam juice is coming to a simmer, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes.
• Add potatoes, celery, tarragon, and cayenne to the simmering clam juice mixture. Let simmer for 5 minutes. Reduce heat to medium-low and add the reserved clams, cream, and all but 1 tablespoon of the reserved bacon. Simmer gently for another 10 minutes, then remove and discard tarragon sprig.
• Drain pasta well and add to the clam sauce; mix until well combined. Turn off the heat and let sit for 1 minute.
• Stir in parsley and Parmesan cheese. Taste and adjust salt if necessary.
• Ladle into warm bowls. Sprinkle with more Parmesan, crumbled bacon, and parsley.

Steps:

• Pan-fry bacon in a medium heavy skillet over moderate heat until crisp. Drain and crumble bacon; set aside.
• Add onion and celery to pan and sauté over moderate heat until tender but not brown. In a large heavy saucepan, combine onions, celery, drained potatoes, chicken bouillon, clam juice and enough water to cover potatoes.
• Cook, partially covered, over moderate heat for about 10 to 15 minutes or until vegetables are crisp tender.
• Stir in 2 cups milk; simmer another 5 minutes and add seasonings to taste.
• Reduce heat; add clams until they are heated through.
• Combine the rest of the milk and flour, blending until smooth; stir mixture into chowder.
• Heat chowder over low to moderate heat, stirring constantly, until chowder is bubbly hot and slightly thickened.
• Add cooked bacon.
• Adjust seasoning to taste.
• If possible refrigerate chowder, covered, for 24 hours to develop flavors.