Tracis Famous New England Clam Chowdahhhh Recipes

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:

• Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.;
• Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.;

Steps:

• Add the salt pork and 1 cup water into pot. Simmer for about 10 minutes Add large onion chopped to the pot, let simmer for about 20 minutes until the onions are translucent. The longer you let simmer the more flavor blends. At this point add the potatoes and clam juice to the pot. The clam juice should cover the potatoes.
• Cover the pot and let simmer until the potatoes become tender not mushy. Then add the clams, butter, dash of salt and fresh ground pepper. Cover pot and let simmer for 5 minutes, then turn stove off and let set the chowder sit on the stove.
• At this point if I'm making it a day ahead which I usually do because the flavors seem to blend better, this would be the stock. Pack it in ice to chill quickly then refrigerate.
• If serving the same day, add the cream and whisk in the flour to the desired thickness. Serve with fresh ground pepper and chowder crackers.

Steps:

• Rinse the clams several times under cold running water. Transfer to a large pot and add 3 cups water. Bring to a simmer over medium-high heat, then cover and cook until the clams open, about 6 minutes. Strain through a fine-mesh sieve into a large bowl; reserve the broth. Transfer the clams to a bowl and cover with plastic wrap so they don't dry out.
• Cook the bacon in a large pot over medium heat until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels. Melt the butter in the same pot over medium heat. Add the celery, onion and thyme and cook, stirring occasionally, until soft, about 10 minutes. Add the flour and cook, stirring, 1 minute. Stir in the reserved clam broth, 1 1/2 cups water and the potato. Bring to a simmer and cook until the potato is tender and the soup thickens slightly, about 15 minutes.
• Meanwhile, remove the clams from their shells and roughly chop.
• Reduce the heat under the soup to medium low. Whisk in the half-and-half and warm through (do not boil). Remove from the heat. Stir in the chopped clams; season with salt and pepper. Ladle the soup into bowls and top with the reserved bacon and chives.

Steps:

• For the chowder: In a 6-quart pot lined with a pasta basket or pasta insert, bring 1 gallon salted water to a boil over high heat. Add the Potato and Chive Gnocchi to the pot and allow to cook for 2 to 3 minutes.
• In a medium saute pan set over medium to low heat, cook the bacon until almost crisp, about 2 minutes. Add the garlic and shallots and cook until translucent, about 30 seconds. Add the clams and Clam Stock. At this point remove the gnocchi from the pasta water and add it to the saute pan. Turn the heat to high and reduce the liquid by one-third, about 30 seconds. Add the heavy cream, butter and lemon juice. Continue to cook over high heat until the sauce coats the back of a spoon, about another 30 seconds. Remove from the heat and season with salt and black pepper.
• In a separate, small bowl, combine the celery leaves, lemon juice and olive oil. Toss until coated and season with salt and black pepper.
• To plate, spoon the gnocchi into a bowl and pour sauce over the top. Garnish with Crispy Shallots and top with the dressed celery leaves.
• While still hot, remove the skins from the potatoes. Pass the potatoes through a ricer or a sieve onto a clean work surface. Mix the riced potatoes, butter, olive oil, salt, pepper, egg and chives together until fully incorporated. Form the potato mixture into a square and top with the flour. Using a bench scraper, cut the flour into the potato mixture until completely incorporated. The dough should be tender to the touch and just a tiny bit moist. Do not overwork the dough or the gnocchi produced will be tough. Let the dough rest for 20 to 30 minutes, covered with a kitchen towel or plastic wrap.
• Once the dough has rested, divide the dough into 8 pieces. On a lightly floured work surface, make snakes with each piece of dough by using your hands and rolling the dough back and forth. Then, using a bench scraper, cut each length of dough into 1/2-inch pieces. One serving is 15 pieces.
• Purge the clams in cold salted water for about 2 hours. This will remove any sand and grit from the clams.
• Place the littleneck clams into a pot with the garlic, carrots, celery, onions, cracked black peppercorns, parsley, thyme and bay leaves. Cover the clams with 1 gallon water, and then cover the pot with foil. Bring to a boil on the stove until the clams have opened, about 10 minutes. Strain all the liquid and pass it through a fine mesh sieve to remove any sand. Reserve the liquid as our clam stock. Then pick all the meat from the clams and reserve for the chowder.
• Soak the sliced shallots in the milk for 30 minutes.
• Heat oil in a deep-fryer to 250 degrees F.
• While the shallots are soaking, combine the flour, salt, black pepper, cayenne and paprika and mix thoroughly. Then remove the shallots from the milk and squeeze out all the liquid. Lightly coat them with the seasoned flour. Fry the shallots until they are a light golden color, about 5 minutes. Drain on paper towels and season with salt and pepper.

Steps:

• Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
• Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
• Add onion and sauté until softened and translucent, about 3 to 5 minutes.
• Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
• Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
• Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
• Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
• Add in reserved clam meat and cook for an additional 2-4 minutes.
• Remove from heat and serve with oyster crackers
• Enjoy!

Steps:

• Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
• Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.