Yummy Boston Clam Chowder Recipes

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:

• Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.
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Steps:

• Cook first 5 ingredients with the juice from the clams.
• Cook gently until potatoes are tender.
• Add clams.
• Mix milk and flour.
• Stir into soup.
• Cook and stir until thickened.
• Add butter.

Steps:

• Combine celery, onions, potatoes, clams, thyme, oregano, basil, bouillon, and pepper. Cook 30-45 minutes until vegetables are tender.
• Melt butter and add flour and garlic. Stir constantly until slightly brown.
• Combine with vegetable mixture and add milk. Stir well and simmer until desired thickness.
• Note: You may use half and half for a richer chowder in place of the milk. Or use a combination of both.

Steps:

• Dice vegetables and put in a pan. Drain clam juice and pour over vegetables. Add enough water to cover vegetables. Simmer until potatoes are tender (about 20 minutes).
• In another pan melt butter, add flour and stir together. Then with a whisk stir in half-and-half and salt until smooth and thick.
• Add vegetables and clams into sauce. Add sugar and heat through.