Recipe for a great clam chowder.?

Question

I was wondering if someone can give me a wonderful dish on how to make a clam chowder?

Answer 1

CLAM CHOWDER

INGREDIENTS:
2 to 3 slices bacon
1/4 cup chopped onion
1 bottle (8 ounces) clam juice
2 cans (6 1/2 ounces each) minced clams
2 cups diced potatoes
1 quart water
2 tablespoons butter
1 can (13 ounces) evaporated milk
1 can (approximately 8 ounces) cream-style corn
PREPARATION:
Brown bacon in a heavy skillet. Remove bacon with a slotted spoon; crumble and set aside. To the hot bacon grease, add onion, clam juice, minced clams, potatoes, and water; simmer until potatoes are tender.

Add butter, milk, cream style corn and salt and pepper to taste; heat almost to boiling point. Sprinkle crumbled bacon over each serving. If thicker soup is desired, make a flour paste by combining 2 tablespoons flour with a little cold water and add to the soup.
Clam chowder recipe makes 6 servings.


CLAM CHOWDER

cup finely chopped onions
1 cup finely chopped celery
2 cups diced potatoes
2 (6 1/2 ounce) cans minced clams, with juice
2 tablespoons red wine vinegar
3/4 cup flour
1 quart half-and-half
1 1/2 teaspoons salt
3/4 cup butter


Cook vegetables until tender, then drain.
Melt butter, add flour and mix well.
Ad half and half and stir constantly with a wire whip until smooth and thick.
Add drained vegetables, clams and vinegar.
Season with salt.

Answer 2

The Cliff House Clam Chowder from The Cliff House in Ogunquit, Maine

1 slice hickory-smoked bacon, minced
1/2 teaspoon butter
1 cup onion, minced
1 medium garlic clove, minced
1 teaspoon The Cliff House Spice Blend (see below)
1 tablespoon all-purpose flour
1 can clams (6-1/2 ounces)
1 cup bottled clam juice
1-1/2 cups Half and Half
1/4 teaspoon white pepper
2 medium potatoes, boiled, peeled and diced
PREPARATION:
To Create The Cliff House Spice Blend, blend 4 tsps oregano, 4 tsps dried parsley, 2 tsps marjoram, 2 tsps dill, 4 tsps thyme, 4 tsps basil, 1 tsp sage, 4 tsps rosemary, 2 tsps tarragon, 1 tablespoon all-purpose flour, crushing in a mortar if possible.
Store in a resealable plastic bag to refrigerate.
In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.

Answer 3

I got a calm chowder from a can and toss in fresh clams. That tasted better than most restruants as far as I'm concern.

Answer 4

4 cans cream of potato soup
3 cans New England clam chowder
3 cans cream of celery soup
1 can clams, minced
1-1/2 pints half 'n half
1 stick butter

In a large crock pot, combine all ingredients; simmer on low heat 5 to 6 hours.

Answer 5

you can go to foodnetwork.com and type in clam chowder up top were it says recipes. They have many, many different recipes to chose from and each one has reviews from ordinary people who have made and tried these dishes.

Answer 6

Go with ANY soup or chowder by Jasper White: