I have a major craving for clam chowder. Does anyone have a recipe that they love?

Question

I've never attempted to make clam chowder again, but as it cools down outside, I think this would be a fabulous dinner!!! Thanks for your help!

Wow--talk about lack of editing. Blame it on Monday morning. What I meant is that I haven't ever made clam chowder BEFORE, not again. Sorry!

Oh--one more thing--New England Clam Chowder. :)

Answer 1

This recipe is the best I have ever found....my husband has eatten clam chowder coast to coast and he agrees that this is the best.....the key is teh ratio of clams to potato...this is a true clam chowder, not a potato chowder with added clams... :)

New England Clam Chowder
Preparation Time: Approx. 90 minutes
Servings: About 2½ quarts or 12 servings
Ingredients:
2 cups 1/2 inch peeled diced potatoes
5 cups fresh chopped surf clams ( I use frozen baby clams)
2 jars clam juice
4 oz. butter
1/2 cup flour
1/4 cup minced onion
2 stalks celery, minced
2 tablespoons minced garlic
1 quart heavy cream
Salt
2 teaspoons ground black pepper
3 bay leaves
1 teaspoon dry dill weed
Method
Wash the diced potatoes, drain and place in a stock pot with the clam juice. Bring the potatoes to a boil, add the chopped clams and bay leaves and simmer until the potatoes are tender.
In a separate stock pot melt the butter and sauté the onion, celery, and garlic until the onions become transparent. Add the flour to the butter and onion mixture to make a roux and cook over a low heat for 3-4 minutes.
Add the hot clam stock through a cup at a time and whisk until smooth. Add the remaining potatoes, clams, and stock and bring to a simmer.
Add the light cream, black pepper, and dill weed and return to a simmer. Adjust the seasoning. Let simmer for 10 mintues. Serve at once with oyster crackers.

Answer 2

Have you ever seen a show called Chef at Home? He's great for learning to improvise!

I think I would use:

Onion, chopped and fried till translucent
potatoes cubed
whatever root veggies you like.

Fry all the veggies together (saute them lightly)
Clams in their shells need to be steamed first and the ones which do not open removed (they're bad)
Canned clams can just be added to the stock
Soup stock (my husband says it's supposed to be pork stock, but I think you could use any kind really) add all the veggies and clams to the stock bring to boil and then simmer and then add cream (don't use too much stock as it will be too watery, maybe less then what you would need to cover the veggies and then add enough cream to cover them).
Use salt/pepper to taste, you don't want to overpower the clams.
Generally it takes about 20 mintues for veggies in soup to cook.
Add some corn starch disolved into the cream or some stock to thicken it.
You could add cooked bacon, by cooking it first and using some of the bacon fat to fry your veggies, or add it cooked and crumbled after if you want to cut back on fat.

If you want a SUPER EASY alternative, get a canned cream soup and add a can of clams, not as good but very fast and easy!

Sorry, I don't know what's in New England clam chowder, maybe add some corn?

Answer 3

Just remember these ingredients for 6 servings.
1 carton of 1/2 and 1/2
Heavy cream (1 carton)
2-3 cans of clams
diced potatoes (cook those seperately and add. It's faster)
parsley
a little onion you don't want to overpower the flavor
add some corn
salt & pepper
Lastly, use a Hickory smoke. Start with a few drops and add according to how you like the taste.
Doing this eliminates the greasy bacon and gives all of the flavor.

That's it. Boil and simmer. Stir frequently to prevent sticking.
You can add what ever you like diced ham etc...

Answer 4

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 5

new england (white) or manhattan (red)?

New England Clam Chowder
Step -1-
4 slices of bacon (cooked and chopped)
2 6-oz. Cans of clams (drain and reserve 1/3 cup clam liquid)
2 cups diced potatoes
1/2 cup chopped onion

Place ingredients in a large pot. Cover with water and boil until potatoes are tender.



Step -2-
3 tablespoons flour mixed in about a glass of water (thickening)
1-1/2 cups milk
salt and pepper to taste

Blend in the thickening, milk, salt and pepper. Cook until thickened.



Step -3-
1 cup half and half

Stir in the half and half and the reserved clams. Cook until thickened and heated through.


manhattan clam chowder
INGREDIENTS
2 (6.5 ounce) cans minced clams
1 1/2 cups water
1 (16 ounce) can diced tomatoes
1 cup chopped onion
2 potatoes, peeled and chopped
1/2 cup finely chopped carrots
1 teaspoon salt
ground black pepper to taste
1/2 teaspoon dried thyme
DIRECTIONS
Drain clams and reserve liquid. Add enough water to reserved liquid to make 3 cups of stock.
In a large saucepan pour clam juice and water mixture, undrained tomatoes, onions, potatoes, carrots, salt, pepper and thyme. Cover and simmer for 30 to 35 minutes.
Remove the pan from the heat. Mash the vegetables slightly to thicken the broth. Add clams to the saucepan and heat thoroughly. Serve hot.

Answer 6

Mom's Clam Chowder

This chowder always disappears. It disappeared when my mom made it, and it's a hit now with my family too!

4-6 servings
time to make 40 min 15 min prep

2 cups water
1 pinch salt
4 cups peeled chopped potatoes
1/2 cup finely chopped onions
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1/8 teaspoon cayenne pepper
1/2 teaspoon celery seeds
2 tablespoons dried parsley flakes
1 (12 ounce) can evaporated milk
2 (10 ounce) cans baby clams
salt and pepper


1. Cook potato in 2 cups water with pinch of salt until tender, but do not drain.
2. In a small pan, saute onion in butter until tender; add flour, cayenne, and celery seed; stir well.
3. Drain juice from clams into potatoes and reserve clams for later.
4. Add parsley and milk to potatoes, and stir well.
5. Heat potato mixture, and add onion/flour mixture, stirring constantly until thickened slightly.
6. Stir in clams; and season to taste with salt and pepper.
7. Cook for 5-10 minutes more or until heated through.
8. Serve.