does anybody know the recipe to clam chowder soup?

Answer 1

I've been making this clam chowder recipe for awhile. I really like it.

Clam Chowder

4 slices bacon, diced
1 cup chopped onion
3 cups diced potatoes
1 bottle (8oz) clam juice
1 tsp. salt
1/4 tsp. pepper
2 cans (approximately 7 oz.) minced clams
3 tbsp. flour
2 cups half and half
1 cup milk

Cook bacon until crisp in a large heavy saucepan. Remove bacon. Add onion to bacon drippings, saute until softened. Add potatoes and clam juice, salt and pepper. Cover and simmer for about 15 minutes or until potatoes are tender. Remove from heat. Add minced clams with their liquid. Whisk flour into milk, add to chowder with half and half. Add cooked bacon. Cook over medium heat, stirring constantly until clam chowder thickens and bubbles or about 3 minutes. Serves 4.

It sounds kinda complicated when reading it, but it's really very simple.

Answer 2

I live a stones throw from the beach here in the pacific northwest and never tire of clam chowder. The Manhatten and New england chowders are great. Just for variety I made a New England style chowder using coconut milk in place of milk and added some local chantrell mushrooms (any type mushroom would be fine) sauteed slivered leeks and fresh baby spinach. It was quite tasty.

Answer 3

1 quart shucked clams (add water if too dry)
1/3 pound salt pork
1 large onion, minced
2 ribs celery, minced
2 large potatoes, diced
1 bay leaf
1/2 teaspoon thyme
1 quart of milk, scalded (may use half cream for thicker soup)
1/2 cup of butter
1/4 cup of flour
Salt and pepper
Drain and chop clams, reserving liquid (may substitute 5-pound can chopped clams). Fry salt pork in a heavy pan until all fat is rendered; add onions and celery and brown lightly. Add butter; melt. Blend in flour and stir constantly for 5 minutes. Add clams, potatoes, clam liquid, bay leaf, and thyme. Cook until the potatoes are tender. If desired, add fish and/or shellfish to make seafood chowder.

Answer 4

Clam Chowder Serves 4 substances: 2 tablespoons unsalted butter 3 dozen Little Neck clams, shelled and chopped 3 great onions, chopped 3 great boiling potatoes, peeled and minced a million bouquet garni, inclusive of one million bay leaf, 2 sprigs thyme, a million stalk celery and a million/2 bunch flat-leaf parsley, pinch of nutmeg, pinch of cayenne pepper 2 cups Alsatian Riesling| a million cup clam juice a million/2 cup cracker crumbs salt and freshly floor white pepper education: melt butter in a astounding kettle or stockpot over low warmth. upload clams and onions, conceal tightly and practice dinner 3 minutes. upload potatoes and bouquet garni and practice dinner 5 minutes. Stir with a timber spoon and upload nutmeg, cayenne, wine and clam juice. Simmer uncovered for 25 minutes. get rid of bouquet garni and stir cracker crumbs into chowder. Season to style with salt and pepper. Serve warm.

Answer 5

"New England Clam Chowder" - 6 servings

1 quart shucked hard-shell clams with liquor reserved
1/4 lb. bacon; diced
2 medium onions; chopped
6 medium potatoes; diced
1/8 tsp. white pepper
2 cups milk
2 tbsp. butter or margarine

1) Strain and measure clam liquor, adding water to make 2 cups; set aside. Chop clams; set aside.
2) In 4-quart saucepan over medium heat, fry bacon until crisp. With slotted spoon, remove bacon and set aside. Over medium-high heat, in hot drippings, cook onions until tender.
3) Stir in potatoes, pepper and reserved clam liquor; heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until potatoes are fork-tender.
4) Meanwhile, in small saucepan over medium heat, heat milk until tiny bubbles form around edge (do not boil). Add with butter and clams to potato mixture. Over low heat, simmer 5 minutes.
5) To serve: Ladle soup into bowls; garnish with bacon. Yields 7 1/2 cups.

Answer 6

try going to Recipes.com, they have any style you can think of there Especially for New England

Answer 7

manhattan or new england =)
try searching google or foodnetwork