Clam Chowder Recipe?

Question

need a good clam chowder recipe. Emphasis on word GOOD

Answer 1

Clam Chowder Recipe

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.


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The recipe for clams casino originated in the early 1900s at the Casino at Narragansett Pier in Rhode Island. Besides clams casino, you might also find recipes for oysters casino with similar ingredients.
INGREDIENTS:
24 small clams in shell
1/4 cup butter, softened
1/4 cup chopped green onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
1 tablespoon lemon juice
4 slices bacon, cooked until crisp and crumbled
PREPARATION:
Open clams; remove clams from shell. Wash shells; place each clam in deep half of shell. Discard remaining clam shell halves. Sprinkle clams with a little salt. Blend butter, chopped green onion, chopped bell pepper, chopped celery, lemon juice, and crumbled bacon.

Top each clam with a scant tablespoon of the butter and vegetable mixture. Arrange the clams casino shells on a bed or rock salt in a shallow baking pan. Bake at 425° for 10 to 12 minutes. Clams casino recipe serves 8 as appetizer.

Answer 2

Down East Clam Chowder
New England Clam Chowder
Newport Clam Chowder
Quick and Easy Clam Chowder

My dad always included soda crackers in his recipe.

Answer 3

Clam Chowder Serves: 10 servings Ingredients * 10 cups clam juice * 2 pounds baking potatoes, like russets, peeled and diced * 4 pounds fresh or frozen clams, shelled and diced * 1/4 pound salt pork, diced * 2 small onions, diced * 1 cup butter * 1 cup flour * 2 pints half-and-half * Salt and pepper * Dash hot pepper sauce * Dash Worcestershire sauce Directions Bring the potatoes and the clam juice to the boil. Cook until the potatoes are tender, about 10 to 15 minutes. Add the clams and any of their liquid. Cook about 5 minutes. Set aside. Add the pork to a saute pan and cook over low heat until rendered. Add the onions and cook until transparent. Add the butter and allow it to melt. Add the flour and cook until slightly colored. Add a bit more flour if necessary if the mixture is too soft. Bring the clams, juice and potatoes back to the boil. Gradually stir in the cooked roux. Bring to a rolling boil to thicken. Stir continuously while cooking. Beat the half-and-half and add to the soup. It may not be necessary to use all the half-and-half; the soup should be thick. Adjust the seasoning and add a dash of hot pepper sauce and Worcestershire sauce before serving.

Answer 4

Clam Chowder

Makes 10 servings (12 ounces each)

Ingredients:

1 can (51 ounce) chopped ocean clams
1 pound 12 ounces Washington red new potatoes, diced
1 quart heavy cream
1 1/2 cups half-and-half
2 tablespoons clam base
1 1/2 teaspoons garlic, chopped
1 tablespoon fresh basil, chopped
2 large bay leaves
2 teaspoons marjoram, dried
2 teaspoons Italian seasoning, dried
1 teaspoon dill weed, dried
1 teaspoon thyme, dried
1/2 teaspoon ground white pepper
3/8 teaspoon cayenne pepper
8 ounces bacon, thinly diced
2 tablespoons butter
12 ounces white onion, diced
12 ounces celery, diced
3/4 cup flour
garnish: 1/3 cup fresh parsley, chopped

Preparation:

Drain clams, reserving liquid. Cook potatoes in reserved clam liquid until tender.

Heat cream, half-and-half, clam base and all seasonings in double boiler. Add cooked potato, including liquid. Keep mixture hot.

Cook bacon until browned. Drain excess fat, add butter, onion and celery. Cook until vegetables are al dente. Stir flour into mixture and cook a few minutes longer. Add bacon-vegetable mixture to hot cream-potato mixture and mix well. Keep mixture hot. Remove bay leaves before serving.

To serve, portion 12 ounces chowder into heated bowls and top with 1/3 cup clams and one teaspoon fresh parsley.

Answer 5

I'm sorry I hate clam chowder, so I know nothing!
But you could try recipe sites... maybe that will help?
Sorry if this is not what you want!?

http://allrecipes.com/Recipe/Manhattan-Clam-Chowder-II/Detail.aspx

that is manhattan

http://www.soupsong.com/rclam1.html

that is new england

Answer 6

Here is my favorite recipe for clam chowder

INGREDIENTS
4 slices bacon, cut into 1/2 inch pieces
2 (6.5 ounce) cans chopped clams
1 1/2 cups diced peeled raw potatoes
1/3 cup chopped onion
2 tablespoons all-purpose flour
1 1/2 cups milk, divided
1/2 teaspoon salt
1 pinch pepper
1 teaspoon butter or margarine
Minced fresh parsley
DIRECTIONS
In covered 2-qt. microwave-safe dish, cook bacon on high for 4-5 minutes or until crisp. Remove with slotted spoon to drain; set aside. Drain clam juice into the drippings. Stir in potatoes and onion. Cover and cook on high for 8-10 minutes or until potatoes are tender, stirring once or twice. Stir flour into 1/4 cup of milk; add to potato mixture. Stir in salt, pepper and remaining milk. Cover and cook on medium for 6 minutes, stirring once or twice. Let stand for 3-5 minutes. Stir in clams and butter. Garnish with bacon and parsley.

Answer 7

call the Union Oyster House in Boston...best in the world

Answer 8

New England or Manhattan type?

Answer 9

don't know a recipe but go to Naples, Florida in the U.S. and try Maxwell's on the Bay- D.I.V.I.N.E

Answer 10

best in manhattan