Whats your favorite Clam Chowder recipe?

Question

served in a bread bowl

Answer 1

NEW ENGLAND CREAMED CLAM CHOWDER

6 lg. chowder clams OR
12 cherrystone clams
1 lg. potato, diced fine
3 stalks celery, diced
1 qt. milk
4 tbsp. flour
Salt and fresh ground pepper
1 med. onion, diced
2 strips bacon
4 tbsp. butter
1/2 tsp. paprika
1 or 2 drops hot sauce (Tabasco)

Remove clams from shells and reserve liquid. Finely mince clam meat and place on side. Cut bacon into 1/2 inch lengths. In large pot (3 - 4 quart) place minced clams, bacon, potatoes, onions, celery and butter. Saute over low heat until onions turn golden but not brown. Add flour slowly and blend well until flour is dissolved. Continue to simmer for another 3 - 4 minutes. Then add clam liquid, milk and all seasonings. Simmer over low heat stirring until the potatoes are tender and the chowder thickens.

BREAD BOWLS:

4 sm. sour dough rounds
2 cloves garlic, halved
1/4 - 1/2 c. Parmesan cheese, grated

Remove the top third of each loaf and scoop out center, leaving 1/2" all around. Rub inside of round with cut side of garlic and sprinkle with 1 to 2 tablespoons Parmesan. Place rounds on baking sheet. Bake at 350 degrees until browned. Divide soup between the four bowls.

Answer 2

Clam Chowder:

Cook Time : 25min

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.

Answer 3

Mine and it is very easy!

8 med potatoes peeled and diced small
3 stalks celery diced small
1 large onion diced small
3-4 cans minced clams

Drain clam juice in to pot large enough to hold the potatoes and celery and onion add the other ingredients add water to just cover. (Set clams aside until later) Add salt and pepper to taste, cook on med high heat stirring often so it does not stick when potatoes are tender remove from heat.

Now in a large skillet melt 1/2 cup real butter add 1/2 cup flour cook for a minute or so do not let it turn brown, add 1 quart whipping cream or half and half (whipping cream is best) stir quickly so no lumps form, fold into soup pot; add clams. Stir put into bread bowls. This is SO yummy it is my daughters favorite she asks for it every year for her birthday dinner!

I hope you enjoy it!

Answer 4

INGREDIENTS
3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste



DIRECTIONS
Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Answer 5

always wonder what in it never tryed it