A SIMPLE yet TASTEY clam chowder recipe?

Question

some are so complicated. Anyone have a simple one that has good resulsts?

Answer 1

HATTERAS CLAM CHOWDER

1 dozen chopped fresh chowder clams, including juice
4 strips bacon
1 onion, chopped
4 celery ribs, sliced
4 large redskin potatoes, chunked
1/2 cup fresh parsley, chopped
salt and pepper to taste

Cut the bacon into bite size pieces, and sauté in the soup pot until browned. Add the chopped onion and sliced celery and sauté 5 more minutes to release the flavors. Add enough water to cover these ingredients and simmer until almost soft.
Meanwhile, peel and chunk the potatoes. Add these to the soup pot along with more water to cover the potatoes. Simmer until the potatoes are almost tender. Do not drain the pot.

Finally, add the chopped clams, all the juice, salt and pepper to taste, and the chopped parsley to the mixture. Bring this all back to a simmer until the potatoes are tender. Cover the pot and let it sit for about 15 minutes to allow flavors to marry.

Enjoy this very traditonal chowder with oyster crackers or hearty bread.

Hint: If you cannot get someone to shuck the clams for you while retaining all the juice, simply steam the clams just until they begin to open. Cool and do the rest yourself. Also, when we have steamed clams, I save the extra juice and freeze it for later use.

Answer 2

These recipes are for the 'White' Chowder
15 Minute Clam Chowder Recipe
2 cans clams, drained
2 celery stalks, chopped
2 tablespoons dehydrated onion
1 can cream of celery soup
1 can cream of mushroom soup
1 can cream of potato soup
1 pint half and half or milk
Drain juice from clams into pan and cook celery and onion in juice until tender; about 10 minutes. Add the 3 cans of soup and dilute with half and half or milk to desired consistency. Bring to a boil; add clams but do not boil again.
OR:

Crockpot Chowder
1/2 pound Bacon, cooked and crumbled
1 Onion, diced
6 Potatoes, diced
2 cans Cream of celery soup
1 pound Chopped clams
Salt and pepper to taste
Combine the bacon, onion, potatoes, and soup in crockpot. Cover; cook on low for 6 hours. Stir in clams. Season with salt and pepper. Cook for one more hour.
OR:
Cook additional 2 minutes.

Answer 3

Clam Chowder
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Send in the Clams
3 ounces salt pork, finely diced
1 1/2 cups small diced yellow onion
6 cups small diced baking potatoes, like russets
2 cups milk
1 (6.5 ounce) can clams, drained, juice reserved
12 Little Neck clams
Kosher salt and freshly ground pepper
Chopped fresh parsley, for garnish
Sour cream, for garnish
Grape tomatoes, halved, for garnish

In a heavy-bottomed saucepot, render the salt pork until just crisp. Remove and discard. Sweat the onion in the pork fat until tender. Add the potatoes and cover with milk. Bring to a boil and let simmer until potatoes are soft. Season with salt and pepper.

In a separate pot, fitted with a steamer basket, bring the reserved clam juice to a boil. Add clams and cover. Steam for three minutes until all clams are open. Remove the clams as they open and transfer to a bowl. Add the steaming juices to the pot with the chowder. Using a stick blender puree to desired consistency. Adjust seasonings.

Finely chop the drained canned clams. Fold into the chowder. Serve with steamed clams, parsley, sour cream and grape tomatoes, as garnish.

Answer 4

Dice 1 white or yellow onion, three stalks of celery. Put these vegetabes in a heavy soup pot with some butter and a little vegetable oil so the butter doesn't burn. Cook unitl they are tender over medium heat. Add clam broth (avaliable in bottle/cans) Add peeled diced potatoes. Cook until tender about 15 minutes. Add fresh or dried thyme leaves, bay leaf and/ or garlic minced or dried. Just whatever spices you think you'd like. Add heavy cream or 1/2 & 1/2 about a half a gallon. In another pan cook a mixture of butter and flour a handful of flour to 1 stick of butter. This is the thickener cook it over medium low heat until it is blond in color. Add some of the warm milk mixture to the roux (butter flour mixture) put roux in with soup and add clams. I like at least three little cans.. Add salt and pepper after tasting. Since the clam broth is already salty. Garnish with chopped fresh parsley ( optional). You can start this recipe by cooking bacon and setting it aside and using the grease to cook the veggies in and garnish the soup with the diced bacon bits for a richer porkier soup.

Answer 5

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Answer 6

campbells clam chowder soup. yum....

Answer 7

Quick and Easy Clam Chowder
INGREDIENTS
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can New England clam chowder
2 (6.5 ounce) cans minced clams
1 quart half-and-half cream
1 pint heavy whipping cream
DIRECTIONS
Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
Cover, and cook on low for 6 to 8 hours.
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New England Style
Preperation
Four slices of bacon
Two small onions chopped
One cup of celery and celery leaves chopped
One Tablespoon of flour
Four cups of fish broth or clam juice
Four medium potatoes, finely diced
Two teaspoons of dry parsley
Two cups of whole milk
Two cups of whipping cream
Four, six and a half ounce cans of chopped clams, with juice
Fry bacon until crisp. Set aside, and in bacon fat place the onions, celery and parsley, stirring until translucent. In the meantime, warm the fish broth or clam juice in a pot, just short of boiling. Stir in flour onto the onion mixture and mix quickly by stirring, for one minute. Pour in warmed fish broth or clam juice and continue stirring until slightly thickened. Place in the potatoes and bring mixture to a boil. Turn the heat down and continue to simmer for 30 minutes or until potatoes are tender. Stir in clams, milk and cream, take the pot off the stovetop and mix until incorporated. When ready to serve heat up and crumble bacon onto the soup.
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Manhattan Style
Preperation
Six bacon slices,diced up
Two cups of chopped onion
Two carrots, diced
Four celery ribs,diced
Two teaspoons of dried parsley
Two, twenty-eight ounce cans of tomatoes, sliced up, keeping liquid
Two teaspoons of salt
Two bay leaves
Two teaspoons of dried thyme
Five medium potatoes, diced
Six, six and a half ounce cans of chopped clams, with juice
Two bottles of clam juice
Two tablepspoons of flour
Two tablespoons of olive oil
Add olive oil to pan. When heated place in bacon,onions, carrots, celery, dry parsley and dry thyme. Cook unitl onions are translucent. Stir in flour and continue mixing for 1 minute. Add tomatoes with juice, bay leaves, clam juice and potatoes. Bring to a boil and then simmer until potatoes and vegetables are tender, approxamately one hour. Place in clams with juice and salt. Allow to heat through another ten to fifteen minutes. Serve with bread.
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Quick Clam Chowder
1/2 pound bacon, cut into 1/2-inch pieces
1 medium onion, chopped
3 celery stalks, chopped
2 carrots, chopped
1 teaspoon garlic powder
3 large russet potatoes (about 2 pounds), peeled, diced
2 8-ounce bottles clam juice
2 6 1/2-ounce cans chopped clams, drained, juices reserved
1 cup water
1 cup half and half
1/4 cup chopped fresh parsley
Preparation
Sautébacon in heavy large Dutch oven over medium heat until light brown and most of the fat is rendered. Drain off all but 2 tablespoons fat. Add onion, celery, carrots and garlic powder to Dutch oven and sauté until onions are soft, about 5 minutes. Add potatoes, clam juice, reserved juices from chopped clams and water. Bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes. Add clams and half and half and simmer 5 minutes. Season to taste with salt and pepper. Sprinkle with parsley and serve.