Allanas Zesty Red Clam Chowder Food

MANHATTAN CLAM CHOWDER

Steps:

• Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.
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CLAM CHOWDER

Steps:

• First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
• Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
• Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.

ALLANA'S ZESTY RED CLAM CHOWDER

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large saucepan over medium heat, place the vegetable oil, onion, carrots and celery. Slowly cook and stir 5 minutes, or until the vegetables are tender. Mix in the bacon, potato, clam juice, tomatoes, tomato sauce, white pepper, seasoning salt, parsley, marjoram, garlic powder, thyme, mustard, Cajun seasoning and hot pepper sauce. Reduce heat and simmer until the potato is tender, about 20 minutes.
• Mix in the clams and shrimp. Cook approximately 5 minutes more and serve.

RED CLAM CHOWDER

Steps:

• Combine all ingredients except clams, salt and cayenne in slow cooker; cover and cook on high 4-5 hours, adding clams during last 30 minutes.
• Discard bay leaf; season to taste with salt and cayenne.

ALLANA'S ZESTY RED CLAM CHOWDER

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large saucepan over medium heat, place the vegetable oil, onion, carrots and celery. Slowly cook and stir 5 minutes, or until the vegetables are tender. Mix in the bacon, potato, clam juice, tomatoes, tomato sauce, white pepper, seasoning salt, parsley, marjoram, garlic powder, thyme, mustard, Cajun seasoning and hot pepper sauce. Reduce heat and simmer until the potato is tender, about 20 minutes.
• Mix in the clams and shrimp. Cook approximately 5 minutes more and serve.

NEW ENGLAND CLAM CHOWDER

Steps:

• If using fresh clams: Clean well, throw away any broken shells, and soak in a mixture of 1/8 cup corn meal and 1/8 cup of sea salt (non-iodize) with cold water to cover all clams. Cover with plastic wrap and refrigerate for 1 hour.
• Remove and rinse shells into colander. Refill bowl with 1/4 cup salt and cold water. Add the clams into the clean water and fill with water to cover. Refrigerate for 1 hour. Rinse with fresh water and strain.
• In a large sautee pan, add clam juice and a layer of clams. Cover and cook until clams open. Discard any clams that do not open. Place opened clams in a bowl.
• Remove clams from shells and place in another bowl, cover with foil. Save clam juice and add back to sautee pan.
• Add diced potatoes to sautee pan. Bring to a boil, then turn to medium and cook until tender.
• If using canned clams: In a saucepan, pour bottle of clam juice and the juice from the canned clams, and chopped potatoes. Add some water if needed to cover the potatoes. Bring to a boil, then turn to medium.
• Meanwhile, in large saucepan, cook bacon. Remove from pot and place on paper towel.
• Turn heat to medium high, add celery, onions, and carrots. Make sure to scrap up all the browned bacon bits. Add in frozen corn. Saute for about 5-10 minutes, then add in the scallions and garlic. Cook another 2 minutes.
• Pour in wine and deglaze pan.
• Pour in the potatoes. Pull off leaves of thyme and sprinkle in, and season with pepper. Let simmer on medium low until the carrots are soft, about 30 minutes, stirring occasionally.
• Use emersion blender or food processor to blend up soup. You can add the clams and bacon in for a very quick spin. Then add back to saucepan.
• Turn heat up to medium high and add milk until desired thickness. Once it comes to a boil. Let cook about 3 -5 minutes. Turn heat to low and add cream. Add salt and pepper to taste. Let simmer 10 minutes. Stir well and serve with crusty bread or crackers!

SPICY SOUTHWESTERN CLAM CHOWDER

Steps:

• Heat oil in a large stock pot.
• Add onions and sauté 5 minutes over medium heat.
• Add the linguica and saute 5 more minutes more.
• Stir in the remaining ingredients EXCEPT the clams and bring to a boil.
• Reduce heat and simmer for 20 - 30 minutes till the potatoes and carrots are tender.
• Add the baby clams and cook 5 minutes. Serve hot and enjoy.