Best Homemade California Clam Chowder Food

MY BEST CLAM CHOWDER

Steps:

• 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.

THE BEST DAMN CLAM CHOWDER EVER

Steps:

• In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
• Add the onion and cook until softened.
• Add the flour and stir until lightly colored, about a minute.
• Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
• Add the clams, cream, fresh parsley, salt and white pepper.
• Bring to a simmer and serve immediately.
• (You may substitute any type of shellfish, or even fish for the clams in this recipe.).

FIVE STAR CLAM CHOWDER

Steps:

• In an 10 quart pot, melt butter and sauté bacon over low heat until cooked, but do not brown.
• Add diced onion and celery, and sauté until tender and translucent.
• Add clam broth, white pepper, worcestershire sauce, tabasco sauce, potatoes and herbs.
• Cook approximately 13 minutes to soften potatoes and incorporate flavors.
• Add heavy cream and chopped clams. Bring to boil,.
• Mix cornstarch and water together and add, stirring briskly.
• Salt & pepper to taste.
• Enjoy.

CLAM CHOWDER

Steps:

• Cook potatoes in salted water until tender, about 25 minutes. Drain. Mash lightly.
• In a saucepan, melt butter over medium heat and saute onion and garlic until translucent, and starting to go a light gold, 6-8 minutes.
• Add the half and half and cream, ¾ cup reserved clam juice, salt, thyme and white pepper and heat to scalding.
• Add potatoes and clams.
• Bring to simmer, stirring frequently. Thin with some milk if desired.
• Serve immediately, floating 1 pat of butter per bowl of soup and dusting with parsley.

MY VERY BEST CLAM CHOWDER

Steps:

• Saute onions in a little oil until soft (7-8 minutes).
• Add the potatoes to the onions and continue to saute a few minutes more and set mixture aside.
• In a med-large size pot melt the butter over medium heat add the flour and mix well- but be sure not to burn.
• Add bottled clam juice and the juice from the canned clams (set the clams aside).
• Add the wine and clam base and mix well.
• Add the potato and onion mixture and bring to a boil.
• Lower heat and bring it to a soft consistent boil.
• Boil for 15-20 minutes or until the potatoes are soft checking them frequently as to not over cook.
• Add heavy whipping cream and clams and reheat.
• Add salt& pepper to taste.

HOMEMADE CLAM CHOWDER - RACHAEL RAY

Steps:

• In a medium pot over medium high heat melt butter. Add bacon, onions, celery, carrot, and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
• Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
• Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Top with shredded cheese or green onions if desired.