Brians New England Clam Chowder Food

NEW ENGLAND CLAM CHOWDER

Steps:

• Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.;
• Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.;

NEW ENGLAND CLAM CHOWDER

Steps:

• Rinse the clams several times under cold running water. Transfer to a large pot and add 3 cups water. Bring to a simmer over medium-high heat, then cover and cook until the clams open, about 6 minutes. Strain through a fine-mesh sieve into a large bowl; reserve the broth. Transfer the clams to a bowl and cover with plastic wrap so they don't dry out.
• Cook the bacon in a large pot over medium heat until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels. Melt the butter in the same pot over medium heat. Add the celery, onion and thyme and cook, stirring occasionally, until soft, about 10 minutes. Add the flour and cook, stirring, 1 minute. Stir in the reserved clam broth, 1 1/2 cups water and the potato. Bring to a simmer and cook until the potato is tender and the soup thickens slightly, about 15 minutes.
• Meanwhile, remove the clams from their shells and roughly chop.
• Reduce the heat under the soup to medium low. Whisk in the half-and-half and warm through (do not boil). Remove from the heat. Stir in the chopped clams; season with salt and pepper. Ladle the soup into bowls and top with the reserved bacon and chives.

NEW ENGLAND CLAM CHOWDER

Steps:

• In a large steamer pot add your cleaned clams - with 1 cup of white wine and 2 tsps crushed garlic. Steam until clams are fully opened.
• Remove clams from the pot and set aside to cool.
• Reserve all liquids from the clam steam (this is the clam liquor - add bottled clam juice to equal 12 cups).
• In a 6 qt or larger pot add 1 tbsp olive oil, over medium high heat, add onions, celery, garlic and potatoes. Cook for approximately 5 minutes or until onions are clear.
• Add clam liquor and cook till potatoes are tender.
• In a small pot melt butter add flour, salt and pepper cook for two minutes slowly add several ladles of the clam juice from the soup pot to the rue and cook till it begins to thicken, remember to stir constantly while thickening or you will burn your rue. Return the rue to the soup pot and allow the two to come together. Add cream and cook for 10 minutes.
• The last touch is to add your chopped clams - I add them last so they don't turn to rubber. Serve with a nice crusty bread.

BRIAN'S NEW ENGLAND CLAM CHOWDER

Steps:

• Add 1/4 of butter to stock pot and brown the bacon in the bottom.
• Once the bacon is done, remove it and save as garnish. Add the remaining butter, onion, celery, thyme, bay leaves, and garlic. Saute till soft.
• Add the chicken stock, potatoes, corn, and the reserved clam juice. Cook on medium till tender. It will take about 25-30 minutes. If using the bouillion, you will need enough water to cover the potatoes.
• Add the clams and the cream.
• Adjust the seasonings with salt and pepper. Thicken it to your taste. I use a slurry of flour and water strained. Then bring to boil making sure you stir so as not to burn the bottom.
• I like a few fresh pieces of tomato on mine at the last second.
• Serve with oyster crackers or saltines.

NEW ENGLAND CLAM CHOWDER

Steps:

• Place diced bacon in large saucepan with the butter. Cook on medium heat until almost crisp; add onions, and cook 5 minutes. When onions are translucent, stir in water, clam juice and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered until the liquid has reduced by half. Potatoes should be fork tender. Pour in half-and-half and simmer for a further 5 minutes. Adjust seasoning and add chopped clams just before serving, (otherwise clams will be tough). Garnish with crackers and chopped chives.

NEW ENGLAND-STYLE "CLAM CHOWDER"

Steps:

• For the chowder: In a 6-quart pot lined with a pasta basket or pasta insert, bring 1 gallon salted water to a boil over high heat. Add the Potato and Chive Gnocchi to the pot and allow to cook for 2 to 3 minutes.
• In a medium saute pan set over medium to low heat, cook the bacon until almost crisp, about 2 minutes. Add the garlic and shallots and cook until translucent, about 30 seconds. Add the clams and Clam Stock. At this point remove the gnocchi from the pasta water and add it to the saute pan. Turn the heat to high and reduce the liquid by one-third, about 30 seconds. Add the heavy cream, butter and lemon juice. Continue to cook over high heat until the sauce coats the back of a spoon, about another 30 seconds. Remove from the heat and season with salt and black pepper.
• In a separate, small bowl, combine the celery leaves, lemon juice and olive oil. Toss until coated and season with salt and black pepper.
• To plate, spoon the gnocchi into a bowl and pour sauce over the top. Garnish with Crispy Shallots and top with the dressed celery leaves.
• While still hot, remove the skins from the potatoes. Pass the potatoes through a ricer or a sieve onto a clean work surface. Mix the riced potatoes, butter, olive oil, salt, pepper, egg and chives together until fully incorporated. Form the potato mixture into a square and top with the flour. Using a bench scraper, cut the flour into the potato mixture until completely incorporated. The dough should be tender to the touch and just a tiny bit moist. Do not overwork the dough or the gnocchi produced will be tough. Let the dough rest for 20 to 30 minutes, covered with a kitchen towel or plastic wrap.
• Once the dough has rested, divide the dough into 8 pieces. On a lightly floured work surface, make snakes with each piece of dough by using your hands and rolling the dough back and forth. Then, using a bench scraper, cut each length of dough into 1/2-inch pieces. One serving is 15 pieces.
• Purge the clams in cold salted water for about 2 hours. This will remove any sand and grit from the clams.
• Place the littleneck clams into a pot with the garlic, carrots, celery, onions, cracked black peppercorns, parsley, thyme and bay leaves. Cover the clams with 1 gallon water, and then cover the pot with foil. Bring to a boil on the stove until the clams have opened, about 10 minutes. Strain all the liquid and pass it through a fine mesh sieve to remove any sand. Reserve the liquid as our clam stock. Then pick all the meat from the clams and reserve for the chowder.
• Soak the sliced shallots in the milk for 30 minutes.
• Heat oil in a deep-fryer to 250 degrees F.
• While the shallots are soaking, combine the flour, salt, black pepper, cayenne and paprika and mix thoroughly. Then remove the shallots from the milk and squeeze out all the liquid. Lightly coat them with the seasoned flour. Fry the shallots until they are a light golden color, about 5 minutes. Drain on paper towels and season with salt and pepper.

THICK AND CREAMY NEW ENGLAND CLAM CHOWDER

Steps:

• Add bacon to sauce pan and cook on medium low heat until crispy.
• Add onion and cook until translucent.
• Add clam juice from both cans.
• Add potatoes.
• Cook and cover until potatoes are fork tender, about 15-20 minutes.
• Stir occasionally so potatoes won't stick.
• Add clams, soup, cream, milk, and dill weed.
• Stir together.
• Add butter and let melt into the chowder.
• Cook for about 30-45 minutes or until thickened.
• Stir occasionally.

NEW ENGLAND CLAM CHOWDER

Steps:

• Cook bacon until crisp.
• Set aside along with 1 tablespoon of drippings.
• In soup pot, combine drippings, 1 cup clam juice, potatoes, onion, bouillon, worcestershire, thyme & pepper.
• Bring to a boil then reduce heat to a simmer.
• Simmer for about 10 minutes.
• Combine milk, cream and flour until smooth.
• Add to potato mixture.
• Stir in clams & then return to a boil.
• Reduce heat & cook 1-2 minutes more.
• Crumble bacon & sprinkle on top.

BARBARA'S NEW ENGLAND CLAM CHOWDER

Steps:

• Place potatoes in medium saucepan. Add enough cold water to cover. Bring to boil. Simmer until tender, 20 minutes. Drain.
• Cook bacon and onion in heavy 2-quart saucepan over medium-high heat until onion is tender, stirring occasionally, about 8 minutes. Mix in flour and cook 2 minutes. Add juices from clams, bottled clam juice, cream and milk. Bring to boil. Stir in clams and potatoes and heat through.

NEW ENGLAND CLAM CHOWDER

Steps:

• In a large heavy pot cook the bacon until crisp and the fat is rendered, remove and set aside.
• Add the onions and celery season with salt and pepper and cook until softened, about 5 minutes.
• Add the garlic, thyme and bay leaves and crushed red pepper flakes, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown.
• Add the flour and cook an additional 3 minutes.
• Add clams with all the juice, and the potatoes and bring to a boil, simmer for 20 to 30 minutes or until the broth thickens slightly and the potatoes are very tender.
• Reduce heat to low and stir in heavy cream add crush bacon and season with pepper and salt.
• Cover, and Stirring often.
• (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) Remove from the heat. (Do not allow to boil after adding the cream as it could break).
• Set aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat, and slowly reheat, being careful not to bring to the boil. Serve hot, garnished chives.

NEW ENGLAND CLAM CHOWDER I

Steps:

• Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
• Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

NEW ENGLAND CLAM CHOWDER

Steps:

• Cook and stir bacon in Dutch oven over medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. dripping from pan.
• Add yellow onions, celery and thyme to reserved bacon drippings; cook and stir 5 min. or until crisp-tender. Add potatoes, water and 2 Tbsp. bacon; stir. Bring to boil, stirring occasionally. Simmer over medium-low heat 15 to 20 min. or just until potatoes are tender, stirring occasionally.
• Microwave milk and cream cheese in microwaveable bowl on HIGH 1-1/2 min. or until milk is heated through. Whisk until cream cheese is completely melted and sauce is well blended. Add to potato mixture; stir.
• Stir in clams; cook 2 min. or until heated through, stirring frequently. (Do not let chowder come to boil.) Remove pan from heat.
• Top with green onions and remaining bacon.

NEW ENGLAND-STYLE CLAM CHOWDER

Steps:

• Melt butter in a stockpot over medium-high heat; cook and stir salt pork, celery, onion, and garlic in melted butter until softened, about 7 minutes. Add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. Bring the mixture to a boil, reduce heat to medium, and place a cover on the pot. Cook at a simmer until potatoes are tender, about 35 minutes.
• Stir clams into the soup and simmer uncovered for 5 minutes. Add Worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook another 7 minutes. Remove the pot from heat. Remove and discard bay leaves. Garnish with parsley to serve.

LINDA'S NEW ENGLAND CLAM CHOWDER

Steps:

• In a lg. pot, put in potatoes, and onions. Add enough water to cover all.
• Add salt and pepper, and let come to a boil. Boil about 15 minutes.
• Drain out water, until it is just covering all.
• Add clams with juice and bottled clam juice (if you are using), milk and evaporated milk, Stir.
• Add stick of margarine, and stir as it melts to blend. Heat for 20 mins on med. heat.
• If you want to thicken the chowder, do so now, by adding about 1/2 cup flour into 2 cups COLD water, mixing well to remove lumps, then add about 1/3 at a time into chowder, until you get desired consistency.
• Add salt and pepper, to taste.
• Makes a big pot.