Cindys Awesome Clam Chowder Food

CINDY'S AWESOME CLAM CHOWDER

Steps:

• Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until crisped and browned, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot. Set the bacon aside. Stir the potatoes and carrots into the bacon fat. Season with salt and pepper, and cook for 5 minutes, stirring frequently.
• Pour the juice from the clams into the pot, and add enough water to just cover the potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 10 to 15 minutes.
• Gently stir the leek soup mix into the potatoes until no lumps of soup remain. Stir in the clams, reserved bacon, and half-and-half cream. Cook and stir until the chowder returns to a simmer and thickens, about 10 minutes more.

AWESOME CLAM CHOWDER

Steps:

• Sauté celery, onions, and carrots (if using fresh corn add it now) and in oil in a large skillet until softened.
• Add potatoes, frozen corn, bottles of clam juice, plus enough drained liquid from canned clams to cover vegetables*, and cook over medium heat until tender. *If not enough liquid add only enough water until vegetables are covered.
• After about 10 - 15 minutes, when vegetables are almost tender, melt the butter in a large heavy soup pot over medium heat.
• Whisk flour into melted butter until smooth and fully cooked.
• Whisk in half & half and chicken stock, stir constantly until thick and smooth.
• Stir in vegetables, cooking liquid, and season with salt and pepper. Heat through, but do not boil.
• Stir in clams and shrimp - If they cook too much they get tough - do not allow it to boil. When clams are heated through, stir in vinegar.
• At this point I took it off the heat and let it cool down enough to put into the fridge covered as I was serving it the next day.
• A couple of hours before serving I just put it into the crock from one of my slow cookers, put the lid on, then put it into the microwave at 10 minutes at 50% power to get it started and then into the slow cooker on slow.

MOM'S CLAM CHOWDER

Steps:

• Cook potato in 2 cups water with pinch of salt until tender, but do not drain.
• In a small pan, saute onion in butter until tender; add flour, cayenne, and celery seed; stir well.
• Drain juice from clams into potatoes and reserve clams for later.
• Add parsley and milk to potatoes, and stir well.
• Heat potato mixture, and add onion/flour mixture, stirring constantly until thickened slightly.
• Stir in clams; and season to taste with salt and pepper.
• Cook for 5-10 minutes more or until heated through.
• Serve.