Clam And Bacon Chowder Food

CLAM AND BACON CHOWDER

Steps:

• Boil the potatoes until they are tender. Drain them well, and divide in half. Leave half the potatoes as they are and mash the other half. Set aside.
• Put the bacon in a medium pot over medium heat. Cook until brown and crisp. Drain all the fat but 1 tbsp.
• Add the celery and onion into the pot with the bacon and cook for about 5 minutes or until the vegetables are soft and the onions are translucent.
• Add the milk into the pot and cook just until it is hot.
• Stir the mashed potato into the milk, then add in the diced potatoes, and thyme. Turn the heat down to low and simmer the chowder for about 5 minutes.
• Add the clams into the chowder, season it with salt and pepper to taste, and serve.

BACON CLAM CHOWDER

Steps:

• In a small saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until potato is tender., Meanwhile, drain clams, reserving juice. Place clams in a small food processor; process until finely chopped., In a small bowl, mix cornstarch and cream until smooth; stir into pan. Add reserved clam juice. Bring to a boil; cook and stir 2 minutes or until soup is thickened. Stir in butter, cayenne and clams; heat through. Top servings with bacon.

NEW ENGLAND CLAM AND CORN CHOWDER WITH HERBS

Steps:

• Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan. Add next 4 ingredients to pan; sprinkle with salt and pepper. Sauté until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes. Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.
• Divide soup among bowls, sprinkle with bacon and parsley, and serve.

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

BACON CLAM CHOWDER

Steps:

• Drain clams, reserving juice; set aside.
• Place the clams in a food processor; cover and process until finely chopped; set aside.
• In a large saucepan, combine the broth, potato, celery, onion, bouillon, and thyme.
• Bring to a boil.
• Decrease heat; simmer, uncovered, for 10-12 minutes or until vegetables are tender.
• Stir in the reserved clam juice.
• Combine the cornstarch and cream until smooth; gradually stir into the soup.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Stir in the butter, cayenne, and the clams.
• Cook and stir over medium heat for 3-4 minutes or until heated through.
• Garnish with bacon.

CREAMY CANADIAN CLAM CHOWDER

Steps:

• Pan-fry bacon in a medium heavy skillet over moderate heat until crisp. Drain and crumble bacon; set aside.
• Add onion and celery to pan and sauté over moderate heat until tender but not brown. In a large heavy saucepan, combine onions, celery, drained potatoes, chicken bouillon, clam juice and enough water to cover potatoes.
• Cook, partially covered, over moderate heat for about 10 to 15 minutes or until vegetables are crisp tender.
• Stir in 2 cups milk; simmer another 5 minutes and add seasonings to taste.
• Reduce heat; add clams until they are heated through.
• Combine the rest of the milk and flour, blending until smooth; stir mixture into chowder.
• Heat chowder over low to moderate heat, stirring constantly, until chowder is bubbly hot and slightly thickened.
• Add cooked bacon.
• Adjust seasoning to taste.
• If possible refrigerate chowder, covered, for 24 hours to develop flavors.

CREAMY CLAM CHOWDER

Steps:

• In a medium skillet over medium heat, cook bacon, celery, and onion until onion is translucent.
• Remove from heat and set aside.
• In a large saucepan, melt butter over medium heat.
• Whisk in flour to form a roux, cooking until bubbly.
• Whisk in 1 jar of clam juice, until smooth.
• Stir in onion mixture.
• Pour in half-and-half,and rest of clam juice, stirring constantly.
• Stir in clams, reduce heat and simmer 30 minutes.
• Season with pepper and serve.

JULIE'S CLAM CRAB CHOWDER (WHITE)

Steps:

• In a 3-quart dutch oven fry bacon until crisp and crumbles easily. (Remove bacon and set aside).
• Saute onion in bacon fat until tender.
• Add water, clam juice, potatoes and cook until potatoes are tender.
• (Do not drain).
• Add heavy cream, half-and-half and milk stirring frequently so it doesn't scorch.
• Heat to steaming (do not boil).
• Add clams w/juice, crab, bacon, butter, salt and pepper and cook for 5 minutes more stirring frequently.
• To Reheat: Only reheat as much as you can eat. Don't reheat the whole pot.

MOM'S FAMOUS CLAM CHOWDER

Steps:

• Chop or dice all of your vegetables and set aside.
• Drain clams, save the liquid.
• (I usually throw in the extra clam juice for the added flavor, you will get about 1/2 cup of juice from the can of clams).
• (I start the bacon and the vegetables all in the pan that I will finish the soup in- then you get the flavor from the bacon crustys on the bottom).
• Fry bacon bits and set aside.
• Drain off all bacon fat but enough to coat the bottom of the pan.
• Saute potato, onion, celery and carrot in bacon drippings for 5 minutes.
• Add the clam juice, salt and pepper, thyme and chopped parsley.
• Cook for 20 minutes or until the veggys are all fork tender.
• Add the 1/2 and 1/2.
• Add the Bacon.
• (This is where I divide the soup if you want a pot of potato soup as well).
• Add the clams.
• Thicken to desired consistency with cornstarch and water.

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.

CLAM AND CORN CHOWDER

Steps:

• Cook bacon in a 4- to 5-quart heavy pot over medium heat, stirring, until slightly browned but not crisp. Chop white and pale green parts of scallions (reserve greens) and add to bacon along with 1 tablespoon butter. Cook, stirring, 2 minutes. Stir in corn, potatoes, clam juice, water, and 1/2 teaspoon pepper and bring to a rolling boil, uncovered. Add clams and return to a boil, then simmer, uncovered, stirring occasionally, until clams are just opened wide, 5 to 8 minutes (discard any clams that remain unopened after 8 minutes).
• Chop 1/2 cup scallion greens and add to chowder along with milk, cream, and remaining tablespoon butter. Cook, stirring, until heated through (do not let boil). Season with salt and pepper.