Clam Chowder For 60 Food

CLAM CHOWDER FOR A CROWD

Steps:

• In two stockpots, bring water and salt to a boil. Carefully add potatoes; cook until tender (do not drain). In another large pan, saute onions in butter until tender. Add onions and carrots to potato mixture; heat through. , Drain clams if desired. Add the clams, milk, parsley and pepper to vegetable mixture; heat through. Just before serving, stir in bacon.

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.

CLAM CHOWDER

Steps:

• Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the clams have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the clams from their shells - reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock.
• Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown. Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden. Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the milk and the cream.
• Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked. Use a fork to crush a few of the potato chunks against the side of the pan to help thicken - you still want lots of defined chunks though. Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.

CLAM CHOWDER FOR A CROWD

Steps:

• In a large stockpot, saute onions, leeks, celery carrot and garlic in butter over medium heat until tender (~10 minutes).
• Add potatoes, clam juice (including juice drained from minced clams), spices, vinegar and water to stockpot. Bring to a boil, stirring occasionally.
• Reduce heat, cover and simmer 15-20 minutes (until potatoes are tender).
• Combine 3 C half and half with flour, then add to stockpot.
• Add clams, remaining half and half and Tabasco to stockpot and stir to combine well.
• Heat through, stirring to mix. As it heats through soup will thicken.
• Be sure to taste chowder before serving and season further with additional salt and pepper if needed.
• Serve and enjoy!

CLAM CHOWDER FOR 60

Steps:

• Drain and rinse clams, reserving juice; set aside. In a two stockpots, saute onions in butter until tender. Add flour; stir to form a smooth paste. Gradually add the milk, stirring constantly until slightly thickened (do not boil). Add celery, parsley and potatoes and cook until tender, about 45 minutes. , Add clams and cheese; cook until cheese is melted and soup is heated through. Add the reserved clam juice, salt and pepper.

CLAM CHOWDER FOR 60

Steps:

• Drain and rinse clams, reserving juice; set aside. In a large kettle, saute onions in butter until tender. Add flour; stir to form a smooth paste. Gradually add the milk, stirring constantly until slightly thickened (do not boil). Add celery, parsley and potatoes and cook until tender, about 45 minutes. Add the clams and cheese; cook until cheese is melted and soup is heated through. Add reserved clam juice and salt and pepper.

CLAM CHOWDER FOR ONE

Steps:

• In pot, cook potato, onion, salt and pepper in water until potato is tender.
• Add all remaining ingredients and heat through, but not allowing to boil.

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.

CLAM CHOWDER

Steps:

• Melt butter in a saucepan, add onion and cook until tender but not brown.
• Add potatoes and just enough water to cook potatoes (about ten minutes).
• When potatoes are tender add parsley, salt and pepper, and clams with their juice.
• Just before serving add 2 cups milk and heat but do NOT boil.

CLAM CHOWDER FOR TWO

Steps:

• In a heavy saucepan cook the bacon, the onion, and the celery in the butter over moderately low heat, stirring, until the celery is softened add the milk, the clams with the liquor, and the potatoes, peeled and cut into 1/2-inch pieces, and simmer the chowder, stirring occasionally, for 15 minutes, or until the potatoes are very tender.
• Stir in the scallion greens and salt and pepper to taste.