Clam Chowder Meatloaf Food

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

Steps:

• In medium saucepan add: salt, celery, potatoes, onion,"juice" from the 2 cans of clams.
• Add just enough water to cover mixture.
• Simmer 8-10 minute or until potatoes are tender.
• Meanwhile: In a large stockpot, bring to boil 1 half and half and butter stirring constantly.
• Mix together cornstarch and milk.
• Slowly stir into half and half mixture while boiling, stirring rapidly, remove from heat.
• Stir in vegetable mixture.
• Add red wine vinegar.
• Add clams and Fresh pepper to taste!
• DO NOT BOIL CLAMS!
• Enjoy!

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.

NOAH'S ARK CLAM CHOWDER

Steps:

• Put all ingredients in crockpot.
• Cook on low for 4 hours.

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.

SEAFOOD CLAM CHOWDER

Steps:

• Saute veggies in butter til soft.
• Turn heat to low and add flour, stir until absorbed.
• Add seafood with juices, and half and half, and bring up to serving temperature or until it thickens.
• Do not let it boil.
• Just below boiling point,it should be thickened, add lemon pepper just before service with a stir.
• Garnish each bowl with fresh chopped parsley, and serve with plenty of garlic toast or oyster crackers.

CLAM LOAF RECIPE

Steps:

• Preheat oven to 375 degrees. Drain clams, reserving clam juice. If link sausage, remove casings from sausage. In a bowl, combine clams, sausage, eggs, onion, garlic, breadcrumbs, parsley and pepper. Mix together to the consistency of a meat loaf mixture. If mixture is too dry, add a little clam juice. If mixture is too runny, add more breadcrumbs. Spread mixture onto half-inch deep slightly greased baking pan (or two 9 x 13 inch pans) Bake for about one hour or until internal temperature is 170 degrees. (The mixture may not completely cover the surface of the pan.) When slightly cooled, slice into approximately one-inch squares. Makes 24 hors d'oeuvres. Clam loaf squares can be served warm or cold with cocktail sauce of choice.