Judys Clam Chowder 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.

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.

QUICK CLAM CHOWDER

Steps:

• In a large saucepan, combine all ingredients. Cook and stir over medium heat until heated through.

MY BEST CLAM CHOWDER

Steps:

• Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
• Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
• Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

JUDY'S CLAM CHOWDER

Steps:

• Soup Base:.
• Melt butter in large pot over med heat. Be careful not to brown the butter.
• Whisk in 2/3 cup flour until well mixed. Let cook for 1 minute.
• Whisk in the milk and chicken broth.
• Cook over low heat to thicken, stirring frequently.
• Clam Base:.
• Cook Bacon in a large frying pan(I like to pre-chop the bacon and fry it that way).
• Add onion and saute until transparent.
• Add potatoes, sprinkle with the 2 tbsp flour and let cook for 3-4 minutes.
• Add the reserved clam juice plus water to make 2 cups liquid. Mix well, cover and let simmer until potatoes are cooked through (20-25 minutes.).
• When done, add clams and then add to the soup base. Warm on low heat.