Maine Style Clam Chowder Food

SHIRLEY'S MAINE CLAM CHOWDER

Steps:

• In a small saucepan, heat clam juice and peeled potatoes. Bring water to a boil and let simmer until tender, about 15 minutes.
• Place bacon in a large stock pot. Cook over medium high heat until evenly brown. Stir in onions and celery. Cook until vegetables are soft.
• Add potatoes, clam juice and clams to the stock pot. Heat until simmering.
• In a separate pot, gently warm (do not boil) half and half. Pour warm half and half into the stock pot and heat just until warmed through. Do not boil the chowder or the cream will separate. Serve hot.

MAINE CLAM CHOWDER

Steps:

• In a large soup pot, heat the butter over medium heat and add the diced salt pork and onions. Fry this slowly until the the onions are soft and translucent. Do not brown the onions.
• Mix in the potatoes and the clam juice and add enough water to just barely cover the potatoes. Bring this to a simmer and cook until the potatoes are tender, about 15 minutes.
• When the potatoes are just about tender -- not completely cooked -- add the chopped clams and turn off the heat. Let this cool for at least 30 minutes. You can make this chowder base up to a day ahead if you'd like.
• Once the chowder base is pretty cool (below 100°F), add the milk and evaporated milk and turn the heat on low. Gently bring the chowder up to eating temperature, and be very careful not to let it simmer. Add some freshly ground black pepper to taste and serve hot.

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.

MAINE STYLE CLAM CHOWDER

Steps:

• 1. Using a deep saucepan, fry salt pork or bacon slowly. Remove and add diced onion. Cook on low heat until onion is soft. Add clam juice, diced raw potato and enough black pepper to satisfy your taste. Cover pan, bring to steaming point,lower heat and cook at least 15 minutes.
• 2. Remove cover, add minced clams, stir to mix. Cook about 10 minutes with cover off, allowing clams to simmer along in cooked potato mixture.
• 3. Add milk and butter and heat to serving point. Do not boil. Taste for seasoning and add salt and more pepper as needed.

MAINE CLAM CHOWDER

Steps:

• Fry the diced salt pork--"porkies" (or bacon) in a pan till done; drain and set aside.
• Heat the clam juice in a large saucepan on medium heat.
• In separate pan put the butter and onions and sauté till translucent.
• Add the flour and whisk continuously for 5 minutes.
• Add to the clam juice slowly whisking all the while so there will be no lumps.
• Add the clams and stir; add potato chunks, milk, cream, salt, and pepper.
• Decrease heat and simmer for about 20 minutes stirring frequently to avoid burning.
• When you serve, put the "porkies" (fried salt pork) or bacon on the table to put in the individual bowls.
• Make this a day ahead for flavor.
• NOTE: If fresh clams are not available, substitute a 6 ounce can of clams including the juice.

MAINE CLAM CHOWDER

Steps:

• Melt butter in large pot. Add onions, celery, and scallions. Saute until vegetables are softened. Add the flour and cook 2-4 minutes longer, but do not brown.
• Stirring constantly add the clam juice. Simmer for 5-10 minutes. Add half and half and wine. Add clams and potatoes. Add seasonings.
• Gently simmer soup but do not allow it to boil for 8-10 minutes. Garnish with fresh parsley.

NEW ENGLAND CLAM CHOWDER

Steps:

• Melt the butter over medium-high heat. Add the chopped onion and saute until translucent.
• Add the clam juice, diced potatoes, bay leaf and thyme to the onions. Bring the mixture to a boil.
• Simmer 10-15 minutes the mixture until the potatoes are tender.
• Add the cream and bring mixture to a simmer.
• In a separate bowl, mix a little of the milk into the flour until you have a paste. Add in the remaining milk and stir.
• Add flour and milk mixture to the soup and stir.
• Reduce the heat as low as possible. Add the clams for a few minutes, until they are cooked.
• Discard the bay leaf.
• Season with salt and pepper.
• Garnish with chopped parsley.