Moms Clam Chowder Recipe 465 Food

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.

MOM'S CLAM CHOWDER

Steps:

• Place potatoes, celery, onions and carrot in a pot with enough water to cover and stir in the chicken stock base.
• Cook until tender.
• In a separate, larger pot, melt butter and whisk in flour.
• Add the half and half and whisk.
• Add the veggies with all of their liquid and mix.
• Add the clams.
• Heat through, BUT DO NOT Boil.

MOM'S CLAM CHOWDER

Steps:

• Dice celery, onion, and potatoes (I use a food processor for the onion and celery, but if you want larger pieces that is fine too).
• Place in saucepan.
• Drain juice from clams and pour over the vegetables.
• Add enough water to cover the vegetables.
• Cook on medium heat until potatoes are tender (about 20 minutes).
• In another medium to large pot melt butter.
• Add flour and half & half.
• Cook mixture stirring constantly until thick and smooth.
• Add the vegetables with the juice and clams to the cream sauce.
• Add salt, pepper (to taste), and sugar.
• Cook a few minutes longer until heated through and serve.

MOM'S CLAM CHOWDER

Steps:

• Cook potato in 2 cups water with pinch of salt until tender, but do not drain.
• In a small pan, saute onion in butter until tender; add flour, cayenne, and celery seed; stir well.
• Drain juice from clams into potatoes and reserve clams for later.
• Add parsley and milk to potatoes, and stir well.
• Heat potato mixture, and add onion/flour mixture, stirring constantly until thickened slightly.
• Stir in clams; and season to taste with salt and pepper.
• Cook for 5-10 minutes more or until heated through.
• Serve.

INCREDIBLE CLAM CHOWDER

Steps:

• Put vegetables in saucepan and add water to cover. Drain clam juice into saucepan.
• Cook 20 minutes or until potatoes are done.
• In a large pot melt butter. Add flour,half and half, salt, sugar, and pepper to taste. Cook on medium to medium high heat until thickened and smooth, stirring constantly.
• Add juice/water mixture and vegetables. Remove from heat and add clams. Serve.

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.).

MAKEOVER MOM'S CLAM CHOWDER

Steps:

• In a Dutch oven over medium heat, cook the onion, celery, carrots and green pepper in butter until tender. Stir in the broth, clam juice, bouillon and seasonings. Add potato. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender. , In a small bowl, combine flour and 1 cup milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Stir in the clams, cream and remaining milk; heat through (do not boil). Discard bay leaf before serving.

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.