New England Clam Chowda Food

NEW ENGLAND CLAM CHOWDER

Steps:

• In a large stockpot bring 3 cups of water to a boil. Add the clams, cover, and cook for 5 minutes. Uncover the pot and quickly stir the clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of the clams), or until most of the clams are open.
• Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 8 cups of clam broth. If not, add enough water to bring the volume up to 8 cups.) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set the clams and broth aside.
• Cook the bacon in a large heavy pot over medium heat until crisp and the fat is rendered. Pour off all the bacon fat except 2 tablespoons. Add the 4 tablespoons butter, leeks, onions, and celery and cook until softened, about 5 minutes. Add the garlic, thyme, and bay leaves and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth and bring to a boil. Lower the heat, cover, and simmer until the broth thickens slightly and the potatoes are very tender, about 30 minutes. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.). Remove from the heat, Discard the thyme stems and bay leaves, stir in the clams and cream, and season with the pepper and the salt to taste.
• Set the chowder aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat and slowly reheat, being careful not to let boil. Serve hot; garnish each bowl with a pat of butter and some parsley and chives.

NEW ENGLAND CLAM CHOWDER

Steps:

• Wash the clams several times in cold water. Make sure all of the clams are closed. Discard any clams that remain open after you tap on the shell. In a large pot over high heat, add 2 cups of water, the onion, celery, thyme, 1 bay leaf, and the peppercorns. Add the clams, cover and steam until all of the clams open.
• Remove the clams from the liquid and remove them from the shells. Chop the clams into small pieces and set aside. Strain the juice through a fine strainer and reserve.
• Cook the bacon in a heavy bottom pot over medium heat, until rendered and crispy. Add the onions, remaining 3 bay leaves, the thyme, crushed red pepper and butter. Cook until the onions are translucent. Add the potatoes and the reserved clam juice. Cook until potatoes are tender.
• Add the heavy cream and chopped clams and simmer for approximately 5 minutes. Lightly season with salt and pepper, to taste, and stir in the chopped parsley.
• Serve in bowls with oyster crackers.

NEW ENGLAND CLAM CHOWDER

Steps:

• Place diced bacon in large saucepan with the butter. Cook on medium heat until almost crisp; add onions, and cook 5 minutes. When onions are translucent, stir in water, clam juice and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered until the liquid has reduced by half. Potatoes should be fork tender. Pour in half-and-half and simmer for a further 5 minutes. Adjust seasoning and add chopped clams just before serving, (otherwise clams will be tough). Garnish with crackers and chopped chives.

NEW ENGLAND CLAM CHOWDER

Steps:

• Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.;
• Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.;

NEW ENGLAND CLAM CHOWDER

Steps:

• Add the clam juice and vegetable stock to a large pot and bring to a simmer over medium-high heat. Add the clams and steam until fully opened, 5 to 8 minutes. Strain the steaming liquid through a fine-mesh sieve to remove any remaining sand and add the liquid from the canned clams; set aside. Remove the clams from the shells and chop roughly; reserve the clams separately.
• Return the cleaned pot to medium heat and add the butter, pancetta and bacon. Cook until the bacon and pancetta are crisp and the fat has fully rendered, 6 to 8 minutes. Remove about a quarter of the cooked bacon and pancetta to a plate lined with a paper towel; reserve for garnish.
• Add the celery, garlic, onion, seafood seasoning and celery salt to the pot; season with salt and pepper. Cook until the vegetables begin to soften, about 4 minutes. Stir in the flour and cook for another 2 minutes. Add the potatoes, heavy cream and the reserved clam broth. Bring to a simmer over medium-low heat. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Remove the pot from the heat and stir in the chopped canned clams, reserved cherrystones, Worcestershire and hot sauce. Taste for seasoning and add salt and pepper if needed.
• Serve hot in bowls and garnish with the dill, oyster crackers and reserved bacon and pancetta. Serve with more Worcestershire sauce and hot sauce alongside.

NEW ENGLAND CLAM CHOWDER

Steps:

• Rinse the clams several times under cold running water. Transfer to a large pot and add 3 cups water. Bring to a simmer over medium-high heat, then cover and cook until the clams open, about 6 minutes. Strain through a fine-mesh sieve into a large bowl; reserve the broth. Transfer the clams to a bowl and cover with plastic wrap so they don't dry out.
• Cook the bacon in a large pot over medium heat until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels. Melt the butter in the same pot over medium heat. Add the celery, onion and thyme and cook, stirring occasionally, until soft, about 10 minutes. Add the flour and cook, stirring, 1 minute. Stir in the reserved clam broth, 1 1/2 cups water and the potato. Bring to a simmer and cook until the potato is tender and the soup thickens slightly, about 15 minutes.
• Meanwhile, remove the clams from their shells and roughly chop.
• Reduce the heat under the soup to medium low. Whisk in the half-and-half and warm through (do not boil). Remove from the heat. Stir in the chopped clams; season with salt and pepper. Ladle the soup into bowls and top with the reserved bacon and chives.

NEW ENGLAND EASY CLAM CHOWDER

Steps:

• Drain clam juice and set aside.
• Fry bacon and when half done put onions in fat and then add potatoes for a few minutes to absorb flavor of the bacon fat and saute briefly and gently.
• Put those ingredients in a pan with the clam juice, salt, pepper and water and simmer until the potatoes and onions are done.
• Add the clams and the milks and heat until heated through (do not boil).

NEW ENGLAND CLAM CHOWDER WITH SHRIMP

Steps:

• Rinse and drain canned clams, reserve liquid and set aside.
• In a large stockpot, cook bacon until crisp, do not drain.
• Add diced onion and celery, saute until soft, stirring frequently.
• Once onion/celery are soft, add pepper, marjoram and thyme.
• Add bottles clam juice and clam juice reserved from canned clams.
• Add diced red potatoes and simmer 10-15 min until potatoes are soft.
• While potatoes are simmering --
• In a small saucepan, make a light roux with butter and flour.
• Once potatoes are soft, add roux to chowder and stir until thickened.
• Add cooked shrimp and drained clams and stir to mix.
• At this point, the chowder base may be refrigerated for 3 days or frozen for later use.
• To serve: add 1 qt light cream and up to 1 qt whole milk to desired consistency, while heating be careful not to boil.
• Right before serving, stir in sherry and fresh chopped parsley.
• Serve topped with paprika and oyster/soup crackers.

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.

NEW ENGLAND CLAM CHOWDER

Steps:

• In a large heavy pot cook the bacon until crisp and the fat is rendered, remove and set aside.
• Add the onions and celery season with salt and pepper and cook until softened, about 5 minutes.
• Add the garlic, thyme and bay leaves and crushed red pepper flakes, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown.
• Add the flour and cook an additional 3 minutes.
• Add clams with all the juice, and the potatoes and bring to a boil, simmer for 20 to 30 minutes or until the broth thickens slightly and the potatoes are very tender.
• Reduce heat to low and stir in heavy cream add crush bacon and season with pepper and salt.
• Cover, and Stirring often.
• (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) Remove from the heat. (Do not allow to boil after adding the cream as it could break).
• Set aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat, and slowly reheat, being careful not to bring to the boil. Serve hot, garnished chives.

NEW ENGLAND CLAM CHOWDER

Steps:

• In a large steamer pot add your cleaned clams - with 1 cup of white wine and 2 tsps crushed garlic. Steam until clams are fully opened.
• Remove clams from the pot and set aside to cool.
• Reserve all liquids from the clam steam (this is the clam liquor - add bottled clam juice to equal 12 cups).
• In a 6 qt or larger pot add 1 tbsp olive oil, over medium high heat, add onions, celery, garlic and potatoes. Cook for approximately 5 minutes or until onions are clear.
• Add clam liquor and cook till potatoes are tender.
• In a small pot melt butter add flour, salt and pepper cook for two minutes slowly add several ladles of the clam juice from the soup pot to the rue and cook till it begins to thicken, remember to stir constantly while thickening or you will burn your rue. Return the rue to the soup pot and allow the two to come together. Add cream and cook for 10 minutes.
• The last touch is to add your chopped clams - I add them last so they don't turn to rubber. Serve with a nice crusty bread.

NEW ENGLAND CLAM CHOWDER

Steps:

• Melt butter and bacon fat in large pot.
• Sautee onion, celery garlic (and 1/2 cup shredded carrots, if using) until tender.
• Add seasonings (parsley, Tabasco, celery salt, thyme & bay).
• Add flour and instant mash potatoes.
• Turn off flame and stir until flour is no longer visible.
• Add the clam juice and stir.
• Turn flame back on to high and continue stirring (constantly) to avoid sticking.
• Bring to a boil.
• Add potatoes and stir.
• Cook for 15 minutes or until potatoes are tender.
• Add clams.
• Stir.
• Add cream.
• Stir.
• Simmer for 1/2 hour.
• Add salt and pepper, to taste.
• Serve garnished with fresh parsley and enjoy!

JASPER'S NEW ENGLAND CLAM CHOWDER

Steps:

• Heat 4 to 6 quartsized soup pot, over low heat.
• Add diced bacon, rendering fat, cook til crisp, with slotted spoon, remove bacon and set aside.
• Add butter to the bacon drippings in the soup pot, then add diced onions, garlic, celery, thyme and bay leaves. Saute, stirring occasionally with wooden spoon, until onions are softened, not brown, about 10 minutes.
• Drain the canned clams, saving the liquid into the soup pot. Set the clams aside with the crisp bacon.
• Add the diced potatoes and bottled clam juice to the soup pot. Total broth should just barely cover the potatoes, if it does not, add a little water. Cover and cook vigoriously about 10 minutes.
• Mash cooked potatoes with a spoon against side of pot to thicken chowder.
• Cook 1 to 2 minutes more,uncovered, to release the starch from the potatoes, which causes the chowder to thicken nicely.
• Remove from heat. Add clams, bacon, and cream.
• Season and add Parsley. Serve immediately.

NEW ENGLAND CLAM CHOWDER (PRESSURE COOKER)

Steps:

• Drain clams and reserve liquid. Measure clam liquid; add enough water to make 4 cups liquid and set aside.
• In the pressure cooker, brown diced bacon until golden. Remove bacon and set aside.
• Drain off all but 1/4 of the fat and saute onion for several minutes.
• Add potatoes, salt, pepper and reserved clam liquid (mixed with water) and bring to a boil.
• Seal, bring up to 15 lb. pressure, reduce heat to stabilize pressure and cook for 10 minutes.
• Remove from heat, depressurize and remove lid.
• Add half and half, milk, butter and clams; heat gently (but do not boil). Serve immediately.