New England Style Clam Chowder Food

NEW ENGLAND CLAM CHOWDER I

Steps:

• Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
• Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

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:

• 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.

DONNA'S NEW ENGLAND STYLE CLAM CHOWDER

Steps:

• Rinse and scrub clams several times to remove as much sand as possible. Discard any clams with a broken shell. Place clams in dishpan or sink and just cover with cold water. Sprinkle corn meal over all and leave to soak for 3 to 4 hours. Rinse one final time to remove any cornmeal adhering to clams and place them in a large pot. Add 2 1/2 quarts of water and bouquet garni. Bring to a boil covered and steam for 12 to 15 minutes or until clams are open. Remove pot from heat and allow to cool. Meanwhile, heat olive oil over medium heat in a 10 quart heavy Dutch oven and add salt pork. Cook, stirring frequently, until fat is rendered and pork pieces are brown and somewhat crisp. Remove pork with a slotted spoon, drain on paper towels and reserve. Add onions to pan and cook, stirring frequently until onions are soft and transparent (do not allow the onions to brown). While onions are cooking, remove clams from shells collecting liquid from clams in pot with cooking liquid. As clams are removed, rinse them in the cooking liquid to remove any additional sand and reserve. Pour cooking liquid through a strainer lined with 3 layers of cheesecloth and add to onions. Add potatoes, clam juice and if necessary, enough water to just cover potatoes. Cook for 20 minutes or until potatoes are tender. Add clams, half-and-half and pepper to taste. Cook until heated through and correct seasoning. Serve in mugs or bowls and sprinkle with reserved "cracklings." Pass oyster crackers separately.

NEW ENGLAND-STYLE "CLAM CHOWDER"

Steps:

• For the chowder: In a 6-quart pot lined with a pasta basket or pasta insert, bring 1 gallon salted water to a boil over high heat. Add the Potato and Chive Gnocchi to the pot and allow to cook for 2 to 3 minutes.
• In a medium saute pan set over medium to low heat, cook the bacon until almost crisp, about 2 minutes. Add the garlic and shallots and cook until translucent, about 30 seconds. Add the clams and Clam Stock. At this point remove the gnocchi from the pasta water and add it to the saute pan. Turn the heat to high and reduce the liquid by one-third, about 30 seconds. Add the heavy cream, butter and lemon juice. Continue to cook over high heat until the sauce coats the back of a spoon, about another 30 seconds. Remove from the heat and season with salt and black pepper.
• In a separate, small bowl, combine the celery leaves, lemon juice and olive oil. Toss until coated and season with salt and black pepper.
• To plate, spoon the gnocchi into a bowl and pour sauce over the top. Garnish with Crispy Shallots and top with the dressed celery leaves.
• While still hot, remove the skins from the potatoes. Pass the potatoes through a ricer or a sieve onto a clean work surface. Mix the riced potatoes, butter, olive oil, salt, pepper, egg and chives together until fully incorporated. Form the potato mixture into a square and top with the flour. Using a bench scraper, cut the flour into the potato mixture until completely incorporated. The dough should be tender to the touch and just a tiny bit moist. Do not overwork the dough or the gnocchi produced will be tough. Let the dough rest for 20 to 30 minutes, covered with a kitchen towel or plastic wrap.
• Once the dough has rested, divide the dough into 8 pieces. On a lightly floured work surface, make snakes with each piece of dough by using your hands and rolling the dough back and forth. Then, using a bench scraper, cut each length of dough into 1/2-inch pieces. One serving is 15 pieces.
• Purge the clams in cold salted water for about 2 hours. This will remove any sand and grit from the clams.
• Place the littleneck clams into a pot with the garlic, carrots, celery, onions, cracked black peppercorns, parsley, thyme and bay leaves. Cover the clams with 1 gallon water, and then cover the pot with foil. Bring to a boil on the stove until the clams have opened, about 10 minutes. Strain all the liquid and pass it through a fine mesh sieve to remove any sand. Reserve the liquid as our clam stock. Then pick all the meat from the clams and reserve for the chowder.
• Soak the sliced shallots in the milk for 30 minutes.
• Heat oil in a deep-fryer to 250 degrees F.
• While the shallots are soaking, combine the flour, salt, black pepper, cayenne and paprika and mix thoroughly. Then remove the shallots from the milk and squeeze out all the liquid. Lightly coat them with the seasoned flour. Fry the shallots until they are a light golden color, about 5 minutes. Drain on paper towels and season with salt and pepper.

NEW ENGLAND STYLE CLAM CHOWDER

Steps:

• In a heavy bottomed pot place the salt pork and cook over low medium heat to render all the fat. Add the onions, celery and leek and cook for 12 to 15 minutes to sweat the vegetables without browning. Add the flour and stir to coat all the vegetables evenly, creating a pale golden roux. Add the hot water, stir well to avoid lumps, and season with salt and pepper. Cook for 30 minutes at a strong simmer before adding the diced potatoes, return to the simmer, and allow to cook for 15 minutes. Add the milk and heat thoroughly but do not scorch or boil the milk. Ad the clams, heat through and adjust the seasoning. Serve with oyster crackers.;

NEW ENGLAND CLAM CHOWDER

Steps:

• Heat 1 litre of water in a large pan over a high heat. Once boiling, tip in the clams. Cover with a lid and cook for 2-3 mins until the majority of the clam shells have opened. Pour into a sieve over a large jug, reserving the cooking water. Tip the reserved liquid through a muslin-lined sieve into a large non stick saucepan and set aside - this is your stock for the soup.
• Discard any clams which haven't opened, then remove three-quarters of the clams from their shells and roughly chop.
• Put the bay leaf in the pan with the clam stock and tip in the potato and parsnip cubes. Cook for 5-7 mins until tender. Use a slotted spoon to remove half of the potato and parsnip and set aside. Fish out the bay leaf, spoon off any scum from the surface of the soup, then blitz the remaining stock and vegetables in a food processor until smooth, or using a stick blender.
• Using the same saucepan over a medium heat, pour in the oil, add the bacon lardons, fry until crisp, then remove with a slotted spoon and set aside. Add the onion to the pan, cook for 5 mins until soft, then pour in the blitzed chowder, potato and parsnip. Heat until simmering, then tip in the chopped clams, take off the heat and stir through the crème fraîche, adding lemon juice to taste. Serve, topped with the crispy bacon, reserved clams in their shells and a scattering of chives and black pepper.

NEW ENGLAND-STYLE CLAM CHOWDER

Steps:

• Melt butter in a stockpot over medium-high heat; cook and stir salt pork, celery, onion, and garlic in melted butter until softened, about 7 minutes. Add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. Bring the mixture to a boil, reduce heat to medium, and place a cover on the pot. Cook at a simmer until potatoes are tender, about 35 minutes.
• Stir clams into the soup and simmer uncovered for 5 minutes. Add Worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook another 7 minutes. Remove the pot from heat. Remove and discard bay leaves. Garnish with parsley to serve.

NEW ENGLAND RAZOR CLAM CHOWDER

Steps:

• Cook and stir bacon in a large pot over medium-high heat until browned, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel, reserving drippings in the pot.
• Cook and stir potatoes, onion, and garlic in the hot bacon drippings until onions are translucent, 7 to 10 minutes. Stir flour into the potato mixture; cook together for about 1 minute. Add evaporated milk, heavy cream, liquid from clams, and bay leaf to the potato mixture; stir.
• Bring the mixture to a simmer, reduce heat to medium, and cook until the potatoes are soft, about 15 minutes. Add clams to the soup; cook until the clams are hot, about 5 minutes. Sprinkle bacon atop the soup. Season with salt and pepper to serve.

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.

SLOW COOKER CLAM CHOWDER (NEW ENGLAND STYLE)

Steps:

• Drain clam liquid into slow cooker; set aside whole clams. Add water, clam juice, potatoes, Worcestershire sauce, bacon, vegetables, salt, pepper and bay leaf.
• Cover and cook on low for 6 to 8 hours or until potatoes are cooked. Remove bay leaf and discard.
• In a bowl combine flour and half cup of evaporated milk; mix well to dissolve lumps. Add to slow cooker along with reserved whole clams, green pepper an remaining milk. Stir, cover and cook on high for 30 minutes or until thickened, stirring occasionally.

CLAM CHOWDER, NEW ENGLAND STYLE

Steps:

• Peel, cube and cook potato in just enough water to cover.
• Brown onion in two tablespoons butter.
• Add onion to potatoes with liquid from clams. Cook five minutes.
• Add clams and cook seven to 10 minutes. Blend the flour with enough milk to make a thick paste. Add with clams, remaining milk, cream and remaining butter to potatoes and onions. Season with salt and pepper. Cook until mixture thickens.
• Serve immediately, refrigerate or freeze. To serve reheat.

CLAM CHOWDER (NEW ENGLAND STYLE)

Steps:

• In a large stockpot bring 2 cups of water to a boil.
• Add clams, cover and cook for 5 minutes.
• Uncover, quickly stir clams with a wooden spoon and cover again.
• Continue to cook 5 to 10 minutes longer, until most of the clams are opened.
• Transfer clams to a large bowl and strain the broth twice through a fine mesh sieve or cheese cloth into another bowl, being careful to strain out the sand and grit.
• You should now have about 6 cups of clam broth.
• If not, add enough water to make it 6 cups.
• When clams are cool enough to handle, remove them from their shells and cut into 1/2 inch pieces.
• Set clams and broth aside.
• In a large heavy pot, cook bacon until crisp and fat is rendered.
• Pour off all, except 2 tablespoons, of the bacon fat.
• Add the butter, onions and celery and cook until softened, about 5 minutes.
• Add the garlic, thyme and bay leaves and cook until vegetables are completely wilted, about 3 minutes, being careful not to brown.
• Add the potatoes and the reserved clam broth and bring to a boil.
• Lower the heat, cover, and simmer for 20 to 30 minutes, until broth slightly thickens and the potatoes are very tender.
• If you prefer a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.
• Remove from heat, stir in the clams and heavy whipping cream, and season with salt and pepper, if necessary.
• Set aside for 1 hour, to allow all of the flavors to thoroughly blend.
• Place the pot over low heat and slowly reheat, being careful not to bring to a boil.
• Serve hot, garnished with 1 or 2 pats of butter and some chopped scallions.

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.

BAKED NEW ENGLAND STYLE CLAM CHOWDER!

Steps:

• The above listed clams are 3-6 5 oz cans! (would not let me list it that way!).
• Saute, onions, celery and garlic in the oil and butter until soft. Add dry seasonings and flour. Stir well.
• Remove from heat and slowly whisk in the milk and Vermouth. Return to heat and cook whisking until thickened.
• Add 3/4 cup of the cheese as well as the parmesan. Stir until melted. Turn off heat and add the potatoes. (I like to use the Cubed Southern Style Hash Browns). The mixture will be very thick at this point.
• Place cottage cheese and clam liquid in food processor or blender and buzz until no curds remain. Add this and the clams to the potato mixture and stir well.
• Pour into a greased 9x13 casserole and sprinkle remaining 1/4 cup cheese over the top. Bake at 350°F 30-40 minutes until the potatoes are soft.
• Garnish with chopped parsley.

LINDA'S NEW ENGLAND CLAM CHOWDER

Steps:

• In a lg. pot, put in potatoes, and onions. Add enough water to cover all.
• Add salt and pepper, and let come to a boil. Boil about 15 minutes.
• Drain out water, until it is just covering all.
• Add clams with juice and bottled clam juice (if you are using), milk and evaporated milk, Stir.
• Add stick of margarine, and stir as it melts to blend. Heat for 20 mins on med. heat.
• If you want to thicken the chowder, do so now, by adding about 1/2 cup flour into 2 cups COLD water, mixing well to remove lumps, then add about 1/3 at a time into chowder, until you get desired consistency.
• Add salt and pepper, to taste.
• Makes a big pot.

JIM'S NEW ENGLAND CLAM CHOWDER

Steps:

• Dice the salt pork into small cubes.
• I usually slice it into a grid while it is still attached to the skin, then slice across the skin where it attaches to the fat and the cubes pop off easily.
• Sauté the salt pork in a large 5 quart non stick sauce pan.
• When the cubes are golden brown strain them from the rendered fat onto a paper bag to drain.
• Save 4 tablespoons of the liquid fat from the salt pork,then wipe out the sauce pan with a paper towel.
• Put the fat back in the sauce pan.
• Dice the large onion into small pieces.
• Slice the 3 ribs of celery lengthwise then dice it into small pieces.
• Place the diced onion and celery into the heated pork fat and sauté until the onions are opaque and the celery is a bit soft.
• Pour the entire can of clams (broth and all) into the onion/celery mixture and bring to a simmer.
• Place the rosemary into the clam broth mixture.
• Peel the Maine potatoes OR scrub the red bliss potatoes.
• Then cut them into 3/4-inch cubes--I like them a bit chunky--and soak them in cold water for about five minutes.
• Take the stick of butter and melt it in a small sauce pan.
• Add the 3 tablespoons of flour to the melted butter and stir until well blended.
• Drain the potatoes and place them into the clam mixture, simmer until al dente.
• Next, pour the 2 cups of milk into the simmering clam broth mixture and bring back to a simmer.
• Lastly, swirl the butter/flour roux into the chowder and simmer for about 10 more minutes until the chowder thickens.
• Remove the rosemary and serve this chowder in big bowls with oyster crackers and the pieces of golden brown pork fat, salt and pepper to taste.
• NOTE: I don't like my chowder too thick so you may have to adjust the butter/flour mixture.
• You may skip the butter and use a low-fat margarine.
• You may also substitute skim milk too (or skip the milk altogether, this is called Point Judith/Rhode Island style!).
• You may even skip the whole pork fat thing for a healthier recipe.
• This chowder is so hearty that it stands up well to "healthier alternative" substitutions.

NEW ENGLAND CLAM CHOWDER RECIPE BY TASTY

Steps:

• Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
• Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
• Add onion and sauté until softened and translucent, about 3 to 5 minutes.
• Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
• Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
• Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
• Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
• Add in reserved clam meat and cook for an additional 2-4 minutes.
• Remove from heat and serve with oyster crackers
• Enjoy!