New New England Clam Chowder Food

NEW! NEW ENGLAND CLAM CHOWDER

Steps:

• Heat 1 teaspoon of the oil in a large soup pot over medium-high heat. Add the Canadian bacon and cook, stirring frequently, until crisp, 3 to 4 minutes. Transfer the bacon to a plate.
• Add the remaining 1 tablespoon oil, the onion, celery, 3/4 teaspoon salt and 1/2 teaspoon pepper to the pot and cook over medium heat, stirring occasionally, until the vegetables have softened, about 6 minutes. Add the garlic and thyme and cook, stirring, for 1 minute more. Add 1 1/2 cups water, the reserved clam juice (about 1 1/2 cups), the potatoes and bay leaf and bring to a boil. Partially cover the pot and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
• Whisk the milk, cream and flour in a bowl until the flour is dissolved. Slowly add the mixture to the pot, stirring constantly. While stirring, bring the soup to a simmer (do not boil). Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 8 minutes. Add the clams and simmer 2 minutes more. Discard the bay leaf. Add salt and pepper to taste.
• Right before serving, stir in the bacon. Serve with the hot sauce.
• Per serving: Calories 312; Fat 8g (Saturated 2g); Cholesterol 66mg; Sodium 510mg; Carbohydrate 33g; Fiber 3g; Protein 27g

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!

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:

• 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:

• 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:

• 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:

• 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.

LEGAL SEAFOOD'S NEW ENGLAND CLAM CHOWDER

Steps:

• Bring water to boil in large covered saucepot.
• Add the clams and garlic Cook 6-10 min over med-high heat, or until the clams have just opened.
• Drain clams, reserving the broth.
• Strain the broth through coffee filters/cheesecloth to remove grit.
• Remove the clams from their shells, chop finely.
• In a large heavy saucepot, cook the salt pork over low heat until the fat is rendered and becomes liquid.
• Using a slotted spoon, remove the"cracklings" and reserve them.
• Add the onions to the fat; cook over med-high heat for 5-7 minutes, til softened but not browned.
• Add in flour; cook for 3 minutes, stirring constantly.
• Add the reserved clam broth, the 4-1/2 c.
• of clam broth and the fish stock; whisk to remove lumps.
• Bring the liquid to a boil; add potatoes, Reduce heat, simmer for about 15 minutes or until the potatoes are cooked through.
• Stir in the clams, salt pork and the light cream.
• Heat chowder to desired temperature.
• Serve with oyster crackers.

CREAMY NEW ENGLAND CLAM CHOWDER

Steps:

• In a large dutch oven, cook bacon until crisp and fat is rendered. Pour off all but 2 tablespoons of the bacon fat. Add the butter, onions, celery, garlic, and bay leaf and cook about 5 minutes until vegetables are tender.
• Add the potatoes and the reserved clam broth and bring to a boil. Lower the heat, cover, and simmer about 30 minutes, until broth has thickened slightly and the potatoes are tender.
• Remove bay leaf from pot. Using an immersion mixer (or blender), blend soup to a fine consistency. Stir in the clams and heavy whipping cream. Taste for saltiness, then season with white pepper, salt, and mace (to your liking).
• Can be eaten right away, but it's best the next day. Just let cool and refrigerate overnight. The next day simmer the soup to re-heat, but do not boil.

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.