Oregon Clam Chowder Food

BEST CLAM CHOWDER RECIPE

Steps:

• Dice the bacon and render the fat In a large stockpot. Cook bacon over medium heat until crispy, remove from pan Drain on paper towels, set aside.
• Dice the onion and celery. Peel and dice the carrots and potatoes.
• Drain the clams, reserving the juice. Roughly chop the clams, set aside
• In the same pot used to cook the bacon, drain off a bit of the oil. Add the butter then add onion, celery and carrots to the pot and saute over medium heat until softened about 3 minutes.
• Stir in the flour & mix it well with the softened veggies, season with salt, pepper, garlic and chili powder - cook for 2 minutes.
• Now add the chicken stock and the juice from the 2 cans of chopped clams, and potatoes. Increase the heat to high and bring to a boil. Stirring often, cook until the potatoes are tender, about 15 minutes.
• When the potatoes are tender, add the cream, clams and bacon. Heat thru and taste the seasonings. Depending on how salty the bacon is you may need to add an additional 1/2 teaspoon of salt.

NOVELLI'S CLAM CHOWDER

Steps:

• Combine the clam juice, clam base, Chardonnay, potatoes, onions, butter, Italian seasoning, pepper and 1 cup water in a pot. Cook over medium-high until the potatoes soften. Add the crabmeat (or clams if crab is unavailable).
• Meanwhile, heat the half-and-half in a pot over medium-high heat (do not boil); whisk in the cornstarch. Cook, whisking, until heated through and thickened.
• Add the thickened half-and-half mixture to the chowder. Serve right away.

SEASIDE OREGON MANHATTAN CLAM CHOWDER

Steps:

• Saute diced onions, thyme, and red pepper flakes in extra virgin olive oil; cook, stirring occasionally, until the onions are translucent, about four minutes. Add the potatoes, along with the water, garlic, bay leaf and reserved juices from the clams and tomatoes. Bring to a simmer and cook until the potatoes are tender, about 8 to 10 minutes.
• Add the drained tomatoes and fresh razor clams, vegetable cocktail juice and Worcestershire sauce; simmer 1 minute. Add salt and pepper to taste, then the lemon juice. Serve right away!