Pats Clam Chowder Food

NEELY CLAM CHOWDER

Steps:

• Drain the canned clams over a measuring cup and reserve the juice. You will need 3 cups reserved juice in total, so add the 2 bottles of clam juice to make a total of 3 cups.
• Add the bacon to the Dutch oven and saute long enough for the bacon to begin to render its fat but not begin to brown, about 3 minutes. Turn up the heat and add the garlic, celery, onions, thyme, bay leaf and some salt and pepper. Saute until tender and fragrant, 4 to 5 minutes. Add the flour and cook until pasty and blonde. Stir in the clam juice, and then add the potatoes. Bring to a simmer and cook until the potatoes are just tender, about 8 minutes.
• Add the half-and-half and clams and cook for an additional 5 minutes. Season with the vinegar, hot sauce, Worcestershire sauce and salt and pepper. Serve with the snipped chives.

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!

AUNT PAT'S CLAM CHOWDER

Steps:

• 1. Thoroughly cook the bacon and set aside. Leave several Tbsp of bacon grease in the pan and saute the celery and onions in it. Dice potatoes and put in a pot. Pour diced tomatoes and their juices over and and just enough water to cover.
• 2. Coarsely chop or pulse in a food processor the clams a few at a time. **Reserve any liquid from the clams and set aside**
• 3. Add the sauteed celery and onions to the pot, then add the clams and cabbage.
• 4. Finely dice the fresh parsley and remove the thyme from the stems. Add to the pot. Simmer on very low heat until the potatoes are tender.
• 5. Right before serving crumble the bacon over the top.
• 6. DO NOT ADD SALT to this recipe. Taste as you cook, if you feel it needs salt, add a little bit of the reserved clam juice instead and a little black pepper to taste. The clam juice can easily over-salt a dish so only add small amounts at a time.

YUMMY BOSTON CLAM CHOWDER

Steps:

• Cook first 5 ingredients with the juice from the clams.
• Cook gently until potatoes are tender.
• Add clams.
• Mix milk and flour.
• Stir into soup.
• Cook and stir until thickened.
• Add butter.

CLAM CHOWDER

Steps:

• Cook potatoes in salted water until tender, about 25 minutes. Drain. Mash lightly.
• In a saucepan, melt butter over medium heat and saute onion and garlic until translucent, and starting to go a light gold, 6-8 minutes.
• Add the half and half and cream, ¾ cup reserved clam juice, salt, thyme and white pepper and heat to scalding.
• Add potatoes and clams.
• Bring to simmer, stirring frequently. Thin with some milk if desired.
• Serve immediately, floating 1 pat of butter per bowl of soup and dusting with parsley.

CLAM CHOWDER

Steps:

• Bring the potatoes and the clam juice to the boil. Cook until the potatoes are tender, about 10 to 15 minutes. Add the clams and any of their liquid. Cook about 5 minutes. Set aside.
• Add the pork to a saute pan and cook over low heat until rendered. Add the onions and cook until transparent. Add the butter and allow it to melt. Add the flour and cook until slightly colored. Add a bit more flour if necessary if the mixture is too soft. Bring the clams, juice and potatoes back to the boil. Gradually stir in the cooked roux. Bring to a rolling boil to thicken. Stir continuously while cooking. Beat the half-and-half and add to the soup. It may not be necessary to use all the half-and-half; the soup should be thick. Adjust the seasoning and add a dash of hot pepper sauce and Worcestershire sauce before serving.

MARI'S CLAM LOVERS CHOWDER

Steps:

• In a large stockpot, saute bacon until almost crisp. Drain fat. Add clam juice, onion, carrots, water, celery, and parsley. Bring to a boil, reduce heat and simmer 20 minutes.
• Add potatoes and simmer 20 more minutes. At the time you add potatoes start cream sauce.
• In a Dutch oven melt butter and add flour; blend until smooth. Slowly pour in cream, stirring constantly. DO NOT BOIL! When smooth, transfer to the stockpot.
• Stir in clams, salt, pepper, sugar and red wine vinegar. Simmer, never let boil, until smooth and slightly thickened, about 30 to 45 minutes.