Sarges Clam Chowder Food

THE BEST DAMN CLAM CHOWDER EVER

Steps:

• In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
• Add the onion and cook until softened.
• Add the flour and stir until lightly colored, about a minute.
• Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
• Add the clams, cream, fresh parsley, salt and white pepper.
• Bring to a simmer and serve immediately.
• (You may substitute any type of shellfish, or even fish for the clams in this recipe.).

SARGE'S NEW ENGLAND CLAM CHOWDER

Steps:

• In a 12-quart stockpot, tightly pack the quahogs, then the steamers, and finally the razor clams. Add 6 cups cold water, wine, bay leaves, and peppercorns. Cover, and place over high heat, and cook until clams open, about 15 minutes.
• Meanwhile, cook the salt pork in a medium skillet over medium-high heat, stirring constantly, until browned, about 10 minutes. As rendered fat accumulates, pour into a heatproof glass measuring cup. Transfer pork to a plate lined with paper towels, reserving all rendered fat; set aside. Wipe out skillet with a paper towel; add bacon. Cook over medium heat until cooked through, but not crisp, about 5 minutes. Transfer bacon with a slotted spoon to a second plate lined with paper towels; set aside.
• When the clams have opened, pour cooking liquid into a large saucepan, leaving any sediment behind. Set a few steamers and razor clams aside for garnish. Remove the meat from the remaining clams. Remove the siphons from the steamers; discard. Cut meat into 1-inch pieces, being careful not to sever the stomachs of the quahogs.
• In a clean stock pot, heat olive oil over medium-high heat. Add potatoes and cook until they begin to soften, about 20 minutes. Add onions, fennel, and garlic; cook 5 minutes. Add butter and thyme; season with salt and pepper. Continue cooking for 5 minutes more.
• Add 6 cups of the reserved cooking liquid, rendered fat, heavy cream, dill, and chopped clam meat. Cook 10 minutes. Add bacon, and continue cooking for 20 minutes. Add steak sauce, old bay, capers; season with salt and pepper. Using the back of a large spoon, mash about half of the potatoes to break them up into smaller pieces. Cook for 10 minutes; stir in Worcestershire sauce. Adjust flavor using sugar, as desired.
• Continue cooking for about 30 minutes. Place reserved razor clams and steamer clams into bowls, ladle over soup, placing a pat of butter in the center of each bowl. Serve garnished with salt pork cracklings, chives, parsley, and crackers, as desired.

CLAM AND SAUSAGE CHOWDER

Steps:

• Scrub, scrub, scrub and wash fresh clams in shells; set aside--throw out any that are opened.
• In a large pot, cook the sausage over medium heat until browned; transfer to a paper towel lined plate to drain; set aside.
• Add the olive oil to the pot; saute the onion and garlic over medium-high heat, stirring constantly, until soft and tender.
• Add potatoes, corn, clam juice, water, fennel seed, and cayenne.
• Bring to a boil; cover, lower heat and simmer 15-20 minutes or until potatoes are tender.
• Add in tomatoes; stir to combine.
• Remove 2 cups potato mixture and transfer to the container of an electric blender.
• Process until smooth and return mixture to the pot.
• Bring to a boil; add clams; cover, lower heat and simmer 4-5 minutes or until clam shells open (Throw out any that do not open).
• Add in sausage and parsley; stir and cook until heated; season with salt/pepper if needed.
• Serve.

EASIEST CLAM CHOWDER

Steps:

• Saute onion in butter in a heavy pot until limp.
• Add potatoes, salt, pepper& juice from clams, cover& cook for about 10 minutes or until potatoes are tender.
• Whisk corn starch in some of the milk; add clams, milk& corn starch to pot.
• Simmer until liquid thickens- do NOT boil.

CLAM CHOWDER

Steps:

• Melt butter in a saucepan, add onion and cook until tender but not brown.
• Add potatoes and just enough water to cook potatoes (about ten minutes).
• When potatoes are tender add parsley, salt and pepper, and clams with their juice.
• Just before serving add 2 cups milk and heat but do NOT boil.

FIVE STAR CLAM CHOWDER

Steps:

• In an 10 quart pot, melt butter and sauté bacon over low heat until cooked, but do not brown.
• Add diced onion and celery, and sauté until tender and translucent.
• Add clam broth, white pepper, worcestershire sauce, tabasco sauce, potatoes and herbs.
• Cook approximately 13 minutes to soften potatoes and incorporate flavors.
• Add heavy cream and chopped clams. Bring to boil,.
• Mix cornstarch and water together and add, stirring briskly.
• Salt & pepper to taste.
• Enjoy.

SARGE'S CLAM CHOWDER

Steps:

• Scrub the clams and rinse well. Keep the kinds of clams in their own groups. Put a very large steamer pot on the stove and add 6 cups of water, the wine, bay leaves, and peppercorns and bring to a boil. First, layer in the quahogs, then arrange the steamers over that. Top with the razor clams, but if there is no room, cook them in the next batch. Cover and cook over high heat until boiling and the clams open, about 15 minutes. With tongs, transfer them as they open to a couple of large bowls. When all the clams are cooked, let cool slightly, and while working over another medium bowl, pull the meat from all the shells, leave the two tough pink muscles on each side of the shell, and drop in the bowl, saving all of the juices. Set a strainer over a large bowl and strain the clam juices from the pot. Pour slowly, stopping when you reach grit at the bottom. Measure out 6 cups of the clam juice and freeze the rest for another use.
• Meanwhile, in a large heavy pot, cook the salt pork over medium-high heat, stirring, until crisp, about 5 minutes. With a slotted spoon, transfer the salt pork to paper towels to drain and pour the fat into a separate small bowl. Add the bacon and cook over medium heat until cooked through but not too crisp, about 5 minutes. Transfer the bacon to paper towels to drain, leaving 1/4 cup of the fat in the pot. Add the olive oil and potatoes and cook over medium heat, stirring a few times, until the potatoes begin to soften and are golden, about 20 minutes. Add the onions, tomatoes, fennel, and garlic along with the butter and thyme and cook, stirring a few times, until softened, about 10 minutes.
• Meanwhile, pull the skin from the long necks of the steamer and razor clams and discard. Cut the clams into strips and leave the bellies whole. Cut the solid parts from around the quahogs into 1/2-inch pieces and leave the bellies whole. You can reserve a few whole steamers and razors for garnishing the chowder.
• Add the 6 cups of clam juice to the pot and stir well to blend with the potatoes and onions. Stir in the reserved fat from the salt pork, the heavy cream, dill, and the clam meat and simmer for 10 minutes. Use a wooden spoon or fork and periodically, as the potatoes soften, crush them against the side of the pot, to thicken the soup. Add the bacon and cook for 20 minutes. Then add the steak sauce, Old Bay, Worcestershire sauce, and capers, and simmer gently for about 35 minutes.
• Discard the bay leaves. Season the chowder with salt and pepper if necessary, and ladle into bowls. Serve with a pat of butter and the salt pork cracklings. Garnish with herb sprigs and serve.