Simple But Deelish Clam Chowder Food

CLAM CHOWDER

Steps:

• In a large pot over medium heat, cook bacon, stirring occasionally, until crispy. Drain bacon on paper towels, leaving bacon fat in pot.
• Add butter to pot and melt over medium heat, then add onion and celery. Cook, stirring occasionally, until tender, about 5 minutes. Stir in garlic and flour and cook until garlic is fragrant and flour turns pale golden, about 1 minute.
• Add clam juice, half-and-half, and broth, whisking constantly until combined. Stir in potatoes, thyme, and bay leaf and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 10 minutes.
• Add clams and cook until heated through, about 2 minutes; season with salt and pepper. If chowder is too thick, gradually stir in more half-and-half until you reach your desired consistency. Discard thyme and bay leaf.
• Top with bacon and chives. Serve with crackers alongside.

CLAM CHOWDER

Steps:

• First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
• Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
• Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.

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.).

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.

QUICK AND EASY CLAM CHOWDER

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , In the same skillet, saute onion in reserved drippings until tender. Stir in soup and milk. Add the clams, lemon juice, thyme, pepper and bacon; cook until heated through. Garnish with parsley.

EASY AND DELICIOUS CLAM CHOWDER!

Steps:

• In a heavy-bottomed pot brown the bacon, then add in onions, celery, thyme, bay leaf and garlic (if using); saute for about 4 minutes.
• Add in wine, whipping cream, milk and the juice from the clams (save the clams to add in the end).
• Add in the grated potato; bring to a slow simmer and cook for about 20 minutes until the grated potato softens, releases the starches and thickens the chowder base.
• Add in the reserved clam meat, evapoated milk and chopped parsley; bring to JUST a simmer and remove from heat.
• Season with salt and lots of black pepper.
• Delicious!

EASY & DELICIOUS CLAM CHOWDER

Steps:

• Cook bacon, reserving about 1-2 tbls fat.
• Drain clams, reserving the liquid. If you use clams from the seafood counter, and you'll need about 3/4 lb, either ask them for some clam juice or buy a bottle of it.
• In 3-qt saucepan, add bacon fat and cook onions over medium-high heat until just soft.
• Deglaze with sherry, stirring the mixture thoroughly.
• Add diced potatoes and sauté for a minute or two, then add clam juice. If clam juice doesn't completely cover the potatoes, add water.
• Bring to a boil, cover and cook for 5 minutes or until potatoes are tender.
• Stir in soup, then add half & half. Reduce heat to medium-low and add clams.
• Add thyme and celery seed.
• Chop bacon and stir in, along with butter and a couple pinches of dried parsley.
• Adjust to taste with salt and pepper.
• Simmer over low heat for an additional 15 minute.
• If necessary, thicken with 1 tbl corn starch dissolved in 1/8 c cold water.