Smoky Clam Chowder Food

CLAM CHOWDER RECIPE

Steps:

• Heat a large stockpot or Dutch oven over medium high heat. Add the bacon and cook until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon of the fat rendered in the pot.
• Melt the butter in the stockpot with the bacon fat. Add the garlic, onion and celery, and cook, stirring frequently, until the onions become soft but not brown, about 5-6 minutes.
• Whisk in the flour and stir for about a minute trying to get rid of any lumps. Gradually, stir in the white wine and reduce for about 1 minute.
• Add the potatoes, the clam juice, the liquid from the canned clams and the broth. Add the thyme sprigs and bay leaf and bring to a boil. Lower the heat and simmer until the potatoes become tender, about 10 to 15 minutes.
• When the potatoes are tender, stir in the half and half and the clams and season with salt and pepper. Bring to a gentle simmer (do not let the chowder come to a full boil) and simmer for about 2 minutes. Remove the thyme and bay leaf. If the chowder is too thick, add additional half and half until desired consistency is reached. Serve immediately garnished with chopped parsley and the reserved bacon.

SMOKY CORN CHOWDER

Steps:

• Heat the EVOO over medium-high heat in a soup pot. Add the bacon and brown to crisp, then remove with a slotted spoon and reserve the bacon bits. To the bacon drippings, add the garlic, onions and chiles, and cook to soften, 8 to 10 minutes, stirring occasionally. Add the corn and season with the thyme, paprika and salt and pepper, and stir. Add the cobs to the pot along with the bay leaves, potato and cover with the stock. Add a little water to the stock if it does not cover the corn. Cook the soup, partially covered, 20 to 30 minutes. Remove the cobs and bay leaves and puree with an immersion blender until the corn is creamed. Stir in the butter and lime juice and add hot sauce, to taste. Cool and store for a make-ahead meal. Reheat over a medium flame.
• Serve the corn chowder topped with bacon, scallions, herbs and cheese.

SMOKY CLAM CHOWDER

Steps:

• In a large pot, boil potatoes in salted water until they are tender, about 10 minutes.
• Drain potatoes.
• In a large pot, melt butter and saute celery, onion, and garlic until onion is translucent.
• Add flour and stir 2 minutes.
• Add clams and their juices, parsley, thyme, marjoram, dill, liquid smoke, and potatoes.
• Simmer 5 minutes.
• Add cream and milk.
• Bring to a simmer; do not boil.
• Season to taste with salt and pepper.

SMOKY SEAFOOD CHOWDER

Steps:

• Mix flour and all spices together in a bowl.
• In deep pan fry bacon slices crisp remove and crumble in a bowl.
• Drain off bacon grease leaving any particles in pan.
• Add olive oil and heat on medium high scraping up any brown particles.
• Add bag of Simply Potatoes with onions and 1/4 cup chopped green onion reserving tops for garnish.
• When potatoes just start to brown add peeled deveined roughly chopped shrimp, cook for about 2 minutes.
• Add bowl of spice mixture and stir for 1 minute.
• Add back in crumbled bacon reserving some for garnish if desired.
• Add Liquid smoke and texas pete.
• Add whole baby clams with juice.
• Add bottled clam juice.
• Bring just to boil then lower heat to simmer for 5 minutes.
• Add Spinach.
• Slowly stir in half and half.
• Simmer gently for 35 minutes stirring occasionaly.
• Salt and Pepper to taste.
• Garnish with green onion tops and crumbled bacon.

CLAM AND CORN CHOWDER

Steps:

• Sauté onion in butter until soft.
• Combine other ingredients and bring to a simmer.
• Simmer for 5 minutes and serve.

LOW-CARB KETO CLAM CHOWDER RECIPE (EASY & QUICK WITH BACON)

Steps:

• Cook the bacon over medium-high heat for 3-5 minutes or until lightly brown;
• Add a knob of butter to the pot together with the chopped onion and garlic with a pinch of salt; cook until translucent, for about 5-7 minutes;
• Add the chicken broth together with the bay leaf and simmer on low for 10 minutes;
• Add the cauliflower and cook for 5 minutes;
• Add the clams together with the cream cheese and heavy cream and stir to combine;
• Simmer for another 3 minutes or until the clams are cooked through;
• Season to taste and serve with fresh herbs on top.

SMOKY TOMATO-SALMON CHOWDER

Steps:

• Thaw salmon if frozen. Pat dry with paper towels. Sprinkle with chili powder and salt. cover and refrigerate while roasting vegetables.
• Preheat oven to 425. Place sweet peppers, onion and jalapeno, cut side down, on a foil-lined baking sheet. Roast 15 to 20 minutes. Loosely wrap vegetables in foil, let stand 15 minutes.
• Meanwhile, place salmon in a shallow greased baking pan; fold under thin edges. Bake 4 to 6 minutes per 1/2 inch thickness or until salmon flakes easily when tested with a fork. Keep warm.
• With sharp knife loosen and peel off skins from peppers; discard skins. coarsely chop peppers and onion; transfer to a large saucepan. Add broth and undrained tomatoes. Bring to boiling, stirring occasionally. Remove from heat. Season with salt and pepper. Fold in chopped tomato and parsley.
• To serve, ladle chowder into shallow bowls. Break salmon in pieces and divide among bowls. Top with avocado slices and sprinkle with chili powder.

SMOKY FISH CHOWDER

Steps:

• In a heavy pot over medium-high heat, brown bacon until crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain.
• Spoon off all but 2 tablespoons of bacon fat from the pot. Add butter and let melt. Add leeks and a pinch of salt; cook, stirring frequently, until leeks are soft, about 5 minutes. Stir in paprika; cook 1 minute. Pour in vermouth and simmer until almost completely evaporated, about 2 minutes. Stir in stock, 1 cup water, potatoes, thyme and remaining salt. Simmer until potatoes are tender, about 25 minutes.
• Add milk and cooked bacon to pot; bring to a simmer. Add fish and cook until just opaque, 2 to 4 minutes. Use a fork to flake fish into large pieces. Taste and adjust seasoning if necessary. Remove thyme. Serve immediately.

CREAMY CHEESY CLAM CHOWDER

Steps:

• Steam clams open in a cup of wine in a heavy pot.
• Remove from pot and cool.
• Remove clams from shells.
• Rinse the clams well.
• Strain clam broth through a mesh screen or cheesecloth.
• Add strained broth, broth from canned baby clams, and enough bottled clam juice or water to equal 4 cups.
• Set aside.
• In a heavy pot over MEDIUM heat,cook bacon pieces till crisp add butter melt and cook the onion,celery, carrots, and garlic until translucent.
• Slowly stir in the flour and cook for two minutes, stirring well.
• Add reserved clam juices to the sauté mixture.
• Bring to a boil; whisking thoroughly to break up any lumps, and then reduce heat.
• Add creams and simmer 20 minutes.
• Add white pepper, thyme, potatoes, peas, and steamed clams& the can of baby clams.
• Add cheese till melted through.
• Do not allow to boil as this will toughen the clams.
• Season with salt and hot pepper sauce to taste.
• Garnish with scallions.

SMOKEY CLAM CHOWDER

Steps:

• Boil potatoes in large saucepan of salted water until just tender, about 6 minutes. Drain potatoes well.
• Melt butter in heavy large pot over medium-high heat. Add celery and onion and sauté until onion is translucent, about 6 minutes. Add flour and stir 2 minutes. Gradually mix in clam juice. Simmer until beginning to thicken, stirring frequently, about 2 minutes. Add clams with juices, parsley, thyme, marjoram, dill, garlic, liquid smoke and potatoes. Simmer 5 minutes to blend flavors. Add cream and milk. Bring to simmer. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)