Traditional New England Clam Chowder Food

NEW ENGLAND CLAM CHOWDER

Steps:

• Place the clams and 1 cup of water in a large pot. Cover and place over a high heat and cook the clams for 6 to 7 minutes. Uncover and remove the open clams.Cover the pot again and continue cooking the clams that haven't opened yet. Cook the clams for another 2 to 3 minutes. Turn off the heat and discard any clams that have not opened. Strain the liquid from the pot through a mesh strainer lined with a coffee filter and reserve.
• Coarsely chop the clams and reserve.
• Drizzle a few drops of olive oil into the bottom of the clam pot and toss in the bacon. Bring the pan to a medium heat. When the bacon has let off a lot of fat and become brown and crispy, toss in the onions and season lightly with salt. Cook the onions until they are very soft and aromatic but have no color, 7 to 8 minutes. Add the potatoes and cook for another 5 minutes.
• Sprinkle the flour over the onions and potato mixture and stir to combine. Gradually whisk in the reserved clam juice. When the clam juice has been whisked in and there are no lumps, whisk in the milk and heavy cream and toss in the bay leaves and thyme. Taste for seasoning and adjust if needed. Bring to a boil and reduce to a simmer and simmer until the potatoes are cooked through, 10 to 15 minutes.
• Toss in the reserved clams. Taste and re-season if needed and add hot sauce if using.

NEW ENGLAND CLAM CHOWDER

Steps:

• Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.;
• Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.;

TRADITIONAL NEW ENGLAND CLAM CHOWDER

Steps:

• Tap clams; discard any that do not close. Place clams and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open. , Remove meat from clams; chop meat and set aside. Strain liquid through a cheesecloth-lined colander; set aside., In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Saute onion in drippings until tender., Return bacon to the pan; add clam meat and reserved liquid. Stir in the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender., Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in cream; heat through (do not boil).

NEW ENGLAND CLAM CHOWDER

Steps:

• Rinse the clams several times under cold running water. Transfer to a large pot and add 3 cups water. Bring to a simmer over medium-high heat, then cover and cook until the clams open, about 6 minutes. Strain through a fine-mesh sieve into a large bowl; reserve the broth. Transfer the clams to a bowl and cover with plastic wrap so they don't dry out.
• Cook the bacon in a large pot over medium heat until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels. Melt the butter in the same pot over medium heat. Add the celery, onion and thyme and cook, stirring occasionally, until soft, about 10 minutes. Add the flour and cook, stirring, 1 minute. Stir in the reserved clam broth, 1 1/2 cups water and the potato. Bring to a simmer and cook until the potato is tender and the soup thickens slightly, about 15 minutes.
• Meanwhile, remove the clams from their shells and roughly chop.
• Reduce the heat under the soup to medium low. Whisk in the half-and-half and warm through (do not boil). Remove from the heat. Stir in the chopped clams; season with salt and pepper. Ladle the soup into bowls and top with the reserved bacon and chives.

NEW ENGLAND STYLE CLAM CHOWDER

Steps:

• In a heavy bottomed pot place the salt pork and cook over low-medium heat to render all the fat. Add the onions, celery and leek and cook for 12 to 15 minutes to sweat the vegetables without browning. Add the flour and stir to coat all the vegetables evenly, creating a pale golden roux. Add the hot water, stir well to avoid lumps, and season with salt and pepper. Cook for 30 minutes at a strong simmer before adding the diced potatoes, return to the simmer, and allow to cook for 15 minutes. Add the milk and heat thoroughly but do not scorch or boil the milk. Ad the clams, heat through and adjust the seasoning. Serve with oyster crackers.;

NEW ENGLAND CLAM CHOWDER

Steps:

• Heat the oil in a medium saucepan and saute the onions, celery, bay leaves and black pepper until translucent. Add the clams and mix to combine.
• Add the potatoes, wine, parsley, clam base and a quart of water to the pan and cook until the potatoes are tender.
• Add the cream and milk and bring to a boil, about 10 minutes.
• Meanwhile, make the roux: Melt the butter in a heavy-bottomed medium saucepan. Add the flour and cook, whisking continuously to prevent burning, until the mixture is pale golden with a nutty aroma, about 7 minutes.
• Whisk the roux into the soup and bring to a boil. Add salt to taste.
• Serve the clam chowder with oyster crackers.

NEW ENGLAND CLAM CHOWDER

Steps:

• Melt butter and bacon fat in large pot.
• Sautee onion, celery garlic (and 1/2 cup shredded carrots, if using) until tender.
• Add seasonings (parsley, Tabasco, celery salt, thyme & bay).
• Add flour and instant mash potatoes.
• Turn off flame and stir until flour is no longer visible.
• Add the clam juice and stir.
• Turn flame back on to high and continue stirring (constantly) to avoid sticking.
• Bring to a boil.
• Add potatoes and stir.
• Cook for 15 minutes or until potatoes are tender.
• Add clams.
• Stir.
• Add cream.
• Stir.
• Simmer for 1/2 hour.
• Add salt and pepper, to taste.
• Serve garnished with fresh parsley and enjoy!

JIM'S NEW ENGLAND CLAM CHOWDER

Steps:

• Dice the salt pork into small cubes.
• I usually slice it into a grid while it is still attached to the skin, then slice across the skin where it attaches to the fat and the cubes pop off easily.
• Sauté the salt pork in a large 5 quart non stick sauce pan.
• When the cubes are golden brown strain them from the rendered fat onto a paper bag to drain.
• Save 4 tablespoons of the liquid fat from the salt pork,then wipe out the sauce pan with a paper towel.
• Put the fat back in the sauce pan.
• Dice the large onion into small pieces.
• Slice the 3 ribs of celery lengthwise then dice it into small pieces.
• Place the diced onion and celery into the heated pork fat and sauté until the onions are opaque and the celery is a bit soft.
• Pour the entire can of clams (broth and all) into the onion/celery mixture and bring to a simmer.
• Place the rosemary into the clam broth mixture.
• Peel the Maine potatoes OR scrub the red bliss potatoes.
• Then cut them into 3/4-inch cubes--I like them a bit chunky--and soak them in cold water for about five minutes.
• Take the stick of butter and melt it in a small sauce pan.
• Add the 3 tablespoons of flour to the melted butter and stir until well blended.
• Drain the potatoes and place them into the clam mixture, simmer until al dente.
• Next, pour the 2 cups of milk into the simmering clam broth mixture and bring back to a simmer.
• Lastly, swirl the butter/flour roux into the chowder and simmer for about 10 more minutes until the chowder thickens.
• Remove the rosemary and serve this chowder in big bowls with oyster crackers and the pieces of golden brown pork fat, salt and pepper to taste.
• NOTE: I don't like my chowder too thick so you may have to adjust the butter/flour mixture.
• You may skip the butter and use a low-fat margarine.
• You may also substitute skim milk too (or skip the milk altogether, this is called Point Judith/Rhode Island style!).
• You may even skip the whole pork fat thing for a healthier recipe.
• This chowder is so hearty that it stands up well to "healthier alternative" substitutions.

EASY NEW ENGLAND CLAM CHOWDER

Steps:

• In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Sprinkle with cheese if desired.

CLAM CHOWDER (NEW ENGLAND STYLE)

Steps:

• In a large stockpot bring 2 cups of water to a boil.
• Add clams, cover and cook for 5 minutes.
• Uncover, quickly stir clams with a wooden spoon and cover again.
• Continue to cook 5 to 10 minutes longer, until most of the clams are opened.
• Transfer clams to a large bowl and strain the broth twice through a fine mesh sieve or cheese cloth into another bowl, being careful to strain out the sand and grit.
• You should now have about 6 cups of clam broth.
• If not, add enough water to make it 6 cups.
• When clams are cool enough to handle, remove them from their shells and cut into 1/2 inch pieces.
• Set clams and broth aside.
• In a large heavy pot, cook bacon until crisp and fat is rendered.
• Pour off all, except 2 tablespoons, of the bacon fat.
• Add the butter, onions and celery and cook until softened, about 5 minutes.
• Add the garlic, thyme and bay leaves and cook until vegetables are completely wilted, about 3 minutes, being careful not to brown.
• Add the potatoes and the reserved clam broth and bring to a boil.
• Lower the heat, cover, and simmer for 20 to 30 minutes, until broth slightly thickens and the potatoes are very tender.
• If you prefer a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.
• Remove from heat, stir in the clams and heavy whipping cream, and season with salt and pepper, if necessary.
• Set aside for 1 hour, to allow all of the flavors to thoroughly blend.
• Place the pot over low heat and slowly reheat, being careful not to bring to a boil.
• Serve hot, garnished with 1 or 2 pats of butter and some chopped scallions.

NEW ENGLAND CLAM CHOWDER

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , Meanwhile, in a Dutch oven, saute onions in butter until tender. Add flour; stir until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes; add to Dutch oven. Add clams and remaining ingredients; heat through.

LEGAL SEAFOOD'S NEW ENGLAND CLAM CHOWDER

Steps:

• Bring water to boil in large covered saucepot.
• Add the clams and garlic Cook 6-10 min over med-high heat, or until the clams have just opened.
• Drain clams, reserving the broth.
• Strain the broth through coffee filters/cheesecloth to remove grit.
• Remove the clams from their shells, chop finely.
• In a large heavy saucepot, cook the salt pork over low heat until the fat is rendered and becomes liquid.
• Using a slotted spoon, remove the"cracklings" and reserve them.
• Add the onions to the fat; cook over med-high heat for 5-7 minutes, til softened but not browned.
• Add in flour; cook for 3 minutes, stirring constantly.
• Add the reserved clam broth, the 4-1/2 c.
• of clam broth and the fish stock; whisk to remove lumps.
• Bring the liquid to a boil; add potatoes, Reduce heat, simmer for about 15 minutes or until the potatoes are cooked through.
• Stir in the clams, salt pork and the light cream.
• Heat chowder to desired temperature.
• Serve with oyster crackers.

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!

NEW ENGLAND SEAFOOD CHOWDER

Steps:

• Place whitefish in a Dutch oven; add water to cover. Cook, uncovered, over medium heat, 8-10 minutes or until fish just begins to flake with a fork. With a slotted spoon, remove fish and break into bite-size pieces; set aside., Pour cooking liquid into a 4-cup measuring cup. If necessary, add additional water to measure 4 cups; return to pan. Add potatoes, celery and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender., In a small bowl, whisk flour and milk until smooth. Stir into chowder. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Add clams, crab, shrimp, butter, pimientos, salt, pepper and reserved fish; heat through, stirring occasionally. Sprinkle with parsley.

NEW ENGLAND-STYLE CLAM CHOWDER

Steps:

• Melt butter in a stockpot over medium-high heat; cook and stir salt pork, celery, onion, and garlic in melted butter until softened, about 7 minutes. Add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. Bring the mixture to a boil, reduce heat to medium, and place a cover on the pot. Cook at a simmer until potatoes are tender, about 35 minutes.
• Stir clams into the soup and simmer uncovered for 5 minutes. Add Worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook another 7 minutes. Remove the pot from heat. Remove and discard bay leaves. Garnish with parsley to serve.

NEW ENGLAND CLAM CHOWDER

Steps:

• Cook and stir bacon in Dutch oven over medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. dripping from pan.
• Add yellow onions, celery and thyme to reserved bacon drippings; cook and stir 5 min. or until crisp-tender. Add potatoes, water and 2 Tbsp. bacon; stir. Bring to boil, stirring occasionally. Simmer over medium-low heat 15 to 20 min. or just until potatoes are tender, stirring occasionally.
• Microwave milk and cream cheese in microwaveable bowl on HIGH 1-1/2 min. or until milk is heated through. Whisk until cream cheese is completely melted and sauce is well blended. Add to potato mixture; stir.
• Stir in clams; cook 2 min. or until heated through, stirring frequently. (Do not let chowder come to boil.) Remove pan from heat.
• Top with green onions and remaining bacon.

NEW ENGLAND CLAM CHOWDER

Steps:

• Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
• Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)

NEW ENGLAND CLAM CHOWDER

Steps:

• In a large steamer pot add your cleaned clams - with 1 cup of white wine and 2 tsps crushed garlic. Steam until clams are fully opened.
• Remove clams from the pot and set aside to cool.
• Reserve all liquids from the clam steam (this is the clam liquor - add bottled clam juice to equal 12 cups).
• In a 6 qt or larger pot add 1 tbsp olive oil, over medium high heat, add onions, celery, garlic and potatoes. Cook for approximately 5 minutes or until onions are clear.
• Add clam liquor and cook till potatoes are tender.
• In a small pot melt butter add flour, salt and pepper cook for two minutes slowly add several ladles of the clam juice from the soup pot to the rue and cook till it begins to thicken, remember to stir constantly while thickening or you will burn your rue. Return the rue to the soup pot and allow the two to come together. Add cream and cook for 10 minutes.
• The last touch is to add your chopped clams - I add them last so they don't turn to rubber. Serve with a nice crusty bread.

NEW ENGLAND CLAM CHOWDER I

Steps:

• Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
• Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.