Vegetarian New England Clam Chowder Food

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.;

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.

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!

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.

VEGETARIAN "NEW ENGLAND CLAM CHOWDER"

Steps:

• Put the oil in a soup pot and cook over low heat for 5 minutes. Add the onion, celery, chipotle pepper, thyme, sage and bay leaf and cook until the vegetables are soft, about 10 minutes. Add potatoes to the soup pot with the vegetable broth or water. Simmer until the potatoes are just tender, about 10 minutes. Add the milk and the mushrooms. Stir in the tofutti sour cream or flour/water mixture. Heat thoroughly for another 10 minutes. Salt and pepper to taste. Sprinkle finely chopped fresh dill over soup and cover pot with a fitted lid. Let stand at least 10 minutes. Remove and discard bay leaf. Serve with oyster crackers.

NEW ENGLAND CLAM CHOWDER

Steps:

• Heat 1 litre of water in a large pan over a high heat. Once boiling, tip in the clams. Cover with a lid and cook for 2-3 mins until the majority of the clam shells have opened. Pour into a sieve over a large jug, reserving the cooking water. Tip the reserved liquid through a muslin-lined sieve into a large non stick saucepan and set aside - this is your stock for the soup.
• Discard any clams which haven't opened, then remove three-quarters of the clams from their shells and roughly chop.
• Put the bay leaf in the pan with the clam stock and tip in the potato and parsnip cubes. Cook for 5-7 mins until tender. Use a slotted spoon to remove half of the potato and parsnip and set aside. Fish out the bay leaf, spoon off any scum from the surface of the soup, then blitz the remaining stock and vegetables in a food processor until smooth, or using a stick blender.
• Using the same saucepan over a medium heat, pour in the oil, add the bacon lardons, fry until crisp, then remove with a slotted spoon and set aside. Add the onion to the pan, cook for 5 mins until soft, then pour in the blitzed chowder, potato and parsnip. Heat until simmering, then tip in the chopped clams, take off the heat and stir through the crème fraîche, adding lemon juice to taste. Serve, topped with the crispy bacon, reserved clams in their shells and a scattering of chives and black pepper.

NEW ENGLAND CLAM CHOWDER

Steps:

• Place clams in a large pot with enough cold water to cover them, add the baking powder and stir well. Let stand for 30 minutes. Drain and rinse under cold running water.
• In a small frying pan cook bacon until crisp and drain well, reserving 1 Tbs of fat.
• Return clams to the pot and add the parsley sprigs, bay leaf, quartered onion and 1 cup of water. Cover and bring to a boil over high heat. Reduce heat to med. high and cook unil the clams begin to open, about 3 minutes Continue to cook, uncovering the pot as needed to remove clams as soon as they open slightly; do not over cook.
• When cool enough to handle pry open shells and remove the clams over the pot to catch all the juices. Discard any that do not open. Coarsely chop the clams in a bowl, cover and set aside. Strain the broth and reserve.
• In a large sauce pan, add the bacon fat, 1 Tbs. of butter. Add the chopped onion and cook for 1 minute. Add the garlic, celery and pepper and cook until the vegetables are soft but not browned, about 5 minutes. Add the potatoes and the reserved clam broth and bring to a boil. Reduce heat to med. low and cover and cook until potatoes are tender, about 15 minutes.
• In a med. sauce pan, scald the milk and cream, about 5 minutes.
• In a small bowl, mix the remaining 1 Tbs. of butter with the flour until smooth. Whisk this into the chowder, 1 teaspoons at a time until no raw flour taste remains, about 2 minutes. Add the hot milk and cream and the hot pepper sauce, Worcestershire sauce, thyme and salt and pepper to taste.
• Stir in the clams and cook until heated through, about 1 minute. Serve immediately and enjoy.

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.

ATKINS VEGETARIAN CLAM CHOWDER

Steps:

• Cook onions until translucent.
• Add clams and clam juice from both cans.
• Add soup, cream, milk, and dill weed.
• Stir together.
• Add butter and let melt into the chowder.
• Cook for about 30-45 minutes or until thickened.
• Stir occasionally and enjoy!

NEW ENGLAND CLAM CHOWDER

Steps:

• If using fresh clams: Clean well, throw away any broken shells, and soak in a mixture of 1/8 cup corn meal and 1/8 cup of sea salt (non-iodize) with cold water to cover all clams. Cover with plastic wrap and refrigerate for 1 hour.
• Remove and rinse shells into colander. Refill bowl with 1/4 cup salt and cold water. Add the clams into the clean water and fill with water to cover. Refrigerate for 1 hour. Rinse with fresh water and strain.
• In a large sautee pan, add clam juice and a layer of clams. Cover and cook until clams open. Discard any clams that do not open. Place opened clams in a bowl.
• Remove clams from shells and place in another bowl, cover with foil. Save clam juice and add back to sautee pan.
• Add diced potatoes to sautee pan. Bring to a boil, then turn to medium and cook until tender.
• If using canned clams: In a saucepan, pour bottle of clam juice and the juice from the canned clams, and chopped potatoes. Add some water if needed to cover the potatoes. Bring to a boil, then turn to medium.
• Meanwhile, in large saucepan, cook bacon. Remove from pot and place on paper towel.
• Turn heat to medium high, add celery, onions, and carrots. Make sure to scrap up all the browned bacon bits. Add in frozen corn. Saute for about 5-10 minutes, then add in the scallions and garlic. Cook another 2 minutes.
• Pour in wine and deglaze pan.
• Pour in the potatoes. Pull off leaves of thyme and sprinkle in, and season with pepper. Let simmer on medium low until the carrots are soft, about 30 minutes, stirring occasionally.
• Use emersion blender or food processor to blend up soup. You can add the clams and bacon in for a very quick spin. Then add back to saucepan.
• Turn heat up to medium high and add milk until desired thickness. Once it comes to a boil. Let cook about 3 -5 minutes. Turn heat to low and add cream. Add salt and pepper to taste. Let simmer 10 minutes. Stir well and serve with crusty bread or crackers!