What is a great clam chowder recipe, please?!
What is a great clam chowder recipe, please?
Answers: the first recipe is a tomato based one and the second one is the tradistional one with milk
for either recipe you can substitute one pint of shucked fresh clams with their liquid for the two cans of clams. leave them whole or chop them and add when it says to add the clams.
Manhattan clam chowder
prep 15 min cook 25 min
1/4 cup finely chopped bacon or salt pork
1 sm onion finely chopped 1/4 cup
2 cans 6.5 oz each minced or whole clams undrained
2 med potatoes diced 2 cups
1/3 cup chopped celery
1 cup water
2 tsp fresh parsley
1 tsp chopped fresh or 1/4 tsp dried thyme leaves
1/4 tsp salt
1/8 tsp pepper
1 can 14 oz whole tomatoes undrained
cook bacon and onion together in fry pan
over med heat 8 to 10 min;'s stirring occasionally until bacon is crisp and onion is tender drain off fat.
put into large stock pot or 4 quart dutch oven
stir in clams /potatoes/celery and water heat to boiling reduce heat cover and simmer about 10 mins or until potatoes are tender
stir in remaining ingredients breaking up tomatoes with a fork heat to boiling stirring occasionally.
New england clam chowder.
you can use what milk you like if you want lower fat use skim milk or if you want it rich use half and half / or cream
if you want to cut the fat even more you could cook the bacon in the mic on papper towel to keep most of the fat out or leave out the bacon all together.
1/4 cup cut up bacon or salt pork
1 med onion chopped 1/2 cup
2 cans 6.5 oz each minced or whole clams
1 med potato diced 1 cup
1/2 tsp salt
dash of pepper
2 cups milk
in a 2 quart sauce pan cook bacon and onion over med heat stirring occasionally until bacon is crisp and onion is tender drain off fat.
drain clams reserving liquid add enough water if necessary to clam liquid to measure 1 cup
stir clams/clam liquid/potato/salt/and pepper into bacon and onion heat to boiling reduce heat cover and simmer about 15 mins or until potato is tender
take off lid and cool a bit
stir in milk heat stirring every couple of min's
JUST UNTIL HOT DO NOT BOIL OR SOUP WILL CURDLE.
enjoy Source(s):
family recipes
trained as a chef Clam chowder recipe with minced clams, bacon, onion, and potatoes and milk.
INGREDIENTS:
4 (6 1/2 oz.) cans minced clams with juice
1/2 lb. salt pork or bacon, diced
1 cup chopped onion
6 to 8 medium potatoes, peeled and cubed
3 c. water
3 1/2 tsp. salt
1/4 tsp. pepper
4 c. half and half cream or milk
3 to 4 tbsp. cornstarch
chopped fresh parsley, for garnish
PREPARATION:
Cut clams into bite-sized pieces if necessary. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into slow cooker with clams. Add all remaining ingredients, except milk, cornstarch, and parsley. Cover and cook on high 3 to 4 hours or until vegetables are tender. During the last hour of cooking, combine 1 cup of milk with the cornstarch. Add cornstarch mixture and the remaining milk and stir well; heat through.
Top each serving with a little chopped parsley and serve with crackers or crusty French bread Maine Clam Chowder Recipe
5 cups bottled clam juice
1 cup of flour
1 cup onion, finely diced
10 slices of cooked bacon, chopped
2 tablespoons of margarine
8 oz of cooked clams, chopped
4 medium potatoes, cooked and cut in bite sized chunks
1/2 cup milk
1/2 cup light cream
1 teaspoon salt
freshly ground black pepper
Heat the clam juice in a large saucepan on medium heat. In a separate pan, melt margarine and saute the diced onions until they appear translucent. Add bacon and flour to the melted margarine and stir continuously for 5 minutes. Increase heat on clam juice to medium-high, and with a wire whisk, add flour, margarine and onion mixture to the liquid. Stir constantly, breaking up any lumps that form.
Add clams and stir. Add potato chunks, milk, cream, and salt and continue stirring. Decrease heat to medium-low, and allow to simmer for about 20 minutes, stirring frequently to avoid burning or sticking.
Serve hot with oyster crackers, adding freshly ground black pepper to taste.
If fresh clams are not available, substitute six ounces of canned clams, including the juice.