Anthonys Homeport Clam Chowder Recipes

ANTHONY BOURDAIN'S CLAM CHOWDER RECIPE

Steps:

• If using fresh clams, cook them in a stockpot over medium heat in 1/2 cup of water until each shell opens. Discard any clams that don't open.
• In a clean dutch oven over medium heat, cook your chopped bacon until slightly browned.
• Add the diced onions and cook until translucent.
• Add the diced potatos, salt and pepper. Add just enough water to cover the potatoes and simmer until potatoes are fork-tender.
• In a measuring cup or small bowl, whisk together the flour and 1/2 cup of the milk to form a slurry. Stir into the bacon-potato mixture.
• Add the clams (and any reserved cooking liquid if you cooked them fresh). Simmer for 5 minutes, until the clams are cooked through.
• Add the remaining milk and heavy cream and continue cooking for 4 minutes.
• Taste and adjust with additional salt and pepper.
• Serve the soup with plenty of oyster crackers, and a sprinkling of chopped parsley, if desired.

MY BEST CLAM CHOWDER

Steps:

• Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
• Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
• Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

DUKE'S CLAM CHOWDER

Steps:

• Cook bacon until transparent.
• Add butter, onions, celery and all the seasoning except dill and parsley.
• Cook until tender. Add flour and cook 3 to 4 minutes over low heat.
• Add all dairy products, clam nectar and base. Heat just under boiling point.
• Steam potatoes and cool.
• Add chopped clams and potatoes. Bring to a boil slowly and cook 2 to 3 minutes. Add dill and parsley and serve.