Bacon Clam Chowder Recipes

CLAM AND BACON CHOWDER

Steps:

• Boil the potatoes until they are tender. Drain them well, and divide in half. Leave half the potatoes as they are and mash the other half. Set aside.
• Put the bacon in a medium pot over medium heat. Cook until brown and crisp. Drain all the fat but 1 tbsp.
• Add the celery and onion into the pot with the bacon and cook for about 5 minutes or until the vegetables are soft and the onions are translucent.
• Add the milk into the pot and cook just until it is hot.
• Stir the mashed potato into the milk, then add in the diced potatoes, and thyme. Turn the heat down to low and simmer the chowder for about 5 minutes.
• Add the clams into the chowder, season it with salt and pepper to taste, and serve.

BACON CLAM CHOWDER

Steps:

• In a small saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until potato is tender., Meanwhile, drain clams, reserving juice. Place clams in a small food processor; process until finely chopped., In a small bowl, mix cornstarch and cream until smooth; stir into pan. Add reserved clam juice. Bring to a boil; cook and stir 2 minutes or until soup is thickened. Stir in butter, cayenne and clams; heat through. Top servings with bacon.

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.

CLASSIC CLAM CHOWDER

Steps:

• In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside.
• Keep 2 tablespoons bacon fat in pan. (If necessary, add oil to yield 2 tablespoons.) Add onion and saute until soft, about 5 minutes. Add thyme and bay leaves; cook until fragrant, 30 seconds or so.
• Whisk in mashed potatoes, clam juice (bottled and what you've drained from the clams) and 1 cup of water. Add new potatoes and bring to a simmer. Reduce heat; continue to simmer, partially covered, until potatoes are tender, about 10 minutes. Stir in clams, cream and parsley; season with salt and pepper.
• Heat through and serve, garnishing each bowl with reserved bacon.

BACON CLAM CHOWDER

Steps:

• Drain clams, reserving juice; set aside.
• Place the clams in a food processor; cover and process until finely chopped; set aside.
• In a large saucepan, combine the broth, potato, celery, onion, bouillon, and thyme.
• Bring to a boil.
• Decrease heat; simmer, uncovered, for 10-12 minutes or until vegetables are tender.
• Stir in the reserved clam juice.
• Combine the cornstarch and cream until smooth; gradually stir into the soup.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Stir in the butter, cayenne, and the clams.
• Cook and stir over medium heat for 3-4 minutes or until heated through.
• Garnish with bacon.