Bull Island Clam Chowder Recipes

RHODE ISLAND CLAM CHOWDER

Steps:

• Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set those aside as well.
• Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add the bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
• Add onions and celery to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until the wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add 4 cups of clam broth, reserving the rest for another use. Add the thyme and the bay leaf.
• Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
• Meanwhile, chop the clams into bits that are about the size of the bacon dice.
• When the potatoes are tender, stir in the chopped clams and reserved bacon. Add black pepper to taste. Let the chowder come just to a simmer, and remove from heat. Fish out the thyme and bay leaf, and discard.
• The chowder should be allowed to sit for a while to cure. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.

RHODE ISLAND CLAM CHOWDER

Steps:

• Rinse the clams several times under cold running water. Transfer to a large pot and add 3 1/2 cups water. Bring to a simmer over medium heat, then cover and cook until the clams open, about 8 minutes. Remove the clams with a slotted spoon and transfer to a deep bowl as they open; cover with plastic wrap so they don't dry out. Strain the broth through a fine-mesh sieve into a large bowl. Wipe out the pot, then pour the strained broth back into the pot.
• Meanwhile, put the bacon in a large skillet and cover with about 2 inches of water. Bring to a simmer over medium heat and cook 10 minutes; drain, then return the bacon to the skillet. Add 1 tablespoon butter and cook until the bacon starts to brown, about 5 minutes. Transfer the bacon to the pot with the broth. Wipe out the skillet. Add the remaining 1 tablespoon butter, the onion and celery to the skillet and cook over medium heat until the onion is translucent, about 6 minutes.
• Add the onion and celery mixture to the broth along with the potatoes. Bring to a simmer over medium heat and cook until the potatoes are tender, 10 to 12 minutes. Remove from the heat. Stir in the Worcestershire sauce and 1/2 teaspoon white pepper.
• While the potatoes are cooking, remove the clams from their shells and roughly chop.
• Add the clams to the soup and cook until heated through, about 1 minute. Ladle the soup into bowls and top with chopped parsley.
• Per serving: Calories: 434; Total Fat: 23 grams; Saturated Fat: 9 grams; Protein: 21 grams; Total carbohydrates: 37 grams; Sugar: 2 grams; Fiber: 3 grams; Cholesterol: 65 milligrams; Sodium: 858 milligrams

RHODE ISLAND CLAM CHOWDER

Steps:

• Bring the shucked clams, clam juice, and chicken stock to a simmer in a large pot over medium-high heat. Reduce heat to medium-low and simmer 15 minutes. Meanwhile, melt the butter in a large skillet over medium heat. Stir in the onion and celery; cook and stir until the vegetables are tender. Stir the onion mixture and potatoes into the clams. Season with dill, black pepper, salt, cayenne pepper, and hot pepper sauce. Simmer 15 minutes longer. Sprinkle with parsley to serve.

ISLAND CLAM CHOWDER

Steps:

• Boil washed potatoes in large pot/ do not drain water --.
• add. diced potatoes leave skin on --.
• -- cook in butter -- celery, garlic. and onions.
• add.
• fried bacon,.
• canned clams with liquid. water.
• chicken soup base.
• sour cream. half and half and remaining spices.
• make a rue --.
• thicken to desired consistency.
• -- garnish with fresh parsley and sweet cream butter -- .

THE BEST CLAM CHOWDER

Steps:

• Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set aside as well.
• Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
• Add the leeks to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add enough clam broth to just cover the potatoes, approximately 3 cups, reserving the rest for another use. Add the thyme and the bay leaf.
• Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
• Meanwhile, chop the clams into bits about the size of the bacon dice.
• When potatoes are tender, add cream and stir in chopped clams and reserved bacon. Add black pepper to taste. Let come to a simmer, and remove from heat. (Do not let chowder come to a full boil.) Fish out the thyme and the bay leaf, and discard.
• The chowder should be allowed to sit for a while to cure. Reheat it to a bare simmer before serving, then garnish with chopped parsley. Serve with oyster crackers.

NEWPORT CLAM CHOWDER

Steps:

• Melt butter in a large kettle or stock pot over medium heat. Add onions and saute until clear. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.
• In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
• In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.
• Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil.

HATTERAS STYLE CLAM CHOWDER

Steps:

• In a large pot over medium heat, cook onion, celery and carrots in oil until they begin to soften. Stir in potatoes, clams, clam juice, thyme, pepper and bacon. Bring to a boil, then reduce heat and simmer 20 minutes, or until potatoes are tender.

TRADITIONAL MANHATTAN CLAM CHOWDER (A.K.A. CONEY ISLAND OR FULTO

Steps:

• Start the Cauldron over medium high heat and add oil and butter. As soon as the butter stops foaming add the red pepper flake, onions, celery and carrots.
• Cook until onion is translucent being careful not to burn. Add the garlic and chopped bacon or ham.
• Cook until the meat gets a light brown on it, then add potatoes, clam juice and clams with the liquor from the cans. Add enough water to just cover the potatoes. Add the bay leaves and Thyme.
• Pour the tomatoes into a large bowl and mash with a potato masher until just crushed, leaving some larger bits if desired. Add tomatoes to the Cauldron and bring to a light boil for about 10 minutes.
• Add a few twists of pepper. Reduce heat and allow to simmer for about 30-45 minutes, stirring occasionally. Salt to taste, then add some of the parsley during the simmer. Save some parsley for garnish.
• Serve hot with buttered toast points or saltine crackers.