Canteen Clam Chowder Recipes

EAST HAMPTON CLAM CHOWDER

Steps:

• Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
• In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
• Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

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.

CLAM CHOWDER

Steps:

• Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the clams have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the clams from their shells - reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock.
• Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown. Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden. Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the milk and the cream.
• Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked. Use a fork to crush a few of the potato chunks against the side of the pan to help thicken - you still want lots of defined chunks though. Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.

CANNED CLAM CHOWDER MADE BETTER

Steps:

• Pour soup into 2 quart sauce pan.
• Add chopped clams and 2 tablespoons of juice from clams.
• Add thyme, salt and pepper.
• Stir all together and heat over medium heat until bubbly then let simmer on low for 20 minutes.
• Place in individual bowls and sprinkle with crumbled bacon and serve.

CLAM CHOWDER USING CANNED CLAMS

Steps:

• Drain the liquid from the canned clams/mussels and add enough water to make 1 1/2 cup.
• Place liquid in a sauce pan Add onion, S& P and potato.
• Cook at medium heat until veggies are tender (about 10 minutes).
• Reduce heat to low.
• Add clams/mussels, evaporated milk and butter.
• Heat until warmed through Do not boil.
• Check seasoning and serve with oyster (or common) crackers.

QUICK AND EASY CLAM CHOWDER

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , In the same skillet, saute onion in reserved drippings until tender. Stir in soup and milk. Add the clams, lemon juice, thyme, pepper and bacon; cook until heated through. Garnish with parsley.