Cheater Clam Chowder Recipes

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:

• First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
• Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
• Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.

CHEATER CLAM CHOWDER

Steps:

• Dump both cans of Chowder into a medium pot. Do not dilute.
• Turn the heat to medium-high.
• Dice the cooked potatoes. I leave the skins on but you can peel them. Add them to the chowder.
• Stir in the herb de Provence.
• Add the beer. I use Rolling Rock Pale Ale or Pabst Blue Ribbon Beer. You can use vegetable stock or a vegetable bouillon cube and 10-12 oz of water.
• Stir occasionally until the chowder comes to a boil. As soon as it boils turn off the heat but leave the pot on the stove eye.
• Add the butter and stir until it is melted. Serve with Saltine or Oyster Crackers.

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.

CHEATER'S CLAM CHOWDER

Steps:

• In large pan cook onion& celery in margerine.
• Add remaining ingredients except cheese.
• Heat thoroughly, stirring often.
• Add cheese& stir until melted.
• Note: Will thicken once refrigerated.
• Add more milk when reheating.

QUICK CLAM CHOWDER

Steps:

• In a large saucepan, combine all ingredients. Cook and stir over medium heat until heated through.

SUPER SIMPLE CLAM CHOWDER

Steps:

• Melt butter in Dutch oven over medium heat; add garlic and onion, and cook, stirring constantly, until tender.
• Add broth and next 3 ingredients.
• Bring to a boil; reduce heat, and simmer 15 minutes.
• Stir in half and half, and cook over medium heat until thoroughly heated.