Chunky Clam Chowder Recipes

CHUNKY SEAFOOD CHOWDER

Steps:

• In a saucepan, saute onion in butter until tender. Add cream and canned chowder; bring to a boil. Stir in potatoes, salt and pepper. Reduce heat; simmer, uncovered, for 15-20 minutes or until the potatoes are tender. Stir in crab and heat through.

CHUNKY VEGETABLE CLAM CHOWDER

Steps:

• In a large pot add bacon (I cut into bite size pieces) saute lightly.
• Add in onions (and the celery which is optional) and saute briefly.
• Add Chicken broth (I often use two cans of both the broth and the clams) potatoes, carrots, reserved clam juice, salt, pepper and simmer until vegetables are done.
• Add in the milk, clams and chopped parsley stirring frequently until heated through.
• You may wish to serve at this point but we make a roux melting shortening in a heavy pan, adding the flour browning to golden brown and whisking into chowder.
• This can be prepared a day ahead, cool, cover and refrigerate bringing to a simmer (carefully stirring to prevent burning) before serving.

CHUNKY CLAM CHOWDER

Steps:

• Put reserve liquid from the clams in a large skillet, add the chopped onion, celery, potatoes, and carrots and cook over medium heat until almost tender.
• Add the red pepper, green onions and snow peas.
• Cook until tender.
• If required add additional water to prevent from burning.
• While the veggies are cooking melt the butter in a large saucepan over low heat.
• Add the hot red pepper flakes and stir briefly.
• Remove from heat and stir in the flour until smooth.
• Add a few tablespoons of the milk and blend until lump free.
• Repeat with a few more tablespoons of milk.
• Add the remaining milk and return to heat.
• Stir constantly until thick and smooth.
• Should you have lumps that you can't get rid of, strain this mixture before proceeding.
• Add the veggies and any pan juices to the white sauce and stir to blend.
• Add the clams and cook over low heat until hot.
• Do not boil.
• Season with salt and pepper.
• Serve immediately.
• If desired, sprinkle the top of each bowl of chowder with paprika.

CHUNKY FISH CHOWDER

Steps:

• Heat the oil in a large saucepan, tip in the leeks and fry gently for 5 mins until softened, but not coloured. Add the potatoes and cook for a further min. Pour in stock and lemon zest, cover and simmer for 12-15 mins or until the potatoes are tender. With a slotted spoon, remove half the potatoes and leeks from the stock and set aside.
• Transfer the remaining potatoes, leeks, stock and milk into a blender or food processor and whizz until smooth. Pour back into the pan, add the sweetcorn, fish and reserved vegetables. Cover and gently heat for 3-4 mins until the fish is just cooked through - don't boil. Stir in chives and cream, if using, then season to taste.