Chunky Vegetable Clam Chowder Recipes

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.

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.

LOW-FAT CLAM & VEGETABLE CHOWDER

Steps:

• Prepare pasta according to package directions and drain. Rinse pasta under cold water to cool.
• Combine 2 1/2 cups milk, vegetables, thyme, paprika and pasta in a saucepan. Cook over medium heat until hot but not boiling.
• Combine remaining 1/2 cup milk and cornstarch and mix until cornstarch dissolves.
• Stir cornstarch into soup and return to simmer.
• Add clams and simmer for 3 minutes.
• Season with salt and cracked black pepper.

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.