Clam Boil Stew Recipes In Fall River

FALL RIVER CLAM CHOWDER

Steps:

• In a soup pot, cook the bacon until crisp; remove and reserve. To the bacon fat, add the leeks and cook until tender, about 4 minutes. Add the potatoes and water. Bring up to a boil, reduce the heat to a simmer and add half-and-half. Cook until the potatoes are tender, about 20 minutes. Add the clams and bacon and continue cooking for 3 minutes. Season with salt and white pepper. Garnish with shaved green onions and Creole seasoning, if desired.

NEW ENGLAND CLAM BOIL

Steps:

• 1. Wash clams in warm water, and soak in cold water and salt while you start cooking. (no more than 10 minutes)
• 2. In a Large pot, bring beer and 1 - 2 quarts of water to a boil. Add spices such as salt, crushed pepper, and garlic.
• 3. Add your potatoes and onions. Just before they are finished cooking, add your chourico or linguica and sausages.
• 4. When your linguica and sausages are almost done cooking, add your hot dogs since they are precooked.
• 5. Cook your hot dogs for 2 minutes and add your fresh steamers (clams). As soon as your clams open, they are done.
• 6. You can melt some butter for dipping and reserve broth to keep your clams warm as you eat.

NEW ENGLAND PORTUGUESE CLAM BOIL

Steps:

• De-beard and de-sand the mussels and clams. You may also be able to buy them already cleaned. Cut the chorizo into 6 large pieces (approximately 4 inch lengths).
• In a large pot add the potatoes first, then the onion and chorizo.
• Add the 2 bottles of beer and then enough water to cover the chorizo. Add a generous bit of salt and pepper and then a pinch of pepper flakes if you want some extra heat. Cover and bring the pot to a boil. Cook for about 20 minutes until the potatoes are almost tender.
• Add the clams and muscles and continue to boil for another 10 to 15 minutes or until the clams and muscles have popped open.
• Serve with a small bowl of melted butter and lemon juice and another small bowl of the broth for dipping. Eat by pulling the seafood out of the shell, then dip into the broth to rinse any extra sand and then into the butter. Yum!

CLAM STEW

Steps:

• Place clams in a stockpot; top with the next 8 ingredients. Add beer and oil; bring to a boil. Reduce heat; simmer, covered, for 10 minutes., Stir; cook, covered, until clams open, 5 to 7 minutes longer. Discard any unopened clams. Ladle into bowls; serve with grilled bread.