Earls 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.

EARLS CLAM CHOWDER (GLUTEN FREE)

Steps:

• In a large frying pan over medium high heat, cook the bacon. When the bacon is almost crispy, add the onion, celery, carrots, tomatoes and spices.
• Lower the heat and cover, sweating until the carrots are soft.
• In a large saucepan, melt the margarine over medium heat.
• Add the starch and whisk.
• Add the vegetable stock, then the half and half, then the clam juice. Add bacon/vegetable mix.
• Heat to almost boiling, then cover and let simmer for 20 minutes.
• Add the clams and the cooked potatoes. Simmer just until heated thoroughly.

WINTER NIGHT CREAMY CLAM CHOWDER

Steps:

• Drain clams in colander, reserving liquid in large bowl. Allow liquid to sit still to let any sand that may be in it to drop to the bottom of the bowl.
• In a large, heavy pot, in the rendered fat and 2 Tablespoons of butter, sweat the onions and celery until tender.
• Add garlic, thyme, potatoes, clams, clam juice and cooked bacon.
• Simmer until potatoes are tender, about 15-20 minutes.
• In the meantime, whisk the flour and the cup of milk together and let stand, whisking occasionally, until the flour and milk are completely smooth. Then add the 2 cups of half & half and the white wine.
• Add this mixture to the pot and slowly bring to a simmer, stirring all the time! Simmer for 5 minutes or more, tasting to make sure the flour has cooked.
• Now add the fresh lemon juice and let this wonderful chowder sit on your stovetop for about 1 hour, to let the flavors marry and use the time to heat up a crusty bread, make a salad if you want, and serve.
• It's always way better the next day! So you can cool it off in the refrigerator uncovered and stir now and again, then cover and store till the next day.
• This freezes well, but is better fresh!