Extra Creamy 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.

CREAMY CLAM CHOWDER

Steps:

• In a large saucepan, saute the onion, carrots and celery in butter until tender. Stir in potato soup and two cans of undrained clams. Drain and discard juice from remaining can of clams; add clams to soup. , Combine cornstarch and a 1 cup of cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in the remaining cream; heat through.

CLAM CHOWDER RECIPE

Steps:

• In a heavy bottomed soup pot or dutch oven, Saute chopped bacon over med/high heat until browned, then remove with a slotted spoon and set aside on paper towels. You should have about 3-4 Tbsp bacon fat in the pot; remove extra fat if you wish, but I left it in ;).
• In the same pot with bacon fat add in 2 sliced carrots, 2 stalks celery (diced), 1 small onion (finely diced) and saute over med/high until soft and golden (7-8 min). Sprinkle with 4 Tbsp flour and stir to combine. Sautee another minute.
• Stir in 2 cups chicken broth, 1 bay leaf, 1/2 tsp tabasco, 2 cans chopped clams with juice, 1 1/2 tsp worcestershire sauce, 1/2 tsp thyme, 1/4 tsp pepper, and about 1 to 1 1/2 tsp salt or to taste. Bring to a light boil.
• Add 1 1/2 lbs cubed potatoes, 1 cup heavy cream and 2 cups milk. Stir to combine, cover and lightly boil until potatoes are easily pierced with a fork, stirring occasionally (17-20 mins). It will thicken as it cools. If it's too thick, you can add a little milk to thin it out.
• To serve, garnish with your browned bacon, finely chopped cilantro (cilantro takes it to the next level) and serve with crackers or crusty bread.

EXTRA CREAMY CLAM CHOWDER

Steps:

• 1. (20 cockles, or 2-1/2 dozen cherrystone clams, scrubbed & steamed in 2 cups of water. Reserve juice & strain. Discard any clams that do not open. Clean & chop meat.)
• 2. Cook bacon over low heat, until fat is rendered and bacon is lightly browned. Remove from pan. Add butter to fat remaining in pan. Add flour. Cook & stir until roux becomes a light yellow color - approximately 10 minutes. Add chopped onion and celery. Cook until onion is transparent (approx. 10 minutes). Add seasonings & cook for 2 minutes before adding potatoes and clam juice.
• 3. Cook stirring often until potatoes are al dente' (approx. 12-15 minutes). Mixture will be very thick! Add milk and cream. Cook until potatoes are completely cooked through & soup is smooth & thick. Do not let boil. Add clams & heat for 5 more minutes. Check for seasonings. Garnish with parsley, & serve with oyster crackers.
• 4. Three cans of chopped clams and 2 extra bottles of clam juice may be substituted for the fresh clams. If I am in a hurry I often par boil the cubed potatoes before adding them to the chowder, just drain and add.

CREAMY CLAM CHOWDER

Steps:

• In a medium skillet over medium heat, cook bacon, celery, and onion until onion is translucent.
• Remove from heat and set aside.
• In a large saucepan, melt butter over medium heat.
• Whisk in flour to form a roux, cooking until bubbly.
• Whisk in 1 jar of clam juice, until smooth.
• Stir in onion mixture.
• Pour in half-and-half,and rest of clam juice, stirring constantly.
• Stir in clams, reduce heat and simmer 30 minutes.
• Season with pepper and serve.

THICK AND CREAMY NEW ENGLAND CLAM CHOWDER

Steps:

• Add bacon to sauce pan and cook on medium low heat until crispy.
• Add onion and cook until translucent.
• Add clam juice from both cans.
• Add potatoes.
• Cook and cover until potatoes are fork tender, about 15-20 minutes.
• Stir occasionally so potatoes won't stick.
• Add clams, soup, cream, milk, and dill weed.
• Stir together.
• Add butter and let melt into the chowder.
• Cook for about 30-45 minutes or until thickened.
• Stir occasionally.

NEW ENGLAND CLAM CHOWDER

Steps:

• Rinse and soak clams in cold water to remove any grit, 5 minutes. Heat a heavy-bottomed saucepan with a lid over medium-low heat. Add 1 tablespoon of olive oil. Peel and chop 2 shallots and 1 garlic clove and add to the pot, along with a few parsley stems. Cook about 2 minutes to "sweat" the vegetables. Drain clams and add to pot, along with white wine. Cover and cook over high heat until clams are opened, about 5 minutes.
• Add potatoes to a medium saucepan and cover with water; add a pinch of salt. Bring to a boil and cook the potatoes until tender, about 10 minutes. Meanwhile, check the clams: put the opened ones in a bowl, then "agitate" the pot by moving it back and forth over the heat to coax the remaining ones to open. Once the clams are open and out of the pot, continue cooking to reduce the liquid to about 1 cup. (Watch for sand that may have accumulated at the bottom of the pot.) Discard any clams that haven't opened.
• Dice the leek and toss in a bowl of water to remove any sand. Dice celery and fennel (reserving the fronds). Peel and mince 1 garlic clove, 1 shallot, and the onion. Remove cooked potatoes to a bowl to cool.
• Preheat soup pot over medium heat. Drizzle 2 tablespoons of olive oil into the pot. While the pot is heating, remove the leeks from the water to a clean bowl. Then add onions, fennel, celery, and a pinch of salt to the pot followed by the leeks, a sprig of parsley and some fennel fronds. Gently stir and cook until vegetables are soft, 5 minutes. Add the shellfish cooking liquid. Add the jalapeño slice and a lemon peel to the soup. Bring to a simmer and cook, 10 minutes. Meanwhile, remove the clams from their shells and roughly chop. Cut the potatoes to roughly the same size as the clams; cut the shrimp in half or thirds, depending on size. Add dashi to the soup, followed by the cream. Taste to adjust the seasonings, and add salt and pepper if necessary. Add a pinch of Aleppo pepper and the shrimp; bring the soup back to a simmer. Add the potatoes and clams, then cover until heated through.
• Finish soup with a squeeze of lemon and chopped parsley. Ladle into bowls and serve.
• Place kombu in 1 quart cold water to soak, 30 minutes. Then discard soaking water, place kombu in a small saucepan, and cover with 1 quart fresh cold water. Over medium-low heat, bring to a simmer for 10 minutes. Turn off heat and let kombu steep, 30 minutes. Turn heat back on and bring to almost a simmer. Add bonito flakes, but don't stir. Let sit for 10 minutes, then strain, reserving the broth (dashi).