Garrisons Red Clam Chowder A Chunky Stew Recipes

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

CLAM CHOWDER / STEW

Steps:

• Fry bacon in a large Dutch oven until crisp, remove with slotted spoon and set aside.
• Add onion to pot, saute until softened, then add potatoes and chicken stock.
• Season with salt and cayenne, cover and cook for 15 minutes.
• In a second large saucepan, melt butter, whisk in flour, whisking to make a roux.
• Cook for 1 minute, then add cream and milk while whisking.
• Cook over low heat until thickened.
• Pour into onion and potato mixture, add clams, 2 cans undrained, add clams only, from the other cans reserving the juice.
• Add Worcestershire and bacon.
• Add the other 2 cans of reserved juice a bit at a time to reach desired consistency and only if you want the soup less thick.
• Stir and gently cook over moderate heat until heated through.
• Transfer to soup tureen and garnish with parsley and paprika if using.

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.