Grandmas Clam Chowder Recipes

GRANDMA'S CLAM CHOWDER

Steps:

• Lay out bacon in the bottom of a large stock pot over low heat. Render bacon slowly until nearly crisp but while grease is still very liquid (about 10 minutes).
• Add onions, carrots and celery and cook until nearly soft. Turn up heat slightly if necessary (about 10 minutes).
• Add potatoes to vegetables and mix well.
• Sift in flour slowly, stirring constantly, until flour and bacon grease make a roux.
• Add salt, pepper and hot sauce.
• Add stock to cover vegetables (no more than 1" over).
• Stir, add bay leaves and bring to a boil.
• When just at boiling, reduce heat and simmer until potatoes are cooked through but not mushy (20-25 min.).
• Add clams and increase heat until just boiling then remove from heat.
• Stir in cream.
• Ladle to bowls and garnish with parsley.

GRANDMA'S SEAFOOD CHOWDER

Steps:

• In a 6-qt. stockpot, heat 3 tablespoons butter over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pot., In same pot, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes., Stir in haddock, shrimp, peas and sautéed mushrooms; cook until fish just begins to flake easily with a fork and shrimp turn pink, 5-7 minutes. Add cheese, crab and pimientos; stir gently until cheese is melted. If desired, sprinkle servings with paprika.