Maris Clam Lovers Chowder Recipes

MARI'S CLAM LOVERS CHOWDER

Steps:

• In a large stockpot, saute bacon until almost crisp. Drain fat. Add clam juice, onion, carrots, water, celery, and parsley. Bring to a boil, reduce heat and simmer 20 minutes.
• Add potatoes and simmer 20 more minutes. At the time you add potatoes start cream sauce.
• In a Dutch oven melt butter and add flour; blend until smooth. Slowly pour in cream, stirring constantly. DO NOT BOIL! When smooth, transfer to the stockpot.
• Stir in clams, salt, pepper, sugar and red wine vinegar. Simmer, never let boil, until smooth and slightly thickened, about 30 to 45 minutes.

MARITIME CLAM CHOWDER

Steps:

• 1. Brown the bacon until crisp in a thick-bottomed soup pot. Pour off half the fat.
• 2. Add the onions and celery with a splash of water and saute for a few minutes until soft.
• 3. Add the white wine, the cream, the milk and only the juice from the clams (reserve the meat).
• 4. Add the bay leaves, thyme and grated potato and bring mixture to a slow simmer.
• 5. Continue simmering for fifteen minutes until the grated potato softens and the chowder base thickens.
• 6. Add the reserved clam meat, the evaporated milk and the parsley.
• 7. Bring back to heat. Taste the chowder and add enough salt and pepper to season it.
• 8. Serve immediately with your favourite biscuits.

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.