Shrimp 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.

SHRIMP CHOWDER

Steps:

• In a large stock pot saute celery and onions in margarine.
• Add cream cheese and milk; and stir over low heat until cream cheese is completely melted.
• Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally and then serve.

SHRIMP & CLAM CHOWDER

Steps:

• 1. Render bacon fat. Add butter & shrimp, cooking until shrimp is pink.
• 2. Add onions & celery and sauté until translucent. Near the end, add garlic & sauté until fragrant.
• 3. Deglaze the pan with white wine, chicken stock & reserved clam juice.
• 4. Add potatoes, thyme & tarragon. Simmer until potatoes are tender.
• 5. Add milk, cream & clams. Bring to a light simmer then remove from heat. Salt & pepper to taste. Add potato flakes, or crush some cooked potato to thicken, if desired.
• 6. Let set for 1 hour for flavors to marry. Return to a light simmer, then garnish & serve.

SHRIMP CHOWDER

Steps:

• Cook the bacon, stirring occasionally, in a medium Dutch oven over medium heat, until crisp, about 5 minutes. Add the oil and onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until it loses its vibrant red color, about 30 seconds. Scatter the flour over the onions and cook, stirring to make a paste, about 1 minute.
• Stir in the broth and half-and-half until well combined with no lumps of flour. Add the potatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, then reduce the heat to medium-low, and simmer covered until the potatoes are tender, about 15 minutes.
• Add the shrimp and cook until just opaque, about 4 minutes. Adjust the seasoning with additional salt and pepper and the consistency of the soup with additional water if too thick. Ladle the soup into bowls, drizzle with oil and top with the basil and more pepper.

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.

NEW ENGLAND CLAM CHOWDER WITH SHRIMP

Steps:

• Rinse and drain canned clams, reserve liquid and set aside.
• In a large stockpot, cook bacon until crisp, do not drain.
• Add diced onion and celery, saute until soft, stirring frequently.
• Once onion/celery are soft, add pepper, marjoram and thyme.
• Add bottles clam juice and clam juice reserved from canned clams.
• Add diced red potatoes and simmer 10-15 min until potatoes are soft.
• While potatoes are simmering --
• In a small saucepan, make a light roux with butter and flour.
• Once potatoes are soft, add roux to chowder and stir until thickened.
• Add cooked shrimp and drained clams and stir to mix.
• At this point, the chowder base may be refrigerated for 3 days or frozen for later use.
• To serve: add 1 qt light cream and up to 1 qt whole milk to desired consistency, while heating be careful not to boil.
• Right before serving, stir in sherry and fresh chopped parsley.
• Serve topped with paprika and oyster/soup crackers.