Southern Clam Chowder 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.

SOUTHERN ITALIAN CLAM CHOWDER

Steps:

• 1. Saute bacon in large saucepan until crisp. Add onion, carrots and celery; saute for 2 to 3 minutes or until vegetables are tender.
• 2. Stir in undrained tomatoes, tomato sauce, clam juice, rosemary and pepper. Bring to a boil.
• 3. Reduce heat to low; simmer, uncovered, for 15 minutes. Stir in clams and juice. Simmer for 5 minutes or until heated through. 2 points per serving

CLASSIC CLAM CHOWDER

Steps:

• In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside.
• Keep 2 tablespoons bacon fat in pan. (If necessary, add oil to yield 2 tablespoons.) Add onion and saute until soft, about 5 minutes. Add thyme and bay leaves; cook until fragrant, 30 seconds or so.
• Whisk in mashed potatoes, clam juice (bottled and what you've drained from the clams) and 1 cup of water. Add new potatoes and bring to a simmer. Reduce heat; continue to simmer, partially covered, until potatoes are tender, about 10 minutes. Stir in clams, cream and parsley; season with salt and pepper.
• Heat through and serve, garnishing each bowl with reserved bacon.

SOUTHERN CLAM CHOWDER

Steps:

• Cook bacon in a Dutch oven till crisp. Remove bacon, and cook onion in drippings till limp.
• Return bacon to pot with clams and juice, potatoes, salt, and pepper. Cover and simmer till potatoes are tender.
• Dissolve cornstarch in a little of the cold milk and add to pot with remaining ingredients. Cook over low heat till chowder is thickened and steamy hot. Don't let it come back to a boil. Serve with oyster crackers.

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.

MANHATTAN CLAM CHOWDER

Steps:

• Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.
• Copyright 2001 Television Food Network, G.P. All rights reserved

CROCK POT CLAM CHOWDER

Steps:

• Saute pork or bacon and onion until golden brown;drain.
• Put clams in crock pot with bacon.
• Add all remaining ingredients, except milk or half-and-half.
• Cover and cook on High 3-4 hours.
• Add 1 cup milk or half-and-half and cornstarch last hour of cooking.
• Add remaining milk or half and half before serving.
• STOVE TOP INSTRUCTIONS: Place all ingredients EXCEPT milk and cornstarch in kettle.
• Simmer on low heat for 45 minutes.
• Mix cornstarch into milk and add to kettle.
• DO NOT BOIL.
• Heat to warm, then serve.