Southern Italian Clam Chowder Recipes

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

HATTERAS STYLE CLAM CHOWDER

Steps:

• In a large pot over medium heat, cook onion, celery and carrots in oil until they begin to soften. Stir in potatoes, clams, clam juice, thyme, pepper and bacon. Bring to a boil, then reduce heat and simmer 20 minutes, or until potatoes are tender.

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.

WILMA'S CLAM CHOWDER

Steps:

• Drain juice from the clams into a medium size pot, set the clams aside. Add water or bottled clam juice. Add potatoes and onions to the pot and cover. Cook over a medium heat until potatoes are soft. Stirring occasionally.
• Add milk, evaporated milk, butter or margarine, parsley, thyme, seafood seasoning, celery salt, salt and pepper to taste, cracker crumbs and clams.
• Simmer until soup is about to boil, be careful not to let it boil. Serve hot.

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.

ITALIAN MANHATTAN CLAM CHOWDER

Steps:

• Drain clams, saving liquid.
• In a large saucepan, saute celery and green onions in the butter. Add water, tomatoes (including liquid), carrots, bouillon, thyme, pepper, and the clam liquid. Bring to a boil; reduce heat and simmer, covered, for 20 minutes.
• Add macaroni; cook uncovered for 8 to 10 minutes, stirring occasionally.
• Add clams; heat through.