Steves New England Clam Chowder Recipes

NEW ENGLAND CLAM CHOWDER I

Steps:

• Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
• Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

NEW ENGLAND CLAM CHOWDER

Steps:

• Rinse the clams several times under cold running water. Transfer to a large pot and add 3 cups water. Bring to a simmer over medium-high heat, then cover and cook until the clams open, about 6 minutes. Strain through a fine-mesh sieve into a large bowl; reserve the broth. Transfer the clams to a bowl and cover with plastic wrap so they don't dry out.
• Cook the bacon in a large pot over medium heat until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels. Melt the butter in the same pot over medium heat. Add the celery, onion and thyme and cook, stirring occasionally, until soft, about 10 minutes. Add the flour and cook, stirring, 1 minute. Stir in the reserved clam broth, 1 1/2 cups water and the potato. Bring to a simmer and cook until the potato is tender and the soup thickens slightly, about 15 minutes.
• Meanwhile, remove the clams from their shells and roughly chop.
• Reduce the heat under the soup to medium low. Whisk in the half-and-half and warm through (do not boil). Remove from the heat. Stir in the chopped clams; season with salt and pepper. Ladle the soup into bowls and top with the reserved bacon and chives.

NEW ENGLAND-STYLE CLAM CHOWDER

Steps:

• Melt butter in a stockpot over medium-high heat; cook and stir salt pork, celery, onion, and garlic in melted butter until softened, about 7 minutes. Add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. Bring the mixture to a boil, reduce heat to medium, and place a cover on the pot. Cook at a simmer until potatoes are tender, about 35 minutes.
• Stir clams into the soup and simmer uncovered for 5 minutes. Add Worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook another 7 minutes. Remove the pot from heat. Remove and discard bay leaves. Garnish with parsley to serve.

STEVE'S NEW ENGLAND CLAM CHOWDER

Steps:

• Peel and chop the raw potatoes into small cubes.
• Place the diced potatoes in a Dutch oven and fill with just enough water to cover them.
• Bring the water to a boil and cook for 7 minutes or until tender but not soft/mushy.
• Chop the onion into small pieces.
• Cut the bacon into ½ inch pieces, cook until crisp in a large skillet.
• Remove bacon pieces and set aside.
• Drain all but 2 tablespoons of bacon grease.
• Add the chopped onions/celery and minced garlic to the skillet with the bacon grease.
• Sauté until the onions are soft.
• Open the cans of clams.
• Drain the liquids into a small container.
• Add ½ of the clam juice to the skillet with the onions, celery, and garlic.
• Set the clams and remainder of clam juice aside.
• Simmer for 5 minutes.
• When the potatoes are done, drain the potatoes and return to the Dutch oven.
• Add the onion/celery mixture.
• Stir just enough to mix, not mash.
• In a large sauce pan, melt the butter and add the flour, making a roux.
• Add the half and half cream and the 2% milk.
• Cook on medium heat until thickened, stirring constantly with a whisk.
• Add the cayenne pepper, Worcestershire Sauce, and ground pepper while sauce thickens.
• Pour the thickened sauce into the Dutch oven with the potatoes and onions.
• Add the clams and bacon pieces.
• Stir to mix.
• Cook over medium heat until heated through.
• If the chowder is too thick, add more milk or clam juice until the desired consistency is reached. Add salt to taste.
• Spoon into serving bowls, garnish with paprika and parsley, and enjoy.