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New England Clam Chowder (serves 6)
 | 4 tbs. olive oil |
| 1 cup large diced onions |
| 1/2 cup flour |
| 3 cups clam broth |
| 2 cups rice milk |
| 2 6.5oz. cans chopped clams |
| 1/4 tsp. white pepper |
| 1 tbs. chopped parsley |
| 1 tsp. thyme |
| 1 bay leaf |
| 4 cups potatoes, 1" cubes |
In a large pot, sauté the onions over medium heat in the olive oil until they have softened. Add the flour and incorporate thoroughly. Add the clam broth and the rice milk and whisk the mixture until it is smooth.
Add the chopped clams, white pepper, parsley, thyme and bay leaf to the soup. Bring the soup to a boil, cover and reduce the heat to a simmer. Continue cooking the soup for 45 minutes.
After the soup has cooked for 45 minutes, add the diced potatoes and simmer for an additional 15 minutes. Remove the soup from the heat and serve.
Clam Chowder
Makes 3+ quarts. | 1 lb. fresh clams, minced |
| 1 cup diced onion |
| 1 cup diced celery |
| 2 cups diced potatoes |
| 2/3 stick butter or margarine (about 5 1/2 tablespoons) |
| 2/3 cup flour |
| 1 teaspoon salt |
| 1/2 teaspoon sugar |
| 1/2 teaspoon pepper |
| 1 quart milk |
| 1/2 pint whipping cream |
| 2-3 strips bacon, fried until crisp and drained thoroughly |
Place vegetables in a 4 quart pot; add enough water to cover. Simmer until vegetables are tender. In a 2 quart pan, melt the butter. Add the flour. Blend well and cook for a few minutes. Add the milk and cream. Stir until smooth and thick. Add the white sauce to the undrained vegetables. Add the clams, the finely crumbled bacon, and seasonings. Simmer 15 minutes.
Clam Chowder
| 3 cn Potato soup |
| 2 cn N.e. clam chowder soup |
| 1/2 c Butter |
| 1 sm Onion; diced |
| 1 pt Half & half |
| 2 cn Clams; chopped |
Mix all and simmer in crock pot for 2-4 hours. Can also
be made on stove top.
New England Clam Chowder
| 1 can clams (3 lb. 3 oz. size) |
| 1 can clam juice (Same size can as above) |
| 6 cups light cream (I use 1 quart + 1 pint half & half) |
| 3/4 cup butter |
| 3 large onions chopped |
| 8 large potatoes, peeled and diced |
Drain clams, reserve liquid. Saute onions in butter. Add potatoes, clam juice
and
reserved clam liquid. Cover and simmer about 15 minutes until potatoes are tender.
Add clams. Cook 3 minutes. Add light cream and heat but do not boil. Season with
salt and pepper to taste. Thicken with flour if desired.
Approximately 24 servings
England Clam Chowder
| 1 pint (2 cups) of shucked clams or about 400 grams of minced clams from can |
| 2 slices of bacon, halved |
| 1 cup chopped onion |
| 1 2 1/2 cups chopped, peeled potatoes |
| 1 teaspoon of instant chicken bouillon |
| 1 teaspoon Worcestershire sauce |
| 1/4 teaspoon dried thyme, crushed |
| 1/8 teaspoon pepper |
| 2 cups of milk |
| 1 cup light cream |
| 2 tablespoons flour |
Chop shucked clams, reserving juice; set clams aside. Strain clam juice to
remove bits of shell. (or drain canned clams, reserving juice). If necessary, add water to
clam juice to equal 1 Cup. Set clam-juice mixture aside.
In a large saucepan cook bacon until crisp. Remove bacon, reserving 1 tablespoon
drippings. Drain bacon on paper towels; crumble. Set aside.
In the same saucepan combine reserved bacon drippings, reserved clam juice, potatoes,
onion, bouillon. Worcestershire sauce, thyme, and pepper. Bring to boiling; reduce heat.
Cover and simmer about 10 minutes or till potatoes are tender. With the back of a fork,
mash potatoes slightly against the side of the pan.
Combine milk, cream, and flour till smooth. Add to potato mixture. Cook and stir till
slightly thickened and bubbly. Stir in clams. Return to boiling; reduce heat. Cook 1 to 2
minutes more. Sprinkle each serving with some of the crumbled bacon. Makes 4 main-dish
servings or 6-8 side dish servings.
| 8 slices bacon, dices |
| 4 cloves garlic, minced |
| 1 onion, finely chopped |
| 1/2 green bell pepper, diced |
| 1 cup celery, chopped |
| 1 bay leaf |
| 6 cups chicken stock |
| 3 cans chopped clams, drained, reserve 1 cup clam juice |
| 1 tsp. Worcestershire sauce |
| dash of Tabasco sauce |
| 1/4 tsp. thyme |
| salt and white pepper to taste |
| 1 1/2 potatoes, peeled and diced |
| 1/3 cup butter |
| 1/2 cup flour |
| 2 cups half and half |
Fry bacon in skillet over medium heat until almost done. Add garlic and onion, sauté briefly. Add celery, bell pepper and bay leaf; continue to cook until vegetables are tender but crunchy. Drain and discard all but 1 tblsp. of bacon fat and place in a soup pot. Add chicken stock, clam juice, Tabasco, Worcestershire, thyme and diced potatoes. Bring to a boil and then lower the heat to a simmer until the potatoes are just tender.
In a skillet melt the butter. Add flour, blending well into a roux. Cook for 2 minutes but do not allow to brown. Add this to the soup, stirring to avoid lumps. Add the half and half and stir frequently until thickened. Stir in the clams and season with the salt and pepper to taste. Heat the clams through and serve. Serves 4 to 6.
BOSTON CLAM CHOWDER (6 servings)
| 4 Slices of Bacon |
| 1/2 c Milk |
| 13 oz Clams; minced, drained |
| 1/2 ts Salt |
| 1 1/2 c Potatoes; peeled/diced |
| 1/4 ts Pepper |
| 1/3 c Onion; chopped |
| 2 tb Butter |
| 2 tb Flour |
| Oyster crackers |
| 1 c Cream |
POWER: High .... TURN: No .... TIME: 22 min. per 6 servings Place bacon
in
a 2 qt casserole dish. Cover and microwave 4 to 5 minutes, or until crisp.
Remove bacon, crumble and set aside. Drain clams and add liquid to bacon
drippings. Stir in potatoes and onion. Cover and microwave on high 9 to 12
minutes or until potatoes soften. Stir flour into half the milk. Add flour
mixture and remaining milk, cream, clams, salt and pepper to hot liquid.
Cover and microwave 4 to 5 minutes. Garnish with butter, oyster crackers
and crumbled bacon.