Recipes for "clam chowder"

Heat a 3-quart saucepan over medium heat. Cook and stir bacon in the hot saucepan until crisp, about 5 minutes; remove to paper towels to drain.

Cook and stir celery and onion in drippings in the saucepan until softened, about 5 minutes. Stir in flour; cook 1 minute.

Add potatoes, clam juice, milk, and clams with their liquid. Bring to a boil, then reduce heat to low and simmer for 10 minutes to blend flavors. Season with salt and white pepper.

Ladle soup into bowls, garnish with bacon, and serve with oyster crackers.

Melt butter in a stockpot over medium-high heat. Add salt pork, celery, onion, and garlic. Cook until softened, about 7 minutes.

Add potatoes, clam juice, tarragon, celery salt, and bay leaves. Bring to a boil, reduce heat to medium-low, cover and simmer until potatoes are tender, about 35 minutes.

Add clams and simmer, uncovered, for 5 minutes. Add Worcestershire sauce, cream, dill, salt, and pepper. Cook until flavors blend, about 7 minutes more.

Remove the pot from the heat. Remove and discard bay leaves. Garnish with parsley and serve.

Cook and stir bacon in a large pot over medium-high heat until browned, about 10 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving drippings in the pot.

Cook and stir potatoes, onion, and garlic in hot drippings until onion is translucent, 7 to 10 minutes. Stir flour into potato mixture; cook and stir for 1 minute. Stir evaporated milk, heavy cream, liquid from clams, and bay leaf into potato mixture.

Bring mixture to a simmer, reduce heat to medium, and cook until potatoes are soft, about 15 minutes. Add clams to soup; cook until clams are hot, about 5 minutes. Sprinkle with bacon; season with salt and pepper.

In a medium skillet over medium heat, cook bacon, celery, and onion until onion is translucent. Remove from heat and set aside.

In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking until bubbly. Whisk in 1 jar of clam juice, until smooth. Stir in onion mixture. Pour in half-and-half, stirring constantly. Stir in clams, reduce heat and simmer 30 minutes.

Season with pepper and serve.

Heat olive oil in a large pot. Add onion; cook and stir until browned, about 10 minutes. Add 1 cup water and carrots. Bring to a boil; cover and cook until carrots are soft, about 10 minutes.

Combine remaining 4 cups water, cauliflower florets, chicken bouillon, and garlic in a blender; blend until smooth. Pour over the onion and carrots in the pot.

Stir baby clams and mushrooms into the pot. Simmer until hot, about 10 minutes. Season with salt and pepper.

Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.

Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions, and black pepper in a large saucepan; heat to a boil. Reduce heat, cover, and simmer for about 15 minutes or until potatoes are just tender.

Stir in undrained tomatoes and chopped clams and heat through.

Bring shucked clams, clam juice, and chicken stock to a simmer in a large pot over medium-high heat. Reduce heat to medium-low and simmer 15 minutes.

Meanwhile, melt butter in a large skillet over medium heat. Stir in onion and celery; cook and stir until vegetables are tender. Stir onion mixture and potatoes into clams. Season with dill, black pepper, salt, cayenne pepper, and hot pepper sauce. Simmer 15 minutes longer. Sprinkle with parsley to serve.

Heat bacon grease in a cast iron Dutch oven over medium heat; cook and stir potatoes, carrots, onion, and garlic until onion is soft, 5 to 10 minutes. Add flour, salt, garlic powder, liquid smoke flavoring, and black pepper; stir until vegetables are evenly coated.

Pour chicken broth and reserved clam juice over vegetables; cook at a simmer over low heat until potatoes and carrots are tender, 15 to 20 minutes.

Melt butter in a saucepan over low heat; stir in cornstarch until smooth, 1 to 2 minutes. Add milk and cream; cook, stirring constantly, until thickened, about 5 minutes.

Stir butter mixture into vegetable-broth mixture; cook and stir over low heat until chowder is thickened, 5 to 10 minutes. Add corn and cook for 5 minutes. Mix chopped clams into chowder and cook until heated through, about 5 minutes more.

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.

Combine Italian-style tomatoes, crushed tomatoes, potatoes, onions, carrots, green bell pepper, red bell pepper, celery, and jalapeño peppers in a large stockpot.

Bring water to a boil in a small saucepan. Stir in chicken bouillon and beef bouillon cubes until dissolved. Pour over tomato mixture in the stockpot.

Stir clam juice cocktail, sugar, thyme leaves, chili powder, garlic salt, black pepper, and bay leaf into the stockpot. Cook chowder, stirring occasionally, until potatoes are very tender, about 1 hour 30 minutes.

Combine clams, milk, and flour in a separate saucepan; cook and stir over low heat until clams are heated through, about 7 minutes. Stir into the stockpot and simmer until flavors combine, about 30 minutes.

In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.

In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.

Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.

Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)

Melt butter in a large kettle or stock pot over medium heat. Add onions and saute until clear. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.

In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.

In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.

Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil.

Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.

Cover, and cook on low for 6 to 8 hours.

Rinse and scrub the clams to remove any dirt. Place clams in a bowl, cover with cold, well salted water and refrigerate for 30 minutes to an hour. This will allow the clams to expel some of their grit into the water. Discard any broken clams or clams that are open and do not close when you touch them.

Place the clams in a large pot and add about a half inch of water to the pot. Cover the pot and bring the water to a boil. Let the clams steam until they all open up, 5 to 10 minutes. The steaming water may foam up a bit; just watch so it doesn't overflow.

Use a slotted spoon to remove the clams from the pot to a bowl. Strain the remaining clam steaming liquid through a fine mesh sieve to catch any grit and reserve. You should have 2 to 3 cups of clam liquid.

Separate the clams from the clam shells. Discard the shells. Roughly chop the cooked clams. You should have 1 1/2 to 2 cups of chopped clams.

Place the salt pork and butter or oil in the bottom of a large, thick-bottomed pot. Heat on medium and brown the salt pork. (Note that if you are using salt pork that is mostly fat, you won't need any additional fat from butter or oil, but you might want to put a little water in the pan to help render the fat from the salt pork.)

Add the chopped onion to the pan, and cook, stirring occasionally, until the onions are translucent, about 5 minutes.

Sprinkle flour over the onions and stir until everything is coated with the flour. Let the flour cook for a minute or two. Slowly add the white wine to the pot, stirring after each addition.

Add potatoes to the pot. Add 2 to 3 cups of the strained clam steaming liquid and a cup of water. The liquid should cover the potatoes. If not, add a little more water or clam cooking liquid.

Add the bay leaf, thyme, black pepper, and Old Bay. Heat to a boil and reduce to a simmer.

Cover and cook for 10 minutes, then add the corn (if using) and cook for 5 minutes more, or until the potatoes are cooked through.

While the potatoes are cooking, heat a cup of cream in a small saucepan until steamy.

When the potatoes are tender, add the chopped clams and turn off the heat under the soup. Slowly stir in the heated cream. Adjust seasonings. Stir in the fresh parsley.

Note that if you simmer the soup after the cream has been added, the soup may curdle. This is why we turn off the heat before adding the hot cream.

Serve with oyster crackers or rustic bread.

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In a large pot or Dutch oven over medium heat, cook the bacon, stirring often, for 8 to 10 minutes, until the bacon releases most of its fat.

Simply Recipes / Sally Vargas

Add the onion and celery and cook, stirring often, for 5 to 6 minutes, until softened.

Simply Recipes / Sally Vargas

Add the clam juice, water, salt, and potatoes. Place the lid on and simmer for 15 minutes, until the potatoes are tender.

Simply Recipes / Sally Vargas

Add the chopped clams and cream and bring it to a simmer for 2 to 3 minutes.

Taste and season with more salt if you’d like. Ladle the chowder into bowls, grind black pepper over each, and serve with oyster crackers.

Leftover chowder will last for three to 3-4 days in the refrigerator. It can be frozen for 4-6 months, but in terms of flavor, it is best if eaten before the 4 months. Heat the thawed chowder in a pot over low heat on top of the stove and stir well to keep it from curdling.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Slowly cook the bacon with the olive oil on medium heat until the bacon is crispy and its fat rendered. Remove, chop, and set aside.

Simply Recipes / Sally Vargas

Increase the heat to medium-high and saute the carrots, celery, and onion until soft and translucent, about 4 to 5 minutes. Do not brown the vegetables. Add the garlic and cook for another minute. Return chopped bacon to the pot.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Add the thyme, celery seed, bay leaves, tomato juice, clam broth, and the juice from the canned clams and stir. Add the potatoes. Bring to a simmer, cover, and simmer gently until the potatoes are done, about 30 to 40 minutes.

Simply Recipes / Sally Vargas

When the potatoes are tender, add the canned clams and the live clams in their shells, cover the pot and simmer until the live clams open up, about 5 to 10 minutes.

Add hot sauce, salt, and black pepper to taste.

Remove the bay leaves and serve, placing a clam in shell or two in each bowl for serving.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Cook bacon in a large pot over medium-high heat, stirring occasionally, until crisped and browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper towel-lined plate. Leave drippings in the pot.

Place potatoes and carrots into the pot and season with salt and pepper; cook in bacon drippings, stirring frequently, for 5 minutes.

Pour clam juice into the pot, add enough water to just cover potatoes, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until potatoes are just tender, 10 to 15 minutes.

Add leek soup mix and gently stir until no lumps remain. Stir in clams, half-and-half, and reserved bacon. Cook and stir until chowder returns to a simmer and thickens, about 10 minutes more.

In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside.

In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes.

Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.

Combine diced tomatoes, crushed tomatoes, and clams together with juices in a large stockpot over medium heat. Stir in Worcestershire sauce, oregano, basil, onion powder, and hot pepper sauce. Simmer for 30 minutes.

Stir in potatoes, carrots, bell peppers, and celery. Simmer, stirring occasionally, for 2 to 3 hours. Season with salt and pepper.

Place bacon in a large skillet and cook over medium heat, turning occasionally, until crisp, about 10 to 12 minutes. Pour bacon and grease into a strainer set over a bowl to let the grease drain out. Reserve bacon until needed and discard grease or set aside for another use.

Place the skillet back over medium heat and add butter, onion, and ¼ teaspoon salt. Cook and stir until onion starts to soften and turn translucent, about 5 minutes. Add flour and cook and stir for about 1 minute to create a roux.

Drain both cans clams and set clams aside for later.

Pour clam juice from the cans and the bottle into the skillet; whisk to scrape off any bits from the bottom of the skillet. Raise heat to medium-high and let come to a simmer.

While the clam juice is coming to a simmer, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes.

Add potatoes, celery, tarragon, and cayenne to the simmering clam juice mixture. Let simmer for 5 minutes. Reduce heat to medium-low and add the reserved clams, cream, and all but 1 tablespoon of the reserved bacon. Simmer gently for another 10 minutes, then remove and discard tarragon sprig.

Drain pasta well and add to the clam sauce; mix until well combined. Turn off the heat and let sit for 1 minute.

Stir in parsley and Parmesan cheese. Taste and adjust salt if necessary.

Ladle into warm bowls. Sprinkle with more Parmesan, crumbled bacon, and parsley.

Place bacon in a thick-bottomed 5 to 6 quart pot. Heat on medium to medium high heat.

Cook until lightly browned and the fat mostly rendered out of the bacon, about 5 to 6 minutes.

Remove all but 1 tablespoon of the bacon fat. (Do not put bacon fat in your sink drain, it will clog the pipes.)

Add the celery and leeks to the bacon and cook on medium heat until softened, about 5 to 6 minutes.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Add the diced potatoes, chicken stock, water, 1/2 teaspoon salt, bay leaves, and thyme to the pot.

Increase heat to bring to a simmer. Then lower the heat to maintain a gentle simmer. Simmer for 10 to 15 minutes, until the potatoes are cooked through.

Place salmon in a bowl, sprinkle with flour and black pepper. Toss to coat. Melt 1 tablespoon butter in a non-stick skillet on medium high heat.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Working in batches if necessary, lightly brown the salmon on one side, then turn over to brown on the other side. (The salmon doesn't have to be cooked through, just lightly browned.)

When the potatoes are cooked through, use a slotted spoon to transfer the salmon to the pot with the potatoes, bacon, leeks, and stock.

Stir in corn if using. Cook gently for 5 minutes then remove from heat. Stir in the cream and lemon zest. Add salt to taste.

Simply Recipes / Elise Bauer

Garnish with chives to serve.