Best 7 Clam Chowder 4 Cup Makes Approx 10 Quarts Recipes

THE BEST CLAM CHOWDER

Steps:

• Preheat the oven to 325. In a glass baking dish, whisk together flour and melted butter until combined. Bake for 25-30 minutes, or until golden and crumbly. Set aside.
• In a large pot, melt 1-2 tablespoons of butter and add celery, onion, and leeks. Cook on medium heat for about 3-5 minutes or until soft and slightly transparent.
• Add all the remaining ingredients EXCEPT the butter/flour mixture, half & half, and clams. Bring to a boil, then reduce heat and simmer for about 10 minutes or until potatoes are cooked through and fork tender.
• Add the butter/flour mixture into chowder and stir until thick. The mixture will be extremely thick.
• Remove chowder from heat and stir in half & half until blended and smooth. Heat to serving temperature (do not bring to a boil), stirring occasionally. Once the chowder has thickened slightly, stir in the clams. Serve immediately.

CLAM CHOWDER

Steps:

• Drain the clams, adding the juice from the cans to a large stock pot. Set the clams aside.
• Add chicken broth and diced potatoes to the pot (the liquid should just barely cover the potatoes). Bring to a simmer, add the bay leaf, and cook until the potatoes are barely fork tender, about 5-6 minutes.
• While the potatoes cook, in a second pot, heat the butter and olive oil over medium heat until the butter is melted. Add the onions, celery, bell peppers and garlic and cook until tender, about 4-5 minutes.
• Stir in the flour and cook for 30 seconds. Gradually stir in the milk and half and half, whisking as you add them to break up any clumps of flour. Bring mixture to a simmer and cook until the thickened, about 5 minutes
• Stir the creamy mixture into the potatoes. Stir in the salt, pepper, vinegar, and reserved clams. Cook for 5 more minutes.

CLAM CHOWDER, 4 CUP, MAKES APPROX 10 QUARTS RECIPE - (4.5/5)

Steps:

• PREPARE MUSHROOM SOUP BY MIXING WATER AND SOUP TOGETHER POUR INTO LARGE STOCK POT. OVER LOW TO MEDIUM HEAT WASH, PEAL AND DICE POTATOES TOSS INTO SOUP MIX IN THOROUGHLY COOK TILL TENDER. THEN START ADDING IN REST INGREDIENTS. ( THIS STEP MAY TAKE A COUPLE OF HOURS DONT WORRY,, IT TAKES TIME) ( DO NOT BOIL POTATOES IN WATER AHEAD OF TIME,, LET THE SOUP COOK THE POTATOES ) DURING THIS TIME YOU CAN DO THE PREP WORK AS FOLLOWS: PEAL AND DICE RED ONIONS, WASH AND DICE CELERY. IN A SEPARATE POT PLACE OLIVE OIL AND GARLIC, OVER MEDIUM HIGH HEAT BRING UP TO HEAT. ADD IN ONIONS AND CELERY COOK TILL TRANSLUCENT 12 TO 15 MINUTES. TRANSFER TO SOUP POTATO MIX. ADD IN CARROTS AND PEAS. REDUCE HEAT TO SIMMER OR AS LOW AS POSSIBLE FOR 2 TO 3 HOURS LETTING ALL THE FLAVORS MELD TOGETHER, TASTE TO SEE IF IT NEEDS SALT AND PEPPER,, IF SO,, ADD IN TILL YOUR HAPPY. SEPARATE CLAMS FROM JUICE / WATER RINSE THEN ADD INTO MIXTURE,,, STIR, IN 1 HOUR SERVE.

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.

CATHIE'S CLAM CHOWDER

Steps:

• 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.

CLAM CHOWDER FOR A CROWD

Steps:

• In two stockpots, bring water and salt to a boil. Carefully add potatoes; cook until tender (do not drain). In another large pan, saute onions in butter until tender. Add onions and carrots to potato mixture; heat through. , Drain clams if desired. Add the clams, milk, parsley and pepper to vegetable mixture; heat through. Just before serving, stir in bacon.

NEW ENGLAND CLAM CHOWDER

Steps:

• Bring clams and 4 cups water to a boil in a large pot over high heat. Cook until clams just open, 8-10 minutes (discard any that do not open). Using a large slotted spoon, transfer clams to a large rimmed baking sheet; set broth aside. Let clams cool slightly, then pull meat from shells; discard shells.
• Chop clams into bite-size pieces. Strain broth through a fine-mesh sieve set over a large bowl. Add water if needed to measure 6 cups. DO AHEAD: Clams and broth can be made 1 day ahead. Cover separately and chill.
• Melt butter in a large heavy pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes. Add celery, onion, and garlic and cook, stirring often, until onion is translucent, about 10 minutes. Add reserved broth (or 6 cups bottled clam juice), potatoes, thyme, and bay leaf. Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes. Stir cornstarch and 2 Tbsp. water in a small bowl to form a slurry. Stir slurry into chowder base; return to a boil to thicken. DO AHEAD: Base can be made 1 day ahead. Let cool; cover and chill. Keep clams chilled. Bring base to a simmer before continuing.
• Remove base from heat. Discard bay leaf. Stir in reserved clams (or two 10-ounce cans baby clams) and cream. Season with salt, if needed (clams' brininess varies), and pepper.
• Divide chowder among bowls. Garnish with chives and oyster crackers.