Best 8 Maine Style Clam Chowder Recipes

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

TRADITIONAL NEW ENGLAND CLAM CHOWDER

Steps:

• Tap clams; discard any that do not close. Place clams and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open. , Remove meat from clams; chop meat and set aside. Strain liquid through a cheesecloth-lined colander; set aside., In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Saute onion in drippings until tender., Return bacon to the pan; add clam meat and reserved liquid. Stir in the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender., Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in cream; heat through (do not 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 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:

• Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
• Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)

MAINE STYLE CLAM CHOWDER

Steps:

• 1. Using a deep saucepan, fry salt pork or bacon slowly. Remove and add diced onion. Cook on low heat until onion is soft. Add clam juice, diced raw potato and enough black pepper to satisfy your taste. Cover pan, bring to steaming point,lower heat and cook at least 15 minutes.
• 2. Remove cover, add minced clams, stir to mix. Cook about 10 minutes with cover off, allowing clams to simmer along in cooked potato mixture.
• 3. Add milk and butter and heat to serving point. Do not boil. Taste for seasoning and add salt and more pepper as needed.

MAINE CLAM CHOWDER

Steps:

• Melt butter in large pot. Add onions, celery, and scallions. Saute until vegetables are softened. Add the flour and cook 2-4 minutes longer, but do not brown.
• Stirring constantly add the clam juice. Simmer for 5-10 minutes. Add half and half and wine. Add clams and potatoes. Add seasonings.
• Gently simmer soup but do not allow it to boil for 8-10 minutes. Garnish with fresh parsley.

MAINE CLAM CHOWDER

Steps:

• Fry the diced salt pork--"porkies" (or bacon) in a pan till done; drain and set aside.
• Heat the clam juice in a large saucepan on medium heat.
• In separate pan put the butter and onions and sauté till translucent.
• Add the flour and whisk continuously for 5 minutes.
• Add to the clam juice slowly whisking all the while so there will be no lumps.
• Add the clams and stir; add potato chunks, milk, cream, salt, and pepper.
• Decrease heat and simmer for about 20 minutes stirring frequently to avoid burning.
• When you serve, put the "porkies" (fried salt pork) or bacon on the table to put in the individual bowls.
• Make this a day ahead for flavor.
• NOTE: If fresh clams are not available, substitute a 6 ounce can of clams including the juice.