Best 6 Marilyns Cheesy Clam Chowder Recipes

MANHATTAN CLAM CHOWDER

Steps:

• In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and recover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened. Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.
• In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.

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.

CHEESY CLAM CHOWDER

Steps:

• In large pot melt cube of butter and saute bag of onions in it.
• If using stewed tomatoes, dice them and add to pot.
• Add rest of ingredients to pot. Stir.
• Cook real slow over low heat for 3-4 hours.
• This probably will work in a crockpot.

CREAMY CHEESY CLAM CHOWDER

Steps:

• Steam clams open in a cup of wine in a heavy pot.
• Remove from pot and cool.
• Remove clams from shells.
• Rinse the clams well.
• Strain clam broth through a mesh screen or cheesecloth.
• Add strained broth, broth from canned baby clams, and enough bottled clam juice or water to equal 4 cups.
• Set aside.
• In a heavy pot over MEDIUM heat,cook bacon pieces till crisp add butter melt and cook the onion,celery, carrots, and garlic until translucent.
• Slowly stir in the flour and cook for two minutes, stirring well.
• Add reserved clam juices to the sauté mixture.
• Bring to a boil; whisking thoroughly to break up any lumps, and then reduce heat.
• Add creams and simmer 20 minutes.
• Add white pepper, thyme, potatoes, peas, and steamed clams& the can of baby clams.
• Add cheese till melted through.
• Do not allow to boil as this will toughen the clams.
• Season with salt and hot pepper sauce to taste.
• Garnish with scallions.

JAZZED-UP CLAM CHOWDER

Steps:

• In a 1-1/2-qt. microwave-safe dish, combine the clam chowder, corn and milk. Cover and microwave on high until heated through, 4-6 minutes, stirring every 2 minutes. Sprinkle servings with cheese, bacon and chives.

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.