Best 7 Mos Clam Chowder Recipes

MOM'S CLAM CHOWDER

Steps:

• Cook potato in 2 cups water with pinch of salt until tender, but do not drain.
• In a small pan, saute onion in butter until tender; add flour, cayenne, and celery seed; stir well.
• Drain juice from clams into potatoes and reserve clams for later.
• Add parsley and milk to potatoes, and stir well.
• Heat potato mixture, and add onion/flour mixture, stirring constantly until thickened slightly.
• Stir in clams; and season to taste with salt and pepper.
• Cook for 5-10 minutes more or until heated through.
• Serve.

MO'S CLAM CHOWDER

Steps:

• In a large pot, sauté the bacon slices until cooked through, about 5 minutes. Remove them from the pan.
• In the bacon grease, sauté the onions with a pinch of salt and cook them for about 5 minutes.
• Add the potatoes to the onions as well as the flour and stir the flour well. Cook the potatoes for about 10-12 minutes and the potatoes start to soften. Season the potatoes with salt, pepper, lemon pepper, and parsley. You may crumble the cooked bacon and return them back to the pan if desired, but Mo's doesn't keep them in their soup, just as a flavoring. I personally add them as not to waste them!
• Pour in the milk and the water and clams with juice, and cook to a boil. Turn the stove down to med heat and cover with a lid. Continue to cook for about 15 minutes and the potatoes are tender.
• Pour the soup into individual bowls and serve with a dollop of butter and a sprinkle of paprika.

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.

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.

BEST CLAM CHOWDER RECIPE

Steps:

• Dice the bacon and render the fat In a large stockpot. Cook bacon over medium heat until crispy, remove from pan Drain on paper towels, set aside.
• Dice the onion and celery. Peel and dice the carrots and potatoes.
• Drain the clams, reserving the juice. Roughly chop the clams, set aside
• In the same pot used to cook the bacon, drain off a bit of the oil. Add the butter then add onion, celery and carrots to the pot and saute over medium heat until softened about 3 minutes.
• Stir in the flour & mix it well with the softened veggies, season with salt, pepper, garlic and chili powder - cook for 2 minutes.
• Now add the chicken stock and the juice from the 2 cans of chopped clams, and potatoes. Increase the heat to high and bring to a boil. Stirring often, cook until the potatoes are tender, about 15 minutes.
• When the potatoes are tender, add the cream, clams and bacon. Heat thru and taste the seasonings. Depending on how salty the bacon is you may need to add an additional 1/2 teaspoon of salt.

CLAM CHOWDER

Steps:

• Wash the clams well, scrubbing if necessary to remove external grit. (You can wash the clams hours or even a day in advance; keep them in a large bowl or colander set over a bowl, uncovered, in the refrigerator.) Put them in a pot with 1/2 cup of water and turn the heat to high. Steam, shaking the pot occasionally, until most of the clams are open, 7 to 10 minutes. Use a slotted spoon to transfer the clams to a broad bowl; reserve the cooking liquid.
• When the clams are cool enough to handle, shuck them over the bowl, catching every drop of their liquid; discard the shells. If any clams remain closed, use a thin-bladed knife to pry them open (it will be easy).
• Chop the clams. Strain all the liquid through a sieve lined with a paper towel or a couple of layers of cheesecloth. Measure the liquid and add enough water to make 3 1/2 cups. (You may prepare the dish in advance up to this point; refrigerate, covered, for up to a day before reheating.)
• Combine the liquid with the onion and potatoes in a saucepan; cover and bring to a boil. Reduce the heat to simmer, still covered, and cook until the potatoes are tender, about 10 minutes. Stir in the clams, season to taste with salt and pepper, and serve.

NEWPORT CLAM CHOWDER

Steps:

• 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.