Best 5 Smokey Clam Chowder Recipes

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.

SMOKY CLAM CHOWDER

Steps:

• In a large pot, boil potatoes in salted water until they are tender, about 10 minutes.
• Drain potatoes.
• In a large pot, melt butter and saute celery, onion, and garlic until onion is translucent.
• Add flour and stir 2 minutes.
• Add clams and their juices, parsley, thyme, marjoram, dill, liquid smoke, and potatoes.
• Simmer 5 minutes.
• Add cream and milk.
• Bring to a simmer; do not boil.
• Season to taste with salt and pepper.

SMOKEY CLAM CHOWDER

Steps:

• Boil potatoes in large saucepan of salted water until just tender, about 6 minutes. Drain potatoes well.
• Melt butter in heavy large pot over medium-high heat. Add celery and onion and sauté until onion is translucent, about 6 minutes. Add flour and stir 2 minutes. Gradually mix in clam juice. Simmer until beginning to thicken, stirring frequently, about 2 minutes. Add clams with juices, parsley, thyme, marjoram, dill, garlic, liquid smoke and potatoes. Simmer 5 minutes to blend flavors. Add cream and milk. Bring to simmer. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)

QUICK AND EASY CLAM CHOWDER

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , In the same skillet, saute onion in reserved drippings until tender. Stir in soup and milk. Add the clams, lemon juice, thyme, pepper and bacon; cook until heated through. Garnish with parsley.

SMOKY FISH CHOWDER

Steps:

• In a heavy pot over medium-high heat, brown bacon until crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain.
• Spoon off all but 2 tablespoons of bacon fat from the pot. Add butter and let melt. Add leeks and a pinch of salt; cook, stirring frequently, until leeks are soft, about 5 minutes. Stir in paprika; cook 1 minute. Pour in vermouth and simmer until almost completely evaporated, about 2 minutes. Stir in stock, 1 cup water, potatoes, thyme and remaining salt. Simmer until potatoes are tender, about 25 minutes.
• Add milk and cooked bacon to pot; bring to a simmer. Add fish and cook until just opaque, 2 to 4 minutes. Use a fork to flake fish into large pieces. Taste and adjust seasoning if necessary. Remove thyme. Serve immediately.