Clam Chowder For A Crowd Recipes

Steps:

• In a stockpot, combine the potatoes, onions, celery and water. Drain clams, reserving juice; set clams aside. Add juice to potato mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. , Meanwhile, in a large saucepan, melt butter over medium heat. Whisk in flour. Cook and stir for 5 minutes or until lightly browned. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into potato mixture., Add the vinegar, parsley, salt, pepper and clams. Cook 5-10 minutes longer or until heated through.

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.

Steps:

• In a large stockpot, saute onions, leeks, celery carrot and garlic in butter over medium heat until tender (~10 minutes).
• Add potatoes, clam juice (including juice drained from minced clams), spices, vinegar and water to stockpot. Bring to a boil, stirring occasionally.
• Reduce heat, cover and simmer 15-20 minutes (until potatoes are tender).
• Combine 3 C half and half with flour, then add to stockpot.
• Add clams, remaining half and half and Tabasco to stockpot and stir to combine well.
• Heat through, stirring to mix. As it heats through soup will thicken.
• Be sure to taste chowder before serving and season further with additional salt and pepper if needed.
• Serve and enjoy!

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.

Steps:

• Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set aside as well.
• Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
• Add the leeks to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add enough clam broth to just cover the potatoes, approximately 3 cups, reserving the rest for another use. Add the thyme and the bay leaf.
• Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
• Meanwhile, chop the clams into bits about the size of the bacon dice.
• When potatoes are tender, add cream and stir in chopped clams and reserved bacon. Add black pepper to taste. Let come to a simmer, and remove from heat. (Do not let chowder come to a full boil.) Fish out the thyme and the bay leaf, and discard.
• The chowder should be allowed to sit for a while to cure. Reheat it to a bare simmer before serving, then garnish with chopped parsley. Serve with oyster crackers.

Steps:

• Saute lightly, onions and bacon.
• Drain clams reserving juice.
• In a large stock pot, boil clamato juice, clam broth and drained broth from clams.
• When broth and clamato come to a boil, add bacon and onions.
• Bring back to boil,then add barley, rice,and carrots.
• Bring back to boil and then simmer for 1/2 hour.
• Now add tobasco, pepper and potatoes.
• Simmer again for another 45 minutes.
• Add clams.
• Thicken soup if desired (equal amounts of flour and water mixed together.