Easy Delicious Clam Chowder Recipes

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 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.

Steps:

• In a heavy-bottomed pot brown the bacon, then add in onions, celery, thyme, bay leaf and garlic (if using); saute for about 4 minutes.
• Add in wine, whipping cream, milk and the juice from the clams (save the clams to add in the end).
• Add in the grated potato; bring to a slow simmer and cook for about 20 minutes until the grated potato softens, releases the starches and thickens the chowder base.
• Add in the reserved clam meat, evapoated milk and chopped parsley; bring to JUST a simmer and remove from heat.
• Season with salt and lots of black pepper.
• Delicious!

Steps:

• Cook bacon, reserving about 1-2 tbls fat.
• Drain clams, reserving the liquid. If you use clams from the seafood counter, and you'll need about 3/4 lb, either ask them for some clam juice or buy a bottle of it.
• In 3-qt saucepan, add bacon fat and cook onions over medium-high heat until just soft.
• Deglaze with sherry, stirring the mixture thoroughly.
• Add diced potatoes and sauté for a minute or two, then add clam juice. If clam juice doesn't completely cover the potatoes, add water.
• Bring to a boil, cover and cook for 5 minutes or until potatoes are tender.
• Stir in soup, then add half & half. Reduce heat to medium-low and add clams.
• Add thyme and celery seed.
• Chop bacon and stir in, along with butter and a couple pinches of dried parsley.
• Adjust to taste with salt and pepper.
• Simmer over low heat for an additional 15 minute.
• If necessary, thicken with 1 tbl corn starch dissolved in 1/8 c cold water.

Steps:

• Melt the butter in a saucepan and then add the flour to make a roux. Cook for 5 minutes over medium heat, stirring often, then set aside.
• In a large pot, heat the oil and saute the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.
• Add the heavy cream, clam juice, clams, thyme, salt, pepper, Tabasco sauce, and roux. Whisk well to blend in the roux.
• Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally. Add more seasoning to taste.
• Serve with a side of sourdough bread, if desired.

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.