Maine Clam Chowder Recipes

Steps:

• Fry the diced salt pork--"porkies" (or bacon) in a pan till done; drain and set aside.
• Heat the clam juice in a large saucepan on medium heat.
• In separate pan put the butter and onions and sauté till translucent.
• Add the flour and whisk continuously for 5 minutes.
• Add to the clam juice slowly whisking all the while so there will be no lumps.
• Add the clams and stir; add potato chunks, milk, cream, salt, and pepper.
• Decrease heat and simmer for about 20 minutes stirring frequently to avoid burning.
• When you serve, put the "porkies" (fried salt pork) or bacon on the table to put in the individual bowls.
• Make this a day ahead for flavor.
• NOTE: If fresh clams are not available, substitute a 6 ounce can of clams including the juice.

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:

• Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
• Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)

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.

Steps:

• Melt butter in large pot. Add onions, celery, and scallions. Saute until vegetables are softened. Add the flour and cook 2-4 minutes longer, but do not brown.
• Stirring constantly add the clam juice. Simmer for 5-10 minutes. Add half and half and wine. Add clams and potatoes. Add seasonings.
• Gently simmer soup but do not allow it to boil for 8-10 minutes. Garnish with fresh parsley.

Steps:

• 1. Using a deep saucepan, fry salt pork or bacon slowly. Remove and add diced onion. Cook on low heat until onion is soft. Add clam juice, diced raw potato and enough black pepper to satisfy your taste. Cover pan, bring to steaming point,lower heat and cook at least 15 minutes.
• 2. Remove cover, add minced clams, stir to mix. Cook about 10 minutes with cover off, allowing clams to simmer along in cooked potato mixture.
• 3. Add milk and butter and heat to serving point. Do not boil. Taste for seasoning and add salt and more pepper as needed.