Can I make awesometastic clam chowder like they have it at the coast?

Question

I went to the coast a month ago and tried Clam Chowder for the first time. It is delicious! My boy friend loves it to death too. I want to make some for my boy friend and I but I want it to be good, if not decent. Any great Clam Chowder recipes you know of?

Thanks to all who answer. ;-]

Answer 1

Dice a slice of bacon & fry until almost crisp.

Add 1/2 an onion, chopped, cooking until soft.

Peel & dice 1/2 cup of potato, boil in 1/2 cup of water.

Drain liquid from a 5 oz can of baby clams, add to water.

When potato is tender, add bacon bits, 1 cup of milk,

the clams, & vegetable or seafood bouillon cube.

Cook on medium heat about 10 minutes, do not boil.

Boiling toughens clams & scorches the milk.

If not thickened enough, add some instant potato flakes.

If not whole milk, add butter/cream, or evaporated milk.

Garnish with Parsley flakes, salt & pepper, before serving.

Answer 2

manhatten (red) or New England (white)???

New England's the BEST!!

2 quarts Little Neck clams, steamed, liquor reserved

3-4 lbs potatoes, peeled

1/2 lb lean salt pork

3 large sweet onions, sliced

2 whole bay leaves

1 thick slice bacon (optional)

2-3 celery stalks with green tops

4 tablespoons fresh parsley, minced

2-3 green onions or 1 leek, finely chopped (optional)

1-2 lbs frozen sweet corn (as desired)

3 cloves garlic

1 pint cream

1 quart clam broth or water

1/2 gallon milk

pinch celery seed (optional)

3-4 tablespoons flour

1 stick butter

1 tablespoon olive oil

salt and pepper, to taste

paprika, to taste

Thoroughly wash clams, scrubbing shells. If you're using freshly dug clams, sprinkle the washed clams with corn meal the night before use, and refrigerate overnight to allow the clams to be sand free.

On the day the chowder is to be prepared, steam, clean and shuck enough clams to have at least 2 quarts of clams (more is better!). Save the clam liquor (broth created while steaming). Refrigerate the cooked clams in their liquor.

Meanwhile, prepare the chowder base. Using a sharp knife, slice the salt pork (pancetta can be substituted) into 1/8" inch dice (including rind).

In a large stockpot, on the lowest heat setting, add salt pork to pan; add bacon (also chopped). Cook over low heat for 15 minutes, allowing salt pork to render. Remove from heat and allow to sit for another 15 minutes. Add olive oil and 1 tablespoon of the butter (save remaining butter for later).

Sauté thinly sliced celery (save green celery leaves for later), and sliced onion in the rendered salt pork and bacon until onions take on color, adding minced garlic during the final few minutes of browning. Add clam liquor or water, scraping browned onion bits from bottom of pan. Add 2 whole bay leaves and a pinch of celery seed, if desired. Add minced green onions or leeks. Simmer for 15 minutes.

Wash, peel and cut the potatoes into one inch cubes. Add to the pot, bring to a boil for 30 seconds, reduce heat to barely a simmer.

Chowder may be thickened with a small amount of all purpose flour, Wondra flour, or a few tablespoons corn starch stirred into a cup of cold broth. When adding thickeners, be sure to allow at least 30 minutes of cooking time in order to prevent an uncooked flour taste. More thickener can be added if you like a thicker chowder base; remember that milk/cream are still to be added later, so add more than you think you'll need to compensate.

After 20-30 minutes, check potatoes to see if they are tender. When potatoes are nearly done, add frozen corn. Be sure to use a good quality of frozen corn; the sweeter varieties improve the overall flavor of the chowder.

Stir in clams and strained clam liquor (be careful not to pour in the bottom of the clam liquor which usually contains sand! Add milk and cream in the ratio you desire; for a richer chowder, add more cream and less milk.

Simmer for another 15 minutes and add remaining butter, minced parsley, chopped green celery leaves and salt and pepper, to taste. Remove bay leaves (or simply don't let them make it into a serving!).

When butter has melted and clams are heated through, serve in warmed bowls, sprinkled with paprika and garnished with fresh parsley.

Answer 3

New England Clam Chowder

Ingredients

1/2 lb bacon, diced

1 cup chopped leek

1 cup chopped yellow onion

1/4 cup chopped celery

1 carrot, peeled and diced

3 bay leaves

1 tablespoon chopped fresh thyme

1/2 cup flour

1 lb white potato, peeled and medium diced

4 cups clam juice

2 1/2 cups heavy cream

2 lbs littleneck clams, shucked and chopped

2 tablespoons finely chopped parsley

salt and pepper

Directions

1. In a heavy stock-pot, over medium-high heat, cook the bacon until crisp, about 8 minutes.

2. Stir in the leeks, onion, celery, and carrots.

3.Saute for about 2 minutes or until the vegetables start to wilt.

4.Season the vegetables with salt and pepper.

5.Add the bay leaves and thyme.

6.Stir in the flour and cook for 2 minutes.

7.Add the potatoes.

8.Stir in the clam juice.

9.Bring the liquid up to a boil and reduce to a simmer.

10.Simmer the mixture until the potatoes are fork tender, about 12 minutes.

11.Add the heavy cream and bring up to a simmer.

12.Add the clams and simmer for 2 minutes.

13.Stir in the parsley.

14.Season with salt and pepper if needed.

15.Ladle into shallow bowls and serve

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Clam Chowder

3 (6.5 ounce) cans minced clams

1 cup minced onion

1/2 cup diced celery

2 cups cubed potatoes

1/2 cup diced carrots

1 cup butter

3/4 cup all-purpose flour

1 quart half-and-half cream

2 tablespoons red wine vinegar

1 1/2 teaspoons salt

ground black pepper to taste

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.

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