Bar Harbor Clam Chowder Recipes

BARBRA BUSH'S ALL AMERICAN CLAM CHOWDER

Barbra Bush's All American Clam Chowder image

I love clam chowder soup & found this recipe to be very easy & delicious. I found it in Woman's World many, many years ago & it ios the only calm chowder soup I make.

Provided by Carmen B.

Categories Chowders

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons butter or 4 tablespoons margarine
4 tablespoons flour
3 slices bacon, cut into 1 inch pieces
1 medium onion, finely chopped
1 can clam, drained reserving juice
1 large potato, cubed
1 can cream of celery soup
1 1/2 cups milk
1 dash pepper
oyster crackers (optional)

Steps:

Cook bacon until crisp.
Drain on paper towel.
Saute onion in same skillet as bacon until soft.
Add clam juice& potatoes.
Cover& cook over low heat until potatoes are tender, 15 min.
Melt butter in sauce pan.
Add flour& mix together.
Add milk& blend until smooth.
Add clam juice& potatoes; cook& stir until thickened.
Add soup, bacon, clams,& pepper; cook over low heat until heated through, Serve with oyster crackers, if desired.

NEW ENGLAND CLAM CHOWDER

New England Clam Chowder image

Categories Soup/Stew Milk/Cream Quick & Easy Lunch Clam Fall Winter Family Reunion Potluck

Yield Makes 2 quarts

Number Of Ingredients 15

Ingredients

1 1/4 pound canned clams, minced, juices reserved
2-3 cups bottled clam juice
2 bacon slices, minced
1 onion, diced
2 tablespoons all-purpose flour
1 bay leaf
1/2 teaspoon thyme leaves, chopped
1 pound potatoes, peeled, diced
3 cups heavy cream or half and half
6 tablespoons dry sherry, or to taste
Salt, to taste
Freshly ground black pepper, to taste
Tabasco sauce, to taste
Worcestershire sauce, to taste
Oyster or saltine crackers, as needed

Steps:

Drain the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid.
Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.
Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.
Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh thyme.
Add the potatoes and simmer until tender, about 15 minutes.
Meanwhile, place the clams and cream in saucepan and simmer together until the clams are cooked, about 5-8 minutes.
When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes.
Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with the crackers on the side.

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