Cape Cod Clam Chowdah Recipes

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

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.

TURNER FISHERIES' HALL OF FAME CLAM CHOWDER

Steps:

• BASE:.
• In a small pot over medium heat, melt the butter.
• Add the flour and cook, stirring constantly, to make a smooth roux.
• Set aside.
• In a large pot, bring the clam juice and water to a boil. Stirring constantly.
• Add the roux.
• Return the mixture to a boil and then lower the heat and simmer for 15 minutes/.
• CHOWDER:.
• Cook the bacon in a large pot, over medium heat, until it renders its fat.
• Add butter, onion, garlic and leeks and cook for 10 minutes.
• Add the celery, potatoes and white wine and cook until the potaotes are almost tender and wine reduced, 10-12 minutes, being careful not to let the potatoes burn.
• add the minced clams, heavy cream and the chowder base and simmer an additional 15-20 minutes, until the potaotes are cooked through.
• Salt andpepper to taste.
• Stir in the TAbasco and Worcestershire sauces.
• Serve immediately.

CHATHAM COD-MANHATTAN CLAM CHOWDER

Steps:

• To prepare the chowder garnish, preheat the oven to 400°F.
• Scatter the potatoes on a baking sheet, toss with 2 tablespoons of the canola oil, and season with salt and pepper. Roast in the oven, turning once, until golden brown and just cooked through, about 15 minutes.
• Meanwhile, make the chowder broth. Heat the oil in a medium saucepan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and crispy, about 7 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
• Raise the heat under the pan to high, add the onion, celery, and carrot, and cook them in the bacon fat until slightly soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Add the wine and cook until almost completely evaporated, 2 to 3 minutes; then add the clam juice and bring to a boil. Add the razor clams, cover, and cook until the clams open, about 8 minutes. Transfer the clams to a plate and let cool. Turn the heat down to low under the pan.
• Once the razor clams are cool enough to handle, shuck and coarsely chop them. For the garnish, whisk together the lemon juice, oil, and chopped parsley in a small bowl. Add the razor clams, season with salt and pepper, and stir to combine. Let the relish sit at room temperature for at least 15 minutes before serving to allow the flavors to meld.
• Turn the heat up to medium under the pan with the broth. Add the tomato puree, black peppercorns, and parsley sprigs to the broth and bring to a boil. Cook until slightly reduced and thickened, about 5 minutes. Add the chopped littleneck clams and cook for 2 minutes. Discard the parsley.
• Meanwhile, heat the remaining 2 tablespoons oil in a large nonstick sauté pan over high heat until it just begins to shimmer. Season the fish on both sides with salt and pepper and cook until lightly golden brown on both sides and just cooked through, about 4 minutes per side.
• Divide the cod among 4 large shallow bowls and ladle the chowder broth over the fish. Arrange the potatoes around the cod and garnish the top of the cod with the razor clam relish, crisp bacon, and whole parsley leaves.