Copy Cat Clam Chowder Recipes

IVARS CLAM CHOWDER RECIPE (SO GOOD!)

Steps:

• Cook the bacon until browned in a medium saucepan over medium-high heat, until cooked, but not crispy. Drain the juice from the clams into a separate bowl, and set the clams aside (you will need the clam juice for the next step). In the same pot that you browned your bacon, stir in the onion, celery, and potato, and add the reserved juice from the clams. Add just enough water to cover the vegetables (as shown in picture above), set the pan over high heat, and bring just to a boil. Reduce the heat to med low, cover, and simmer for about 20 minutes, until the vegetables are fork-tender. Next, melt the butter in a large saucepan and add the flour and cook, stirring constantly for 2 minutes. Whisk in the warm half-and-half, and continue whisking and cooking for about 5 minutes over medium low heat until the flour is cooked, and mixture is thickening and smooth (note - you can substitute milk here, but will lose some of the richness of this recipe). Once you have the half and half base down add all of the cooked vegetables AND their cooking liquids to the base. Add the clams you set aside. Lastly, season with salt, and pepper and parsley.

COPYCAT OUTBACK STEAKHOUSE CLAM CHOWDER

Steps:

• You will probably want to reduce the amount of each ingredient proportionately for a smaller finished product. Over a medium heat, cook down onions, carrots, parsley and bacon for about 20 minutes. Meantime, steam potatoes for about 20 minutes, or until slightly tender. Drain clams and reserve 1 quart clam juice. Set aside. Add cayenne pepper, white pepper, black pepper and salt to the onion-veggie mixture. Add heavy whipping cream, milk, reserved clam juice, and shrimp base and allow to come to boil. In a smaller pot, melt butter and slowly add in flour to form roux. Once veggie mixture is boiling, add roux and thoroughly stir. Turn off heat and add clams. Add potatoes. Serve. Recipe Source: Guest Chef: Alonzo Callens

DISNEYLAND'S CLAM CHOWDER RECIPE

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.

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.

THE CHART HOUSE CLAM CHOWDER (COPYCAT) INCLUDING SPICE BLEND

Steps:

• Directions for The Chart House Spice Blend:.
• Blend ingredients, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.
• For the Clam Chowder:.
• In a heavy-bottomed, 4-pint soup kettle, saute bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown.
• Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the saute mixture. Bring to a boil; reduce heat. Add half and half and simmer 20 minutes.
• Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.

COPYCAT SKIPPERS CLAM CHOWDER

Steps:

• NOTE: Prepare ingredients before starting! Experienced, or quick, cooks can ignore this advice. I'm neither experienced nor quick. If I don't prepare the ingredients before starting the chowder, it's a disaster.
• Bring the bottled clam juice and potatoes to a boil in a medium saucepan over high heat. Reduce heat to medium-low. Cover and simmer until potatoes are tender (about ten minutes). Remove from heat.
• Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown (about 8-10 minutes). Add onions, celery, garlic, and bay leaf. Sautà until vegetables soften, about six minutes.
• Stir in flour and cook two minutes. Do not allow flour to brown.
• Gradually whisk in reserved juices from clams. Add potato mixture, calms, half-and-half, hickory smoke salt, and hot pepper sauce. Simmer chowder to blend flavors, stirring frequently.
• Season to taste with salt and pepper.
• Chowder can be served after as few as ten minutes of simmering, or it can sit on the stove contentedly for hours.

LEGAL SEAFOOD'S CLAM CHOWDER RECIPE

Steps:

• Clean the clams and place them in a large pot along with the garlic and water. Steam the clams until they open (about 6 to 10 minutes, depending upon their size).
• Drain and shell the clams, reserving the broth in a bowl.
• Mince the clam flesh and set aside. Filter the clam broth either through coffee filters or cheesecloth and set aside.
• In a large, heavy pot slowly render the salt pork . Remove the cracklings and set them aside.
• Slowly cook the onions in the fat, stirring frequently for about 6 minutes, or until cooked through but not browned.
• Stir in the flour and cook while stirring continuously for 3 minutes.
• Add the reserved clam broth and fish stock, and whisk to remove any flour lumps .
• Bring the liquid to a boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through (about 15 minutes).
• Stir in the reserved clams, salt pork cracklings, and light cream. Heat the chowder until it is the temperature you prefer.
• Serve in large soup bowls with oyster crackers on the side. Recipe Source: "Legal Seafoods Cookbook" by George Berkowitz, Jane Doerfer (Doubleday). Reprinted with permission.

OUTBACK CLAM CHOWDER RECIPE - (3.9/5)

Steps:

• Cook down all veggies with bacon about 20 min. or until tender in large stockpot, toward end add parsley. Meanwhile boil potatoes and drain clams reserving juice. Add cayenne, white pepper, pepper, salt, and shrimp base to veggies, stir well. Add cream, milk, and all clam juice. in a separate saucepan make roux with butter and flour. Slowly add roux to soup mixture and bring to a boil for 5 min. Turn off heat and add clams and potatoes. Use less cayenne if desired, somewhat spicy.