Copycat Skippers Clam Chowder Recipes

CLAM CHOWDER LIKE SKIPPERS OR IVARS

Steps:

• Add your diced potatoes,celery, 1or 2 pk. of french onion soup mix (this will really determine your richness),and the juice from your cans of clams. (leaving the clams to add at the very end of the recipe or they will get chewy) and 1-2 tbl. liquid smoke, now add just enough water to cover maybe an inch over your potatoes and celery. Boil for 10 minute no longer or you won't have any potatoes for your chowder.
• now add the rest of your ingredients, including your clams and simmer on low for at least 1 hours if not longer, (crockpot on low is awesome too) stirring frequently. serve with some tasty sourdough or toasted mauie onion chips, on top.

IVAR'S CLAM CHOWDER

Steps:

• In a medium saucepan, drain the juice from the clams; set the clams aside.
• Combine clam juice with the onions, celery and potatoes.
• Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
• In a large saucepan, melt the butter.
• Add flour and stir in to the butter.
• Slowly whisk in the warm half-and-half.
• Cook and whisk until smooth and thick, about 5 minutes.
• If you want a thinner chowder, add 1/2 to 3/4 cup water or clam broth.
• Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan.
• Stir well and adjust the seasonings if necessary.

NEW ENGLAND CLAM CHOWDER

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).