Dales New England Clam Chowder Recipe 455

DALE'S NEW ENGLAND CLAM CHOWDER RECIPE - (4.5/5)

Steps:

• Cook the bacon until crispy. In a large stock pot add in 50-ounce can cream of mushroom soup, Sherry, chicken and chicken bouillon. Fill 50 ounce can with water or clam juice for a different variation and stir well. If to thick add in more water, place over medium heat, add 24 ounce can of mushroom soup, water and stir. Wash and dice red potatoes and add to soup mix, cook for 20 minutes until potatoes are tender and firm. Wash and dice red onions and celery, saute in 4 tablespoons extra virgin olive oil and garlic and add potatoes once they've cooked. Add bacon and stir. Add bacon grease and thoroughly stir, add pepper to taste. Add more garlic 1 tablespoon at a time to taste. Let simmer 10 to 15 minutes and add clams, continue to simmer for another 10 minutes and serve.

NEW ENGLAND CLAM CHOWDER

Steps:

• In a deep stockpot, melt the butter over medium heat. Add the onions and celery and saute until translucent, about 4 minutes. Sprinkle in the flour and stir. Let the flour cook for 1 to 2 minutes. Add 8 cups water and the clam base and whisk vigorously, making sure there are no lumps from the flour. Bring the mixture to a boil, reduce to a simmer, and stir in the potatoes and chopped clams. Simmer for 20 minutes. Add the cream, dill, and season with salt and pepper, to taste. Bring back to a boil, reduce to a simmer, and cook until thickened, another 20 minutes. Check for seasoning, add a few dashes hot sauce, and serve with your favorite crusty bread.

NEW ENGLAND-STYLE CLAM CHOWDER

Steps:

• Melt butter in a stockpot over medium-high heat; cook and stir salt pork, celery, onion, and garlic in melted butter until softened, about 7 minutes. Add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. Bring the mixture to a boil, reduce heat to medium, and place a cover on the pot. Cook at a simmer until potatoes are tender, about 35 minutes.
• Stir clams into the soup and simmer uncovered for 5 minutes. Add Worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook another 7 minutes. Remove the pot from heat. Remove and discard bay leaves. Garnish with parsley to serve.