Narcoossees Famous Clam Chowder Recipes

MOM'S FAMOUS CLAM CHOWDER

Steps:

• Chop or dice all of your vegetables and set aside.
• Drain clams, save the liquid.
• (I usually throw in the extra clam juice for the added flavor, you will get about 1/2 cup of juice from the can of clams).
• (I start the bacon and the vegetables all in the pan that I will finish the soup in- then you get the flavor from the bacon crustys on the bottom).
• Fry bacon bits and set aside.
• Drain off all bacon fat but enough to coat the bottom of the pan.
• Saute potato, onion, celery and carrot in bacon drippings for 5 minutes.
• Add the clam juice, salt and pepper, thyme and chopped parsley.
• Cook for 20 minutes or until the veggys are all fork tender.
• Add the 1/2 and 1/2.
• Add the Bacon.
• (This is where I divide the soup if you want a pot of potato soup as well).
• Add the clams.
• Thicken to desired consistency with cornstarch and water.

BRATTENS FAMOUS CLAM CHOWDER

Steps:

• Put the prepared vegetables in a saucepan.
• Drain juice from clams and pour over the vegetables.
• Add enough water to BARELY cover.
• Simmer, covered over medium heat till barely tender.
• (DO NOT overcook!).
• In the meantime, melt butter in another medium saucepan.
• Add flour.
• Blend and cook, stirring constantly; add the cream.
• Cook and stir with wire whip, until smooth and thick.
• It is important that you stir constantly while cooking.
• Add undrained vegetables, clams and vinegar.
• Heat through, but do not boil again.

NOAH'S ARK FAMOUS CLAM CHOWDER

Steps:

• Sautee onion in butter for 2-3 minutes.
• Add clams, soups, and half & half.
• Simmer 3 hours of put in a crock pot for 6 hours on low.

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain and set aside.
• Saute celery and onion in the drippings until tender.
• Add garlic and cook 1 minute longer.
• Stir in the potatoes, water, clam juice, bouillon, pepper, and thyme.
• Bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes or until potatoes are tender.
• In a small bowl, combine flour and 1 cup half and half until smooth. Gradually stir into soup. Bring to a boil and cook and stir for 1 to 2 minutes or until thickened.
• Stir in clams and remaining half and half and heat through (do not boil). Crumble the reserved bacon and sprinkle over each serving.

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.

DISNEY'S MONTEREY CLAM CHOWDER

Steps:

• Melt the butter in a saucepan and then add the flour to make a roux. Cook for 10 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, 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.
• If you like, serve slices of sourdough alongside.