Rock And Roll Bbq Clam Chowder Recipes

GRANDMA'S CLAM CHOWDER

Steps:

• Lay out bacon in the bottom of a large stock pot over low heat. Render bacon slowly until nearly crisp but while grease is still very liquid (about 10 minutes).
• Add onions, carrots and celery and cook until nearly soft. Turn up heat slightly if necessary (about 10 minutes).
• Add potatoes to vegetables and mix well.
• Sift in flour slowly, stirring constantly, until flour and bacon grease make a roux.
• Add salt, pepper and hot sauce.
• Add stock to cover vegetables (no more than 1" over).
• Stir, add bay leaves and bring to a boil.
• When just at boiling, reduce heat and simmer until potatoes are cooked through but not mushy (20-25 min.).
• Add clams and increase heat until just boiling then remove from heat.
• Stir in cream.
• Ladle to bowls and garnish with parsley.

CLAM CHOWDER, CANADIAN MILITARY STYLE

Steps:

• In a large saucepan over medium high heat, combine the butter, celery and onion. Saute for about 3 minutes, add the flour and stir well to make a dry roux. Add the reserved clam juice to make a paste, then slowly add enough cold water to reach the desired thickness.
• Add the potatoes, milk, thyme and salt and pepper. Reduce heat to low and allow soup to simmer for about 20 minutes, or until the potatoes are tender. Add the clams and allow to heat through.

ROCKY POINT CLAM CHOWDER

Steps:

• In a large stockpot, heat the salt pork until fat melts.
• Add chopped onions; Cook over gentle heat until very soft.
• Add clam juice, potatoes, seasonings, tomato puree, and alittle water; simmer until the potatoes are soft.
• Add quahogs/clams.
• Heat and taste for seasoning.
• TIP: It is best to use old, not new, potatoes because they thicken the chowder with their starch.
• This is not a thick chowder, but can be thickened by crushing Pilot crackers and adding to the chowder near the end of cooking.

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.

ROCK AND ROLL BBQ CLAM CHOWDER

Steps:

• Fry bacon. When it's done put it on some paper towels to drain. Pour the dripping into a large stock pot.
• Add butter to the stock pot and heat over medium until butter is melted.
• Add the onions, celery, and garlic to the pot. Cook on medium-high heat until the vegetables are translucent and soft.
• Slowly add flour while continually stirring. You are making a roux. DON'T JUST DUMP THE FLOUR IN! It is very important to slowly whisk/stir in the flour. Once all of the flour has been added continue to cook and stir for 5 minutes.
• Add chopped clams and their juices, diced potatoes, clam juice, spices, and the half and half. Bring to a boil. When it boils immediately reduce to a simmer for 15 to 20 minutes. Stir often. You can add some whole clams at this point too.
• Check the potatoes. When they are done -- SOUP'S ON!
• Garnish and serve. Bread bowls are the best for this soup but regular bowls work fine. Cheese or fresh herbs make a great garnish. Fresh cracked pepper and hot sauce are a popular and tasty topper too.