Spicy Southwestern Clam Chowder Recipes

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.

PRESSURE-COOKER SONORAN CLAM CHOWDER

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add butter to drippings in pressure cooker. Cook and stir onion, red pepper and chiles until tender, 7-9 minutes. Add garlic; cook 1 minute longer. Press cancel., Drain clams; pour juice into pressure cooker. Set clams aside. Stir in potatoes and stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 4 minutes; quick-release any remaining pressure. Select sauté setting and adjust for low heat. Add clams, cream, taco seasoning and 1 tablespoon cilantro; simmer, uncovered, until mixture is heated through, 4-5 minutes, stirring occasionally. Press cancel. Serve with bacon and remaining 1 tablespoon cilantro.

MY BIG, FAT, SPICY KOREAN CLAM CHOWDER

Steps:

• If you are using fresh clams for clam meats and juice, you'll need about 44~53 oz of fresh clams, depending on the variety you're using. To cook them, combine the clams in a pot with 1/4 cup sake wine (if you add the sake now, don't add it again later), then put the lid on and cook over medium-high heat for 2~3 min, until they're all opened. Remove the meats and discard the shells, then strain the clam juice through a fine sieve (you should have a bit more than 1 cup of liquid). Set aside.
• In a large pot, cook olive oil and diced pancetta over medium heat until the fats are rendered and the pancetta is browned. Add diced onion, celery and bay leaves, then cook for another 5 min until softened and translucent. Add all-purpose flour and cook for another min, then add the whole milk, clam juice, sake wine (or not, if you have used it to cook the clams already), gochujang/Korean chili paste, miso paste, 1/2 of the diced potatoes, ground black and white pepper. Stir constantly until the mixture has come to a simmer, and that the gochujang and miso have completely dissolved. Put the lid on and turn the heat down to low, and simmer for 20 minute.
• Meanwhile, combine the other 1/2 of the diced potatoes with heavy cream in a small pot. Put the lid on and cook over medium~medium-low heat for 5 min, until the potatoes are soft (careful not to burn the cream). Set aside.
• After simmering, the soup-mixture will look horrifyingly broken (the fats and water have separated, and looks grainy). DO NOT PANIC. All is expected here. Transfer the mixture to a blender (or with a hand-held immersion blender), and blend until it's smooth and creamy again. Transfer back to the pot, then add the potatoes/cream and 25 fresh little neck clams. Simmer for 5 min on low heat (and I mean SIMMER! NEVER BOIL! or the mixture may break again), stir occasionally, until the clams have opened. Add the clam meats, diced chives and grated ginger, taste, and re-season with fish sauce if needed.
• Add 1 tsp of unsalted butter (2 if you want -- ) on top of each serving, and a little dust of ground white pepper and chili flakes (optional). Serve with rustic country bread or hot steamed rice.

SPICY CLAM AND CORN CHOWDER

Steps:

• Preheat the oven to 350 degrees F.
• For the chowder: In a soup pot or a Dutch oven, heat the EVOO over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the corn and cook until the kernels are lightly browned at the edges, 6 to 8 minutes. Add the seafood seasoning, thyme, garlic, celery, bay leaves, chiles and onions, and cook until softened, 6 to 8 minutes. Stir in the chicken stock and tomatoes. Bring to a simmer, then turn off the heat.
• For the croutons: Arrange the English muffin cubes on a wire rack set over a baking sheet. Toast in the oven until light golden. Melt the butter with the hot sauce. Place the croutons in a bowl and toss with the parsley, seafood seasoning and the butter mixture. Return to the rack set over the baking sheet and bake until deeply golden. Let cool.
• To finish the chowder: Place the clams and beer in a large pot with a tight-fitting lid, and season with sea salt and pepper. Cover and bring to a boil, then cook at a rapid simmer until the clams open, 3 to 5 minutes. Discard any unopened clams.
• Divide the clams and the cooking liquid among 4 shallow bowls. Ladle the corn chowder over top and garnish with the croutons. Serve with hot sauce.
• Cook's Notes: You can make the chowder base up to 5 days ahead. Cool and store in the refrigerator, then reheat over a medium flame. Buy the clams within 48 hours of serving and cook them just before you're ready to serve.
• You can store the croutons in an airtight container or in a foil pouch until ready to use.

OYSTER HOUSE CLAM CHOWDER

Steps:

• Bring potatoes and clam juice to a boil. Cook until potatoes are done. Add the clams, along with any surplus juice. Cook until tender, careful not to overcook and toughen the clams. Set aside.
• Skin the salt pork, dice it, and saute in a pan. Cook until rendered. Add onions and saute until translucent. Add butter, melt, and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored.
• Bring clams, juice and potatoes back to boil. Add cooked flour and salt pork mixture. Sauce will thicken, so stir often. Bring to a rolling boil. Add previously heated half-and-half to desired consistency. Season, to taste, with salt, pepper, hot pepper sauce, and Worcestershire sauce.
• Serve with Oyster crackers.

SPICY MANHATTAN CLAM CHOWDER

Steps:

• Drain clams-reserve liquid. Add water to clam liquid to make 3 cups.
• Partially cook bacon, stir in celery and onion and cook till tender Stir in tomatoes and juice, clam juice, potatoes, carrots, thyme, 1 tsp salt and 1/2 tsp white (or black) pepper.
• Bring to boil, reduce heat and simmer 30 min (till veggies are tender). Mash slightly to thicken.
• Stir in clams and heat through.