Spring Hill Ranchs Clam Chowder Recipes

CLAM CHOWDER

Steps:

• In a large pot over medium-high heat add the bacon and cook until slightly crisp and no longer pink. Remove it to a plate with a slotted spoon.
• Add the onion, celery, and garlic and cook until tender. Add the flour and stir.
• Add in the juice from the clams, chicken broth, milk, and half and half, then stir until there aren't any clumps. Add in the potatoes.
• Bring the pot to a boil and reduce heat to a simmer until the potatoes are tender and the soup is thick. Stir in the clams and salt and pepper to taste. Top with crumbled bacon and serve.

NEW ENGLAND CLAM CHOWDER

Steps:

• Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.;
• Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.;

SPRING HILL RANCH'S CLAM CHOWDER

Steps:

• 1. In a large stock pot over medium high heat, cook the diced bacon until almost crisp. Add the onions and cook 5 minutes. Stir in the clam juice, chicken broth (or water), and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until the potatoes are fork tender.
• 2. Remove about 3 cups of the potatoes to a medium mixing bowl and add 1 1/2 cups of the half and half. Using an immersion blender, blend the mixture until smooth. (This can also be done in a blender or food processor.) Return the mixture to the pot.
• 3. Pour in the remaining 1 1/2 cups of half-and-half, and add the butter and cayenne pepper. Stir in the drained chopped clams and baby clams. If the soup needs to be thinned, do so by adding some of the reserved clam liquid. If the soup needs to be thickened, mix a couple Tablespoons of cornstarch with 1/4 cup of the reserved clam liquid, stir it in and bring the soup just barely to a simmer before turning the heat down again. Cook for about 5 minutes to make sure everything is heated through. Do not allow to the chowder to come to a full boil.

CLAM CHOWDER

Steps:

• Drain the clams, adding the juice from the cans to a large stock pot. Set the clams aside.
• Add chicken broth and diced potatoes to the pot (the liquid should just barely cover the potatoes). Bring to a simmer, add the bay leaf, and cook until the potatoes are barely fork tender, about 5-6 minutes.
• While the potatoes cook, in a second pot, heat the butter and olive oil over medium heat until the butter is melted. Add the onions, celery, bell peppers and garlic and cook until tender, about 4-5 minutes.
• Stir in the flour and cook for 30 seconds. Gradually stir in the milk and half and half, whisking as you add them to break up any clumps of flour. Bring mixture to a simmer and cook until the thickened, about 5 minutes
• Stir the creamy mixture into the potatoes. Stir in the salt, pepper, vinegar, and reserved clams. Cook for 5 more minutes.

RANCH CLAM CHOWDER

Steps:

• In 3-quart saucepan, cook onion in butter over medium heat until onion is soft but not browned.
• Add mushrooms and Worcestershire sauceand cook until mushrooms are soft and pan juices have almost evaporated.
• n medium bowl, whisk together half-and-half, potato soup, wine and salad dressing mix until smooth.
• Drain clam liquid into dressing mixture; stir into mushrooms in pan.
• Cook, uncovered, until soup is heated through but not boiling.
• Add clams to soup; cook until heated through.
• Garnish each serving with parsley.

MY BEST CLAM CHOWDER

Steps:

• Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
• Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
• Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

CHEF JOHN'S MANHATTAN CLAM CHOWDER

Steps:

• Drain baby and chopped clams. Reserve liquid in the refrigerator until needed and set clams aside.
• Place bacon in a soup pot over medium-high heat; cook and stir until well-browned and almost crispy, 7 to 10 minutes. Add onion, garlic, and a pinch of salt; cook and stir until onions start to soften and turn translucent, 5 to 7 minutes.
• Add tomato paste; cook and stir for 2 minutes. Don't worry if some of the tomato paste sticks to the bottom of the pot; we want that to happen. Sprinkle in flour; cook and stir for 2 to 3 minutes.
• Dump in reserved clam juice plus bottled clam juice and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any caramelization.
• Add carrots, celery, clams, diced tomatoes, pepper, and cayenne; stir and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, skimming off some bacon fat if desired.
• Add diced potatoes and cook until tender but not falling apart, about 20 minutes. Taste and adjust for salt, if needed. Stir in fresh tarragon and parsley just before serving.