Winter Night Creamy Clam Chowder Recipes

CREAMY CLAM CHOWDER

Steps:

• In a medium skillet over medium heat, cook bacon, celery, and onion until onion is translucent.
• Remove from heat and set aside.
• In a large saucepan, melt butter over medium heat.
• Whisk in flour to form a roux, cooking until bubbly.
• Whisk in 1 jar of clam juice, until smooth.
• Stir in onion mixture.
• Pour in half-and-half,and rest of clam juice, stirring constantly.
• Stir in clams, reduce heat and simmer 30 minutes.
• Season with pepper and serve.

CLAM CHOWDER RECIPE

Steps:

• In a heavy bottomed soup pot or dutch oven, Saute chopped bacon over med/high heat until browned, then remove with a slotted spoon and set aside on paper towels. You should have about 3-4 Tbsp bacon fat in the pot; remove extra fat if you wish, but I left it in ;).
• In the same pot with bacon fat add in 2 sliced carrots, 2 stalks celery (diced), 1 small onion (finely diced) and saute over med/high until soft and golden (7-8 min). Sprinkle with 4 Tbsp flour and stir to combine. Sautee another minute.
• Stir in 2 cups chicken broth, 1 bay leaf, 1/2 tsp tabasco, 2 cans chopped clams with juice, 1 1/2 tsp worcestershire sauce, 1/2 tsp thyme, 1/4 tsp pepper, and about 1 to 1 1/2 tsp salt or to taste. Bring to a light boil.
• Add 1 1/2 lbs cubed potatoes, 1 cup heavy cream and 2 cups milk. Stir to combine, cover and lightly boil until potatoes are easily pierced with a fork, stirring occasionally (17-20 mins). It will thicken as it cools. If it's too thick, you can add a little milk to thin it out.
• To serve, garnish with your browned bacon, finely chopped cilantro (cilantro takes it to the next level) and serve with crackers or crusty bread.

SATURDAY NIGHT MANHATTAN CLAM CHOWDER

Steps:

• Steam clams in a large pot and reserve the liquid that is left- it should measure about 3+ cups.
• Chop the clams.
• In a large pot, cook the bacon over medium/high heat until slightly crisp.
• Add the onions and cook, stirring until transparent.
• Add the garlic, pepper, carrot and celery and cook for about a minute or two.
• Add the clams, tomatoes, clam liquid, chicken broth, Italian seasoning, and ground pepper.
• Bring to a boil and add potatoes.
• Simmer 30 minutes or until potatoes are tender.
• Season with salt, pepper and hot sauce for a little heat, if desired.
• Add chopped parsley.
• Add the cooked shrimp now if you plan to use them, but do not continue to cook or the shrimp will get tough.
• You should only warm the shrimp over for best results.

WINTER NIGHT CREAMY CLAM CHOWDER

Steps:

• Drain clams in colander, reserving liquid in large bowl. Allow liquid to sit still to let any sand that may be in it to drop to the bottom of the bowl.
• In a large, heavy pot, in the rendered fat and 2 Tablespoons of butter, sweat the onions and celery until tender.
• Add garlic, thyme, potatoes, clams, clam juice and cooked bacon.
• Simmer until potatoes are tender, about 15-20 minutes.
• In the meantime, whisk the flour and the cup of milk together and let stand, whisking occasionally, until the flour and milk are completely smooth. Then add the 2 cups of half & half and the white wine.
• Add this mixture to the pot and slowly bring to a simmer, stirring all the time! Simmer for 5 minutes or more, tasting to make sure the flour has cooked.
• Now add the fresh lemon juice and let this wonderful chowder sit on your stovetop for about 1 hour, to let the flavors marry and use the time to heat up a crusty bread, make a salad if you want, and serve.
• It's always way better the next day! So you can cool it off in the refrigerator uncovered and stir now and again, then cover and store till the next day.
• This freezes well, but is better fresh!