Clam Chowder Recipes

Chowders are thick, chunky soups that are made from a variety of ingredients, such as vegetables and seafood. The most well known chowder variation is the clam chowder, which has clams and broth as the main ingredients - as the name indicates. Potatoes, onions, salt pork or bacon, and celery are ingredients that are commonly used in clam chowder recipes. Often, clam chowder is garnished with parsley .

New England and Manhattan clam chowder are two very popular variations of clam chowder. Clam chowder
New England style is prepared with milk or cream, while Manhattan clam chowder is prepared with clear broth and tomatoes to add some color and tomato flavor.

There are countless variations of clam chowder recipes. You can find several recipes , which are prepared with different ingredients. It is really up to your own taste. Below you find good examples:

New England Clam Chowder

2 pounds clams, scrubbed and rinsed
4 slices bacon, cut crosswise into strips
2 tablespoons butter
1 onion, finely chopped
1 tablespoon fresh chopped thyme
1 tablespoon fresh chopped parsley
1 large potato, cut into small cubes
1 leave leek
1 1/2 cup milk
1 cup heavy cream
salt and pepper to taste

1. Put the clams in a large pot with some water and cook over high heat for about 5 to 10 minutes or until the clams are open. Discard any unopened clam. Strain the clams, reserving the broth. Set aside to cool down.

2. When the clams are cool, remove them from their shells and chop the big ones.

3. Cook the bacon until brown and crisp, then pour off all the bacon fat, reserving the bacon. In the same pot, melt the butter and saute onion until it get soft but not burnt. Add thyme, potatoes, clam broth, milk and leek and bring to boil. Cover and simmer until the potatoes are tender.

4. In a blender or food processor blend until smooth.

5. Pour the blended mixture in the pot. Stir in the clams, cream and bacon and season with the pepper and the salt to taste. Place the pot in the heat and slowly reheat for 2-3 minutes. Garnish with parsley and serve.

Clam Chowder Manhattan Style

36 live clams
3 tablespoons butter
3/4 pound pork, diced
4 onions, chopped
4 tomatoes, chopped
2 1/2 cup chopped celery
1 1/2 cup chopped carrots
3 teaspoons fresh parsley
3 teaspoons basil
1/2 teaspoon thyme
1 bay leaf
3 cloves garlic, diced
1 tablespoon soy sauce
2 1/2 quart liquid (clam cooking water)
4 potatoes, diced

1. Place clams in soup kettle, cover with water, and steam open. Remove clams from their shells, mince fine and reserve. Strain clam liquid and reserve.

2. Saute pork and onions in butter until onions are clear. Add tomatoes and simmer 5 minutes, stirring.

3. Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of liquid (clam cooking water plus additional water, if needed). Simmer, covered, 1 hour.

4. Add potatoes and simmer 15 minutes.

5. Add clams and simmer another 8 minutes. Adjust seasonings if necessary.

6. Serve immediately with crackers.

Enjoy your meal !!

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