Chowder Recipes

• 2 qt canned, minced clams, with their juice; OR fresh shucked clams, with their juice.
• 1 ½ qt clam juice
• 10 oz salt pork, ground or fine diced
• 1 lb onions, small dice
• 4 oz flour
• 2 lb potatoes, small dice
• 2 ½ qt milk, hot
• 1 cup heavy cream, hot
• Salt and white pepper to taste

Drain the clams reserving the juice. If you are using fresh clams, chop them, being sure to save the juice. Combine the reserved clam juice and 1 ½ qt clam juice in a saucepan. Bring to a boil. Remove from the heat and keep the liquid hot for later.

In a heavy saucepot or stockpot, render the salt pork over medium heat. Add the onions and cook slowly until soft. Be careful not to brown them. Add the flour and stir to make a roux. Cook the roux slowly for 3-4 minutes, but do not let it brown. Using a wire whip, slowly stir the hot clam juice liquid into the roux. Bring to a boil, stirring constantly to make sure the liquid is smooth. Add the potatoes. Simmer until tender.

Stir in the clams and hot milk and cream. Heat gently, but do not boil. Season to taste with salt and pepper.

adventurecoast-chowder

• 3 dozen- chowder clams
• 2 ½ cup bottled clam juice, or as needed
• 2 slices bacon, minced
• 1 medium onion, diced (about 1 ¼ cups)
• 2 tablespoons all-purpose flour
• 4 yellow or white potatoes, peeled and diced (about 4 cups)
• 3 cups heavy cream or half & half
• 6 tablespoons dry sherry, or to taste
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Tabasco sauce, to taste
• Worcestershire sauce, to taste
• Oyster crackers, as needed

Scrub the clams well under running water. Shuck, reserving the juices. Cut the larger clams in half. Mix the reserved juices with enough bottled clam juice to equal 3 cups.

Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 7 minutes.

Add the onion and cook, stirring occasionally, until the onion is translucent – 4-6 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, 2-3 minutes. Whisk in the clam juice, bring to a simmer, and cook, 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice.

Add the potatoes and simmer until tender, about 20 minutes.

Meanwhile, place the clams and cream in a saucepan and simmer, until the clams are cooked, 5-8 minutes.

When the potatoes are tender, add the clams and the cream to the soup base.
Simmer, 5 minutes.

Stir in the sherry. Season with salt, pepper, Tabasco, and Worcestershire.

Serve in heated bowl, with oyster crackers on the side. Serves 8.

chefdans-chowder

• 4 Cups minced clams (may use canned)
• 2 Cups fresh shucked corn
• 1 stalk of celery (minced)
• 1 medium onion (diced)
• 2 qt. Chicken stock (or canned clam juice)
• 1 Jalapeno (finely diced)
• 4 medium Yukon Gold potatoes (diced)
• ¼ C butter & ¼ C olive oil
• 2 Cups heavy cream
• 2 heaping Tbs. Flour for the roux
• Salt / pepper to taste

In a large pot, sweat the celery, onions, potatoes, and Jalapeno in oil and butter on medium heat. When the potatoes are tender, add the flour and keep stirring while adding liquid stock. Add corn and clams, continue stirring while watching for stock to thicken. Last add the cream and adjust seasoning with salt and / or pepper.
* Optional- may add 2-3 tbl. of sweet Sherry wine.

clam-corn-jalapeno

• 2 bunches green onions, minced
• 1 garlic clove, minced
• 2 Tbsp butter
• 2 10-¾ oz. can cream of potato soup
• 1 lb salad shrimp
• 3 cups milk OR fat free ½ & ½
• 12 oz. cream cheese
• 1 10 oz. pkg frozen corn
• 1 tsp fresh ground black pepper

Saute onions and garlic in butter in a Dutch Oven or large pot until soft, approximately 5 minutes. Add cream cheese & simmer until soft. Stir in soup, then slowly add milk, stirring until creamy.

Add shrimp, frozen corn, and black pepper then simmer on LOW for 20 minutes.

Serve with a good loaf of sourdough bread! 6 servings

Suggestions: Make more, it freezes well, and usually doesn’t last long as leftovers anyway! Yes, it does seem like a LOT of green onions, but it works.

shrimp-chowder-recipe

• 2 tablespoons olive oil
• 1 large Spanish onion, chopped (medium dice)
• 2 carrots, diced
• 2 ribs celery, diced
• 1 red bell pepper, cored and finely diced
• 1 yellow bell pepper, cored and finely diced
• 1 green bell pepper, cored and finely diced
• 3 cloves finely chopped garlic
• 1 cup cream sherry
• 2 cups chopped clams, fresh or canned (reserve juice from clams if using canned)
• 3 cups clam juice (use all bottled clam juice or clam juice drained from canned clams plus bottled juice)
• 3 cups chicken stock or broth
• 2 tablespoons clam paste (or use clam base or a fish bouillon cube)
• 2 tablespoons chicken base
• 1/3 cup chopped fresh parsley
• 1/3 cup fresh chopped chives
• 4 ounces bacon, finely diced, cooked until brown, drained lightly
• 1 1/2 teaspoon white pepper
• 1 tablespoon Cajun seasoning (Paul Prudhomme brand or other blend…we use our own blend)
• 1 teaspoon cayenne pepper
• 1 teaspoon freshly chopped basil
• 1 tablespoon dried oregano
• 1 tablespoon lemon pepper
• 1 teaspoon salt
• 2 cups diced canned tomatoes (un-drained)
• 2 3/4 cups tomato puree OR 1 can (12 ounces) tomato paste
• 1 quart water
• 1 quart whipping cream
• 1 quart milk
• 2 cooked baked potatoes, peeled and diced
• 1/4 cup cornstarch, MIXED WITH 1/2 cup water (until smooth)

Heat olive oil in large sauté pan. Add onion, carrots, celery, bell peppers and garlic; sauté until tender, about 5 minutes. Add sherry and cook over medium heat until liquid is reduced by two-thirds. Add clams, clam juice, stock, clam paste and chicken base, bacon, seasonings, tomatoes, puree and water.

Bring to low boil and cook, uncovered, for 1 hour. While stirring, add cream, milk and potatoes. Reduce to simmer. Gradually thicken with cornstarch and water mixture. Consistency should be thick enough to coat back of spoon. Cook until heated through. Taste and adjust spices if needed.

fat-tuesday-chowder-recipe