hile stirring occasionally.
Add clam juice and dairy products.
/4 cup for this recipe.
Melt butter in pot
br>Stir in the seasonings, clam juice, clams, potatoes and white
Drain the canned potatoes.
In a large soup pot on medium low heat margarine, add diced shallots and cook until the shallots are almost clear.
Add flour to butter and mix briskly. Allow mixture to thicken.
Add 2 cups soy milk a little at a time.
Allow soy milk mixture to thicken.
Add clams, juice, potatoes, bottled clam juice and 1/2 cup soy milk to the mixture.
On medium heat bring chowder to a boil.
Turn the temperature to low and allow chowder to simmer for 15 minutes stirring frequently.
o refrigerate.
For the Clam Chowder:.
In a heavy-bottomed
he Madeira, followed by the clam liquor and chicken stock; add
br>Add the clams, tomatoes, clam liquid, chicken broth, Italian seasoning
entioned in the list. The recipe editor can be a pain
br>Add the clams, tomatoes, clam liquid, water, bay leaf, thyme
nto a paste.
Add clam juice, potato and thyme.
rom the canned clams and clam juice. Stir in potatoes. Cover
In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
Add the onion and cook until softened.
Add the flour and stir until lightly colored, about a minute.
Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
Add the clams, cream, fresh parsley, salt and white pepper.
Bring to a simmer and serve immediately.
(You may substitute any type of shellfish, or even fish for the clams in this recipe.).
o use.
To prepare chowder: In another 3-quart stockpot
In a large stock pot cook bacon until crisp.
Add butter, onions, celery and all the seasoning except dill and parsley. Cook until tender.
Add flour and cook for another 3-4 minutes over low heat.
Add all the dairy products, clam juice and clam concentrate.
Heat until just under boiling point and then add chopped clams and potatoes.
Bring to a boil slowly, cook for 2-3 minutes.
Add dill and parsley and serve steaming.
Saute onions in butter.
Add flour and cook 2 minutes.
Let cool.
Cook potatoes.
Set aside.
Bring clam juice to boil.
Add hot clam juice to flour mixture.
Stir until smooth.
Bring to boil.
Reduce heat.
Add clams, potatoes and half and half. Simmer 5 to 10 minutes.
You can also add shrimp and scallops to recipe.
Place onion, celery and carrots in the bottom of a crock pot and top with fish cubes.
Sprinkle with herbs and seasonings.
Top with tomatoes, wine and clam juice.
Cover and cook on Low 7-8 hours (High 3-4 hours).
One hour before serving, combine flour, melted butter and cream.
Stir into chowder and continue cooking for remaining time.
Drain clams, reserve liquid. Combine calm juice and clam liquid.
Brown onions, garlic, and celery in pan with the butter, saute for 8 minutes or until tender. Add clam juice mixture, potatoes, and next 4 ingredients (up to and including bay leaf), bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until potatoes are tender.
Combine milk and cornstarch stirring with a whisk until smooth, add to pan. Stir in clams and half and half. Cook for 5 minutes and discard bay leaf.
Melt margarine in dutch oven, add onions, celery and saute until tender.
Add flour to make a roux and cook over low heat 10 minutes, stirring constantly to prevent scorching.
Gradually add hot milk, stirring constantly to maintain smoothness.
Add clam juice and chopped clams and cook 20 minutes more.
Add green pepper, thyme and pepper.
When green peppers are tender, add potatoes cut into small chunks and cook 10 minutes more.
Preheat oven to 350*.
In mixing bowl, combine chowder, eggs, cheese, onions, parsley& pepper.
Blend well.
Set empty piecrust on baking sheet on extended oven rack.
Ladle chowder mixture into crust.
Carefully slide rack back into place.
Bake 1 hour or till set.
Cool 10 minutes before slicing (or cool, cover& refrigerate till chilled).
In a 3 quart saucepan, brown bacon over medium heat (do not drain drippings).
Add potato and onion and saute for about 7 minutes.
Drain the minced clams and reserve the liquid.
Add clam juice and reserved clam liquid to mixture in saucepan.
Cover and simmer 15 minutes or until potato is tender.
Stir in cream and clams and bring to a slow simmer.
DO NOT BOIL.
Serve with crackers.