minutes.
Add clam broth (juice) and tomato (with juice
lams, reserving the broth.
Strain the broth through coffee filters/cheesecloth
he clams are steaming, the broth should become foamy and light
Saute onions, and mushrooms, if desired, in butter on medium heat in a medium stockpot.
Add half and half, evaporated milk and cornstarch and reduce heat to med-low.
Stir until slightly thickened, adding more cornstarch as needed.
Separate clams from clam broth. Stir in clam broth, potato, corn, and stir. Reduce heat to low. Cover and allow to simmer for 30 minutes or more, stirring occasionally. Add clams and simmer for 10 minutes. Top with parsley and Old Bay. Makes a hearty meal if served with biscuits.
In a Dutch oven cook salt pork or bacon over medium heat until fat has been rendered. With a slotted spoon remove the bits of pork and reserve. Add the onion and cook, stirring frequently until onion is transparent (about 5 minutes). Add potatoes, clam broth, salt and pepper. Simmer until potatoes are tender but not mushy (about 15 minutes). Add clams and simmer for 5 minutes. Add milk, butter and reserved pork pieces. Heat, but do not allow to boil after milk has been added. Adjust seasoning as required.
In large pan, melt butter.
Add onion and celery.
Cook until tender.
Add flour and make a roux.
In separate pan heat clam broth.
Add roux to broth.
Whisk until thickened.
Whisk into pan the clams, bouillon cubes and bacon.
Cook for 20 minutes.
Add potatoes.
Let stand 20 minutes.
Heat half and half in separate pan.
Add to chowder.
Stir and serve immediately.
dd the potatoes and clam broth.
The broth should just barely cover
Saute lightly, onions and bacon.
Drain clams reserving juice.
In a large stock pot, boil clamato juice, clam broth and drained broth from clams.
When broth and clamato come to a boil, add bacon and onions.
Bring back to boil,then add barley, rice,and carrots.
Bring back to boil and then simmer for 1/2 hour.
Now add tobasco, pepper and potatoes.
Simmer again for another 45 minutes.
Add clams.
Thicken soup if desired (equal amounts of flour and water mixed together.
Saute onion and celery in butter (or margarine).
Add potatoes and continue to saute.
Add dash of pepper, sage, hot sauce and parsley.
Stir.
Add clam broth.
Bring to boil and simmer until potatoes are cooked.
Turn down heat and add clams.
Heat, but do not boil.
Add milk of choice.
Allow to heat through, but do not boil.
Serve with a dot of butter, sprinkle of parsley, fresh ground pepper and oyster crackers.
econds.
Pour in the clam broth,wine,garlic,parsley,oregano,basil
ery gradually stir in the clam broth, scraping sides and bottom of
Combine cream cheese, lemon juice, Worcestershire sauce, clams, clam broth and onion.
Mix well.
Pile into bowl and refrigerate for 2 hours or more.
Combine the cream cheese and clam broth in mixing bowl, blending until smooth.
Add the clams, lemon juice, Worcestershire sauce, salt, pepper and garlic salt.
Mix well.
Serve with potato chips or tortilla chips.
Saute salt pork in Dutch oven. Remove and reserve.
Add onion and saute until golden. Add potatoes, clam broth, salt and pepper. Simmer until potatoes are tender, but not mushy.
Add clams and simmer for 5 minutes. Add milk and butter.
Heat, but do not allow to boil. Add cooked salt pork.
Adjust seasoning and serve with saltines.
Render fat.
Add peppers and onions; saute until translucent. Sprinkle flour over top, stirring.
Cook 1 to 2 minutes.
Add clam broth, gradually bringing to a simmer.
Add potatoes and clams. Continue simmering until potatoes are tender.
Melt salt pork and margarine at high heat, stirring so it won't burn.
Add celery and onions; saute 10 minutes.
Reduce heat to low.
Add flour.
Mix to make roux.
Stir often to prevent scorching, 10 minutes.
Add thyme and garlic salt to roux.
Whip clam broth into roux.
Increase temperature to high and whip constantly until smooth.
Reduce heat.
Add milk and simmer 20 minutes.
Stir to prevent scorching.
Add potatoes, clams, Worcestershire sauce and Tabasco sauce.
Mix thoroughly.
Yields 1 1/2 gallons.
Saute pork or bacon slowly.
Remove and reserve scraps.
Add onions.
Stir and cook slowly for 5 minutes.
Stir in flour until blended.
Stir in clam broth and add potatoes, tomatoes and green pepper.
Cover and simmer until potatoes are done.
Add pork (bacon) and clams and butter.
Simmer 5 more minutes.
Using garlic press, squeeze garlic pulp and juice into softened cheese.
Cream with a spoon until smooth.
Gradually add the remaining ingredients, blending until smooth.
For thinner dip, add more clam broth.
Serve with crackers, chips or veggies. Yield:
8 servings.
In a medium-size saucepan, heat olive oil. Add onion, green pepper, and garlic, and saute about five minutes.
Add white wine, spices, and herbs, and cook an additional five minutes.
Add diced tomatoes, tomato juice, and clam broth and bring to a boil.
Add clams and simmer 20-30 minutes.
Place softened cream cheese in a bowl, then using garlic press, squeeze the garlic clove with juice into bowl.
Cream together the cheese and garlic with a spoon until smooth.
Add the remaining ingredients, stirring until smooth.
Transfer to serving container, cover, and chill for 1 hour before serving.
Serve with crackers, chips, or veggies.
If you'd like a thinner dip (if you're serving dip with thinner chips, for instance), you can add more clam broth. Also good topped with chopped green onions.