Place in clean bowl. Let clam liquid rest then pour over
Strain broth of steamed quahogs or use 2 bottles of clam juice.
Add water to juice or broth.
Bring quahogs or clams, broth or clam juice, onions, potatoes, salt, pepper, shortening or fried salt pork to a boil.
Lower heat and cook for 1 hour until potatoes are soft.
Chowder may be eaten as is or with added ingredients to make milk chowder or Manhattan.
If adding tomato sauce or milk, cook another 15 to 20 minutes.
nto the mixture.
Add clam juice, bay leaves, pepper (if
he tablespoon of flour; add clam juice and stir until thickened
/4 cup for this recipe.
Melt butter in pot
br>Stir in the seasonings, clam juice, clams, potatoes and white
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 refrigerate.
For the Clam Chowder:.
In a heavy
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.
Heat oil in saucepan.
Cook garlic for 2 minutes in oil over medium heat.
Add clam juice, wine and red pepper.
Stir well and simmer, uncovered, for about 20 minutes or until liquid is reduced by 1/3.
Cook linguine according to directions.
Drain.
Place back in pot.
Toss with butter.
Add white clam sauce mixture to linguine and toss.
This recipe can be doubled.
add in sugar, oyster sauce, clam juice, pepper, salt and Tabasco
tick cooking spray.
Add clam juice or chicken broth, shelled
Combine all in bowl and mix well.
Recipe can be doubled and tripled!
itter).
Add reserved clam juice, bottled clam juice, basil, and crushed
inutes.
Pour in the clam juice, wine and Mutha Sauce
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.
hile stirring occasionally.
Add clam juice and dairy products.
0 minutes).
Add the clam juice, smoked salmon, tomatoes (break
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.