Traditional Clam Chowder Recipes

Clam Chowder recipes abound in all forms and versions. The best, however, still tend to be the basic, traditional chowder recipes. The word chowder comes from the Latin word calderia, which means cooking pot. Chowders have existed for centuries and have been known as a poor man's food.

Clam Chowder can be served as an appetizer or as a meal, by itself. The following are two easy, tasty recipes that are simple to make and don't take too long to prepare.The first recipe is for the white or New England version, while the second is for the red, Manhattan style chowder. Both recipes will serve up to eight people.

New England Style

Preperation

• Four slices of bacon
• Two small onions chopped
• One cup of celery and celery leaves chopped
• One Tablespoon of flour
• Four cups of fish broth or clam juice
• Four medium potatoes, finely diced
• Two teaspoons of dry parsley
• Two cups of whole milk
• Two cups of whipping cream
• Four, six and a half ounce cans of chopped clams, with juice

Fry bacon until crisp. Set aside, and in bacon fat place the onions, celery and parsley, stirring until translucent. In the meantime, warm the fish broth or clam juice in a pot, just short of boiling. Stir in flour onto the onion mixture and mix quickly by stirring, for one minute. Pour in warmed fish broth or clam juice and continue stirring until slightly thickened. Place in the potatoes and bring mixture to a boil. Turn the heat down and continue to simmer for 30 minutes or until potatoes are tender. Stir in clams, milk and cream, take the pot off the stovetop and mix until incorporated. When ready to serve heat up and crumble bacon onto the soup.

Manhattan Style

Preperation

• Six bacon slices,diced up
• Two cups of chopped onion
• Two carrots, diced
• Four celery ribs,diced
• Two teaspoons of dried parsley
• Two, twenty-eight ounce cans of tomatoes, sliced up, keeping liquid
• Two teaspoons of salt
• Two bay leaves
• Two teaspoons of dried thyme
• Five medium potatoes, diced
• Six, six and a half ounce cans of chopped clams, with juice
• Two bottles of clam juice
• Two tablepspoons of flour
• Two tablespoons of olive oil

Add olive oil to pan. When heated place in bacon,onions, carrots, celery, dry parsley and dry thyme. Cook unitl onions are translucent. Stir in flour and continue mixing for 1 minute. Add tomatoes with juice, bay leaves, clam juice and potatoes. Bring to a boil and then simmer until potatoes and vegetables are tender, approxamately one hour. Place in clams with juice and salt. Allow to heat through another ten to fifteen minutes. Serve with bread.

Print Article

Email Article

View All Articles

How to subscribe to feeds