- 1 quart shucked clams (add water if too dry)
- 1/3 pound salt pork
- 1 large onion, minced
- 2 ribs celery, minced
- 2 large potatoes, diced
- 1 bay leaf
- 1/2 teaspoon thyme
- 1 quart of milk, scalded (may use half cream for thicker soup)
- 1/2 cup of butter
- 1/4 cup of flour
- Salt and pepper
Drain and chop clams, reserving liquid (may substitute 5-pound can chopped clams). Fry salt pork in a heavy pan until all fat is rendered; add onions and celery and brown lightly. Add butter; melt. Blend in flour and stir constantly for 5 minutes. Add clams, potatoes, milk, clam liquid, bay leaf, and thyme. Cook until the potatoes are tender. If desired, add fish and/or shellfish to make seafood chowder. Serve in a bread bowl for an extra-hearty meal.
Manhattan Clam Chowder
- 2 bacon slices, cut into 1/2-inch squares
- 1/3 cup chopped onion
- 3 tablespoons diced (1/3 inch) green bell pepper
- 3 tablespoons diced (1/3 inch) celery
- 2/3 cup diced (1/3 inch) peeled boiling potato (1 small)
- 1 (8-oz) bottle clam juice
- 1 cup canned diced tomatoes (8 oz), including juice
- 1 1/2 dozen small hard-shelled clams (1 1/2 to 2 inches in diameter; 2 pounds total), scrubbed well
- 2 tablespoons chopped fresh flat-leaf parsley
Cook bacon in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until golden, about 5 minutes. Reduce heat to moderately low, then add onion, bell pepper, and celery. Cook, stirring until softened, about 5 minutes. Stir in potato, bottled clam juice, and tomatoes (with juice) and simmer, covered, 10 minutes. Stir in clams and simmer, covered, stirring occasionally, until clams open wide, 8 to 10 minutes. (Discard any clams that after 10 minutes have not opened as they are raancid.) Remove pan from heat.
Remove most of clamshells with tongs, then detach clams and return them to chowder. (Keep a few in their shells for garnish.) Stir in parsley and salt and pepper to taste.
Farmhouse Clam Chowder
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/2 cup chopped sweet red pepper
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 envelope ranch salad dressing mix
- 4 1/4 cups milk
- 2 cups frozen cubed hash brown potatoes, thawed
- 2 cups frozen corn, thawed
- 2 cups cubed fully cooked ham
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1/2 cup shredded smoked Gouda cheese
In a large saucepan, sauté onion, celery, and red pepper in butter until crisp-tender. Stir in flour and dressing mix until blended; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add potatoes, corn, ham, and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes to allow flavors to blend. Stir in cheese until blended. Yield: 8 servings (2 quarts).