Ingredients:
6-7 pieces bacon, cut into small pieces
1 medium onion, chopped
2 cans baby clams, with juice reserved
6-7 potatoes, cubed
28 oz (800 ml) cream of celery soup
1 cup heavy cream
1 cup milk
1 tablespoon butter
1 teaspoon dried dill weed

Preparation:

1. Add bacon to sauce pan and cook on medium low heat until crispy. Add onion and cook until translucent. Add clam juice from both cans. Add potatoes. Cook and cover until potatoes are forktender, about 15-20 minutes. Stir occasionally so potatoes won’t stick.
2. Add clams, soup, cream, milk, and dill weed. Stir together.
3. Add butter and let melt into the chowder. Cook for about 30-45 minutes or until thickened. Stir occasionally.

source: recipezaar.com

Like This Page? Bookmark it:

Ingredients:
1 pound russet potatoes, peeled and chopped
2 onions, chopped
1 large red bell pepper, seeded and chopped
4 cups water
1 17-ounce can creamed corn
1 17-ounce can whole kernel corn, drained
1 cup whipping cream
1 cup milk
Salt and pepper
1/2 pound uncooked medium shrimp, peeled and deveined
Chopped fresh chives

Preparation:

1. Place first 3 ingredients in heavy large Dutch oven. Pour water over. Bring to boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
2. Stir in both cans of corn, cream and milk. Season with salt and pepper. Simmer 20 minutes.
3. Add shrimp and cook until opaque, about 8 minutes. Garnish soup with chives.

source: timsseafood.com

Like This Page? Bookmark it:

Ingredients:
1 quart chopped, shucked hard-shell clams, undrained (2 1/4 pounds)
1/2 pound salt pork, cut into 1/4-inch cubes
4 medium onions, thinly sliced
4 large potatoes, peeled and cut into 1/2-inch cubes (3 pounds)
6 cups water
1 (28-ounce) can crushed tomatoes
1 teaspoon salt
1 teaspoon freshly ground pepper
2 cups milk
2 tablespoons unsalted butter
1/2 cup shredded fresh basil
Whipping cream

Preparation:

1. Drain clams, reserving liquid; set clams aside.
2. Cook salt pork in a Dutch oven over medium heat 5 minutes or until crisp. Remove salt pork, reserving 2 tablespoons drippings in pan. Set salt pork aside.
3. Add onion, and saute 5 minutes or until tender. Add clam liquid, potatoes, and 6 cups water; bring to a boil over medium-high heat. Reduce heat, and simmer, uncovered, 12 to 15 minutes or until potatoes are almost tender.
4. Add tomatoes and clams; simmer, stirring occasionally, 20 minutes. Stir in salt and pepper.
5. Heat milk and butter until almost boiling; stir mixture into chowder. Stir in basil. Spoon 1 tablespoon whipping cream into each bowl; ladle chowder over whipping cream. Sprinkle with reserved salt pork. Serve with crackers.

source: coastalliving.com

Like This Page? Bookmark it:

Ingredients:
1/4 Pound Salt Pork
1 1/2 Cups Onions – diced
3 Cups Potatoes – diced
1 Quart (1 liter) Water
2 Cups Clams
12 Fluid Ounces (3,5 dl) Evaporated Milk

Preparation:

1. Dice the onions and salt pork, then saute slowly in an iron frying pan. Empty into a chowder pan. Add a quart (mor or less) of water and bring it to a boil.
2. Add the diced potatoes and bring back to a boil.
3. Put the clams through a meat grinder then add to the pot. Simmer until done. Add salt and pepper.
4. When done, add the evaporated milk. Turn off heat and let set.
5. Heat again just before serving. Serve with Crackers.

source: Charlotte Grunwald’s private collection of Authentic New England Cooking

Like This Page? Bookmark it:

Ingredients:
4-5 slices of smoked bacon, minced
2 large onions, minced
4 ribs celery, minced
1 cup of butter
1/2 cup of flour
2 quart shucked clams
4 large potatoes, diced
1 bay leaf
1 teaspoon thyme
2 tsp parsley
2 quart of milk or half & half, scalded
salt, pepper

Preparation:

1. Fry bacon in a large saucepan until crisp. Add onions and celery and brown lightly.
2. Add butter; melt. Stir in the flour. Add clams, potatoes, clam liquid, bay leaf, thyme and parsley. Simmer for 20 minutes or until the potatoes are tender.

Like This Page? Bookmark it: