In the fall and winter we seem to crave a hot soup as a prelude to our Sunday Dinner. Clam Chowder is a favorite whether you live near the ocean or not. There are two different versions that are popular - New England Chowder that is thick and creamy and the less popular Manhattan which uses a clear vegetable laden broth.
Either way ~ enjoy!
Clam Chowder New England-Style
1/2 pound bacon, medium diced
1 cup chopped leeks (about 1 pound)
1 cup chopped yellow onions
1/2 cup chopped celery
1 carrot, peeled and diced
3 bay leaves
1 tablespoon chopped fresh thyme
1/2 cup flour
1 pound white potatoes, peeled and medium diced
4 cups clam juice
2 cups heavy cream
2 pounds little neck clams, shucked, chopped
2 tablespoons finely chopped parsley
salt and pepper
1. In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 minutes. Stir in the leeks, onions, celery and carrots.
2. Sauté for about 2 minutes or until the vegetables start to wilt. Season the vegetables with salt and pepper. Add the bay leaves and thyme. Stir in the flour and cook for 2 minutes.
3. Add the potatoes. Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture until the potatoes are fork tender, about 12 minutes. Add the heavy cream and bring up to simmer.
4.Add the clams and simmer for 2 minutes. Stir in the parsley. Season with salt and pepper if needed. Ladle into shallow bowls and serve.
Yields: 6-8 servings
Thanks to Emeril Lagasse
Manhattan Clam Chowder for the Crockpot
Note: This is for a 5-quart crockpot, which is larger than the usual. Cut down the proportions if you have a smaller crockpot.
4 slices bacon, browned and crumbled (optional)
4 large potatoes, chopped small
1 large onion, chopped small
2 large carrots, chopped small
3 ribs celery, including tops, chopped small
1 (14-1/2 oz) can diced, peeled tomatoes
1 (8 oz) can tomato sauce
2 (6-1/2 oz) cans chopped clams in clam juice, undrained
4 t. granulated chicken or vegetable bouillon
(or 4 cubes of bouillon)
1/2 c. fresh parsley, chopped (or 2 T. dried parsley)
1 T. fresh oregano, chopped (or 1 t. dried oregano)
1 sprig fresh thyme (or 1 t. dried thyme leaves)
1 clove garlic, minced
1 bay leaf
2 t. seasoned salt (or to taste)
1/2 t. freshly grated pepper
Place all ingredients in the crock-pot.
Add water to within about 1 inch of the top of the crock-pot.
Cook on high 7-8 hours.
Our thanks to the The Burke Family
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