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Shellfish: Clams ( 4 recipes )
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Captain Tims Famous Clam Chowder - Soups, Stews, and Sauces
n/a (Hits: 375)
Simmer onion, celery and potatoes in a small amount of water in a large saucepan until tender. Melt butter in a saucepan over medium heat. Blend in flour, sugar, salt and pepper. Gradually stir in milk. Cook until thickened, stirring constantly. Stir in vegetables; add clams and vinegar. Cook over low heat until heated throughout. Add pepper and hot sauce to own personal taste preference.
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Clams Mariniere - Miscellaneous
n/a (Hits: 396)
Scrub the clams well and place them in a large pot with the remainder of the ingredients. Place over medium heat and steam until the clams open. Serve the clams in bowls in the cooking sauce.
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Clam Chowder
n/a (Hits: 130)
Cook bacon until crisp in a Dutch oven or large, heavy saucepan. Remove bacon to paper towels with slotted spoon; drain. Add onion to bacon drippings; saut until softened. Add potatoes and clam juice, salt, and pepper. Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid. Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.
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New England Clam Chowder
n/a (Hits: 12)
Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
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