CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Clam Chowder

pat's
recipe box


Printview my recipes
this recipe viewed 19 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: SOUPS/STEWS
    Prep Time:       Cook Time:       Total Time:  

6 lb. littleneck clams, rinsed well
6 oz. pancetta, diced
3 Tbs. unsalted butter
1 yellow onion, diced
2 celery stalks, diced
2 garlic cloves, minced
2 tsp. chopped fresh thyme
2 Tbs. all-purpose flour
2 lb. Yukon Gold potatoes, peeled and diced
2 bay leaves
1 cup heavy cream
2 tsp. Worcestershire sauce
Salt and freshly ground black pepper, to taste
Pinch of cayenne pepper
1 Tbs. chopped fresh chives (optional)
Directions:
Working with 1 clam at a time, hold it over a bowl to catch the juices. Place the blade of a clam knife horizontally across the shell and squeeze to open. Using the tip of the knife, remove the clam meat by cutting it away from the shell; place the meat in a separate bowl. Strain the juices through a fine-mesh sieve lined with cheesecloth into a bowl. Add enough water to the juices to total 5 cups. Coarsely chop the clam meat. Set aside.

In a Dutch oven over medium heat, sauté the pancetta until crisp, about 5 minutes. Pour off all but 1 Tbs. of the fat, then melt the butter in the pan. Add the onion, celery, garlic and thyme and cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Add the flour and cook for 1 minute more. Add the potatoes, bay leaves and clam juice-water mixture and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.

Stir in the cream, Worcestershire, salt, black pepper and cayenne. Using a fork, lightly mash the potatoes against the side of the pot to thicken the soup. Add the clams and cook for 2 minutes. Remove the bay leaves and discard. Ladle the soup into warmed bowls and garnish with the chives. Serves 8.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Down East Clam Chowder
   by sgre52160



4 dozen hard-shell clams, scrubbed, or 1 quart shucked cooked clams with their broth 1/4 pound cubed salt pork or 6 slices bacon 1 onion, coarsely chopped 6 medium potatoes, peeled and cut into 1




New England Clam Chowder
   by ICOOK2



Ingredients 4 slices bacon, chopped 2 cups chopped onions 4 cups cubed potatoes 2 teaspoons salt 1/8 teaspoon pepper 2 cups water 2 cans (8-ounce) minced clams 1 quart light cream 1/4




Quick Clam Chowder
   by ICOOK2



Serve this summer favorite with saltines or oyster crackers. Serves 6 4 (6.5-ounce) cans minced clams 3 (8-ounce) bottles clam juice 1 1/2 pounds red potatoes , scrubbed and cut into 1/2-




Clam Chowder - Easy
   by sgre52160



1 can cream of potato soup and cream of onion soup 1 1/2 cups milk (I mix with part clam juice) 2 (8.5 oz) can clams, undrained 1/2 tsp pepper Dash thyme Stir ingredients in a saucepan. Cover




Red Lobster Clam Chowder
   by sgre52160



4 strips raw bacon, chopped 2 carrots and celery, chopped 1 small onion, chopped 1 3/4 cups chicken broth 10 oz can whole baby clams, undrained 1-2 (8 oz) bottles clam juice 2 medium potatoes,





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.