Clam Chowder

Below you find two variations of clam chowder: New England and Manhattan styles. To see many other variations of clam chowder recipe, take a look on this site: http://www.weloveseafood.com/ClamChowder.html

New England Clam Chowder

Ingredients:
2 pounds clams, scrubbed and rinsed
4 slices bacon, cut crosswise into strips
2 tablespoons butter
1 onion, finely chopped
1 tablespoon fresh chopped thyme
1 tablespoon fresh chopped parsley
1 large potato, cut into small cubes
1 leave leek
1 1/2 cup milk
1 cup heavy cream
salt and pepper to taste

Directions:
Put the clams in a large pot with some water and cook over high heat for about 5 to 10 minutes or until the clams are open. Discard any unopened clam. Strain the clams, reserving the broth. Set aside to cool down. When the clams are cool, remove them from their shells and chop the big ones. Cook the bacon until brown and crisp, then pour off all the bacon fat, reserving the bacon. In the same pot, melt the butter and saute onion until it get soft but not burnt. Add thyme, potatoes, clam broth, milk and leek and bring to boil. Cover and simmer until the potatoes are tender. In a blender or food processor blend until smooth. Pour the blended mixture in the pot. Stir in the clams, cream and bacon and season with the pepper and the salt to taste. Place the pot in the heat and slowly reheat for 2-3 minutes. Garnish with parsley and serve.

Clam Chowder Manhattan Style

Ingredients:
36 live clams
3 tablespoons butter
3/4 pound pork, diced
4 onions, chopped
4 tomatoes, chopped
2 1/2 cup chopped celery
1 1/2 cup chopped carrots
3 teaspoons fresh parsley
3 teaspoons basil
1/2 teaspoon thyme
1 bay leaf
3 cloves garlic, diced
1 tablespoon soy sauce
2 1/2 quart liquid (clam cooking water)
4 potatoes, diced

Directions:
Place clams in soup kettle, cover with water, and steam open. Remove clams from their shells, mince fine and reserve. Strain clam liquid and reserve. Saute pork and onions in butter until onions are clear. Add tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of liquid (clam cooking water plus additional water, if needed). Simmer, covered, 1 hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasonings if necessary. Serve immediately with crackers.

Enjoy your meal !!

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