[Randy Larsen]

Would any of you be willing to share your secret Clam Chowder recipe with me and those who really don't get good Homemade Clam Chowder?

[Redcitizen]

I like Clam Chowder. But on the other hand, Fall and winter means grilled steaks too. ;)

[piroque]

Gotta mark this’n for sure , for later

[big'ol_freeper]

We’re

[deadrock]

The one with bacon in it.

[Rodamala]

Any kind so long that it doesn’t start with Man and end with hattan.

[Slyfox]

I like clam chowder, but I really have a thing for Lobster Bisque.

[AU72]

Well, it will split into 3 genres.

Milk/Cream, Clear and Red.

[SkyDancer]

Nordstom.

[Dr. Bogus Pachysandra]

My Dad had a good recipe in Florida. We’s go “stomping” for Sun Ray Clams, and have a feast! Raw, steamed, and chowder.

[John 3_19-21]

Red or white?

[fieldmarshaldj]

If you’re ever in Provincetown, Massachusetts, don’t eat the Clam Chowder there. I got served Crème of Sum Yung Gai instead. Ick.

[Scrambler Bob]

Oh, I SO glad you did not say Klan Chowder.

[cripplecreek]

The kind with beef in it.

[Lurker]

Mrs L’s of course. That, a loaf of crusty bread, and a bottle of wine makes a cold winter day damned near perfect.

[Marie]

1/4 lb bacon
1 onion

(fry these two things in a pan, then drain off fat and return to the pan)

2 cans minced clams drained (reserve liquid)
1 cup diced potatoes
1/2 tsp salt
dash of pepper

(add enough water to the clam liquid to make 1 cup. add the above ingredients to the pan. heat to boiling. cover and boil until the potato is done - about 15 minutes)

1 cup milk
1 cup half and half

(add the dairy to the soup. heat, stirring occasionally, until hot. do not allow to boil.)

serves four

This was my go-to soup recipe until I converted to Judaism. fast, easy and always a pleaser. Sometimes I’d add a little instant potato flakes to make it thicker. This soup, with a nice, crusty bread, is a real winner.

[Marie]

does anyone know of a good kosher substitute for clams? Something that’ll get the flavor and texture close?

[muir_redwoods]

For any recipe you like here’s a tip. Use chopped calamari or octopus instead of clams. It’ll taste just about the same but you’ll be assured of no sand or bits of shell. Its how my Sicilian “grandmother” used to make it.

[Randy Larsen]

This is my mother's recipe she left to me before she passed.

Clam Chowder

6 or 7 Potatoes
1 Onion
2 Cans CHOPPED Clams saving the juice
4 TBSP Flour
1 Can Evaporated Milk
4 or 5 Slices of Bacon
1 1/2 Stalks of Celery
Salt and Pepper
Dice potatoes, celery, onion and cover with water, cook until done.
Add clams
Mix flour with clam juice, add to thicken.
Fry bacon, crumble and add with bacon grease.
Add canned milk, salt and pepper to taste

This is a small recipe as you can see but very tasty. I've found that mashing some of the diced potatoes make it thicker.

Enjoy!

[Aliska]

I wing it. Actually I like Campbell's the kind with the tomato in it, Manhattan I think and I used to use milk for years but now like it better w/water. And only fill the can 3/4 full.

Anyway, I start with a quart of thick white sauce, from now on using part heavy cream, extra thick. Then I cut up celery, onion, and potatoes, a sprinkle of parsley, fresh is better, and simmer those in one bottle of clam juice. Then combine, better reheated.

I don't do bacon, always sounded nasty but like it in other things for sure. The last clam chowder, I missed a can of clams in the cupboard and should have had at least one more bottle of clam juice. The clams were kind of tough.

[smokingfrog]

2 cups of clams + 3 cups of chowder + plenty of those little crackers