colleenmomof2
Well-known member
Finally made the clam chowder I was planning. I merged several recipes together and used ingredients I had collected so I'll be specific and you can make changes. One of the articles I read talked about slicing the potatoes so they have a thick and a thin edge - wedge-like - allowing part of every slice to break down and melt into the soup. This worked well! I used the Instant Pot - really just to cook the potatoes. Can easily be made on stove. Colleen
Brothy Clam Chowder - adapted from Wine & Glue stove-top version
3 cups clam juice - used 1/2 of 46oz can of Gorden's Clam Juice
2 cups Swanson Seafood Stock (or more clam juice/chicken stock)
2-6.5 oz cans of Snow's chopped clams, drain, reserving liquid, package clams and put into refrigerator
1 1/2 pounds potatoes (red suggested but I used russet), about five medium, sliced into 1/4 inch wedge pieces (next time I'll use 7, we like potatoes)
4 slices of thick cut bacon diced into small pieces - used Trader Joes Bits and Pieces
1 medium onion diced
3 stalks celery diced
2 cloves of garlic minced
1/4 tsp dry thyme leaves (1 tsp fresh minced thyme leaves)
2 Tbs well minced parsley (more for serving)
1 bay leaf
2 cups fat free half and half - warmed
1 cup fat free half and half - cold
1/3 cup all purpose flour
salt and pepper
Mix clam juice, seafood stock and clam juice drained from clams in large container/measuring cup. Freeze remaining juice stock for next batch.
Peel and slice potatoes and add to juice/stock.
In Instant Pot, saute/cook the bacon over medium heat until crisp, stirring often.
Add the diced celery and onions, cooking until they are translucent and very soft.
Add the minced garlic, thyme and bay leaf and cook, stirring, until fragrant, about 30 seconds, being careful that the garlic doesn't burn.
Gradually pour the stock/potato mixture (or clam juice/chicken stock mixture) into Instant Pot, stirring to release and incorporate all of the browned bits on pan bottom. Close, seal and set at Manual (High) for 2 minutes.
When time is over, quick release but do so carefully or liquid will spray out (I was holding valve open instead of letting it quick release at it's own pace).
Remove lid, turn Instant Pot to saute and add warmed half and half. Whisk the 1/3 cup of flour into the remaining 1 cup of cold fat free half and half until smooth. Whisk this flour-cream into Instant Pot, stirring gently so as not to break apart potato slices. Cook on low simmer 3-5 minutes, stirring occasionally, to cook the flour and keep it from sticking to bottom. Stir in the minced parsley. Season with salt and pepper to taste.
Serve, dipping to bottom to collect some potato slices. Sprinkle soup with the chopped clams and extra chopped parsley.
https://www.wineandglue.com/new-england-clam-chowder/
Brothy Clam Chowder - adapted from Wine & Glue stove-top version
3 cups clam juice - used 1/2 of 46oz can of Gorden's Clam Juice
2 cups Swanson Seafood Stock (or more clam juice/chicken stock)
2-6.5 oz cans of Snow's chopped clams, drain, reserving liquid, package clams and put into refrigerator
1 1/2 pounds potatoes (red suggested but I used russet), about five medium, sliced into 1/4 inch wedge pieces (next time I'll use 7, we like potatoes)
4 slices of thick cut bacon diced into small pieces - used Trader Joes Bits and Pieces
1 medium onion diced
3 stalks celery diced
2 cloves of garlic minced
1/4 tsp dry thyme leaves (1 tsp fresh minced thyme leaves)
2 Tbs well minced parsley (more for serving)
1 bay leaf
2 cups fat free half and half - warmed
1 cup fat free half and half - cold
1/3 cup all purpose flour
salt and pepper
Mix clam juice, seafood stock and clam juice drained from clams in large container/measuring cup. Freeze remaining juice stock for next batch.
Peel and slice potatoes and add to juice/stock.
In Instant Pot, saute/cook the bacon over medium heat until crisp, stirring often.
Add the diced celery and onions, cooking until they are translucent and very soft.
Add the minced garlic, thyme and bay leaf and cook, stirring, until fragrant, about 30 seconds, being careful that the garlic doesn't burn.
Gradually pour the stock/potato mixture (or clam juice/chicken stock mixture) into Instant Pot, stirring to release and incorporate all of the browned bits on pan bottom. Close, seal and set at Manual (High) for 2 minutes.
When time is over, quick release but do so carefully or liquid will spray out (I was holding valve open instead of letting it quick release at it's own pace).
Remove lid, turn Instant Pot to saute and add warmed half and half. Whisk the 1/3 cup of flour into the remaining 1 cup of cold fat free half and half until smooth. Whisk this flour-cream into Instant Pot, stirring gently so as not to break apart potato slices. Cook on low simmer 3-5 minutes, stirring occasionally, to cook the flour and keep it from sticking to bottom. Stir in the minced parsley. Season with salt and pepper to taste.
Serve, dipping to bottom to collect some potato slices. Sprinkle soup with the chopped clams and extra chopped parsley.
https://www.wineandglue.com/new-england-clam-chowder/