Best 8 Bull Island Clam Chowder Recipes

RHODE ISLAND CLAM CHOWDER

Steps:

• Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set those aside as well.
• Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add the bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
• Add onions and celery to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until the wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add 4 cups of clam broth, reserving the rest for another use. Add the thyme and the bay leaf.
• Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
• Meanwhile, chop the clams into bits that are about the size of the bacon dice.
• When the potatoes are tender, stir in the chopped clams and reserved bacon. Add black pepper to taste. Let the chowder come just to a simmer, and remove from heat. Fish out the thyme and bay leaf, and discard.
• The chowder should be allowed to sit for a while to cure. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.

RHODE ISLAND CLAM CHOWDER

Steps:

• Rinse the clams several times under cold running water. Transfer to a large pot and add 3 1/2 cups water. Bring to a simmer over medium heat, then cover and cook until the clams open, about 8 minutes. Remove the clams with a slotted spoon and transfer to a deep bowl as they open; cover with plastic wrap so they don't dry out. Strain the broth through a fine-mesh sieve into a large bowl. Wipe out the pot, then pour the strained broth back into the pot.
• Meanwhile, put the bacon in a large skillet and cover with about 2 inches of water. Bring to a simmer over medium heat and cook 10 minutes; drain, then return the bacon to the skillet. Add 1 tablespoon butter and cook until the bacon starts to brown, about 5 minutes. Transfer the bacon to the pot with the broth. Wipe out the skillet. Add the remaining 1 tablespoon butter, the onion and celery to the skillet and cook over medium heat until the onion is translucent, about 6 minutes.
• Add the onion and celery mixture to the broth along with the potatoes. Bring to a simmer over medium heat and cook until the potatoes are tender, 10 to 12 minutes. Remove from the heat. Stir in the Worcestershire sauce and 1/2 teaspoon white pepper.
• While the potatoes are cooking, remove the clams from their shells and roughly chop.
• Add the clams to the soup and cook until heated through, about 1 minute. Ladle the soup into bowls and top with chopped parsley.
• Per serving: Calories: 434; Total Fat: 23 grams; Saturated Fat: 9 grams; Protein: 21 grams; Total carbohydrates: 37 grams; Sugar: 2 grams; Fiber: 3 grams; Cholesterol: 65 milligrams; Sodium: 858 milligrams

APRIL BLOOMFIELD'S CLAM CHOWDER

Steps:

• Steam the clams: In a large stockpot, combine the olive oil, onion, garlic, bay leaves and wine. Bring to a simmer and add the clams. Cook covered, until the clams have opened, about 15 minutes. Remove from heat and allow the clams to cool until they can be handled.
• Remove clams from shells, discarding shells and reserving liquid in the pot. Remove the tough foot from each clam, chop finely and place in a bowl. Chop the remaining portion of each clam into medium dice, add to bowl and set aside. Strain cooking liquid through a fine strainer into a separate bowl or pitcher and set aside. You should have as much as 2 quarts.
• Make the chowder: In a medium pot, combine cream, milk and potatoes. Place over medium-high heat and bring to a boil. Reduce heat to low and simmer until potatoes are tender but still keep their shape, about 15 minutes. Remove from heat and set aside.
• In a large soup pot over medium heat, heat olive oil until almost smoking. Add bacon and sauté until it colors slightly, about 2 minutes. Add carrot, celery stalks and onion, stirring until just tender, about 8 minutes. Stir in clams, then add wine and chiles or pepper flakes. Allow wine to reduce until almost evaporated, then add 4 cups (or as desired) of the reserved clam broth.
• Remove about half the potato mixture from its pot and purée in a food processor or blender. Add purée to the soup pot with vegetables and clams, along with remaining potato mixture. Bring back to a simmer and add corn. Cook until corn is tender but still has snap, about 5 minutes. Add half the celery leaves and half the parsley leaves, and mix well. Season to taste with salt and a squeeze of lemon.
• To serve, ladle into bowls and garnish each with a bit of the remaining parsley and celery leaves, and if desired, a drizzle of olive oil.

ISLAND CLAM CHOWDER

Steps:

• Boil washed potatoes in large pot/ do not drain water --.
• add. diced potatoes leave skin on --.
• -- cook in butter -- celery, garlic. and onions.
• add.
• fried bacon,.
• canned clams with liquid. water.
• chicken soup base.
• sour cream. half and half and remaining spices.
• make a rue --.
• thicken to desired consistency.
• -- garnish with fresh parsley and sweet cream butter -- .

HATTERAS STYLE CLAM CHOWDER

Steps:

• In a large pot over medium heat, cook onion, celery and carrots in oil until they begin to soften. Stir in potatoes, clams, clam juice, thyme, pepper and bacon. Bring to a boil, then reduce heat and simmer 20 minutes, or until potatoes are tender.

RHODE ISLAND CLAM CHOWDER

Steps:

• Bring the shucked clams, clam juice, and chicken stock to a simmer in a large pot over medium-high heat. Reduce heat to medium-low and simmer 15 minutes. Meanwhile, melt the butter in a large skillet over medium heat. Stir in the onion and celery; cook and stir until the vegetables are tender. Stir the onion mixture and potatoes into the clams. Season with dill, black pepper, salt, cayenne pepper, and hot pepper sauce. Simmer 15 minutes longer. Sprinkle with parsley to serve.

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

TRADITIONAL MANHATTAN CLAM CHOWDER (A.K.A. CONEY ISLAND OR FULTO

Steps:

• Start the Cauldron over medium high heat and add oil and butter. As soon as the butter stops foaming add the red pepper flake, onions, celery and carrots.
• Cook until onion is translucent being careful not to burn. Add the garlic and chopped bacon or ham.
• Cook until the meat gets a light brown on it, then add potatoes, clam juice and clams with the liquor from the cans. Add enough water to just cover the potatoes. Add the bay leaves and Thyme.
• Pour the tomatoes into a large bowl and mash with a potato masher until just crushed, leaving some larger bits if desired. Add tomatoes to the Cauldron and bring to a light boil for about 10 minutes.
• Add a few twists of pepper. Reduce heat and allow to simmer for about 30-45 minutes, stirring occasionally. Salt to taste, then add some of the parsley during the simmer. Save some parsley for garnish.
• Serve hot with buttered toast points or saltine crackers.