Two clam chowder recipes

It is very common for serving soups, stews & chowders as an appetizer. During the cold months, this can help warm your guests before the main course. Instant soups can hear your House with the aroma of fresh vegetables. The aroma will relax your guests and make them anticipate what will serve next.

There are two types of widely-known Manhattan clam chowder and New England. While both of these are delicious with clams, are very different. Manhattan clam chowder, formerly known as New York clam chowder has clear broth with tomatoes, giving the broth a reddish color. Clam chowder, New England, on the other hand, is a milk or cream based soup made with potatoes, onion, salt pork or bacon, flour and clams. This Chowder is sometimes referred to as Boston clam chowder.

Manhattan Clam Chowder

This recipe is full of flavor and makes 8 servings.

What you need:

1 pint shucked clams or 2 6 ½-ounce cans minced chopped celery1 Cup clams1/3 cup onion, chopped ¼ cup chopped carrots2 tablespoons of olive oil or cooking oil1 8-ounce bottles clam juice, or 1 cup peeled chicken broth2 cups red potatoes, cubed1 teaspoon dried thyme, crushed1/8 teaspoon cayenne pepper1/8 teaspoon ground black pepper1 14 1/2 ounce can diced tomatoes, undrained2 tbsp purchased cooked pieces of bacon and cooked crumbled bacon

How To Make It:

If you use shelled clams, chop, reserving the liquid, and set the clams. Strain the liquid of clams to get rid of bit shell or drain canned clams, reserving liquid. If you must, add enough water to liquid clam reserved to measure 1 ½ cups total. Put aside the clams.

Cook celery, carrot and onion in hot oil until tender in a large saucepan. Stir in reserved 1 ½ cups clam liquid and the cup of clam juice, or 1 cup of chicken broth. Stir in potatoes, pepper, thyme, cayenne pepper and black pepper. Bring to a boil and then reduce the heat. Simmer for about 10 minutes, covered. Mix the clams in undrained tomatoes and bacon. Return to boil and then reduce the heat. Cook for 1 or 2 minutes.

Serve hot.

New England Clam Chowder

This is great served with crusty bread pieces in small bowls to give your guests a taste of what's to come. This recipe yields 8 servings.

What you need:

1 pint shucked clams or 2 6 ½-ounce cans minced clams2 slices of fresh bacon2 ½ cups chopped, peeled onion1 Cup chopped potatoes1 spoon teaspoon instant chicken Bouillon granules1 teaspoon Worcestershire sauce ¼ of dried thyme, crushed1/8 teaspoon ground black pepper2 cups of milk1 cup half and half, or you can use light cream2 tablespoon flour

How To Make It:

If you use shelled clams, chop, reserving the liquid, and set the clams. Strain liquid delete bit shell clam. If necessary, add some water to liquid clam tailored 1 cup total. Put aside.

Cook until Bacon is crisp in a large saucepan. Remove from pan, reserving 1 tablespoon dripping in the saucepan. Drain Bacon on some paper napkins and when it is cool, crumble. Put aside.

Stir in reserved Cup of liquid clam, potatoes, onion, Worcestershire sauce, bouillon granules, thyme and pepper in drippings reserved casserole. Bring to a boil and then reduce the heat. Cover and cook over low heat about 10 minutes or until potatoes are tender. Using a fork, mashed potatoes and lightly pressed against the side of pan.

In a medium bowl, stir together the half-and-half, milk and flour and add to the mix. Cook and make sure that the mix until it becomes a bit thick and tangy. Cream with clams. Return to boil and then reduce the heat to cook for a couple of minutes more. Sprinkle each serving with crumbled bacon.

For other great appetizers, try fish shrimp appetizers recipes , since these make great fast easy appetizers that will satisfy your guests.

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