This recipe will serve ten people.

Ingredients:

• 1 ½ quarts clams
• ¾ pound salt pork
• 4 small onions
• 4 cups tomatoes
• 2 ½ cups celery
• 1 ½ cups carrots
• 3 tbsp fresh parsley minced
• ½ tsp thyme
• 1 large bay leaf
• 3 potatoes
• Salt and freshly ground pepper to taste

Preparation

Take the clams and put in a kettle, cover the clams with water, and let the clams steam open. Take the clams away from the heat as soon as they have opened. Collect the juice and put it through a strainer with cheesecloth. Slice the clams.

Render the fat from the salt pork in a kettle, and remove the residue. Then chop the onions and saute them in the pork fat that you have rendered. Let them cook until they become soft and golden.

Peel the tomatoes and chop them, add them to the onions you are cooking and saute in the pork fat , simmer for many minutes. Next, chop the celery.Then peel and chop the carrots, and add the rest of the ingredients ( except the clams and potatoes)  and the reserved clam juice to the mix. Add water as well. Simmer this covered for about an hour.

Peel the potatoes and cut into cubes, then add to the chowder and let it simmer for about fifteen minutes. Then add in clams and let it cook for another 10 minutes. Add seasoning to taste if desired.

You are now ready to serve, ladle into bowls and serve with crackers.

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This is a tomato-based chowder , which is a spin on the classic variation!

Ingredients: (Makes 6 servings)

• 1 tbsp. olive oil
• 1 large onion, finely chopped
• 2 large stalks celery (with leaves).chopped
• 1 small clove garlic, minced
• 1 bottle (8 ounces) clam juice
• 2 cans (6 ½ ounces each) chopped clams (with juice)
• 2 large potatoes, peeled and diced
• 1 green pepper, chopped
• 2 cans (14 ½ ounces each) reduced – sodium stewed tomatoes (with juice)
• 1 ½ cups frozen whole kernel corn
• ¾ tsp dried thyme
• ½ tsp dried basil
• ½ tsp chili powder
• ¼ tsp salt (optional)
• 1/8 tsp  ground black pepper
• 2 – 3 drops hot – pepper sauce
• 1 bay leaf

Preparation:

Take the oil and warm it up in a pan over medium heat, then add the onions, celery, garlic and three tablespoons of the clam juice. Cook this for about five minutes or until it has all become tender. If you feel it is necessarily, add more clam juice while you are cooking.

Take the clams and drain out the juice in a small bowl. Leave the clams aside and add the clam juice to the mixture that you have been cooking. Then add in the potatoes, green peppers, and the rest of the bottled clam juice. Bring this all to a boil, then reduce the heat and cover. Let it simmer for about ten minutes or more, until the potatoes have become tender. Then add in the tomatoes with the juice, the corn, the thyme, the basil, the chili powder, the salt, the black pepper, the hot pepper sauce, the bay leaf, and the clams that you had set aside. Bring this all to a boil and cover and let simmer once more for about five minutes, then remove the bay leaf and throw away.

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Ingredients:

• 1 quarter shucked larger cherrystone clams with their liquor.
• ¼ pound salt pork or slab bacon, diced
• 1 larger onion, minced (approximately 1 cup)
• 4 ripe tomatoes peeled, seeded, and chopped with juices reserved (Approximately 3 cups)
• 2 cups cold water
• 1tsp. fresh thyme leaves
• 1 tsp. fresh rosemary leaves, chopped
• 1tsp. fresh tarragon leaves
• freshly milled black pepper
• 1 ½ cups small new potatoes, peeled and quartered
• 3 small carrots, diced (approximately 1 cup)
• 2 dozen small littleneck clams, washed, drained, and chilled
• 1 pound firm white fish fillets, such as weakfish or bass, cubed
• ¼ cup fresh parsley, chopped
• Oyster crackers

Preparation:

Take the clams and strain the liquid into a small bowl, then chop the clams with a very sharp knife. Cover them and set it aside. In a large pot, render the fat from the salt pork. then remove the cracklings and set aside. Add the onions to the fat that was rendered and saute, then add the tomatoes and the juices. Add in two cups of water, herbs, and the seasonings. Then add in the clam liquid that was reserved, the potatoes, and the carrots. Cover this and let it simmer for about ten minutes, then let the potatoes cook, when they are tender add the reserved clam meat and allow it too cook for about seven minutes. Then remove from the heat and cover and refrigerate overnight.

To assemble:

Take the litteneck clams and put them in the freezer, so that they will quickly open. In the meanwhile, take out all of the fat that has accumulated at the top of the stew. Bring this stew to a simmer on medium heat, when it starts to bubble, add in the little neck clams cover and simmer. When the clams start to open, add in the cubed fish and simmer until the fish are tender. Then add in the cracklings that were reserved and the parsley. You are now ready to serve! Serve with crackers.

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This recipe will Serve 8 people.

Ingredients:

• 1/8 pound salt pork
• 1 small onion, sliced
• 3 cups parsnips cut in cubes
• 1 cup potatoes cut in cubes
• 2 cups boiling water
• 1 quart rich milk
• 4 tbsp. butter
• ½ cup rolled cracker crumbs (optional)
• Salt and pepper
• minced parsley (optional)

Preparation:

Render the fat from the salt pork , and then remove the crackings. Add in the onions and saute it. Then add in the parsnips and the potatoes, add water and let it cook for half and hour, or until the potatoes and the parsnip is done. Then add in the milk and the butter. You may season it to your desire. If you want to thicken the chowder you may add in some crackers or some flour mixed with water.  When you have finished cooking it all , top with minced parsley.

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This recipe will Serve 6 people

The white sauce here will be made separate, and will then be added to the other ingredients later on as you prepare it.

Ingredients: White sauce

• 1tbsp. butter
• 1 tbsp. flour
• 2 cups scalded milk
• 1/2 tsp. salt, if desired
• Pinch freshly ground white pepper

Chowder

• 1 1/2 cups frozen whole kernel or freshly grated corn
• 1 ½ cups scalded milk
• 2 slices onion
• 2 egg yolks
• ½ cup light cream or milk
• 1 cup chopped shrimp, uncooked, fresh or frozen
• 2 tbsp. butter
• Salt, if desired
• Pinch freshly ground white pepper
• nutmeg, freshly grated, to garnish

Special Equipment
Food processor or blender

Preparation:

White sauce:
First, make the white sauce and set it aside, you will need it later.
In a medium pan, melt the butter and then sprinkle it on the flour, cook this over low heat, until it bubbles. Then gradually add in the scalded milk, and stir constantly until the sauce becomes smooth. Add some salt if desired and some pepper, then simmer it all over a low heat for about five minutes, or until the flour has cooked completely. Set it aside.

Chowder

In the top of a boiler, add corn, scalded milk, and onion slices. Cook this mixture, and stir occasionally, for about twenty minutes. When this has cooked, you may or may not want to remove the onion rings, before you put it in the food processor. If you want the corn to be creamier, you may put it in the blender.  Pour this mixture into the white sauce and bring it to a simmer. Then beat the egg yolks with light cream or milk and then stir it into the stew. Chop the shrimp into pieces and then saute it in butter in a skillet over medium heat for a bit. Then add the shrimp to the chowder. Season with some salt and pepper if you wish, and you are ready to serve! Grate the nutmeg over the chowder and serve.

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Serves 8

Ingredients:

• ¼ pound salt pork
• 1 dozen ears sweet corn
• 1 quart cranberry beans, shelled
• Water
• 1 quart rich milk
• ¼ pound butter
• 2 tbsp. flour
• 4 tbsp. cold water
• Salt and pepper

Preparation:

Cut the pork into cubers, and cut the uncooked corn from the cob. Then take the beans, the pork, and the cobs and place it in a large kettle and cover it all with water. Let this cook until the beans have become soft and tender. Then remove the cobs and scrape, add the scrapings to the kettle. Then take the milk, the pepper, the salt, and the butter and add to the mixture. Then add in the cut corn and let it simmer for about twenty minutes. Add in the flour mixed with the cold water to thicken the chowder. Then remove from the heat and allow the chowder to stand for a day. Then heat up again and you may serve!

Reheat and serve.

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Serves 10

Ingredients:

• 2 quarts fresh clams
• 2 ½ cups white wine
• ½ cup butter
• 2 cups onions, diced
• 1 ½ cups celery, diced
• 1 cup potatoes, diced
• 8 tbsp. butter
• 8 tbsp. flour
• Bottled clam juice
• 3 cloves garlic, minced
• 1 bay leaf
• A pinch each rosemary and thyme
• 3 ½ cups heavy cream
• 3 tbsp. fresh dill, chopped
• Tabasco sauce
• Salt and pepper to taste

Preparation:

Let the clams soak in some water for about an hour, to remove all of the debris. Then scrub all of the shells. Place it in a pan with wine, then cover and cook until the shells all open. Then take the liquid from the clams and put it through a strainer, and set it aside. Then remove the clam meat from the shells and set it aside.

Heat about 1/4 cup of the butter in a pan, and saute the diced onions until they become soft and golden. Then add in the potatoes, brown the vegetables and drain them on some absorbent paper. Then melt the 6 tablespoons of butter in a large pan and blend in the flour. Then add in the reserved clam juice, also add in enough of the bottled clam juice to make a total of about 8 cups. Bring all of this to a boil, and add in the minced garlic, the bay leaf, the thyme, and the rosemary. Let this simmer for about ten minutes. Then add in the browned vegetables and let it simmer until the potatoe have become tender. THen add in the chopped clams, the cream, the chopped dill, and a bit of tabasco sauce. Then bring the chowder to a oil again, and season to your liking.  You are now ready to serve!

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This recipe will Serve 6 people.

Ingredients:

• ½ pound fat salt pork, diced
• 1 large onion, sliced
• 4 medium potatoes, sliced
• Water
• Salt and Pepper
• 1 bay leaf
• 4 cups milk
• 1 ½ pounds smoked fillet of haddock, cubed.

Preperation:

Cook the pork and brown in a skillet, then add in the onion and saute it until it becomes soft and transparent. Then add potatoes and enough water to cover it. Then add in salt and pepper to your taste and the bay leaf. When the potatoes are almost done add in the milk and the fish and allow it to simmer for  about ten minutes, and you are now ready to serve!

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6 to 8 servings

This lovely soup may just become a favorite of yours, perhaps even more so than clam chowder itself!

Ingredients Needed for Mussel Chowder Recipe:

• 5 pounds mussels, scrubbed and de-bearded
• 1 cup plus additional water
• 1 tbsp. olive oil
• 4 slices Canadian bacon, finely diced
• 1 ½ cups chopped onion
• 1 bay leaf
• 1 cup chopped sweet green pepper
• 1 cup sliced celery
• 1 pound boiling potatoes peeled and cut into ½ – inch cubes
• 1 28 – ounce can plum tomatoes, drained, with their juice reserved, and chopped
• Salt to taste (optional)
• Freshly ground black pepper to taste
• Hot pepper sauce to taste (optional)

Preparation:

1. In a large kettle, steam your  mussels in a cup of water, over medium high heat for about five minutes or until the shells have opened. Then take the mussels out  and discard all of the mussels that have not opened. Save the liquid that the mussels were steamed in. Remove the mussels from the shells , and cut any remaining beards. Cover and set it aside.

2. Strain the liquid that the mussels were cooked in through cheesecloth, if necessary, add enough water to the liquid to make four cups of the liquid. Then set this cup aside.

3. Heat olive oil in the kettle. Then add the bacon, the onion, the bay leaf, and then saute these ingredints until the onion has become soft.

4. Add in the green pepper  and the celery and cook it for two minutes longer.

5. Then add in the potatoes and the tomatoes with the juice,  and the saved mussel liquid, the mussels, the salt, and the pepper. Then bring this all to a boil. Afterwords, reduce the heat and cover. Let the stew simmer for about half an hour, until the potatoes are tender. Then throw away the bay leaf and season the chowder to your preference with the hot pepper sauce. You are now ready to serve.

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Serves 12

Ingredients:

• 6 pounds fowl
• 2 quarts cold water
• ¼ pound salt pork, cubed
• 2 medium – sized onions, sliced
• 4 cups hot water
• 8 cups diced potatoes
• 1 tbsp. salt
• 4 cups milk, scalded
• 2tbsp. butter

Preparation:

A day before you plan to serve the chowder, clean the fowl and cut it into pieces, then cover it with water and heat it slowly until it start  to boil. Then let it simmer covered for about three hours, or until it has become tender. When it is done , remove the chicken, and dice. Allow all of the liquid to become cold, then remove the fat that accumulates and then once again add the chicken meat to the liquid.

The next day ( the day that you plan to serve it ) take the salt pork and render the fat from it, then remove the cracklings. Add onions to the fat and  cook them slowly until the onions have become a golden color. Place the onions and the fat in a large kettle and add the water, the potatoes and the salt. Simmer this until the potatoes have cooked and they become tender.  Then Bring the chicken liquid and the meat to a boil in  another pan. Let this boil for about ten minutes. Then add in the milk and the butter.  Lastly, combine these two mixtures, you may wish to thicken the chowder a bit

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