1 1/2 quarts diced potatoes
1 pint clams (shucked)
1 onion
1/8 pound of butter
1 can canned milk (1 pt light cream)
1 bottle dry champagne
 

Ok you steam the clams in salt water or I some times use Champagne
.........save the juice and strain it..........
cut up potatoes and onions and put just enough of the juice over them
 to cook them...........
when the potatoes get soft but not to soft and the onion is
transparent add the butter and the clams and
then light cream..........salt and peper
It is an old maine recipe that was my grandmothers and I altered
it a little...........she used to use canned milk which is ok........
...but i think the cream gives it better flavor and texture.
 
 

                  Rhode Island Clam Chowder
 
 

Ingredients
     1/2 cup diced onion
     1/2 cup diced celery
     2 Tablespoons melted butter
     8 oz. RI Quahogs chopped (liquid reserved)
     3 cups chicken broth
     1 cup clam juice
     1 cup peeled coarsely chopped potatoes
     1/4 cup melted butter
     1/2 cup flour
     1 cup milk
     1 cup Half & Half or heavy cream
     Dash thyme
     Dash salt
     Dash white pepper

In a 3 quart saucepan, saute onion and celery in 2 tablespoons butter until transparent. Add liquid from clams, clam juice,
chicken broth and potatoes. Simmer until potatoes are tender. Add remaining ingredients.
 

Portland, Maine Clam Chowder
 
 

                                         Ingredients:
               1 pint chopped clams
                                                             2 cups diced onions
                3 diced potatoes
                                                            1 small piece salt pork
               2 quarts half-and-half
                                                            1/2 pint heavy cream
                  1 tsp thyme
                                         Instructions:
  Boil the potatoes until tender but not mushy, drain and set aside. Heat salt pork in a large pot and saute onions in it until
  they are slightly tender, then add the clams and stir until they are cooked (about 4 - 5 minutes).

  Remove the salt pork and add the potatoes, then the half-and-half, stirring continuously.

  Add the heavy cream and the thyme and continue to cook chowder on medium-low heat until it is hot but not boiling.

  Remove the chowder from the heat and allow it to cool to room temperature.

  Refrigerate overnight and serve hot the next day.
 
 

                              NORTH WOODS CLAM CHOWDER
 

Note: cleaned freshwater clams may be used for this

 
 
      Yield: 6 servings
 
      6 md Potatoes,peeled and cut into 1/2" cubes
      6 c  Chicken stock (You can use canned chicken broth.)
      1 qt. steamed & cleaned freshwater clams... save the broth
      OR:
      2    6 1/2 oz cans minced clams,drained - save liquid
      1 tb Lemon juice
      1 1/2 md Onion,diced
      1    6 oz pkg. fresh mushrooms,sliced in three pieces lengthwise
      4 1/2 tb Butter
      1/3 c  Flour
      3    Bay leaves
      1 1/2 c  Whipping cream
      2 1/2 c  Cooked wild rice
      1/2 ts Pepper
 
  Salt to taste & some Golden sherry
 
  Saute onions and mushrooms in butter until onions are clear. Put
  potatoes,broth,clam liquid and lemon juice in a 6 qt. soup pot.Boil 20
  minutes.Add flour to onions and mushrooms,stir until smooth. Add onion
  mixture to soup pot.Toss in bay leaves and pepper, add salt to
  taste,cook for 10 minutes.Stir often.Add clams,cream and wild
  rice.Heat - stirring constantly.Just before serving add sherry to
  taste.
 

                                             serves 8

This is an award winning clam chowder recipe.

2 lb. Russet potatoes, peeled and diced ½"

2 lb. yellow onions, diced

4 C. celery, sliced ¼"

3 garlic cloves, crushed

8 oz. bacon, sliced

1 oz. olive oil

2 - 8 oz. bottles clam juice

2 - 8 oz. cans chopped ocean clams

½ t. thyme

½ t. white pepper

½ t. black pepper

¼ t. kosher salt

1 t. Tabasco sauce

2 bay leaves

4 C. heavy cream

For the Roux:

Melt ½ lb. butter in a sauce pan and whisk in 7 oz. white flour. Over very low heat cook mixture for 10 minutes, stirring often.

In a large stock pot over medium-high heat add the olive oil and bacon and cook until the bacon is almost done. Add the
onions and celery and cook until the onions are translucent. Add the garlic and cook for 3 more minutes. Pour in the clam juice
and bring to a boil. Add the potatoes and cook until ¾’s done, cooked, but not real soft. Now add the clams and seasonings
and bring back to a boil. Slowly pour in the roux while whisking with a wire whisk, continue whisking until all the lumps
disappear. Taste, and adjust seasonings. Add the heavy cream and whisk thoroughly to incorporate. Ladle into large bowls and
enjoy.

      MRS. KING'S WINDEMERE CLAM CHOWDER

      Yield: 12 servings
 
     12 cn Clams, minced,(6 1/2 oz.)
      2 ea Potatoes, diced very fine
      2 ea Onions diced fine/sauteed
      1 qt Whole milk
    1/2 pt Heavy cream
    1/4 lb Margarine or butter
      3 ea Eggs
    1/4 t  Baking soda
      1 x  Worcestershire sauce to taste
      3 ea Strips of bacon rendered untill crisp,
           dry and crumbled very fine
      1 t  Horse radish
 
    l/4 c  flour
  1.  Open 11 cans of clams.  (Save 12th can for blending with
  thickening ingredients.)  Separate clams into a bowl and pour clam
  juice into a large cooking pot.
  2.  Add potatoes and onions to clam juice.  Cover and simmer until
  potatoes are tender. From this point on, always cook in an uncovered
  pot over low or medium heat.  NEVER allow the chowder to boil!
  3.  Add clams, worcestershire sauce and optional bacon.
  4.  In a blender, mix very thoroughly 2 cups of milk, 12th can of
  clams and its juice, flour, cream, horse radish, and eggs.
  5.  Slowly stir the blended mixture into the cooking clams.  Add the
  remaining 2 cups of milk.  Turn heat down to low.
  6.  Cook for 10-15 minutes; stir occasionally, but do NOT allow the
  contents to come to a boil.
  7.  Dissolve the baking soda in one teaspoon of water and add it to
  the chowder to prevent ingredient separation.
  8.  Taste and season if necessary.
  9.  Float the stick of butter or margarine on the chowder.  When it
  melts, fold it in.
  Allow the chowder to ripen for at least 3 hours before serving --
 
 

                                            Hobee's Clam Chowder

Yields 4 1/2 gallons

This recipe was a first place winner in the Best Restaurant category in the annual Santa Cruz, California Clam Chowder
Cook-off. The recipe is by Fred Calixtro for Hobee's Restaurant. Since it yields 4 1/2 gallons, why not invite your family,
friends and neighbors and enjoy a big batch! (You can always reduce the recipe by four if you're not that hungry.)

 2 bunches celery, chopped
 1 1/2 pounds onions, chopped
 6 pounds red potatoes, diced
 6 32-oz. cans clams with juice
 3 T dried thyme
 1 T dried oregano
 2 T dried basil
 1 cup fish bouillon
 2 T white pepper
 3 pounds butter
 6 cups flour
 6 cloves garlic
 1 gallon 2% milk (for a richer chowder you can use half and half)
 

 Combine celery, onions, potatoes, clams, thyme, oregano, basil, bouillon, and pepper; cook 30-45 minutes until vegetables
 and potatoes are soft.

 Melt butter and add flour and garlic, stir constantly until slightly brown. Combine with vegetable mixture and add milk. Stir well
 and cook for 10 minutes.