Chowdah (2 Ways)

Chowdah (2 Ways)

Chowdah (3 Ways)

Chowdah (2 Ways)

Makes: 5 servings    |    Prep Time: 20  minutes   |    Cook Time: 35 minutes

Summer
Make-Ahead
Ingredients

New England Style

2 cans NATURAL SEA Wild Harvested clams, undrained
4 bacon strips
2 celery ribs, chopped
1 medium onion, chopped
1 garlic clove, minced
8 medium potatoes, diced
1 cup clam juice
3 sprigs thyme
1 bay leaf
3 cups chicken stock
1/3 cup unbleached, all-purpose flour
2 cups whole milk
Sea salt and pepper to taste

Manhattan Style

2 cans NATURAL SEA Wild Harvested clams, undrained
1 tablespoon extra-virgin olive oil
2 celery ribs, chopped
1 medium onion, chopped
1 garlic clove, minced
8 medium potatoes, diced
1 cup clam juice
2 cups organic vegetable broth
1 (28 oz.) can diced tomatoes
1 tablespoon tomato paste
1/4 teaspoon hot sauce
3 sprigs thyme
1 bay leaf
Sea salt and pepper to taste

Directions

New England Style

  1. In a dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside.
  2. 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.
  3. Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
  4. In a small bowl, combine flour and 1 cup whole milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  5. Stir in clams and remaining 1 cup milk; heat through (do not boil). 
  6. When the potatoes are tender, stir in the chopped clams with juice liquids from can and reserved bacon.
  7. Remove and discard the bay leaf
  8. Let the chowder come just to a simmer, and remove from heat. 
  9. Serve with oyster crackers and enjoy!

Manhattan Style

  1. In a dutch oven, heat extra virgin olive oil
  2. Add onions and celery to the oil, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes until they have started to soften, approximately 5 minutes. 
  3. Add 2 cups of broth
  4. Add the thyme and the bay leaf
  5. Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
  6. Add diced tomatoes and tomato paste into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  7. Stir in clams (with their juices) and hot sauce
  8. Remove and discard the bay leaf
  9. Let the chowder come just to a simmer, and remove from heat. 
  10. Serve with oyster crackers and enjoy!