Best Ivars Clam Chowder Recipe

Ivar's Clam Chowder Recipe Food.com

WEBJan 17, 2009 · In a large saucepan, melt the butter. Add flour and stir in to the butter. Slowly whisk in the warm half-and-half. Cook and whisk until smooth and thick, about 5 …

1. In a medium saucepan, drain the juice from the clams; set the clams aside.
2. Combine clam juice with the onions, celery and potatoes.
3. Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
4. In a large saucepan, melt the butter.

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LowFat Clam Chowder Recipe Food Network Kitchen

WEBNov 16, 2016 · Puree in batches in a blender until smooth. Return the soup to the pot. Cook the bacon in a skillet over medium heat until crisp, …

Rating: 4.5/5(13)
1. Put the clams and 2 cups water in a pot. Cover, bring to a boil over medium-high heat and cook 5 minutes. Uncover and continue to cook until the clams open, 5 to 10 minutes (discard any that do not open); transfer the clams to a bowl.
2. Pour the liquid into a large measuring cup. (You should have 3 cups liquid; add water if needed.) Wipe out the pot. Pour the liquid back into the pot through a paper towel-lined sieve. Add the potatoes, cover and simmer until tender, about 15 minutes. Remove one-third of the potatoes. Continue to cook the remaining potatoes, covered, until soft, about 10 more minutes. Puree in batches in a blender until smooth. Return the soup to the pot.
3. Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. Add the onion and celery and cook until soft, about 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring, about 3 more minutes. Add the bacon mixture and reserved potatoes to the soup. Cover and cook over low heat, about 5 minutes.
4. Meanwhile, remove the clams from their shells and roughly chop. Stir the clam meat and half-and-half into the soup; remove from the heat, cover and set aside, 20 to 30 minutes.

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