Fat Clam Chowder - Recipes - Page 4

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Results 31 - 40 of 45 for fat clam chowder

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31. NEW ENGLAND CLAM CHOWDER

In 3-4 quart saucepan, cook ... heat to render fat; remove cracklings and serve. ... golden. Drain canned clams, reserve. Add clam juice ... boil. Serve with cornsticks.

32. NEW ENGLAND CLAM CHOWDER

In a saucepan, cook salt pork to render fat; remove cracklings and put ... until golden. Wash clams thoroughly. Put in large pot ... BOIL. Makes 8 servings.

33. NEW ENGLAND CLAM CHOWDER

In a 4 quart saucepan ... heat to render fat; remove cracklings and reserve. ... golden. Drain canned clams; reserve. Add clam juice ... sticks. Makes 8 servings.

34. NEW ENGLAND CLAM CHOWDER

In a medium saucepan cook bacon until crisp. Drain fat, reserving 1 tablespoon. Crumble ... Drain liquid from clams into a measuring cup. If ... on top. Serves 4.

35. NEW ENGLAND CLAM CHOWDER

Cook salt pork over medium heat to render fat; remove cracklings and reserve. ... until golden. Drain clams and reserve juice. Add juice ... but do not boil.

36. NEW ENGLAND CLAM CHOWDER

In a 3 to 4 ... heat to tender fat, remove cracklings and reserve. ... golden. Drain canned clams; reserve. Add clam juice ... corn sticks. 8 servings.

37. QUAHOG CHOWDER (INDIAN NAME FOR NEW ENGLAND CLAM CHOWDER)

MANHATTAN VARIETY: Add tomatoes, carrots, ... dry, saving the fat. Fry onions in the ... potatoes in the clam juice until tender. Add the ... This is your chowder base. When ready to use, ... a pat of butter.

38. PANTRY CLAM CHOWDER

Drain clams, reserving liquid. Cook bacon ... returning 1 tablespoon fat to pan. Cook and stir ... are tender, about 5 minutes longer. Serves 6.

39. NEW ENGLAND CLAM CHOWDER

In medium saucepan, cook bacon until crisp. Drain fat, reserving 1 tablespoon. Crumble ... Drain liquid from clams and add it (liquid) to ... and heat to warm.

40. JULY 4TH CLAM CHOWDER (or any other day)

Drain clams reserving liquid. Add clam juice ... in the pork fat. Put the onions, salt ... and stir into chowder. Cook and stir until ... of pepper. Serves 18.

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