Clam chowder is a soup served in all the classic restaurants and all of them make it with their version of the recipe. This Bar Harbor is an American recipe to make the Clam chowder soup and is fabulous.
Typically, only onions, potatoes, garlic, and celery are the vegetables that are being used in this Clam chowder, and other vegetables are not added. Bu the fun fact is there is no need for other vegetables as these few are enough to develop the heavenly taste on your Clam chowder recipe. Say bye to the habitual soup recipes and adhere to this Bar Harbor one as nothing can match its standard.
INGREDIENTS
- 3 (8-ounce) bottles of clam juice
- 1 pound russet potatoes, peeled
- 2 tablespoons butter or 1/4 stick
- 3 slices bacon, finely chopped
- 2 cups chopped onions
- 1 1/4 cups celery chopped, (about 2 large stalks with leaves)
- 2 garlic cloves, chopped
- 1 bay leaf
- 1/4 cup all-purpose flour
- 6 (half an ounce) cans chopped clams, drained juices reserved
- 1 1/4 cups half and half
- 1 tablespoon hot pepper sauce
Instructions to make Bar Harbor Clam Chowder
- In a heavy large saucepan, you have to boil a mixture of the canned clam juice and potatoes. Boil them while the heat is high.
- Once boiled lower the heat and let it cook until potatoes get softened and are cooked thoroughly.
- Simmer the mixture for 10 more minutes and then remove them from heat.
- Take another heavy bottom large pot. Melt the butter in this pot at medium heat and then cook the bacon until it turns brown in the butter.
- Once the meat is done you have to fry the veggies. Trow the onions along with garlic which is then followed by bay leaves.
- Stir fry all these vegetables until these are tenderized and then which flour in the mixture. Mix well and make sure you do not let the flour burn or turn brown.
- Once down add the juices and the potato mixture in it. Make addition of clams. Pour the hot pepper sauce.
- Your chowder is getting ready step by step and so close to the results.
- Stir constantly while cooking and also add seasonings in the form of pepper and salt.
- Your Clam Chowder is deliciously ready for presenting!
FAQs?
Can we make the clam chowder before time?
Yes, you can be prepared a day before the actual day. Store it in the fridge and then simmer it for some time before serving. In this way, you can save your time when you are cooking a couple of dishes at the same time.
Do you purposely thicken your chowder?
Yes, it can be thickened if it is too runny or you want to reduce liquid from it. You can add corn starch or flour to the chowder to make it thick. A thickened chowder is far better I guess.
Bar Harbor Clam Chowder Recipe
Ingredients
- 3 8-ounce bottles of clam juice
- 1 pound russet potatoes peeled
- 2 tablespoons butter or 1/4 stick
- 3 slices bacon finely chopped
- 2 cups chopped onions
- 1 1/4 cups celery chopped (about 2 large stalks with leaves)
- 2 garlic cloves chopped
- 1 bay leaf
- 1/4 cup all-purpose flour
- 6 half an ounce cans chopped clams, drained juices reserved
- 1 1/4 cups half and half
- 1 tablespoon hot pepper sauce
Instructions
- In a heavy large saucepan, you have to boil a mixture of the canned clam juice and potatoes. Boil them while the heat is high.
- Once boiled lower the heat and let it cook until potatoes get softened and are cooked thoroughly.
- Simmer the mixture for 10 more minutes and then remove them from heat.
- Take another heavy bottom large pot. Melt the butter in this pot at medium heat and then cook the bacon until it turns brown in the butter.
- Once the meat is done you have to fry the veggies. Trow the onions along with garlic which is then followed by bay leaves.
- Stir fry all these vegetables until these are tenderized and then which flour in the mixture. Mix well and make sure you do not let the flour burn or turn brown.
- Once down add the juices and the potato mixture in it. Make addition of clams. Pour the hot pepper sauce.
- Your chowder is getting ready step by step and so close to the results.
- Stir constantly while cooking and also add seasonings in the form of pepper and salt.
- Your Clam Chowder is deliciously ready for presenting!
