Skippers Clam Chowder Recipe

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Skippers Clam Chowder Recipe is a family-style dish made from potluck style food. In this recipe, you will get to use your favourite potluck recipe, but you will attempt to get a little more creative by adding in some fresh ingredients from the local farmers market. As with all potluck recipes, you will have to wait for the ingredients to slowly cook in the boiling water in your slow cooker in order to get that rich and creamy chowder, and the results will vary depending on what kind of fresh ingredients you decide to add.

This recipe is perfect for the holidays, especially for the Potluck Potluck Dinner! This is also a very easy dish to make and makes a great appetizer or main course dish. I served this chowder along with some warmed corn on the cob. It was very tasty and easy to make.

A simple and wholesome bowl of clam chowder is a tradition at many family gatherings. It’s a hearty and mouth-watering Alternative to the more expensive restaurant clam chowder. This recipe is easy and doesn’t take long to prepare. When it’s time for dinner, just pull the pints from the refrigerator, chop up the clams into small pieces, and blend them with broth. Serve this warm with rolls or toast.

How To Make Skippers Clam Chowder Recipe

Skipper’s Clam Chowder is delicious and healthy clam chowder. It is made by simmering the ingredients separately and then mixing them together, one after the other. This dish can be made for breakfast or dinner, and you can use either can of clams or fresh clams. Skipper’s Clam Chowder can be used as a side dish for other dishes, such as blue crabs or salmon. This dish is also delicious and tasty.

Ingredients

canned clam juice, 1 Litre
Russet potatoes, (peeled and cut into 1/2 inch chunks 2), 1 cup
Butter, 3 tablespoon
Bacon (finely chopped), 4 slices
Yellow onions (finely chopped) , 2 cups
Celery (finely chopped), 3 stalks
5 garlic cloves (finely minced)
1 bay leaf
All-purpose flour, 1⁄4 cup
Minced clams (drained), 6 1/2 ounces
Half-and-half, 1 1⁄2 cups
Hickory liquid smoke
Tabasco sauce (for flavour), 1 -3 drops
Kosher salt (to taste)
Freshly ground black pepper (to taste)

Instructions

Step 1

Start by preparing the ingredients! Expert chefs may ignore this tip. Not that I’m an expert chef, but I’m a bit slow. I cannot start the chowder unless I prepare the ingredients.

Step 2

Fill a medium saucepan with bottled clam juice, and place it over medium heat. Add the potatoes and allow them to soften. Simmer the potatoes until they are tender. This will not take more than ten minutes. Take the potatoes off the heat and set them aside.

Step 3

Melt the butter in another saucepan over medium heat. Add the chopped bacon and cook for 8-10 minutes until the bacon pieces are browned.

Step 4

Then mix in finely chopped yellow onion, finely chopped celery, and minced garlic cloves. Sauté for 6 minutes or until the vegetables are soft.

Step 5

Stir in the all-purpose flour, and continue to cook for 2 minutes. Be careful not to brown the flour.

Step 6

Stir in the clam juice, the potato mixture, half and half, hickory liquid smoke salt, and tabasco sauce. Keep the skipper cape cod simmering until the flavours blend, stirring occasionally.

Step 7

Lastly, season with black pepper and kosher salt to taste. After simmering for 10 minutes, skippers chowder is ready to eat.

Also Read: Long John Silvers Coleslaw Recipe

Skippers Clam Chowder

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Prep Time 20

Cook Time 1

Course Side Dish, Soup

Cuisine American

Servings

Ingredients

1 liter canned clam juice
1 cup Russet potatoes (peeled and cut into 1/2 inch chunks 2)
3 tbsp Butter
4 slices Bacon finely chopped
2 cups Yellow onions finely chopped
3 stalks Celery finely chopped
5 garlic cloves finely minced
1 bay leaf
1/4 cup All-purpose flour
6 1/2 oz Minced clams drained
1 1/2 cups Half-and-half
Hickory liquid smoke
1 -4 drops Tabasco sauce for flavor
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

Start by preparing the ingredients! Expert chefs may ignore this tip. Not that I’m an expert chef, but I’m a bit slow. I cannot start the chowder unless I prepare the ingredients.
Fill a medium saucepan with bottled clam juice, and place it over medium heat. Add the potatoes and allow them to soften. Simmer the potatoes until they are tender. This will not take more than ten minutes. Take the potatoes off the heat and set them aside.
Melt the butter in another saucepan over medium heat. Add the chopped bacon and cook for 8-10 minutes until the bacon pieces are browned.
Then mix in finely chopped yellow onion, finely chopped celery, and minced garlic cloves. Sauté for 6 minutes or until the vegetables are soft.
Stir in the all-purpose flour, and continue to cook for 2 minutes. Be careful not to brown the flour.
Stir in the clam juice, the potato mixture, half and half, hickory liquid smoke salt, and tabasco sauce. Keep the skipper cape cod simmering until the flavours blend, stirring occasionally.
Lastly, season with black pepper and kosher salt to taste. After simmering for 10 minutes, skippers chowder is ready to eat.