This Bar Harbor Clam Chowder Recipe is a classic and does not need any extra enhancements. All you need to do is remove the cover from the pot and stir the ingredients with an empty spoon. You can make this delicious chowder using clam juice, russet potatoes, bacon, butter, etc. It’s a perfect combination for everyone.
This is a Bar Harbor Clam Chowder Recipe that can be made into an easy weeknight meal or a delicious holiday meal. It is pretty easy to make and you can put the ingredients in your slow cooker if you have one. If you don’t have a slow cooker, you can cook this on the stovetop, but it will take longer to cook.
This recipe includes fresh clams, fresh potatoes, and fresh herbs. It is delicious and very easy to make. This clam chowder recipe is perfect for the summer, but can also be served during other times of the year. It’s an easy recipe to make and would also be a great addition to any holiday soup menu.
This recipe is friendly to seafood lovers and casual seafood eaters alike. The flavors in this recipe are complementary and work well together. Bar Harbor Clam Chowder Recipe is a simple dish that can be made in a short period of time. It’s easy to make and you can customize it with your favorite ingredients.
How to make Bar Harbor Clam Chowder
If you are a lover of all things seafood, you’re going to love this recipe for making delicious clam chowder. It’s one of my favorite dishes, and it can be made with various foods such as clams, chicken, or shrimp. The secret is to use fresh clams and freeze them at the right time. You should also make sure that you have good quality stock, a big pot, and good quality ingredients.
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 6-ounce cans of chopped clams, drained juices reserved
- 1 1/4 cups half and half
- 1 tablespoon hot pepper sauce
Step by Step Instructions to make Bar Harbor Clam Chowder
Step 1
Boil canned clam juice and potatoes together in a heavy large saucepan. Heat them to a high temperature while boiling.
Step 2
Once boiled, lower the heat and cook until the potatoes are soft and thoroughly cooked.
Step 3
Continue simmering the mixture for 10 minutes, then remove it from the heat.
Step 4
Take another heavy-bottomed large pot. In a medium pot, melt butter and then cook bacon until it turns brown.
Step 5
After the meat is done, you need to fry the veggies. The onions and garlic should be thrown first, followed by the bay leaves.
Step 6
All these vegetables should be stir-fried until tender, then flour should be added to the mixture. Ensure the flour is well mixed and does not burn or turn brown.
Step 7
Once it is down, add the juices and the potato mixture. Add the clams. Pour the hot pepper sauce on top.
Step 8
As you prepare your chowder step by step, you are close to the final product.
Step 9
When cooking, constantly stir and season with salt and pepper.
Step 10
It’s time to serve your delicious Clam Chowder!
In Closing
We hope you enjoyed our Bar Harbor Clam Chowder Recipe. There’s nothing quite as satisfying as a steaming bowl of clam chowder. This is a special Bar Harbor clam chowder recipe that combines a creamy broth and tender chunks of clams with potatoes, celery, and onion. The rich, creamy broth, tender clams, and delicious potatoes are a perfect combination of flavors. You can enjoy the chowder as soon as it’s prepared. We hope that you enjoy this recipe for yourself, and if you do, please share it with others. If you have any questions regarding this Bar Harbor Clam Chowder Recipe, please leave a comment below.
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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 can chopped clams, drained juices reserved
- 1 1/4 cups half and half
- 1 tablespoon hot pepper sauce
Instructions
- Boil canned clam juice and potatoes together in a heavy large saucepan. Heat them to a high temperature while boiling.
- Once boiled, lower the heat and cook until the potatoes are soft and thoroughly cooked.
- Continue simmering the mixture for 10 minutes, then remove it from the heat.
- Take another heavy-bottomed large pot. In a medium pot, melt butter and then cook bacon until it turns brown.
- After the meat is done, you need to fry the veggies. The onions and garlic should be thrown first, followed by the bay leaves.
- All these vegetables should be stir-fried until tender, then flour should be added to the mixture. Ensure the flour is well mixed and does not burn or turn brown.
- Once it is down, add the juices and the potato mixture. Add the clams. Pour the hot pepper sauce on top.
- As you prepare your chowder step by step, you are so close to the final product.
- When cooking, constantly stir and season with salt and pepper.
- It's time to serve your delicious Clam Chowder!