Allanas Zesty Red Clam Chowder Recipes

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MANHATTAN CLAM CHOWDER



Manhattan Clam Chowder image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 first-course servings (

Number Of Ingredients 16

1 1/2 tablespoons olive oil
1 large Spanish onion, chopped
1 1/2 celery stalks, chopped
7 cloves garlic, minced
Pinch crushed red pepper
1/4 cup tomato paste
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
1 large waxy-style potato (about 3/4 pound), diced
5 cups clam juice (five 8-ounce bottles clam juice)
One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped
1-1/2 cups minced clams, drained (about four 6-1/2 ounce cans)
1 tablespoon kosher salt or to taste
Freshly ground black pepper
2 tablespoons chopped parsley for garnish

Steps:

  • Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.
  • Copyright 2001 Television Food Network, G.P. All rights reserved

THE CHART HOUSE CLAM CHOWDER (COPYCAT) INCLUDING SPICE BLEND



The Chart House Clam Chowder (Copycat) Including Spice Blend image

From The Cliff House in Ogunquit, Maine, is this wonderful, glorious clam chowder! It is smooth and velvety, and will warm you to the bone! This recipe is so worth making! Even in the desert, where I live it gets cold, and I made this to warm everyone up and it definately did the trick! This is a definate keeper! I hope you will enjoy! The spice blend can be uses for so many things, I make about a triple recipe, and it keeps well in either a zip bag or a container with a tight-fitting lid. Note: If you get all of your ingredients together before you begin, the cooking part is a snap!

Provided by FLUFFSTER

Categories     Chowders

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 21

1 slice hickory smoked bacon, minced
1/2 teaspoon butter
1 cup onion, minced
1 garlic clove, minced
1 teaspoon seasoning (see spice blend recipe below)
1 tablespoon all-purpose flour
1 (6 1/2 ounce) can clams
1 cup bottled clam juice
1 1/2 cups half-and-half
1/4 teaspoon white pepper
2 medium potatoes, boiled, peeled and diced
4 teaspoons oregano
4 teaspoons dried parsley
2 teaspoons marjoram
2 teaspoons dill
4 teaspoons thyme
4 teaspoons basil
1 teaspoon sage
4 teaspoons rosemary
2 teaspoons tarragon
1 tablespoon all-purpose flour

Steps:

  • Directions for The Chart House Spice Blend:.
  • Blend ingredients, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.
  • For the Clam Chowder:.
  • In a heavy-bottomed, 4-pint soup kettle, saute bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown.
  • Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the saute mixture. Bring to a boil; reduce heat. Add half and half and simmer 20 minutes.
  • Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.

Nutrition Facts : Calories 189.2, Fat 7.8, SaturatedFat 4.7, Cholesterol 33.5, Sodium 304, Carbohydrate 21.8, Fiber 2.6, Sugar 1.8, Protein 8.8

ALLANA'S ZESTY RED CLAM CHOWDER



Allana's Zesty Red Clam Chowder image

A rich red clam chowder with a spicy kick and plenty of vegetables.

Provided by Allrecipes

Categories     Vegetable Soup

Time 45m

Yield 12

Number Of Ingredients 20

6 slices bacon
1 tablespoon vegetable oil
1 onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 large potato, peeled and diced
2 cups clam juice
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can tomato sauce
¼ teaspoon ground white pepper
¼ teaspoon seasoning salt
½ teaspoon dried parsley
¼ teaspoon dried marjoram
¼ teaspoon garlic powder
¼ teaspoon dried thyme
¼ teaspoon dry mustard
½ teaspoon Cajun seasoning
5 drops hot pepper sauce
2 (6.5 ounce) cans minced clams, drained
1 (6.5 ounce) can large shrimp, drained

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • In a large saucepan over medium heat, place the vegetable oil, onion, carrots and celery. Slowly cook and stir 5 minutes, or until the vegetables are tender. Mix in the bacon, potato, clam juice, tomatoes, tomato sauce, white pepper, seasoning salt, parsley, marjoram, garlic powder, thyme, mustard, Cajun seasoning and hot pepper sauce. Reduce heat and simmer until the potato is tender, about 20 minutes.
  • Mix in the clams and shrimp. Cook approximately 5 minutes more and serve.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 12.4 g, Cholesterol 49.8 mg, Fat 8.4 g, Fiber 2 g, Protein 13.8 g, SaturatedFat 2.4 g, Sodium 547.7 mg, Sugar 3.5 g

ALLANA'S ZESTY RED CLAM CHOWDER



Allana's Zesty Red Clam Chowder image

A rich red clam chowder with a spicy kick and plenty of vegetables.

Provided by Allrecipes

Categories     Vegetable Soup

Time 45m

Yield 12

Number Of Ingredients 20

6 slices bacon
1 tablespoon vegetable oil
1 onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 large potato, peeled and diced
2 cups clam juice
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can tomato sauce
¼ teaspoon ground white pepper
¼ teaspoon seasoning salt
½ teaspoon dried parsley
¼ teaspoon dried marjoram
¼ teaspoon garlic powder
¼ teaspoon dried thyme
¼ teaspoon dry mustard
½ teaspoon Cajun seasoning
5 drops hot pepper sauce
2 (6.5 ounce) cans minced clams, drained
1 (6.5 ounce) can large shrimp, drained

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • In a large saucepan over medium heat, place the vegetable oil, onion, carrots and celery. Slowly cook and stir 5 minutes, or until the vegetables are tender. Mix in the bacon, potato, clam juice, tomatoes, tomato sauce, white pepper, seasoning salt, parsley, marjoram, garlic powder, thyme, mustard, Cajun seasoning and hot pepper sauce. Reduce heat and simmer until the potato is tender, about 20 minutes.
  • Mix in the clams and shrimp. Cook approximately 5 minutes more and serve.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 12.4 g, Cholesterol 49.8 mg, Fat 8.4 g, Fiber 2 g, Protein 13.8 g, SaturatedFat 2.4 g, Sodium 547.7 mg, Sugar 3.5 g

RED CLAM CHOWDER



Red Clam Chowder image

Make and share this Red Clam Chowder recipe from Food.com.

Provided by dicentra

Categories     Low Protein

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 15

2 cups clam juice
2 cups tomato juice
2 cups diced peeled tomatoes
1 (14 ounce) can diced tomatoes
1 cup chopped onion
1 cup sliced carrot
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 garlic clove
1 bay leaf
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon sugar
2 (6 1/2 ounce) cans chopped clams, drained liquor reserved
salt and cayenne pepper

Steps:

  • Combine all ingredients except clams, salt and cayenne in slow cooker; cover and cook on high 4-5 hours, adding clams during last 30 minutes.
  • Discard bay leaf; season to taste with salt and cayenne.

Nutrition Facts : Calories 115, Fat 0.9, SaturatedFat 0.1, Cholesterol 13.7, Sodium 678.1, Carbohydrate 19, Fiber 2.7, Sugar 8.9, Protein 8.9

ALLANA'S ZESTY RED CLAM CHOWDER



Allana's Zesty Red Clam Chowder image

A rich red clam chowder with a spicy kick and plenty of vegetables.

Provided by Allrecipes

Categories     Vegetable Soup

Time 45m

Yield 12

Number Of Ingredients 20

6 slices bacon
1 tablespoon vegetable oil
1 onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 large potato, peeled and diced
2 cups clam juice
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can tomato sauce
¼ teaspoon ground white pepper
¼ teaspoon seasoning salt
½ teaspoon dried parsley
¼ teaspoon dried marjoram
¼ teaspoon garlic powder
¼ teaspoon dried thyme
¼ teaspoon dry mustard
½ teaspoon Cajun seasoning
5 drops hot pepper sauce
2 (6.5 ounce) cans minced clams, drained
1 (6.5 ounce) can large shrimp, drained

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • In a large saucepan over medium heat, place the vegetable oil, onion, carrots and celery. Slowly cook and stir 5 minutes, or until the vegetables are tender. Mix in the bacon, potato, clam juice, tomatoes, tomato sauce, white pepper, seasoning salt, parsley, marjoram, garlic powder, thyme, mustard, Cajun seasoning and hot pepper sauce. Reduce heat and simmer until the potato is tender, about 20 minutes.
  • Mix in the clams and shrimp. Cook approximately 5 minutes more and serve.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 12.4 g, Cholesterol 49.8 mg, Fat 8.4 g, Fiber 2 g, Protein 13.8 g, SaturatedFat 2.4 g, Sodium 547.7 mg, Sugar 3.5 g

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