April Bloomfields Clam Chowder Recipes

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APRIL BLOOMFIELD'S CLAM CHOWDER



April Bloomfield's Clam Chowder image

Fish chowder is the type of dish you might find in England at a country pub or in a fishing village. But the addition of Quahog clams and intensely flavorful Long Island sweet corn makes this particular chowder unmistakably American, and, with its hearty vegetables, bacon, potatoes and cream, a great dish for the Thanksgiving table. I usually like to start cooking early on Thanksgiving and potter around the kitchen, enjoying the warm steamy kitchen and the smells of chowder and pumpkins roasting. It reminds me of what I give thanks for every year: the warmth and comfort of family and friends, who gather around the pot with their bowls.

Provided by April Bloomfield

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 21

1 1/2 tablespoons olive oil
1/2 onion, sliced
3 cloves garlic, smashed
3 to 4 bay leaves
1 1/2 cups dry white wine
30 large (15 to 20 pounds) quahog clams, scrubbed
2 cups heavy cream
2 cups whole milk
1 cup diced Yukon Gold or russet potato
1/4 cup olive oil, plus additional as needed for finishing
2 slices smoked bacon, cut into 1/4-inch strips
1 large carrot, cut into 3/4-inch pieces
2 medium celery stalks, cut into 1/4-inch pieces
1 large Spanish onion, cut into 3/4-inch pieces
1/2 cup dry white wine
2 dried pequin chilies, crumbled, or a pinch or red pepper flakes
1 cup fresh or frozen corn kernels, defrosted
1/4 cup roughly chopped celery leaves
Maldon salt or other flaky sea salt
1/2 lemon
1/4 cup roughly chopped flat-leaf parsley

Steps:

  • Steam the clams: In a large stockpot, combine the olive oil, onion, garlic, bay leaves and wine. Bring to a simmer and add the clams. Cook covered, until the clams have opened, about 15 minutes. Remove from heat and allow the clams to cool until they can be handled.
  • Remove clams from shells, discarding shells and reserving liquid in the pot. Remove the tough foot from each clam, chop finely and place in a bowl. Chop the remaining portion of each clam into medium dice, add to bowl and set aside. Strain cooking liquid through a fine strainer into a separate bowl or pitcher and set aside. You should have as much as 2 quarts.
  • Make the chowder: In a medium pot, combine cream, milk and potatoes. Place over medium-high heat and bring to a boil. Reduce heat to low and simmer until potatoes are tender but still keep their shape, about 15 minutes. Remove from heat and set aside.
  • In a large soup pot over medium heat, heat olive oil until almost smoking. Add bacon and sauté until it colors slightly, about 2 minutes. Add carrot, celery stalks and onion, stirring until just tender, about 8 minutes. Stir in clams, then add wine and chiles or pepper flakes. Allow wine to reduce until almost evaporated, then add 4 cups (or as desired) of the reserved clam broth.
  • Remove about half the potato mixture from its pot and purée in a food processor or blender. Add purée to the soup pot with vegetables and clams, along with remaining potato mixture. Bring back to a simmer and add corn. Cook until corn is tender but still has snap, about 5 minutes. Add half the celery leaves and half the parsley leaves, and mix well. Season to taste with salt and a squeeze of lemon.
  • To serve, ladle into bowls and garnish each with a bit of the remaining parsley and celery leaves, and if desired, a drizzle of olive oil.

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 18 grams, Carbohydrate 21 grams, Fat 37 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 17 grams, Sodium 788 milligrams, Sugar 8 grams, TransFat 0 grams

NEW ENGLAND CLAM CHOWDER KISSED BY MANHATTAN



New England Clam Chowder Kissed by Manhattan image

Provided by Bobby Flay

Categories     appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 27

1 1/2 cups dry white wine
3 dozen littleneck clams, scrubbed
12 cockles, scrubbed
1 large Yukon gold potato, scrubbed
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons canola oil
1 tablespoon canola oil
1/2 pound slab bacon, cut into 1/2-inch dice
1 cup canola oil
2 medium okra, cut into 1/4-inch-thick slices
Kosher salt and freshly ground black pepper
1 cup yellow or white cornmeal
2 tablespoons canola oil
2 shallots, finely diced
1/4 cup finely diced carrot
1/4 cup finely diced celery
2 anchovy fillets in oil, patted dry and chopped
Pinch Calabrian chile flakes or red pepper flakes
2 tablespoons tomato paste
2 cups clam juice
2 tablespoons finely chopped fresh parsley, plus more leaves for garnish
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh thyme
1/2 cup creme fraiche
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • For the clams: Bring the wine and 1/2 cup water to a boil in a large saucepan, stir in the littleneck clams, cover and steam until the clams open, about 5 minutes. Discard any clams that do not open. Remove the clams with a slotted spoon and place in a bowl to cool.
  • Bring the broth back to a boil, add the cockles and cook until open, about 5 minutes. Discard any cockles that do not open. Remove with a slotted spoon to a separate bowl (these will be used in their shells as a garnish).
  • Strain the clam broth through a mesh strainer lined with cheesecloth into a bowl. Set aside.
  • Remove the littleneck clams from their shells and coarsely chop.
  • For the potato: Put the potato in a small saucepan, cover with cold water, add 1 tablespoon salt and bring to a boil. Cook until a paring knife inserted into the center meets with some resistance, about 15 minutes. Drain and let cool slightly, about 10 minutes.
  • Heat the butter and oil in a cast-iron or nonstick pan until it begins to shimmer. Cut the potato into a 1/2-inch dice. Add the potato to the pan, season with salt and pepper and cook until lightly golden brown on all sides.
  • For the bacon: Heat the oil in a small pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered, about 10 minutes. Remove the bacon to a plate lined with paper towels.
  • For the fried okra: Heat the oil in a small saucepan until it begins to shimmer. While the oil heats, season the okra with salt and pepper, dredge in the cornmeal. Fry in the oil, in batches if needed, until golden brown and just tender, about 4 minutes. Remove to a plate lined with paper towels and season with salt.
  • For the chowder: Heat the oil in a large saucepan over medium heat. Add the shallots, carrot and celery and cook until soft, about 4 minutes. Add the anchovy and chile flakes and cook for 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly.
  • Add the clam juice and reserved clam broth and bring to a boil. Reduce the heat to low, add the reserved littleneck clams and cook for 10 minutes. Add the parsley, oregano and thyme and cook for 1 minute. Whisk in the creme fraiche and lemon zest until smooth. Season with salt and pepper to taste.
  • Ladle the soup into bowls, top with some of the potatoes, bacon, okra and reserved cockles. Garnish with parsley leaves.

CLAM CHOWDER



Clam Chowder image

Provided by Alex Ward

Categories     dinner, one pot, soups and stews, main course

Time 1h15m

Yield Four to six servings

Number Of Ingredients 8

1 dozen clams, in their shells
2 tablespoons bacon drippings
4 medium potatoes, peeled and diced
3 onions, diced
4 stalks celery, diced
1 large can of whole tomatoes
1 tablespoon sugar
Pepper to taste

Steps:

  • Place the clams and 4 cups of water in a large saucepan. Cover and cook over high heat for 10 minutes, or until the clams have opened. Drain, reserving the liquid. Remove the clams from their shells, discarding the shells, and grind with a meat grinder. Set aside.
  • Heat the bacon drippings in a kettle over medium heat. Add the potatoes, onion, celery, tomatoes, sugar and the reserved clam liquid. Stew for about 40 minutes, or until the vegetables are soft.
  • Add the clams and season with freshly ground pepper to taste. Simmer over low heat for 15 to 20 more minutes. Serve with crackers or toast.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 245 milligrams, Sugar 7 grams, TransFat 0 grams

BARBRA BUSH'S ALL AMERICAN CLAM CHOWDER



Barbra Bush's All American Clam Chowder image

I love clam chowder soup & found this recipe to be very easy & delicious. I found it in Woman's World many, many years ago & it ios the only calm chowder soup I make.

Provided by Carmen B.

Categories     Chowders

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons butter or 4 tablespoons margarine
4 tablespoons flour
3 slices bacon, cut into 1 inch pieces
1 medium onion, finely chopped
1 can clam, drained reserving juice
1 large potato, cubed
1 can cream of celery soup
1 1/2 cups milk
1 dash pepper
oyster crackers (optional)

Steps:

  • Cook bacon until crisp.
  • Drain on paper towel.
  • Saute onion in same skillet as bacon until soft.
  • Add clam juice& potatoes.
  • Cover& cook over low heat until potatoes are tender, 15 min.
  • Melt butter in sauce pan.
  • Add flour& mix together.
  • Add milk& blend until smooth.
  • Add clam juice& potatoes; cook& stir until thickened.
  • Add soup, bacon, clams,& pepper; cook over low heat until heated through, Serve with oyster crackers, if desired.

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