CONTEST-WINNING NEW ENGLAND CLAM CHOWDER
This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington
Provided by Taste of Home
Time 55m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.
Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
NEW ENGLAND CLAM CHOWDER RECIPE BY TASTY
Here's what you need: bacon, onion, celery, carrot, all-purpose flour, black pepper, dried thyme, minced clam, chicken stock, potatoes, heavy cream, bay leaf, oyster cracker
Provided by Jordan Kenna
Categories Lunch
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
- Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
- Add onion and sauté until softened and translucent, about 3 to 5 minutes.
- Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
- Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
- Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
- Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
- Add in reserved clam meat and cook for an additional 2-4 minutes.
- Remove from heat and serve with oyster crackers
- Enjoy!
Nutrition Facts : Calories 720 calories, Carbohydrate 37 grams, Fat 53 grams, Fiber 3 grams, Protein 32 grams, Sugar 9 grams
NEW ENGLAND CLAM CHOWDER
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Place diced bacon in large saucepan with the butter. Cook on medium heat until almost crisp; add onions, and cook 5 minutes. When onions are translucent, stir in water, clam juice and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered until the liquid has reduced by half. Potatoes should be fork tender. Pour in half-and-half and simmer for a further 5 minutes. Adjust seasoning and add chopped clams just before serving, (otherwise clams will be tough). Garnish with crackers and chopped chives.
DONNA'S NEW ENGLAND STYLE CLAM CHOWDER
Steps:
- Rinse and scrub clams several times to remove as much sand as possible. Discard any clams with a broken shell. Place clams in dishpan or sink and just cover with cold water. Sprinkle corn meal over all and leave to soak for 3 to 4 hours. Rinse one final time to remove any cornmeal adhering to clams and place them in a large pot. Add 2 1/2 quarts of water and bouquet garni. Bring to a boil covered and steam for 12 to 15 minutes or until clams are open. Remove pot from heat and allow to cool. Meanwhile, heat olive oil over medium heat in a 10 quart heavy Dutch oven and add salt pork. Cook, stirring frequently, until fat is rendered and pork pieces are brown and somewhat crisp. Remove pork with a slotted spoon, drain on paper towels and reserve. Add onions to pan and cook, stirring frequently until onions are soft and transparent (do not allow the onions to brown). While onions are cooking, remove clams from shells collecting liquid from clams in pot with cooking liquid. As clams are removed, rinse them in the cooking liquid to remove any additional sand and reserve. Pour cooking liquid through a strainer lined with 3 layers of cheesecloth and add to onions. Add potatoes, clam juice and if necessary, enough water to just cover potatoes. Cook for 20 minutes or until potatoes are tender. Add clams, half-and-half and pepper to taste. Cook until heated through and correct seasoning. Serve in mugs or bowls and sprinkle with reserved "cracklings." Pass oyster crackers separately.
NEW ENGLAND CLAM CHOWDER
This creamy clam chowder uses quahog clams.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 15
Steps:
- In a stockpot, cook bacon until crisp. Drain bacon on a paper towel, and set aside; discard all but 2 tablespoons bacon fat. Add celery and onions; saute, stirring occasionally with a wooden spoon, until translucent, about 7 minutes.
- Sprinkle flour over onion mixture; cook, stirring with a wooden spoon, 2 to 3 minutes. Add clam juice, 1/2 cup water, potatoes, bay leaves, and 1/8 teaspoon of the pepper; cover; bring to a boil. Pick thyme leaves from stems; add both leaves and stems to pot. Reduce heat to medium low; simmer until potatoes are almost fork tender, about 12 minutes.
- Add clams and reserved liquid, cover, and cook 4 minutes over medium heat. Add corn kernels, cover, and cook 4 to 6 minutes. Add milk and butter; cook until butter melts, about 5 minutes. Remove bay leaves and thyme stems; add remaining 1/8 teaspoon pepper and salt.
- Drizzle with sherry, and garnish with bacon pieces. Serve immediately.
CARNATION® NEW ENGLAND CLAM CHOWDER
Plenty of vegetables make this a hearty chowder your whole family will enjoy. To make a meal, add a fresh green salad, a loaf of sourdough bread and Libby's Kern's nectar.
Provided by Allrecipes Member
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- COOK bacon in medium saucepan over medium heat until crisp; drain. Reserve 2 tablespoons bacon fat. Return bacon fat to saucepan. Add potatoes, carrot, onion and celery. Cook, stirring frequently, for 6 to 7 minutes or until potatoes are tender.
- COMBINE evaporated milk and flour in small bowl until blended; add to potato mixture. Stir in clams with juice, milk, water, salt, bacon, Worcestershire sauce and pepper. Reduce heat to medium-low; cook, stirring frequently, for 15 to 20 minutes or until creamy and slightly thick.
Nutrition Facts : Calories 532.6 calories, Carbohydrate 44.1 g, Cholesterol 110.1 mg, Fat 22.2 g, Fiber 3.3 g, Protein 37.9 g, SaturatedFat 9 g, Sodium 766.1 mg, Sugar 13.3 g
HEARTY NEW ENGLAND CLAM CHOWDER
This recipe is pretty much like everyone's else except I use evaporated milk and half & half. Easy enough to make and taste pretty darn good on top of it.
Provided by Catnip46
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook potatoes until tender.
- Melt butter in a medium size saucepan over medium heat. Add onions and celery. Cook, stirring frequently, for 7-8 minute or until tender.
- Add finely chopped potatoes to onion and celery.
- Combine evaporated milk and flour in small bowl until blended; add to vegetable mixture.
- Stir in half & half, clams with juice, water, salt, pepper and crumbled bacon.
- Reduce heat to medium-low; cook, stirring frequently, for 15-20 minute or until creamy and lightly thickened.
Nutrition Facts : Calories 370.5, Fat 22.5, SaturatedFat 13.2, Cholesterol 78.6, Sodium 703.1, Carbohydrate 27.4, Fiber 1.3, Sugar 0.9, Protein 15.4
CARNATION® NEW ENGLAND CLAM CHOWDER
Plenty of vegetables make this a hearty chowder your whole family will enjoy. To make a meal, add a fresh green salad, a loaf of sourdough bread and Libby's Kern's nectar.
Provided by Allrecipes Member
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- COOK bacon in medium saucepan over medium heat until crisp; drain. Reserve 2 tablespoons bacon fat. Return bacon fat to saucepan. Add potatoes, carrot, onion and celery. Cook, stirring frequently, for 6 to 7 minutes or until potatoes are tender.
- COMBINE evaporated milk and flour in small bowl until blended; add to potato mixture. Stir in clams with juice, milk, water, salt, bacon, Worcestershire sauce and pepper. Reduce heat to medium-low; cook, stirring frequently, for 15 to 20 minutes or until creamy and slightly thick.
Nutrition Facts : Calories 532.6 calories, Carbohydrate 44.1 g, Cholesterol 110.1 mg, Fat 22.2 g, Fiber 3.3 g, Protein 37.9 g, SaturatedFat 9 g, Sodium 766.1 mg, Sugar 13.3 g
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