CHEATER'S CLAM CHOWDER
Make and share this Cheater's Clam Chowder recipe from Food.com.
Provided by DMAZ4665
Categories Chowders
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In large pan cook onion& celery in margerine.
- Add remaining ingredients except cheese.
- Heat thoroughly, stirring often.
- Add cheese& stir until melted.
- Note: Will thicken once refrigerated.
- Add more milk when reheating.
Nutrition Facts : Calories 586, Fat 15, SaturatedFat 6.2, Cholesterol 55.3, Sodium 1601.5, Carbohydrate 82.2, Fiber 6.8, Sugar 17.5, Protein 31.5
CLAM CHOWDER
Steps:
- First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
- Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
- Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.
CLASSIC CLAM CHOWDER
Provided by Tyler Florence
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Start by making the clam broth: Put a large pot over medium heat, add the bacon and saute until the fat is rendered and the bacon is browned, about 5 minutes. Remove the cooked bacon pieces from the pot and reserve them for something else. Add a 1-count of olive oil, the onion, garlic, thyme, and bay leaf and cook, stirring, until the vegetables are translucent, 3 to 5 minutes. Add the clams, lemon juice, white wine, and water and bring to a low boil. Reduce the heat, cover the pot, and simmer for 10 or 15 minutes to steam open the clams. Remove the clams from the pot, discarding any that don't open. Strain the broth into a bowl. Pull the clams out of their shells, chop them, and set them aside separately; discard the shells. Set the broth aside.
- Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the bacon, onion, garlic, and thyme and cook until the bacon renders its fat and the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the clam broth and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture). Add the chopped clams and season with salt and pepper.
- Now add the 16 clams in their shells. Cover and simmer to open the clams, about 10 minutes. Stir in the parsley and serve hot, with the common crackers.
- Preheat the oven to 350 degrees F.
- Put the crushed crackers in a bowl, add the oil and melted butter, and toss to coat the crackers with the fat. Spread on a baking sheet and bake until crisp and lightly browned, about 10 minutes.
- Yield: 2 cups
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Inactive Prep Time: none
- Ease of preparation: easy
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
CHEESY CLAM CHOWDER
I never thought I'd be able to duplicate the excellent taste of hearty clam chowders found in many restaurants, but this recipe proved me wrong. The dill makes it extra-special.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 16
Steps:
- In a soup kettle or Dutch oven, combine the first 12 ingredients; bring to a boil. Reduce heat; simmer for 20 minutes or until the vegetables are tender. Add cream and cheese; heat through until cheese is melted. Stir in bacon just before serving.
Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 1003mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 2g fiber), Protein 13g protein.
THE BEST DAMN CLAM CHOWDER EVER
If you like a thick clam chowder, this recipe is not for you. However, if you like a brothy clam chowder, where you can really taste the clams, this one is for you.
Provided by dawnie2u
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
- Add the onion and cook until softened.
- Add the flour and stir until lightly colored, about a minute.
- Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
- Add the clams, cream, fresh parsley, salt and white pepper.
- Bring to a simmer and serve immediately.
- (You may substitute any type of shellfish, or even fish for the clams in this recipe.).
CATHIE'S CLAM CHOWDER
Mmm, good! Oakies version of clam chowder. Don't forget the saltines! Add one more jar of clam juice, for those of you who like it clammy -- I know that's how my hubby likes it. Enjoy!
Provided by Cathie West
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h20m
Yield 10
Number Of Ingredients 9
Steps:
- In a medium skillet over medium heat, cook bacon, celery and onion until onion is translucent. Remove from heat and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking until bubbly. Whisk in 1 jar of clam juice, until smooth. Stir in onion mixture. Pour in half-and-half, stirring constantly. Stir in clams, reduce heat and simmer 30 minutes.
- Season with pepper and serve.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 7.4 g, Cholesterol 68.4 mg, Fat 23.5 g, Fiber 0.3 g, Protein 8.2 g, SaturatedFat 12.3 g, Sodium 376.7 mg, Sugar 1.1 g
QUICK AND EASY CLAM CHOWDER
The best ever clam chowder you have ever tasted, and it is easy and fast. You will pass this recipe along to your family and friends. If you like more clams you can always add more. Sometimes I will also cube potatoes and throw them in.
Provided by Deena
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 8h10m
Yield 10
Number Of Ingredients 6
Steps:
- Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
- Cover, and cook on low for 6 to 8 hours.
Nutrition Facts : Calories 424.6 calories, Carbohydrate 17.6 g, Cholesterol 134.3 mg, Fat 32.5 g, Fiber 0.8 g, Protein 16.1 g, SaturatedFat 19 g, Sodium 739.6 mg, Sugar 2.6 g
QUICK CLAM CHOWDER
Not only is this soup a quick fix, but it's oh-so-tasty. Dressing up canned soups allows you to enjoy the comfort of clam chowder with a fraction of the work. -Judy Jungwirth, Athol, South Dakota
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine all ingredients. Cook and stir over medium heat until heated through.
Nutrition Facts : Calories 251 calories, Fat 14g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 985mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
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.
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