NEW ENGLAND CLAM CHOWDER
Provided by Geoffrey Zakarian
Time 50m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Add the clam juice and vegetable stock to a large pot and bring to a simmer over medium-high heat. Add the clams and steam until fully opened, 5 to 8 minutes. Strain the steaming liquid through a fine-mesh sieve to remove any remaining sand and add the liquid from the canned clams; set aside. Remove the clams from the shells and chop roughly; reserve the clams separately.
- Return the cleaned pot to medium heat and add the butter, pancetta and bacon. Cook until the bacon and pancetta are crisp and the fat has fully rendered, 6 to 8 minutes. Remove about a quarter of the cooked bacon and pancetta to a plate lined with a paper towel; reserve for garnish.
- Add the celery, garlic, onion, seafood seasoning and celery salt to the pot; season with salt and pepper. Cook until the vegetables begin to soften, about 4 minutes. Stir in the flour and cook for another 2 minutes. Add the potatoes, heavy cream and the reserved clam broth. Bring to a simmer over medium-low heat. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Remove the pot from the heat and stir in the chopped canned clams, reserved cherrystones, Worcestershire and hot sauce. Taste for seasoning and add salt and pepper if needed.
- Serve hot in bowls and garnish with the dill, oyster crackers and reserved bacon and pancetta. Serve with more Worcestershire sauce and hot sauce alongside.
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
CHESAPEAKE CHOWDER
Make and share this Chesapeake Chowder recipe from Food.com.
Provided by ratherbeswimmin
Categories Chowders
Time 1h40m
Yield 8 cups
Number Of Ingredients 14
Steps:
- Peel and devein shrimp; drain and flake crabmeat, removing any bits of shell; set seafood aside.
- Saute onion, garlic, and celery in hot oil in a pan over med-high heat for 8 minutes, until tender.
- Stir in flour; cook, stirring constantly, 1 minute.
- Stir in broth and the next 4 ingredients; bring to a boil; cover, decrease heat, and simmer, stirring occasionally, 30 minutes, or until potatoes are tender.
- Stir in shrimp, crabmeat, and heavy cream; cook over low heat 5 minutes or just until shrimp turn pink.
- Garnish with parsley; serve.
CHESAPEAKE CLAM CHOWDER
Make and share this Chesapeake Clam Chowder recipe from Food.com.
Provided by Bev I Am
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil water and add potatoes and onion.
- Cook until tender.
- Add bacon drippings, salt and sugar and pepper.
- Cut up clams and add.
- Cook 10 minutes.
- Slowly pour in milk and stir until soup begins to thicken.
CHESAPEAKE CHOWDER
This dish represents our attempt to feature the bounty of the Chesapeake Bay all in one bowl. Obviously, it would be impossible to include all of the wonderful food products, grown and harvested from the Delmarva Peninsula. This chowder does include some of the more notable products. Chesapeake fish, crabmeat and shellfish, Silver Queen corn and Virginia ham are included. You can leave out the cream if you like and replace it with more fish stock or water. It will not be as rich, but the flavor will be fine. The concept with this chowder is to utilize local food products. You can substitute Chincoteague oysters for Blue Points or Kumamoto or even use clams. Cod, halibut or even salmon can replace the rockfish. Use whatever products are local, fresh and in season.
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 servings (8 cups)
Number Of Ingredients 22
Steps:
- Shuck the oysters and strain the liquor through a fine mesh sieve. Reserve oysters and liquid separately.
- In a saute pan, add the butter and heat until bubbling. Add the leeks, onions, shallots, and thyme and cook until transparent. In a separate large saucepan over medium-high heat, add the bacon and cook until crisp. Lower the heat, add the flour and cook the "roux" for 5 to 6 minutes. Add the fish stock, clam juice, oyster liquor, white wine, potatoes, and Virginia ham. Raise heat to high and bring to a simmer. Add the cooked leek-onion mixture and reduce all by 1/4. Add the corn and cook for 4 minutes. Add the cream, sherry, and hot sauce and cook 4 more minutes, stirring so as not to scorch. Add the rockfish, crabmeat and oysters and cook a minute or two. Check salt and pepper, noting that the ham is very salty so the chowder won't need much.
- Serve in 6 warm soup terrines and garnish with the chopped chives. Serve with corn breadsticks or common crackers.
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
HATTERAS STYLE CLAM CHOWDER
This is 'Hatteras style.' I work in a restaurant near the North Carolina coast and make this two times a week. I have scaled down the batch for home use. It is very simple. You can also use the bacon grease to saute the vegetables in.
Provided by O. Romaine
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- In a large pot over medium heat, cook onion, celery and carrots in oil until they begin to soften. Stir in potatoes, clams, clam juice, thyme, pepper and bacon. Bring to a boil, then reduce heat and simmer 20 minutes, or until potatoes are tender.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 23.7 g, Cholesterol 85.8 mg, Fat 4.2 g, Fiber 3.5 g, Protein 32 g, SaturatedFat 0.5 g, Sodium 940.7 mg, Sugar 3.3 g
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.
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