Clam Chowder The Simple Way Recipes

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MY BEST CLAM CHOWDER



My Best Clam Chowder image

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.

Provided by PIONEERGIRL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 50m

Yield 8

Number Of Ingredients 11

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste

Steps:

  • Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
  • Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
  • Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g

QUICK AND EASY CLAM CHOWDER



Quick and Easy Clam Chowder image

Here's a quick chowder that's been in my family for over 30 years. I make a big pot to take to an annual party at work. It's always a hit. Served with crusty bread and a salad, it's the perfect meal for a chilly evening.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 9

6 bacon strips, diced
1/2 cup finely chopped onion
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1-1/2 cups milk
3 cans (6-1/2 ounces each) minced clams, undrained
1 tablespoon lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Minced fresh parsley

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , In the same skillet, saute onion in reserved drippings until tender. Stir in soup and milk. Add the clams, lemon juice, thyme, pepper and bacon; cook until heated through. Garnish with parsley.

Nutrition Facts : Calories 268 calories, Fat 20g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 856mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.

CLAM CHOWDER



Clam Chowder image

Provided by Sandra Lee

Time 35m

Yield 3 servings

Number Of Ingredients 12

1 tablespoon butter
1/2 onion, minced
3 tablespoons dry vermouth
1 can or jar clams in juice
1 cup heavy cream
Salt and white pepper
Sugar
1 can potato soup
1/2 teaspoon truffle oil, optional
Brioche croutons, optional
Sourdough bread bowls, optional, for serving
Chopped parsley leaves, for garnish

Steps:

  • In a medium saucepan, melt butter. Add onions and saute until tender. Add vermouth to deglaze pan, and reduce a little. Strain clams and reserve juice. Add clam juice and reduce a little, and then add cream and reduce by half. Add salt, pepper, and sugar to taste. Add potato soup and bring to a simmer. Add clams and cook just until clams are warm. Taste for seasoning, and add truffle oil, if using. For garnish, add brioche croutons or serve in sourdough bowl. Top with chopped parsley.;

NEW ENGLAND CLAM CHOWDER I



New England Clam Chowder I image

Hot and hearty recipe that will warm you up on cold winter days.

Provided by Debbie2

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 45m

Yield 8

Number Of Ingredients 9

4 slices bacon, diced
1 ½ cups chopped onion
1 ½ cups water
4 cups peeled and cubed potatoes
1 ½ teaspoons salt
½ teaspoon ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
2 (10 ounce) cans minced clams

Steps:

  • Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
  • Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

Nutrition Facts : Calories 395.8 calories, Carbohydrate 24 g, Cholesterol 101.4 mg, Fat 22.5 g, Fiber 2.2 g, Protein 24.1 g, SaturatedFat 11.5 g, Sodium 706.2 mg, Sugar 2 g

SUPER SIMPLE CLAM CHOWDER



Super Simple Clam Chowder image

A quick and easy chowder that's on the table in less than 1/2 hour. I like to add some seasonings and a dash of hot sauce for a little more kick. From America's Best Recipes.

Provided by lazyme

Categories     Chowders

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 tablespoon garlic, minced
1 small onion, chopped
21 ounces chicken broth
6 1/2 ounces clams, undrained
2 (10 3/4 ounce) cans cream of potato soup
2 teaspoons pepper
1/2 cup half-and-half

Steps:

  • Melt butter in Dutch oven over medium heat; add garlic and onion, and cook, stirring constantly, until tender.
  • Add broth and next 3 ingredients.
  • Bring to a boil; reduce heat, and simmer 15 minutes.
  • Stir in half and half, and cook over medium heat until thoroughly heated.

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER



Contest-Winning New England Clam Chowder image

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

Categories     Dinner     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 13

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

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

CLAM CHOWDER TWO WAYS



Clam Chowder Two Ways image

The secrets to incredible clam chowder are tender seafood and silky broth; the rest is a matter of preference. Whether you keep it classic New-England-style with cream, or go to Manhattan by swapping in tomatoes and oregano, our sterling technique will net you summertime in a spoon.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 12

4 pounds top neck, cherrystone, or littleneck clams (about 3 dozen), cleaned (see cook's note)
1 tablespoon unsalted butter
1 ounce pancetta, diced
1/2 onion, diced (1 cup)
1 teaspoon fresh thyme leaves
1 dried bay leaf
1/2 cup dry white wine, such as Sauvignon Blanc
2 tablespoons unbleached all-purpose flour (optional)
1 russet potato (about 10 ounces), peeled and cut into 1/2-inch cubes (2 cups)
3 tablespoons heavy cream
Kosher salt and freshly ground pepper
Oyster crackers

Steps:

  • Working in batches if necessary, place clams in a medium saucepan with 1 3/4 cups water. Cover and bring to a boil. Uncover, stir, and continue to cook, removing clams as soon as they open (this way, none of them will overcook and turn too chewy).
  • Once they've all been removed, strain liquid through a sieve lined with a dampened cheesecloth to get rid of residual grit. You should have 3 cups broth; if you have less, add water or bottled clam broth. Gently separate clams from shells; discard shells and coarsely chop clams (halve if small).
  • Wash and dry saucepan; place over medium-high heat. Melt butter in pan, then add pancetta and cook, stirring, until browned on edges, about 2 minutes. Add onion, thyme, and bay leaf. Cook until onion is translucent, about 3 minutes. Add wine and simmer, stirring, until almost evaporated, about 3 minutes.
  • Sprinkle mixture with flour and keep stirring, 30 seconds. Add potato and broth. Bring to a boil, then reduce heat and simmer, partially covered, until potato is tender, about 10 minutes; stir in clams and cream. Gently heat through, about 30 seconds-but without boiling, which would cause the clams to become tough. Remove and discard bay leaf. Season with salt and pepper, and serve with crackers.

CLAM CHOWDER (THE SIMPLE WAY!)



Clam Chowder (The Simple Way!) image

This is a great tasting chowder! Even the inexperienced cook can make this with good results. Well worth trying!

Provided by Rick B2

Categories     Chowders

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

6 slices bacon (slice or chop into small pieces)
2 cups cubed potatoes (peeled)
1/2 cup chopped onion
2 cups chicken broth
1 cup fresh frozen corn
2 tablespoons butter
2 tablespoons flour
1 cup light cream (half and half)
1 (10 ounce) can baby clams (drained)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon fresh parsley (optional)
1/8 teaspoon cayenne pepper (optional) or 1/8 teaspoon seafood seasoning (optional)

Steps:

  • Sauté bacon and onion until tender (drain excess fat).
  • Combine broth and potatoes in a pot along with bacon and onion.
  • Bring to a boil, then simmer for about 15-20 minutes or until potatoes are done.
  • Add more broth (or water) if mixture cooks down too far.
  • About 5 minutes before potatoes are done, add corn.
  • Melt butter and add add flour to make a roux.
  • Whisk in half and half, salt and pepper into roux.
  • Add this mixture to the pot of potatoes and corn along with the baby clams.
  • Cook additional 2 minutes.
  • OPTIONALS: Garnish servings with chopped parsley and cayenne or seasoning.

Nutrition Facts : Calories 514.6, Fat 34.5, SaturatedFat 16.3, Cholesterol 103.3, Sodium 923.2, Carbohydrate 31.5, Fiber 3, Sugar 1.9, Protein 20.9

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