GOLDEN CLAM CHOWDER
This is comfort food at its best! Yes, you can have a warm bowl of homemade clam chowder for dinner tonight or any night. The soup is seasoned expertly and thyme adds a great dimension of flavor. -Amanda Bowyer, Caldwell, Idaho
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings.
Number Of Ingredients 15
Steps:
- Finely chop the celery, carrots and onion. In a Dutch oven, saute vegetables in oil until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, clams, clam juice, 1 cup water, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender., Gradually stir in milk; heat through. Combine cornstarch and remaining 1 tablespoon water until smooth; stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.
Nutrition Facts : Calories 195 calories, Fat 5g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 574mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic exchanges
CLAM CHOWDER
Clam chowder is a rich and creamy soup, bursting with the flavours and textures of shellfish, bacon and potatoes. Serve with crusty bread for a starter
Provided by Barney Desmazery
Categories Dinner, Fish Course, Lunch, Main course, Soup, Starter
Time 45m
Number Of Ingredients 11
Steps:
- Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the clams have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the clams from their shells - reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock.
- Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown. Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden. Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the milk and the cream.
- Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked. Use a fork to crush a few of the potato chunks against the side of the pan to help thicken - you still want lots of defined chunks though. Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.
Nutrition Facts : Calories 433 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 2.9 milligram of sodium
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.).
CLAM AND COD CHOWDER
Weeknight chowder? Use clam juice. Weekend? It's worth making fish stock from scratch.
Provided by Alison Roman
Categories Soup/Stew Potato Kid-Friendly Lunch Cod Clam Celery Leek Fall Winter Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield 8 Servings
Number Of Ingredients 12
Steps:
- Heat oil and butter in a large heavy pot over medium. Add potatoes, leeks, celery, and thyme sprigs; season with salt and pepper. Cook, stirring occasionally, until leeks are tender, about 5 minutes. Add wine, bring to a boil, and cook until reduced by half, about 2 minutes. Add stock and cream, season with salt and pepper, and bring to a gentle simmer (if using clam juice, taste before adding salt, it's very briny). Cook until potatoes are starting to fall apart (their starch will help give body to the soup), 50-60 minutes.
- Add clams to pot and stir to coat. Cover and simmer until clams are just beginning to open, 10-12 minutes. Season cod with salt and pepper and add to pot. Reduce heat to low and cover. Let fish gently poach until cooked through, about 5 minutes (simmering too hard can make fish tough). Season with salt and pepper, if needed, and serve topped with thyme leaves, with hot sauce and lemon wedges.
MY BEST CLAM CHOWDER
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
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
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
OREGON COAST CLAM CHOWDER
This oustanding recipe was a favorite of my husband's and I on our honeymoon at Seaside Oregon located on the northern pacific coast.
Provided by CRADER4903
Categories Chowders
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Clean the clams and place them in a large pot along with the garlic and water.
- Steam the clams just until opened, about 6 to 10 minutes, depending upon their size.
- Drain and shell the clams, reserving the broth.
- Mince the clam flesh, and set aside.
- Filter the clam broth either through coffee filters or cheesecloth and set aside.
- In a large, heavy pot slowly cook the bacon.
- Remove from the grease and set them aside.
- Slowly cook the onions in the grease for about 6 minutes, stirring frequently, or until cooked through but not browned.
- Stir in the flour and cook, stirring, for 3 minutes.
- Add the reserved clam broth and the fish stock, and whisk to remove any flour lumps.
- Bring the liquid to a boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes.
- Stir in the reserved clams and light cream.
- Heat the chowder until it is the temperature you like.
- Serve in large soup bowls with oyster crackers on the side.
Nutrition Facts : Calories 921.8, Fat 39.5, SaturatedFat 16.1, Cholesterol 285.5, Sodium 877.2, Carbohydrate 47.1, Fiber 3.4, Sugar 3.3, Protein 89.7
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
BERMUDA FISH CHOWDER
Steps:
- Cook onion, bell pepper, leek, carrots, celery, chopped tomato, and garlic in butter in a 6-quart wide heavy pot over moderate heat, stirring frequently, until softened, about 10 minutes. Stir in stock and water and bring to a boil. Reduce heat and simmer briskly, uncovered, 20 minutes.
- Stir in fish, tomato paste, bay leaf, cheesecloth bag of allspice, thyme, hot pepper sauce, and salt and pepper to taste. Simmer 20 minutes (fish will break up), then restir cornstarch mixture and stir into chowder. Simmer, stirring occasionally, until thickened, about 2 minutes.
- Stir in clams, shrimp, Worcestershire sauce, and rum and gently simmer 30 minutes. Remove from heat and let chowder stand, covered, 1 hour. Gently return to a simmer and stir in Sherry pepper sauce.
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