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
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.
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
CLAM CHOWDA MUG O SOUP
This is adapted from the FoodNetwork.com courtesy Rachael Ray. Full name for this recipe is: Clam Chowda Mug O Soup With Deviled Ham and Cheese Melt Mug Topp
Provided by marisk
Categories Chowders
Time 40m
Yield 4 mugs
Number Of Ingredients 19
Steps:
- n a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
- Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
- Heat toaster oven or broiler then toast split English muffins. While muffins toast, grind ham with paprika, hot sauce, mustard, and parsley in a food processor. Spread ham on toasted muffins. Top each muffin half with 2 slices Cheddar and melt cheese in toaster oven or under broiler.
- Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Serve with deviled ham and cheese mug toppers.
Nutrition Facts : Calories 853.8, Fat 55.1, SaturatedFat 29.9, Cholesterol 183.4, Sodium 2456.8, Carbohydrate 45.8, Fiber 4.8, Sugar 5.9, Protein 45.1
BEST CLAM CHOWDER
I serve this cheesy chowder every Christmas or New Year's. Throughout the year, I substitute the potatoes and clams with broccoli and find that even the grandchildren enjoy the taste. -Joy Schuster Glentana, Montana
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 9 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. , In a small bowl, combine flour and cold water until smooth. Stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add clams and cheese; cook and stir until cheese is melted. Stir in milk; heat through.
Nutrition Facts : Calories 170 calories, Fat 6g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 502mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.
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