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
NEW ENGLAND CLAM CHOWDER
For a bowl of creamy comfort, try Dave Lieberman's New England Clam Chowder recipe from Food Network, perfect with homemade baguette croutons.
Provided by Dave Lieberman
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.;
- Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.;
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.
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 CHOWDER FOR A CROWD
"Clam Chowder for a Crowd is a very popular dish at church camp and our family reunion," notes Mrs. Lynn Richardson of Bauxite, Arkansas. "It has a thinner broth than most chowders but is very flavorful," she confirms.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 60-65 servings (1 cup each).
Number Of Ingredients 11
Steps:
- In two stockpots, bring water and salt to a boil. Carefully add potatoes; cook until tender (do not drain). In another large pan, saute onions in butter until tender. Add onions and carrots to potato mixture; heat through. , Drain clams if desired. Add the clams, milk, parsley and pepper to vegetable mixture; heat through. Just before serving, stir in bacon.
Nutrition Facts : Calories 107 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 451mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
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
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
IVAR'S CLAM CHOWDER
I've had this recipe for three years. If I remember right the person who gave it to me said it came from a newspaper article from Seattle Washington. I love this recipe. Just be careful not to make this when you're really tired. Worst cooking disaster was misreading 1/2 tea sugar for 1/2 cup. Talk about yuck! Cooking and prep time is just a guess. It's been a good year since I made this last.
Provided by LisaA
Categories Chowders
Time 40m
Yield 1 pot
Number Of Ingredients 10
Steps:
- In a medium saucepan, drain the juice from the clams; set the clams aside.
- Combine clam juice with the onions, celery and potatoes.
- Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
- In a large saucepan, melt the butter.
- Add flour and stir in to the butter.
- Slowly whisk in the warm half-and-half.
- Cook and whisk until smooth and thick, about 5 minutes.
- If you want a thinner chowder, add 1/2 to 3/4 cup water or clam broth.
- Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan.
- Stir well and adjust the seasonings if necessary.
Nutrition Facts : Calories 3662.9, Fat 256.8, SaturatedFat 158.2, Cholesterol 908.4, Sodium 4457.6, Carbohydrate 207.5, Fiber 13.5, Sugar 15, Protein 137.6
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