Clam Chowder Recipe 45

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THE BEST DAMN CLAM CHOWDER EVER



The Best Damn Clam Chowder Ever image

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

5 -6 1/2 ounces chopped clams, liquid reserved
24 ounces bottled clam juice
4 ounces diced prosciutto (or chopped bacon)
1 large yellow onion
2 tablespoons all-purpose flour
3 medium red potatoes, cut into 1/2-inch dice
1 large bay leaf
1/4 teaspoon dried thyme
1 cup heavy cream
2 tablespoons minced fresh parsley leaves
salt
white pepper, to taste

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.).

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

CLAM CHOWDER



Clam Chowder image

Provided by Alex Guarnaschelli

Categories     appetizer

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 26

5 pounds littleneck clams, scrubbed in cold water until no grit remains on the shells
8 ounces pre-sliced bacon, cut into 1-inch pieces
Dried Aleppo pepper (or any other smoky dried pepper), for dusting
2 tablespoons unsalted butter
2 stalks green celery, washed, trimmed and sliced into 1/2-inch rounds
Kosher salt and freshly ground black pepper
2 cloves garlic, peeled and minced
2 leeks (white and light green part only), cleaned and diced
1 small yellow onion, peeled and diced
1 cup dry vermouth
2 cups heavy cream
1 tablespoon chopped fresh thyme
4 Yukon gold potatoes, washed and cut into 3/4-inch dice
2 bay leaves
Hot sauce, for flavor
Worcestershire sauce, for flavor
2 tablespoons chopped fresh tarragon
1 teaspoon chopped fresh dill
1 tablespoon dry marsala
Baked Bread, for dipping, recipe follows
Eight 3/4- to 1-inch-thick slices sourdough bread
6 tablespoons unsalted butter
4 cloves garlic, peeled, halved lengthwise and cut into thin slices
Kosher salt and freshly ground white pepper
2 teaspoons paprika
1 teaspoon dill seeds

Steps:

  • Place a large pot or rondeau on the stove and add 3 cups water. Bring the water to a boil and add the clams. Cook until the clams pop open. Though it is important to stir the clams as they cook, take care because the shells are fragile and break easily. Put the clams in a colander and reserve the cooking liquid. Shell the clams; discard the shells and reserve the clam meat and the liquid separately.
  • Add the bacon to another large pot and cook over medium heat until crispy. Drain the bacon with a slotted spoon onto a paper towel, dust with Aleppo pepper and set aside. Add the butter to the bacon fat in the pot and quickly cook the celery, about 1 minute. Sprinkle with salt and black pepper. Remove the celery with a slotted spoon and set aside.
  • Add the garlic, leeks and onions to the pot and sprinkle with salt and black pepper. Cook until the vegetables become tender and translucent, 3 to 5 minutes. Add the vermouth. Continue to cook until almost all of the liquid has evaporated, 8 to 12 minutes.
  • Meanwhile, in another large pot, combine the cream, thyme, potatoes and bay leaves. Bring the mixture to a gentle simmer and cook until the potatoes are tender, 5 to 8 minutes. Sprinkle with salt and black pepper. Add a splash of hot sauce and Worcestershire. Stir to blend. Taste for seasoning.
  • There is a good chance there will be grit in the clam cooking liquid. Strain it and add it to the onion/leek mixture. Stir to blend. Taste for seasoning. Combine with the potato mixture. Add the clam meat, reserved celery, tarragon and dill. Remove and discard the bay leaves. Add the marsala. Taste for seasoning. Add more cream and water if needed. Top with the bacon just before serving and serve with the Baked Bread.
  • Preheat the oven to 350 degrees F. Arrange the bread on a baking sheet in a single layer. Melt the butter in a small skillet over low heat and add the garlic. Sprinkle with salt and white pepper. Heat gently for 1 minute. Use a pastry brush to coat the bread slices with the butter. Pour any remaining butter into the bottom of the baking sheet. Dust the bread with the paprika and dill seeds. Place the baking sheet in the center of the oven and bake until the slices are browned and crispy, 12 to 15 minutes. Remove and cool for a minute before serving alongside the soup.

CLAM CHOWDER



Clam Chowder image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

3 dozen medium clams
4 tablespoons butter
1 stalk celery, finely chopped
1/2 small sweet onion, finely chopped
1 teaspoon salt
1 tablespoon ground black pepper
2 tablespoons seafood boil seasoning, such as Old Bay
1/2 cup self-rising flour
4 slices bacon
One 6-ounce bottle clam juice
5 medium potatoes, cooked, peeled, chopped
3 scallions, sliced
3 cups milk
1 1/2 cups half-and-half
Dried parsley, for garnish

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.

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

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

THICK AND CREAMY NEW ENGLAND CLAM CHOWDER



Thick and Creamy New England Clam Chowder image

This is the BEST chowder I've ever had. I've had chowder at Legal Seafoods in Boston, which I have to say is good, but mine is BETTER! If you like thick chowder, you'll love this one!!

Provided by teen7043

Categories     Chowders

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 -7 pieces bacon, cut into small pieces
1 medium onion, chopped
2 (5 ounce) cans baby clams, with juice reserved
6 -7 potatoes, cubed
2 (10 1/2 ounce) cans cream of celery soup
1 cup heavy cream
1 cup milk
1 tablespoon butter
1 teaspoon dried dill weed

Steps:

  • Add bacon to sauce pan and cook on medium low heat until crispy.
  • Add onion and cook until translucent.
  • Add clam juice from both cans.
  • Add potatoes.
  • Cook and cover until potatoes are fork tender, about 15-20 minutes.
  • Stir occasionally so potatoes won't stick.
  • Add clams, soup, cream, milk, and dill weed.
  • Stir together.
  • Add butter and let melt into the chowder.
  • Cook for about 30-45 minutes or until thickened.
  • Stir occasionally.

OLD-FASHIONED CLAM CHOWDER



Old-Fashioned Clam Chowder image

Provided by Nancy Harmon Jenkins

Categories     soups and stews, appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

2 to 3 pounds soft-shell or steamer clams (30 to 40 clams) in the shell
1 cup salt mixed with 12 cups cold water
2 ounces salt pork, pancetta or blanched bacon (see note), diced
3 tablespoons unsalted butter
2 medium yellow onions, halved and thinly sliced
2 or 3 medium potatoes, peeled and cubed (about 2 1/2 cups)
Freshly ground black pepper to taste
2 bay leaves
2 cups whole milk
1/2 cup evaporated milk or light cream
Salt to taste
1/4 cup chopped fresh chives or flat-leaf parsley
Common crackers, optional

Steps:

  • Pick over clams, discarding any with cracked shells or that feel heavy, an indication they are full of mud. Rinse them under cold running water to get rid of surface grit. If clams are very gritty, set them in a bowl with brine solution and keep cool, or refrigerate for 2 to 3 hours.
  • Drain clams, and place in a large, heavy soup kettle; add about 1/2 inch water to kettle, and set over medium heat. Cook, uncovered, stirring frequently with a wooden spoon, until all clams have opened. As they open, remove them from kettle and set aside. (Any clams that fail to open after 10 to 15 minutes should be discarded.) Strain clam liquor through several layers of cheesecloth into a 2-cup measuring cup, and set aside. Remove clams from shells, and set aside.
  • Rinse out soup kettle and return to stove top. Add salt pork, pancetta or bacon dice and 1 tablespoon butter, and cook slowly over medium-low heat until dice brown a little on edges. Use a slotted spoon to remove dice from fat. Set aside.
  • Add onions to fat and cook, stirring frequently, until soft but not brown. Stir in potatoes, and continue cooking another 5 minutes, until potatoes begin to soften. Add enough water to clam liquor in measuring cup to make 2 cups; pour this over potatoes. Add black pepper and bay leaves.
  • Simmer gently, partially covered, until potatoes are tender. Add whole milk and simmer again. Stir in clams and evaporated milk or cream, stirring gently so as not to break open clam bellies. Taste, and add salt if necessary. Let come just to a simmer, and remove from heat. (Do not let chowder come to a full boil.)
  • Chowder can be set in a cool place for several hours to develop flavors. Reheat to a simmer (do not let boil), then stir in chives or parsley and remaining butter just before serving. Pass common crackers at the table if you wish.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 620 milligrams, Sugar 6 grams, TransFat 0 grams

CLAM CHOWDER



Clam Chowder image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 9

2 strips bacon (about 2 ounces), finely chopped
1 tablespoon unsalted butter
5 ounces shallots, minced (about 1 cup)
1/4 cup dry white wine
2 medium russet potatoes, peeled and cubed (about 2 1/2 cups)
4 pounds littleneck clams (about 30)
1 thyme sprig
Coarse salt and freshly ground pepper
1/3 cup heavy cream

Steps:

  • Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds.
  • Place clams and 2 cups water in a large pot over high heat; cook, covered, until clams open, 7 to 10 minutes. Remove clams, strain liquid, and add enough water to equal 4 cups; use as stock. When clams are cool enough to handle, remove from shells and chop.
  • Add potatoes, stock, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; and stir in clams and cream. Heat 1 minute. Season with salt and pepper; serve immediately.

CLAM CHOWDER FOR 60



Clam Chowder for 60 image

When my mobile home park put on a "Soup Day" potluck, this is the recipe I made. Everyone agreed it tasted as good-if not better!-than the version so popular in New England.-Gretchen Draeger, Santa Cruz, California

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 60 servings.

Number Of Ingredients 10

30 cans (6-1/2 ounces each) minced clams
8 cups diced onions
1-1/2 pounds butter, cubed
2 cups all-purpose flour
3 quarts milk
3 bunches celery, sliced
3 cups minced fresh parsley
12 pounds potatoes, peeled and cubed
3 pounds shredded sharp cheddar cheese
Salt and pepper to taste

Steps:

  • Drain and rinse clams, reserving juice; set aside. In a two stockpots, saute onions in butter until tender. Add flour; stir to form a smooth paste. Gradually add the milk, stirring constantly until slightly thickened (do not boil). Add celery, parsley and potatoes and cook until tender, about 45 minutes. , Add clams and cheese; cook until cheese is melted and soup is heated through. Add the reserved clam juice, salt and pepper.

Nutrition Facts : Calories 286 calories, Fat 19g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 307mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

Categories     Soup/Stew     Dairy     Potato     Quick & Easy     Bacon     Clam     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 8

18 small hard-shelled clams, such as littlenecks (less than 2 inches in diameter)
3/4 cup cold water
1 bacon slice
1/2 small onion
1 medium boiling potato
1 tablespoon unsalted butter
1/2 cup half-and-half
1 tablespoon packed chopped fresh flat-leafed parsley leaves

Steps:

  • Scrub clams well and put in a saucepan with water. Steam clams, covered, over moderately high heat 5 to 8 minutes, checking them every minute after 5 minutes and transferring them with tongs as they open to a bowl. Discard any clams that are unopened after 8 minutes and reserve cooking liquid. When clams are cool enough to handle, remove from shells and coarsely chop. Carefully pour reserved cooking liquid through a fine sieve into a small bowl, leaving any grit in pan.
  • Separately chop bacon and onion. Peel potato and cut into 1/4-inch dice. In cleaned pan cook bacon in butter over moderate heat, stirring, until golden. Add onion and cook, stirring, until softened. Stir in potatoes and cooking liquid. Simmer mixture, covered, until potatoes are tender, about 3 minutes. Stir in clams, half-and-half, and pepper to taste and cook until heated through, about 1 minute (do not let boil). Stir in parsley.

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From therecipecritic.com


CREAMY CLAM CHOWDER - CANADA'S FOOD GUIDE
15 mL (1 tbsp) chopped fresh tarragon or 5 mL (1 tsp) dried tarragon. In a soup pot, heat oil over medium heat and cook mushrooms, onion, garlic, celery, parsley and tarragon for about 8 minutes or until liquid starts to evaporate. Stir in flour until well coated. Pour in milk and broth; bring to a gentle boil.
From food-guide.canada.ca


CLAM CHOWDER - ZOUP! GOOD, REALLY GOOD
Good, Really Good® Seafood Broth and potatoes to a boil. Reduce to a simmer and add the onion, celery and garlic into the pot. In the skillet, melt the butter over medium heat. Whisk in the flour and turn heat to low. Stir until fully incorporated. Turn the heat off and stir in the cream until smooth. Add the cream mixture into the soup pot ...
From zoupbroth.com


10 BEST CLAM CHOWDER RECIPES | YUMMLY
2022-04-30 Imperfect Foods Clam Chowder with Garlicky Bread Seconds garlic, white wine, heavy cream, baguette, bacon, butter, celery stalk and …
From yummly.com


CLAM CHOWDER (RECIPE VIDEO + STEP-BY-STEP GUIDE) - PROPERFOODIE
2019-05-22 Use the wine to deglaze the pan (scrape bits off the bottom). When the wine has reduced by half start to gradually add the milk, whilst continually stirring. Once all the milk has been added bring the chowder to the boil then place on the lid and simmer for 20 minutes or until the potatoes are cooked.
From properfoodie.com


FALL RIVER CLAM CHOWDER RECIPE - EMERIL LAGASSE | FOOD & WINE
Step 1. In a large soup pot, add the clams and 4 cups of water. Bring to a simmer over moderately high heat, cover and cook until the clams start to open, about 4 minutes. As the clams open ...
From foodandwine.com


BEST CLAM CHOWDER RECIPE - FAVORITE FAMILY RECIPES
2020-09-19 Using a large skillet with a lid, bring the water, chicken broth, and garlic to a boil. Add the clams into the skillet and place the lid on top. Cook for 5-10 minutes. Watch closely. Once all the clams have opened, remove from heat immediately. Do not overcook – …
From favfamilyrecipes.com


NEW ENGLAND CLAM CHOWDER - INSANELY GOOD RECIPES
2021-02-20 Directions. Place a large stockpot over medium-high heat. Add bacon and cook until almost crisp. Add the onions and cook for 5 minutes. Add the water, potatoes, salt, and pepper. Bring water to a boil and cook for 15 minutes with the lid on. Once the potatoes are fork-tender, reduce the heat to medium-low.
From insanelygoodrecipes.com


ULTIMATE CLAM CHOWDER - DINNER, THEN DESSERT
2019-02-04 Add the bacon to a large dutch oven over medium heat and cook until crisp, remove and leave fat behind then add in the onion, garlic, celery, carrots, salt and pepper and cook for 3-4 minutes before adding in the juice from all the cans of clams, the clam juice and the potatoes and cook on medium heat for 15 minutes until the carrots and potatoes are tender.
From dinnerthendessert.com


CLASSIC CLAM CHOWDER RECIPE | COOKING LIGHT | MYRECIPES
Combine clams, 3 cups water, and clam juice in a Dutch oven; bring to a boil over high. Cover and reduce heat to medium-low. Simmer 6 minutes or until clams open. Discard unopened clams. Remove clams; let cool. Remove meat; chop. Discard shells. Pour broth through a cheesecloth-lined strainer; discard solids. Advertisement.
From myrecipes.com


COPYCAT DOOGER'S EASY CLAM CHOWDER - OR WHATEVER YOU DO
2019-07-19 Pour the clams & juice into the pot as well as the cream and half and half. Stir to combine and bring to a light simmer. Put your diced potatoes on a plate and microwave for 3-5 minutes, checking frequently. You want the potatoes to be about 1/2 way to fork tender. Remove from microwave and add to the stock pot.
From orwhateveryoudo.com


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