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
CLAM CHOWDER
Provided by Food Network
Categories main-dish
Time 4h40m
Yield about 6 servings
Number Of Ingredients 29
Steps:
- Make a bouquet garni by placing the 3 sprigs thyme, parsley, garlic cloves, and peppercorns in cheesecloth and tying with kitchen twine. Add wine, water, and bouquet garni to a large saucepan and bring to a simmer. Add the clams, cover with a lid, and cook until clams open. Strain the clams into a bowl, reserving both the juice and clams.
- Return the pan to the heat, add olive oil, and heat over medium-high heat. Add bacon and cook until crispy. Add onion and cook for 1 minute. Add garlic and cook for 30 seconds. Add celery and carrot and cook until tender. Sprinkle flour into pan, stir to make a roux, and cook until flour is incorporated; do not let roux brown. Add more oil if mixture seems dry.
- Add 1 more fresh thyme sprig, and return the strained clam cooking liquid to the pan and bring to a simmer for 30 minutes, or until vegetables are tender. Add potato, milk, lemon juice, and cayenne and simmer until potato is tender. Meanwhile, remove clams from their shells and roughly chop clams. When potato is tender, add clams back into the pan, add cream, and season with salt and pepper, to taste. Stir to combine, and as soon as clams are heated through, remove from the heat.
- Ladle soup into serving bowls. Garnish each with croutons and a sprig of fresh thyme. Serve immediately.
- Preheat oven to 400 degrees F.
- Place bread cubes in a large bowl. Drizzle with garlic and chili oil and sprinkle with parsley. Season with salt and pepper, to taste, and toss well. Pour onto a sheet pan in 1 even layer and bake until crispy and golden brown, about 10 minutes. Serve on top of chowder.
- In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.)
- Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks.
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.
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 RECIPE
This hearty New England Clam Chowder recipe is absolutely delicious and loaded with clams, creamy potatoes and smoky bacon. This Clam Chowder recipe is much easier to make than you may think and guaranteed to be a new favorite!
Provided by Chef Kathy McDaniel
Time 45m
Number Of Ingredients 18
Steps:
- Heat a large stockpot or Dutch oven over medium high heat. Add the bacon and cook until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon of the fat rendered in the pot.
- Melt the butter in the stockpot with the bacon fat. Add the garlic, onion and celery, and cook, stirring frequently, until the onions become soft but not brown, about 5-6 minutes.
- Whisk in the flour and stir for about a minute trying to get rid of any lumps. Gradually, stir in the white wine and reduce for about 1 minute.
- Add the potatoes, the clam juice, the liquid from the canned clams and the broth. Add the thyme sprigs and bay leaf and bring to a boil. Lower the heat and simmer until the potatoes become tender, about 10 to 15 minutes.
- When the potatoes are tender, stir in the half and half and the clams and season with salt and pepper. Bring to a gentle simmer (do not let the chowder come to a full boil) and simmer for about 2 minutes. Remove the thyme and bay leaf. If the chowder is too thick, add additional half and half until desired consistency is reached. Serve immediately garnished with chopped parsley and the reserved bacon.
Nutrition Facts : Calories 298 kcal, Carbohydrate 24 g, Protein 7 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 50 mg, Sodium 1122 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
BEST CLAM CHOWDER RECIPE
Easy to make this will quickly become your favorite homemade soup recipe! Loaded with clams and bacon it's creamy and hearty! Easier to make than you think, this classic Boston Clam Chowder is delicious meal!
Provided by Deb Clark
Categories Lunch or Dinner
Time 55m
Number Of Ingredients 14
Steps:
- Dice the bacon and render the fat In a large stockpot. Cook bacon over medium heat until crispy, remove from pan Drain on paper towels, set aside.
- Dice the onion and celery. Peel and dice the carrots and potatoes.
- Drain the clams, reserving the juice. Roughly chop the clams, set aside
- In the same pot used to cook the bacon, drain off a bit of the oil. Add the butter then add onion, celery and carrots to the pot and saute over medium heat until softened about 3 minutes.
- Stir in the flour & mix it well with the softened veggies, season with salt, pepper, garlic and chili powder - cook for 2 minutes.
- Now add the chicken stock and the juice from the 2 cans of chopped clams, and potatoes. Increase the heat to high and bring to a boil. Stirring often, cook until the potatoes are tender, about 15 minutes.
- When the potatoes are tender, add the cream, clams and bacon. Heat thru and taste the seasonings. Depending on how salty the bacon is you may need to add an additional 1/2 teaspoon of salt.
Nutrition Facts : Calories 361 kcal, Carbohydrate 32 g, Protein 9 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 62 mg, Sodium 633 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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
GREEN CHILI CORN CLAM CHOWDER
Clam chowder and Corn chowder in one! Sounds great -- haven't tried it yet, I just found the clipping in an old cookbook and am posting for safe-keeping.
Provided by riflmom
Categories Chowders
Time 45m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a 4 or 5 quart pan, cook bacon over medium heat until almost crisp. Add onions and cook until tender.
- Stir in flour and cook 1 minute. Slowly stir in milk and cream. Stir in potatoes and liquid drained from clams.
- Continue cooking and stirring over medium-high heat until mixture boils. Reduce heat to medium-low and stir in thyme and dill.
- Cook, uncovered, 10 to 15 minutes or until potatoes are tender. Stir in corn, green chiles, clams, salt and pepper to taste. Cook 5 minutes longer to heat through.
Nutrition Facts : Calories 599.4, Fat 25.6, SaturatedFat 13.3, Cholesterol 109.4, Sodium 1051.5, Carbohydrate 66.2, Fiber 6.1, Sugar 6.3, Protein 30.5
CHRISTMAS CLAM CHILI CHOWDER
Make and share this Christmas Clam Chili Chowder recipe from Food.com.
Provided by Chef Pisces
Categories Christmas
Time 1h20m
Yield 1 1, 6 serving(s)
Number Of Ingredients 19
Steps:
- Cook the bacon and remove from pan, reserving the drippings.
- Saute the onions and fresh Thyme on a medium heat in the bacon drippings, till the onions are translucent, but watch the heat. Fresh Thyme burns easily. Then, add 1/3 cup of the Chicken stock and simmer the onion/thyme mixture, covered, to further bring out the flavor, until all the liquid cooks off.
- Using a large, heavy saucepan, or stockpot over medium heat, blend the olive oil and flour to create a sauce, but turn down the heat, flour burns easily. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
- Gradually stir in the chicken broth and red wine vinegar into the sauce mixture. Bring to a gentle boil to allow the vinegar to cook down but still stirring constantly.
- Now add in the fresh tomatoes, canned tomatoes, okra, Rotel, red chile peppers, cooked rice, Cajun seasoning, and the Onion/Thyme mixture to the stockpot and simmer everything for at least 40 minutes on a low heat, stirring occasionally.
- Crumbled bacon, cooked andoulle sausage and clams are the last ingredients to be added, and then simmered for 20 minutes more.
- Once the soup is ladled into bowls, sprinkle black pepper, and place some fresh Thyme leaves on top as a garnish.
Nutrition Facts : Calories 2152.1, Fat 41.4, SaturatedFat 10.3, Cholesterol 2.8, Sodium 2079.9, Carbohydrate 469.3, Fiber 228, Sugar 5.6, Protein 107.5
MANHATTAN-STYLE CLAM CHOWDER WITH CHILIES
Provided by Charleen Borger
Categories Soup/Stew Potato Tomato Quick & Easy Clam Fall Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Fry bacon in heavy large saucepan over medium-high heat until just beginning to brown, about 7 minutes. Add onion, celery, garlic, bay leaf and thyme and cook until onion is tender, stirring occasionally, about 8 minutes. Add stewed tomatoes with their juices, clam juice, tomato sauce, potato and chilies. Reduce heat and simmer until potato is very tender, about 40 minutes. Add clams with juices and heat through. Season chowder to taste with salt and pepper. Ladle into bowls and serve.
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