Clam Chowder Wolfgang Puck Ii Recipes

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NEW ENGLAND CLAM CHOWDER II



New England Clam Chowder II image

Minced clams with potatoes and onion simmered in a broth of clam juice and half-and-half. A great, hearty soup to start a meal off with, or can even be a meal in itself.

Provided by CHIEF2

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 50m

Yield 4

Number Of Ingredients 10

4 slices bacon
½ cup chopped onion
4 potatoes, peeled and cubed
1 tablespoon all-purpose flour
1 cup bottled clam juice
1 cup half-and-half
2 (6 ounce) cans minced clams
salt and pepper to taste
½ cup heavy cream
2 tablespoons chopped fresh parsley

Steps:

  • In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
  • In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
  • Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
  • Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)

Nutrition Facts : Calories 525.5 calories, Carbohydrate 47.2 g, Cholesterol 98 mg, Fat 30.8 g, Fiber 5.1 g, Protein 16.3 g, SaturatedFat 15.5 g, Sodium 763 mg, Sugar 2.7 g

CLAM CHOWDER



Clam Chowder image

Provided by Food Network

Categories     main-dish

Time 4h40m

Yield about 6 servings

Number Of Ingredients 29

3 sprigs fresh thyme, plus 1 more sprig
3 sprigs fresh parsley
2 garlic cloves
15 to 20 whole black peppercorns
2 cups white wine
1 cup water
1 1/2 pounds littleneck clams, cleaned
2 tablespoons olive oil, plus more as needed
2 ounces smoked bacon, chopped
1 small onion or 1/2 large onion, diced
2 cloves garlic, minced
2 inner stalks celery, diced
1 small carrot, diced
4 tablespoons all-purpose flour
1 russet potato, peeled and diced
1 cup milk
1 lemon, juiced
Pinch cayenne
1/3 cup heavy cream
Salt and freshly ground pepper
Croutons, recipe follows, for garnish
Fresh thyme sprigs, for garnish, optional
1 loaf sourdough bread, crusts removed, cubed
Garlic and Chili Oil, recipe follows
1/4 cup minced fresh parsley leaves
Salt and freshly ground pepper
1 whole head garlic (about 2 1/2 ounces, cloves separated and peeled)
2 cups extra-virgin olive oil
1 tablespoon red pepper flakes

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.

WOLFE GANG PUCK CLAM CHOWER



Wolfe Gang Puck Clam Chower image

Had this chowder may years ago in SF Macy's, it was by far the best I ever had especially with sourdough bread!

Provided by shandab1672

Categories     One Dish Meal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 25

3 sprigs fresh thyme, plus
1 sprig fresh thyme
3 sprigs fresh parsley
2 garlic cloves
15 -20 whole black peppercorns
2 cups white wine
1 cup water
1 1/2 lbs littleneck clams, cleaned
2 tablespoons olive oil, plus more as needed
2 ounces smoked bacon, chopped
1 small onions or 1/2 large onion, diced
2 garlic cloves, minced
2 stalks celery, diced (inner stalks)
1 small carrot, diced
2 tablespoons all-purpose flour
1 russet potato, peeled and diced
1 cup milk
1 lemon, juice of
1 pinch cayenne
1/3 cup heavy cream
salt & freshly ground black pepper
crouton, recipe follows, for garnish
fresh thyme sprig, for garnish (optional)
cheesecloth
kitchen twine

Steps:

  • Instructions for Clam Chowder Recipe.
  • 1. 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.
  • 2. Return the pan to the heat, add olive oil and cook over medium-high heat. Add bacon and cook until crispy, then 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 without letting roux brown. Add more oil if mixture seems dry.
  • 3. Add 1 more fresh thyme sprig and place the strained clam cooking liquid back into the pan. Bring to a simmer for 30 minutes or until vegetables are tender. Add potato, milk, lemon juice, and cayenne and continue to simmer until potatoes are tender. Meanwhile, remove clams from their shells and roughly chop. Add clams back into the pan along with cream; season to taste with salt and pepper. Heat soup, stirring until clams are heated through. Remove from heat.
  • 4. Ladle soup into serving bowls and garnish with croutons and a sprig of fresh thyme. Serve immediately.

Nutrition Facts : Calories 376.2, Fat 16.1, SaturatedFat 6.1, Cholesterol 68.2, Sodium 950.4, Carbohydrate 20.2, Fiber 1.6, Sugar 2.4, Protein 23.3

CORN CHOWDER WITH JALAPENO CREAM



Corn Chowder with Jalapeno Cream image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield Serves 6 to 8

Number Of Ingredients 21

3 cups of chicken stock
1 cup dry white wine
1 garlic clove
2 sprigs fresh thyme
3 pounds (about 6 dozen) littleneck clams in the shell, scrubbed clean
4 tablespoons (2 ounces) unsalted butter
1 cup diced onion
1/2 cup diced leek, white part only
1/2 cup diced carrot
1/4 cup diced celery
6 or 7 ears fresh sweet corn, shucked, kernels removed, reserving cobs
1 1/2 cups heavy cream
Salt
Freshly ground white pepper
Juice of 1/2 small lemon
Jalapeno Cream:
1/2 cup heavy cream, whipped
1/4 cup sour cream
1 jalapeno pepper, cored, seeded, and minced
2 tablespoons chopped cilantro
Lemon juice

Steps:

  • In a large saucepan, bring the chicken stock and white wine to a boil with the garlic and thyme. Add the clams, bring back to a boil, cover, and steam until the clams are just opened, 3 to 4 minutes. Strain the liquid into a bowl and discard any unopened clams. Remove the clams from their shells and set aside.
  • In a 3-quart saucepan, melt the butter. Saute the onion, leek, carrot, and celery over moderate heat, until al dente, about 10minutes. Pour in the clam liquid and bring to a boil. Add the corncobs and the corn kernels, reserving 1 cup of kernels for garnish. Simmer for 30 minutes.
  • Remove the cobs and strain the soup into a clean saucepan. Transfer the strained vegetables to a blender or food processor, pour in the cream, and process until pureed, still retaining a little texture. Stir back into the soup and season lightly with salt and pepper. Bring the soup to a boil, add the reserved clams, and simmer for 1 minute. Season to taste with salt, pepper, and lemon juice.
  • While the soup is cooking, prepare the jalapeno cream. In a small bowl, combine all the ingredients, seasoning to taste with salt, pepper, and lemon juice.
  • Ladle the soup into heated bowls, making sure that there are clams in each bowl. Spoon a little of the jalapeno cream in the center, passing the remaining cream in a small bowl. Garnish with the reserved 1 cop corn kernels and serve immediately.

CLAM CHOWDER FOR TWO



Clam Chowder for two image

Make and share this Clam Chowder for two recipe from Food.com.

Provided by 89240

Categories     Chowders

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

1 slice bacon, sliced
1 small onion, chopped fine
1 celery rib, chopped fine
1 tablespoon butter
1 1/2 cups milk
1 (10 ounce) can clams or 2 (6 1/2 ounce) cans minced clams, including the liquor
1/2 lb potato
1/4 chopped scallion top

Steps:

  • In a heavy saucepan cook the bacon, the onion, and the celery in the butter over moderately low heat, stirring, until the celery is softened add the milk, the clams with the liquor, and the potatoes, peeled and cut into 1/2-inch pieces, and simmer the chowder, stirring occasionally, for 15 minutes, or until the potatoes are very tender.
  • Stir in the scallion greens and salt and pepper to taste.

Nutrition Facts : Calories 428.6, Fat 19.1, SaturatedFat 9.7, Cholesterol 96.3, Sodium 327.4, Carbohydrate 36.1, Fiber 3.3, Sugar 2.8, Protein 28

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

CLAM CHOWDER WOLFGANG PUCK II



CLAM CHOWDER WOLFGANG PUCK II image

Number Of Ingredients 26

3 sprigs fresh thyme, plus 1 more sprig
3 sprigs fresh parsley
2 garlic cloves
15 to 20 whole black peppercorns
2 cups white wine
1 cup water
1 1/2 pounds littleneck clams, cleaned
2 tablespoons olive oil, plus more as needed
2 ounces smoked bacon, chopped
1 small onion or 1/2 large onion, diced
2 cloves garlic, minced
2 inner stalks celery, diced
1 small carrot, diced
4 tablespoons all-purpose flour
1 russet potato, peeled and diced
1 cup milk
1 lemon, juiced
Pinch cayenne
1/3 cup heavy cream
Salt and freshly ground pepper
Croutons, recipe follows, for garnish
Fresh thyme sprigs, for garnish, optional
Special Equipment: cheesecloth, kitchen twine
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.

Steps:

  • Ladle soup into serving bowls. Garnish each with croutons and a sprig of fresh thyme. Serve immediately. Croutons: 1 loaf sourdough bread, crusts removed, cubed Garlic and Chili Oil, recipe follows 1/4 cup minced fresh parsley leaves Salt and freshly ground pepper 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. Chili and Garlic Oil: 1 whole head garlic (about 2 1/2 ounces, cloves separated and peeled) 2 cups extra-virgin olive oil 1 tablespoon red pepper flakes 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.

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