Clamcornchowderlowerfatversion Recipes

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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

NEW ENGLAND CLAM CHOWDER RECIPE BY TASTY



New England Clam Chowder Recipe by Tasty image

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

4 oz bacon, 4 slices, chopped
2 cups onion, diced
1 cup celery, diced
1 cup carrot, diced
⅓ cup all-purpose flour
1 teaspoon black pepper
1 teaspoon dried thyme
4 cans minced clam, with juice
1 ½ cups chicken stock
2 potatoes, peeled and cubed
2 cups heavy cream
1 bay leaf
oyster cracker, for garnish

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

NEW ENGLAND CLAM AND CORN CHOWDER WITH HERBS



New England Clam and Corn Chowder with Herbs image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Herb     Appetizer     Sauté     Quick & Easy     High Fiber     Dinner     Lunch     Bacon     Clam     Corn     Winter     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 11

6 thick bacon slices, cut crosswise into 1/2-inch pieces
1 large onion, chopped
2 large carrots, peeled, chopped
1 1/4 teaspoons dried thyme
3/4 teaspoon crushed dried rosemary
3 tablespoons all purpose flour
4 cups whole milk
1 8-ounce unpeeled white-skinned potato, cut into 1/2-inch cubes
3 6 1/2-ounce cans chopped clams in juice
1 8 3/4-ounce can corn kernels, drained
Chopped fresh parsley

Steps:

  • Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan. Add next 4 ingredients to pan; sprinkle with salt and pepper. Sauté until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes. Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.
  • Divide soup among bowls, sprinkle with bacon and parsley, and serve.

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.).

QUICK AND EASY CLAM CHOWDER



Quick and Easy Clam Chowder image

Here's a quick chowder that's been in my family for over 30 years. I make a big pot to take to an annual party at work. It's always a hit. Served with crusty bread and a salad, it's the perfect meal for a chilly evening.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 9

6 bacon strips, diced
1/2 cup finely chopped onion
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1-1/2 cups milk
3 cans (6-1/2 ounces each) minced clams, undrained
1 tablespoon lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Minced fresh parsley

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , In the same skillet, saute onion in reserved drippings until tender. Stir in soup and milk. Add the clams, lemon juice, thyme, pepper and bacon; cook until heated through. Garnish with parsley.

Nutrition Facts : Calories 268 calories, Fat 20g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 856mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.

CLAM AND CORN CHOWDER



Clam and Corn Chowder image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 16

4 tablespoons unsalted butter
1 onion, diced
1 carrot, peeled and diced
1 celery rib, washed and diced
4 ears corn, husked and kernels removed
6 baby red new potatoes, unpeeled, washed and diced
1 quart clam juice
1 cup dry white wine
3 1/2 pounds Littleneck clams, Manila clams or Cockles in the shell
1 Italian Roma tomato, cored, seeded and diced
1 red bell pepper, cored, seeded and diced
1 jalapeno chile, stemmed, seeded, if desired
1 bunch cilantro, leaves only, chopped
Juice of 1 lime
1/2 teaspoon freshly ground black pepper
Salt to taste

Steps:

  • Melt the butter in a large stockpot over moderate heat. Saute the onions for 10 minutes. Add the carrots, celery, corn and potatoes and saute 2 minutes longer. Pour in the clam juice. Bring to a boil, reduce to a simmer and cook 30 minutes.
  • Meanwhile, bring the white wine to a boil in a large saucepan and reduce by one-third. Add the clams, cover and steam, shaking the pan occasionally, until the clams open up, 5 to 7 minutes. Remove and discard any that do not open. Remove the cover and let the clams cool in the pot. When cool enough to handle, separate the meat from the shells, reserving the juice, and chop the clams. Set aside. Reserve the cooking liquid.
  • Add the tomato, red pepper and jalapeno to the soup pot and cook over low heat an additional 10 minutes. Strain the reserved cooking juices and clam juice through a fine kitchen towel or coffee filter into the soup. Add the chopped clams and cook 10 more minutes. Stir in the cilantro, lime juice and pepper. Taste for salt, since the clams may be salty, and serve steaming hot.

CLASSIC CLAM CHOWDER



Classic Clam Chowder image

Provided by Tyler Florence

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 23

4 slices bacon, chopped
Olive oil
1 onion, chopped
2 garlic cloves, smashed
6 sprigs fresh thyme
1 bay leaf
16 littleneck clams, scrubbed well
1/2 lemon, juiced
1/2 cup white wine
3 cups water
2 tablespoons butter
Extra-virgin olive oil
2 garlic cloves, minced
Leaves from 4 sprigs fresh thyme
1/4 cup all-purpose flour
2 cups heavy cream
2 Idaho potatoes, peeled and diced
Salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Common Crackers, recipe follows
2 to 3 cups crushed saltine crackers (crackers wrapped in a tea towel and smashed with a rolling pin
3 tablespoons extra-virgin olive oil
3 tablespoons butter, melted

Steps:

  • Start by making the clam broth: Put a large pot over medium heat, add the bacon and saute until the fat is rendered and the bacon is browned, about 5 minutes. Remove the cooked bacon pieces from the pot and reserve them for something else. Add a 1-count of olive oil, the onion, garlic, thyme, and bay leaf and cook, stirring, until the vegetables are translucent, 3 to 5 minutes. Add the clams, lemon juice, white wine, and water and bring to a low boil. Reduce the heat, cover the pot, and simmer for 10 or 15 minutes to steam open the clams. Remove the clams from the pot, discarding any that don't open. Strain the broth into a bowl. Pull the clams out of their shells, chop them, and set them aside separately; discard the shells. Set the broth aside.
  • Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the bacon, onion, garlic, and thyme and cook until the bacon renders its fat and the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the clam broth and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture). Add the chopped clams and season with salt and pepper.
  • Now add the 16 clams in their shells. Cover and simmer to open the clams, about 10 minutes. Stir in the parsley and serve hot, with the common crackers.
  • Preheat the oven to 350 degrees F.
  • Put the crushed crackers in a bowl, add the oil and melted butter, and toss to coat the crackers with the fat. Spread on a baking sheet and bake until crisp and lightly browned, about 10 minutes.
  • Yield: 2 cups
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Inactive Prep Time: none
  • Ease of preparation: easy

EASY CORN CLAM CHOWDER (LOWER FAT)



Easy Corn Clam Chowder (Lower Fat) image

Got this recipe from a Jenny Craig Cookbook I bought a few years ago. Fast, easy and delicious! I did modify and add a couple things, but it did not change the low-cal, low-fat soup.

Provided by NCHippieGirl

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 spritzes cooking spray
1/4 cup green onion, sliced
2 cups nonfat milk
2 tablespoons flour
2 (6 ounce) cans clams, drained, juice reserved
1 (6 ounce) potatoes, cut into 1/2-inch cubes (I used some new potatoes)
1 (8 ounce) can no-salt-added corn, drained
1/4 teaspoon dried thyme
1 tablespoon dried parsley (added this myself)
1 large bay leaf
1/8 teaspoon cayenne pepper
salt and pepper

Steps:

  • In a medium sauce pan coated with nonstick vegetable spray, saute green onions over medium heat until transparent. Add water if necessary to prevent sticking. Mix milk with flour and add to onions. Bring to a boil stirring constantly. Cook for 5 minutes or until mixture starts to thicken. Add reserved clam juice, potato, corn, thyme, bay leaf and cayenne pepper. Cover, reduce heat; simmer 15 minutes or until potatoes are tender. Remove bayleaf and discard. Stir in clams and heat through. Salt and pepper to taste.
  • cal: 257.
  • carb: 27g.
  • fat: 2g.

Nutrition Facts : Calories 191.8, Fat 1.4, SaturatedFat 0.3, Cholesterol 31.1, Sodium 122.8, Carbohydrate 28, Fiber 2.3, Sugar 8.4, Protein 17.5

CORN AND CLAM CHOWDER



Corn And Clam Chowder image

Provided by Craig Claiborne And Pierre Franey

Categories     soups and stews, appetizer

Time 50m

Yield 12 servings

Number Of Ingredients 16

6 ears shucked fresh corn on the cob, or 5 cups canned, well-drained or frozen whole-kernel corn
60 littleneck clams, the smaller the better
1 large carrot, about 5 ounces, trimmed and scraped
2 ribs celery, trimmed
1 onion, about 1/2 pound
6 sprigs fresh thyme, finely chopped, or 1/2 teaspoon dried
2 cups dry white wine
8 cups rich chicken broth, preferably homemade, although canned broth may be used
5 cups heavy cream
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons freshly squeezed lime juice
3 tablespoons butter
2 small hot red or green peppers, stems removed
2 tablespoons olive oil
1/4 cup finely chopped fresh cilantro

Steps:

  • If fresh corn on the cob is used, cut each ear crosswise into thirds. Set aside.
  • Rinse the clams well and put them in a kettle.
  • Cut the carrot lengthwise in half. Cut each half crosswise into thin slices. There should be about one cup. Add this to the clams.
  • Coarsely chop the celery. There should be about one cup. Add this to the clams.
  • Coarsely chop the onion. There should be about one and one-half cups. Add the onion, thyme and wine to the clams.
  • Put the kettle over high heat and cover closely with a lid. Bring to the boil and cook until the clams open, about three minutes.
  • Line another kettle with a sieve and line the sieve with cheesecloth. Or use a sieve of the sort known in French kitchens as a chinois.
  • Pour the clams, vegetables and liquid into the sieve. There should be about two and one-half cups of liquid. Add the chicken broth to the clam liquid and bring to the boil.
  • Meanwhile, remove the meat from the clams and set aside. Unless the meat pieces are small, cut the pieces in half. Discard the shells.
  • Add the strained vegetables to the clam and chicken broth. If corn on the cob is used, add it to the kettle and cook about five minutes and add four cups of the cream. Bring to the boil. Add salt and pepper and let simmer about 20 minutes.
  • If corn on the cob has been used, remove the pieces of corn from the kettle, using a pair of tongs. When the pieces of corn are cool enough to handle, cut the kernels from the cobs. There should be about five cups. Add this or the canned or frozen corn to the kettle. Pour the mixture, one portion at a time, into the container of a food processor or, preferably, an electric blender and blend. Combine the blended soup in a kettle and add one tablespoon of the lime juice, salt and pepper. There should be about 16 cups of soup. Add the meat from the clams.
  • Bring the soup to the boil and swirl in the butter.
  • Chop the peppers coarsely. There should be about three tablespoons. Put the peppers in the container of an electric blender. Add the remaining lime juice, olive oil, cilantro, salt and pepper. Blend as finely as possible. This is to be used as a garnish for the soup.
  • Whip the remaining one cup of cream and add the blended pepper and lime juice mixture. Blend well.
  • Serve the hot soup in 12 individual bowls and top each serving with an equal portion of the whipped cream mixture.

Nutrition Facts : @context http, Calories 582, UnsaturatedFat 16 grams, Carbohydrate 28 grams, Fat 44 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 26 grams, Sodium 1168 milligrams, Sugar 5 grams, TransFat 0 grams

HEALTHY CLAM CHOWDER



Healthy Clam Chowder image

"I make this chowder for our annual Souper Bowl luncheon at work, and everybody loves it!" comments Chris Sheetz of Olmsted Falls, Ohio. "I've slimmed it down by using both reduced-fat margarine and mushroom soup." Tender chunks of red potatoes add color and texture to her thick chowder.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings.

Number Of Ingredients 11

2 cups sliced fresh mushrooms
4 celery ribs with leaves, chopped
1 medium onion, chopped
2 tablespoons reduced-fat margarine
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 bottle (8 ounces) clam juice
1/2 cup white wine or chicken broth
6 medium unpeeled red potatoes, cubed
1/2 teaspoon salt
1/4 teaspoon white pepper
3 cans (6-1/2 ounces each) minced clams, undrained

Steps:

  • In a Dutch oven or soup kettle, saute the mushrooms, celery and onion in margarine until tender. In a bowl, whisk the soup, clam juice and wine or broth; stir into vegetable mixture. Add the potatoes, salt and pepper. Bring to a boil. , Reduce heat; cover and simmer for 25 minutes. Add clams; cover and simmer for 5-15 minutes or until potatoes are tender.

Nutrition Facts : Calories 202 calories, Fat 4g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 497mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

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From myrecipes.com


NEW ENGLAND CLAM CHOWDER | GIMME SOME OVEN
2019-01-15 To make this healthy clam chowder recipe, simply: Cook the bacon. Dice the bacon, then fry it in a large stockpot until cooked. Use a slotted spoon to transfer the cooked bacon to a separate plate, and reserve about 2 tablespoons of bacon grease in the pan (discarding any extra). Sauté the veggies.
From gimmesomeoven.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


EASY CLAM CHOWDER RECIPE - BELLY FULL
2021-10-23 Add in the garlic and stir for 30 seconds until fragrant. Stir in the flour until cooked off and lightly browned, about 1 minute. Add in the potatoes, half-n-half, chicken stock, clam juice, Old Bay, white pepper, thyme, and bay leaves. Bring to a simmer, scraping up any brown bits from the bottom of the pot.
From bellyfull.net


EASY CLAM CHOWDER RECIPE, LIGHTENED UP - SKINNYTASTE
2020-05-26 Making canned clam chowder from scratch is pretty easy. Melt the butter and cook the onions until translucent. Stir in the flour. Add milk, vegetable broth, clam juice, potatoes, bay leaf, thyme, salt, and pepper. Cook for about 10 minutes until the potatoes are soft. Put half of the soup in the blender and blend until smooth.
From skinnytaste.com


HOMEMADE CLAM CHOWDER - HOMEMADE FOOD JUNKIE
2015-02-07 Homemade Clam Chowder. Prep Time: 30 minutes. Cook Time: 30 minutes. Additional Time: 30 minutes. Total Time: 1 hour 30 minutes. Homemade Clam Chowder is a delicious gluten-free soup made with either freshly dug, canned or frozen clams. Make this for a light meal served with a salad and rolls. Fantastic flavor in this easy to make soup!
From homemadefoodjunkie.com


EASY CLAM CHOWDER – CLOVER LEAF
In large saucepan melt butter over medium heat; add celery and onion and sauté 2-3 minutes to soften. Add milk; bring to boil. Reduce heat and stir in instant potatoes. Continue cooking, stirring constantly, 2-3 minutes or until slightly thickened. Add clams with liquid, Worcestershire sauce, salt and hot pepper sauce; simmer 5-10 minutes ...
From cloverleaf.ca


LOW-CALORIE CREAMY CLAM CHOWDER RECIPE - EAT THIS NOT THAT
2019-12-11 Transfer to a paper towel-lined plate and reserve. Add the onions and celery to the bacon fat and cook for about 5 minutes, until soft. Stir in the flour and cook for 1 minute to eliminate that raw flour taste. Pour in the reserved juices from the clams, the bottled clam juice, and the milk, stirring steadily to ensure the flour is evenly ...
From eatthis.com


CREAMY CLAM CHOWDER RECIPE | HEART AND STROKE FOUNDATION
Step 1. 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 …
From heartandstroke.ca


SLOW COOKER CLAM CHOWDER - DINNER, THEN DESSERT
2017-11-15 Add half of the bacon, clams, onion, potatoes, celery, garlic, water, Kosher salt, black pepper and thyme into the slow cooker and stir. Cook on low for 7 hours and refrigerate the remaining bacon for serving with the soup. In a measuring cup add the half and half with the cornstarch and whisk together. Add in the half and half mixture to the ...
From dinnerthendessert.com


CLAM CHOWDER RECIPES | ALLRECIPES
Potato Bacon Clam Chowder. 12. A white, cream-based chowder, this recipe adds more then the usual ingredients. I added skin-on red potatoes, spinach leaves, mushrooms, and bacon for both flavor and texture. I don't always measure exactly, more of an eye for ingredients as I go along.
From allrecipes.com


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