CLAM CHOWDER RECIPE
Clam chowder is one of my all-time favorite comfort soups. Luckily it's very easy to make. This recipe is a keeper. I can confidently say this New England Style Clam Chowder rivals my favorite restaurant version! P.S. this recipe has a much lower fat content. This lighter clam chowder only has 1 cup of cream for the entire pot but maintains it's super creamy appeal and has incredible satisfying flavor.
Provided by Natasha of NatashasKitchen.com
Categories Easy/Medium
Time 50m
Number Of Ingredients 17
Steps:
- In a heavy bottomed soup pot or dutch oven, Saute chopped bacon over med/high heat until browned, then remove with a slotted spoon and set aside on paper towels. You should have about 3-4 Tbsp bacon fat in the pot; remove extra fat if you wish, but I left it in ;).
- In the same pot with bacon fat add in 2 sliced carrots, 2 stalks celery (diced), 1 small onion (finely diced) and saute over med/high until soft and golden (7-8 min). Sprinkle with 4 Tbsp flour and stir to combine. Sautee another minute.
- Stir in 2 cups chicken broth, 1 bay leaf, 1/2 tsp tabasco, 2 cans chopped clams with juice, 1 1/2 tsp worcestershire sauce, 1/2 tsp thyme, 1/4 tsp pepper, and about 1 to 1 1/2 tsp salt or to taste. Bring to a light boil.
- Add 1 1/2 lbs cubed potatoes, 1 cup heavy cream and 2 cups milk. Stir to combine, cover and lightly boil until potatoes are easily pierced with a fork, stirring occasionally (17-20 mins). It will thicken as it cools. If it's too thick, you can add a little milk to thin it out.
- To serve, garnish with your browned bacon, finely chopped cilantro (cilantro takes it to the next level) and serve with crackers or crusty bread.
CREAMY CLAM CHOWDER
This is a traditional clam chowder with bacon, half-and-half, clam juice, and thickened with a roux. Recipe is from All recipes.
Provided by Lavender Lynn
Categories Chowders
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a medium skillet over medium heat, cook bacon, celery, and onion until onion is translucent.
- Remove from heat and set aside.
- In a large saucepan, melt butter over medium heat.
- Whisk in flour to form a roux, cooking until bubbly.
- Whisk in 1 jar of clam juice, until smooth.
- Stir in onion mixture.
- Pour in half-and-half,and rest of clam juice, stirring constantly.
- Stir in clams, reduce heat and simmer 30 minutes.
- Season with pepper and serve.
CREAMY CLAM CHOWDER
At our Pittsburgh competition, Lori Kimble's rich and satisfying chowder took top honors. She relates, "This family favorite is perhaps the easiest recipe for clam chowder that I have ever made. Served with sourdough bread, it's especially delicious."
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 9 servings (about 2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, saute the onion, carrots and celery in butter until tender. Stir in potato soup and two cans of undrained clams. Drain and discard juice from remaining can of clams; add clams to soup. , Combine cornstarch and a 1 cup of cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in the remaining cream; heat through.
Nutrition Facts : Calories 339 calories, Fat 27g fat (17g saturated fat), Cholesterol 100mg cholesterol, Sodium 568mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 1g fiber), Protein 6g protein.
BROCCOLI CHOWDER
Sue Call of Beech Grove, Indiana serves this comforting soup on chilly stay-at-home evenings. Nutmeg seasons the light creamy broth that's chock-full of tender broccoli florets and diced potatoes.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender., Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 200 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 561mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
CREAMY CORN AND BROCCOLI CHOWDER
Broccoli and corn star in homemade chowder that's on your dinner table in just 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In 4-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 2 to 3 minutes, stirring frequently, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, 1 minute.
- Stir in broth, broccoli and corn. Heat to boiling over high heat. Reduce heat; simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender.
- Stir in half-and-half. Cook 2 to 3 minutes, stirring occasionally, until hot (do not boil).
Nutrition Facts : Calories 190, Carbohydrate 21 g, Cholesterol 25 mg, Fat 2, Fiber 4 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 5 g, TransFat 0 g
CREAMY CLAM AND BROCCOLI CHOWDER
Make and share this Creamy Clam and Broccoli Chowder recipe from Food.com.
Provided by Barb in WNY
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Process 1 cup beans with 1/2 cup broth in a food processor or blender until smooth.
- Sauté garlic in oil; in a large saucepan for 1 minute.
- Stir in pureed bean mixture, remaining 1 cup beans, remaining broth and broccoli.
- Heat to boiling; reduce heat and simmer about 4 minutes.
- Stir in clams, tomatoes, wine, milk, and dill weed, season to taste with salt and pepper.
Nutrition Facts : Calories 545.3, Fat 5.5, SaturatedFat 0.8, Cholesterol 62.3, Sodium 152.5, Carbohydrate 74.4, Fiber 26.2, Sugar 6.3, Protein 50.5
CLAM CHOWDER SHELL PASTA
Pastas done with sauces inspired by famous soups? We might have stumbled upon a new category of recipe with this one! A creamy, clam chowder-inspired sauce with potatoes and bacon pairs perfectly with shell pasta in this easy dinner recipe. This technique may not work with any soup, but it sure did with this one!
Provided by Chef John
Categories Seafood Pasta
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Place bacon in a large skillet and cook over medium heat, turning occasionally, until crisp, about 10 to 12 minutes. Pour bacon and grease into a strainer set over a bowl to let the grease drain out. Reserve bacon until needed and discard grease or set aside for another use.
- Place the skillet back over medium heat and add butter, onion, and ¼ teaspoon salt. Cook and stir until onion starts to soften and turn translucent, about 5 minutes. Add flour and cook and stir for about 1 minute to create a roux.
- Drain both cans clams and set clams aside for later.
- Pour clam juice from the cans and the bottle into the skillet; whisk to scrape off any bits from the bottom of the skillet. Raise heat to medium-high and let come to a simmer.
- While the clam juice is coming to a simmer, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes.
- Add potatoes, celery, tarragon, and cayenne to the simmering clam juice mixture. Let simmer for 5 minutes. Reduce heat to medium-low and add the reserved clams, cream, and all but 1 tablespoon of the reserved bacon. Simmer gently for another 10 minutes, then remove and discard tarragon sprig.
- Drain pasta well and add to the clam sauce; mix until well combined. Turn off the heat and let sit for 1 minute.
- Stir in parsley and Parmesan cheese. Taste and adjust salt if necessary.
- Ladle into warm bowls. Sprinkle with more Parmesan, crumbled bacon, and parsley.
Nutrition Facts : Calories 569.9 calories, Carbohydrate 53 g, Cholesterol 115.8 mg, Fat 30.1 g, Fiber 2.8 g, Protein 24.1 g, SaturatedFat 14.1 g, Sodium 988.5 mg
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