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
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.
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
THE BEST DAMN CLAM CHOWDER EVER
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
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
The best ever clam chowder you have ever tasted, and it is easy and fast. You will pass this recipe along to your family and friends. If you like more clams you can always add more. Sometimes I will also cube potatoes and throw them in.
Provided by Deena
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 8h10m
Yield 10
Number Of Ingredients 6
Steps:
- Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
- Cover, and cook on low for 6 to 8 hours.
Nutrition Facts : Calories 424.6 calories, Carbohydrate 17.6 g, Cholesterol 134.3 mg, Fat 32.5 g, Fiber 0.8 g, Protein 16.1 g, SaturatedFat 19 g, Sodium 739.6 mg, Sugar 2.6 g
QUICK AND EASY CLAM CHOWDER
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
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.
NEW ENGLAND CLAM CHOWDER I
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
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
CLASSIC CLAM CHOWDER
Give leftover mashed potatoes a second life: Make a pot of clam chowder.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Yield 8
Number Of Ingredients 12
Steps:
- In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside.
- Keep 2 tablespoons bacon fat in pan. (If necessary, add oil to yield 2 tablespoons.) Add onion and saute until soft, about 5 minutes. Add thyme and bay leaves; cook until fragrant, 30 seconds or so.
- Whisk in mashed potatoes, clam juice (bottled and what you've drained from the clams) and 1 cup of water. Add new potatoes and bring to a simmer. Reduce heat; continue to simmer, partially covered, until potatoes are tender, about 10 minutes. Stir in clams, cream and parsley; season with salt and pepper.
- Heat through and serve, garnishing each bowl with reserved bacon.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 32.8 g, Cholesterol 87.2 mg, Fat 8.6 g, Fiber 2.7 g, Protein 27.7 g, SaturatedFat 4 g, Sodium 552.4 mg, Sugar 2.2 g
EASIEST CLAM CHOWDER
Make and share this Easiest Clam Chowder recipe from Food.com.
Provided by CountryLady
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion in butter in a heavy pot until limp.
- Add potatoes, salt, pepper& juice from clams, cover& cook for about 10 minutes or until potatoes are tender.
- Whisk corn starch in some of the milk; add clams, milk& corn starch to pot.
- Simmer until liquid thickens- do NOT boil.
Nutrition Facts : Calories 336.9, Fat 18.4, SaturatedFat 11.5, Cholesterol 56.1, Sodium 761.6, Carbohydrate 35.6, Fiber 3.3, Sugar 2.2, Protein 9
EASY CLAM CHOWDER RECIPE
Canned clams and ready-made hash brown potatoes help make this Easy Clam Chowder recipe so simple that even a beginner can make it in a flash.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Drain clams, reserving liquid. Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels.
- Add potatoes, onions and bell peppers to bacon drippings in pan; cook 4 to 5 min. or until crisp-tender, stirring frequently. Add bay leaf and reserved clam liquid; stir. Bring to boil, stirring frequently. Cover; simmer on medium-low heat 5 min. Remove and discard bay leaf.
- Add milk, white pepper, clams and bacon; mix well. Cook, uncovered, 3 to 5 min. or until heated through, stirring occasionally. (Do not let soup come to boil.)
Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
CLAM CHOWDER FOR ONE
If you love the classic clam chowders served in many restaurants, I know you'll enjoy this recipe. It tastes better than any other versions I've tried. You'll be delighted with this soup's easy preparation.-Donna Smith, Fairport, New York
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 1 serving.
Number Of Ingredients 10
Steps:
- In a small saucepan, cook potato, onion, salt and pepper in water until vegetables are tender (do not drain). Add clams, milk, butter and bacon; heat through (do not boil). Sprinkle with parsley if desired.
Nutrition Facts : Calories 486 calories, Fat 30g fat (15g saturated fat), Cholesterol 99mg cholesterol, Sodium 1429mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 2g fiber), Protein 22g protein.
EASY NEW ENGLAND CLAM CHOWDER
Make and share this Easy New England Clam Chowder recipe from Food.com.
Provided by CaramelPie
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a 3 quart saucepan, brown bacon over medium heat (do not drain drippings).
- Add potato and onion and saute for about 7 minutes.
- Drain the minced clams and reserve the liquid.
- Add clam juice and reserved clam liquid to mixture in saucepan.
- Cover and simmer 15 minutes or until potato is tender.
- Stir in cream and clams and bring to a slow simmer.
- DO NOT BOIL.
- Serve with crackers.
SIMPLE CLAM CHOWDER
"I tried for years to re-create a popular clam chowder from a local restaurant," recalls Kathleen Buenemann of New Haven, Missouri. "Then I met the cook and got the recipe. I couldn't believe how simple it was to prepare this rich, creamy and filling soup."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the soups, milk, butter and pepper; heat through. Stir in clams; heat through.
Nutrition Facts : Calories 172 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 1343mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.
QUICK AND EASY CLAM CHOWDER
Make and share this Quick and Easy Clam Chowder recipe from Food.com.
Provided by Denise in da Kitchen
Categories Chowders
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Fry bacon in a large saucepan until crisp. Remove and set aside.
- Discard all but 1 tablespoon of bacon fat.
- Saute onion in bacon fat until transparent.
- Add potato soup, milk and clams with liquid and reserved bacon.
- Heat but do NOT boil. Season with butter, salt and pepper.
Nutrition Facts : Calories 330.6, Fat 17.4, SaturatedFat 7.8, Cholesterol 86.2, Sodium 863.3, Carbohydrate 17.3, Fiber 0.5, Sugar 1.9, Protein 25
THE BEST CLAM CHOWDER EVER
this recipe was given to me by a Chef in Charleston SC. You can make this with corn, clams, just potatoes, or even shrimp if you want! you could use roasted corn, frozen corn, canned corn. if you use shrimp you might want to saute them off a little first. if you use something other than clams for this recipe you will need to increase the water since you wont be using clam juice.
Provided by Shawn C
Categories Chowders
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- line a cookie sheet with foil and lightly spray with non-stick spray. cut the bacon in half and lay in single layer on foil.
- Bake bacon at 350 degrees for about 30 minutes- just until crisp but still flexible.
- remove bacon to paper towels for later use.
- open the cans of clams and drain over a bowl to RESERVE the juice. let continue to drain while working on the base of the chowder.
- NOW put all that bacon fat in a large pot. add the onions, celery, old bay seasoning and cook until soft. careful not to burn. you will mostly use a med to medium low heat through out recipe.
- peel the skin off the cooled baked potatoes and dice (large or small pieces depending on how chunky you like your soup) use more or less potatoes depending on how chunky you want it.
- let this cook for about 10 minutes stirring often to prevent scorching on bottom of pan. you want the potatoes to "soak" up the bacon fat. once that has happened. add the butter just until melted.
- sprinkle the flour all over and keep stirring. turn the heat up just a touch and do this for about 5 minutes or so until you see some browning happening in bottom of pot.
- NOW add that broth from the can, pay attention there may be a little bit of grit in the bottom from the clams, you dont want that in the pot.
- add enough water to cover the potatoes in the pot add pepper.
- bring this up to a boil and then turn down the heat to a low simmer for about 30 minutes.
- add your clams, and the bacon crumbled up and let cook for 15 minutes.
- add the heavy cream, cajun seasoning and let simmer on low for another 15 minutes.
- taste and adjust seasoning if desired.
Nutrition Facts : Calories 865.5, Fat 73.5, SaturatedFat 38, Cholesterol 236.6, Sodium 1105.5, Carbohydrate 27.6, Fiber 2.8, Sugar 2.2, Protein 24.9
EASY CLAM CHOWDER
This recipe comes from an old college friend. Pair steaming bowlfuls with sourdough bread and a green salad. -Kristy Doty, Riverside, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute onions until tender., Drain clams, reserving juice. Set clams aside. Add the potatoes, clam juice and broth to the onions. Cook over medium heat for 15 minutes or until potatoes are tender. Stir in the clams, soup, milk, cream, salt, pepper and bacon; heat through.
Nutrition Facts : Calories 277 calories, Fat 19g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 909mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.
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THE BEST AND EASIEST NEW ENGLAND CLAM CHOWDER RECIPE
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4.8/5 (5)Total Time 40 minsCategory SoupCalories 998 per serving
- In a large skillet put the onion, carrot, and potatoes. Add the clam juice from the canned clams. And then add enough water just to cover the veggies.
- While those are cooking add butter to a large soup pot, melt it. Whisk in the flour, then the cream and milk right about the time the veggies are done.
- When the veggies are done add them, the thyme, Old Bay, salt and pepper to the large soup pot. Stir everything. Heat but don’t boil.
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