Fall River Clam Chowder Recipes
FALL RIVER CLAM CHOWDER
Steps:
- In a soup pot, cook the bacon until crisp; remove and reserve. To the bacon fat, add the leeks and cook until tender, about 4 minutes. Add the potatoes and water. Bring up to a boil, reduce the heat to a simmer and add half-and-half. Cook until the potatoes are tender, about 20 minutes. Add the clams and bacon and continue cooking for 3 minutes. Season with salt and white pepper. Garnish with shaved green onions and Creole seasoning, if desired.
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
EMERIL LAGASSE CLAM CHOWDER
Make and share this Emeril Lagasse Clam Chowder recipe from Food.com.
Provided by ratherbeswimmin
Categories Chowders
Time 1h26m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a heavy stock-pot, over medium-high heat, cook the bacon until crisp, about 8 minutes.
- Stir in the leeks, onion, celery, and carrots.
- Saute for about 2 minutes or until the vegetables start to wilt.
- Season the vegetables with salt and pepper.
- Add the bay leaves and thyme.
- Stir in the flour and cook for 2 minutes.
- Add the potatoes.
- Stir in the clam juice.
- Bring the liquid up to a boil and reduce to a simmer.
- Simmer the mixture until the potatoes are fork tender, about 12 minutes.
- Add the heavy cream and bring up to a simmer.
- Add the clams and simmer for 2 minutes.
- Stir in the parsley.
- Season with salt and pepper if needed.
- Ladle into shallow bowls and serve.
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FALL RIVER CLAM CHOWDER RECIPE - EMERIL LAGASSE | FOOD & …
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- In a large soup pot, add the clams and 4 cups of water. Bring to a simmer over moderately high heat, cover and cook until the clams start to open, about 4 minutes. As the clams open, transfer them to a large bowl to cool; discard any clams that do not open. Strain the clam liquid into a large measuring cup (there should be 5 1/2 cups of liquid). Add enough chicken broth to make 7 1/2 cups. Remove the clams from their shells and coarsely chop them.
- Wipe out the soup pot and place over moderate heat. Add the bacon and cook, stirring occasionally, until crisp, about 12 minutes. Add the onions, carrots, celery, 2 teaspoons of salt, cayenne and the bay leaf. Cook until the vegetables are soft, about 10 minutes. Stir in the flour and cook until it begins to stick to the bottom of the pan, about 2 minutes. Stir in the clam-broth mixture and bring to a boil. Add the potatoes, corn and Old Bay and simmer over moderately low heat until the potatoes are tender, about 15 minutes. Stir in the half-and-half, parsley, Worcestershire sauce and Tabasco. Remove from the heat and stir in the clams. Discard the bay leaf and season the chowder with salt and pepper. Ladle the chowder into bowls and serve.
FALL RIVER CLAM CHOWDER RECIPE BY EMERIL'S NEW ORLEANS ...
Recipe. In a large stockpot, over medium heat, fry bacon until crisp. Stir in leeks, celery, and carrots, season with salt and pepper, and add bay leaves. Cook, …
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FALL RIVER CLAM CHOWDER RECIPE | EMERIL LAGASSE | COOKING ...
2017-03-10 In a soup pot, cook the bacon until crisp; remove and reserve. To the bacon fat, add the leeks and cook until tender, about 4 minutes. Add the potatoes and water. Bring up to a boil, reduce the heat to a simmer and add half-and-half. Cook until the potatoes are tender, about 20 minutes. Add the clams and bacon and continue cooking for 3 minutes.
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From cookingchanneltv.com
Cuisine AmericanCategory AppetizerServings 4Total Time 50 mins
BEST CLAM CHOWDER IN FALL RIVER RESTAURANTS, SPRING 2022 ...
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FALL RIVER CLAM CHOWDER - RECIPEJUNGLE
Title: Fall River Clam Chowder Categories: Soups/stews, Clams/musse Yield: 4 Servings 1/2 c Diced bacon -; (abt 4 oz) 1 c Chopped leeks; white part -only 2 c Peeled; 1/2″ diced potatoes 1 c Water 3 c Half-and-half 1 lb Chopped clams […]
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BEST HOMEMADE NEW ENGLAND CLAM CHOWDER RECIPE - LEMON …
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FALL RIVER CLAM CHOWDER - BIGOVEN.COM
In a soup pot, cook the bacon until crisp; remove and reserve. To the bacon fat, add the leeks and cook until tender, about 4 minutes. Add the potatoes and water. Bring up to a boil, reduce the heat to a simmer and add half-and-half. Cook until the potatoes are tender, about 20 minutes. Add the clams and bacon and continue cooking for 3 minutes.
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FALL RIVER CLAM CHOWDER RECIPE
Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture until the potatoes are fork tender, about 12 minutes. Add the cream and bring up to simmer. Add the clams and simmer for 2 minutes. Stir in the parsley. Season with salt and pepper if needed. Ladle into shallow bowls and serve. Yield: 6 to 8 servings
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Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture until the potatoes are fork tender, about 12 minutes. Add the cream and bring up to simmer. Add the clams and simmer for 2 minutes. Stir in the parsley. Season with salt and pepper if needed. Ladle into shallow bowls and serve.
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FALL RIVER CLAM CHOWDER
Ingredients. 1/2 cup (about 4 ounces) diced bacon; 1 cup chopped leeks (bottom white part only) 2 cups peeled 1/2-inch diced potatoes; 1 cup water; 3 cups half and half
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Add the potatoes. Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture until the potatoes are fork tender, about 12 minutes. Add the cream and bring up to simmer. Add the clams and simmer for 6 minutes. Stir in the parsley. Season with salt and pepper if needed. Ladle into shallow bowls and serve.
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