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
TRADITIONAL NEW ENGLAND CLAM CHOWDER
Steps:
- Tap clams; discard any that do not close. Place clams and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open. , Remove meat from clams; chop meat and set aside. Strain liquid through a cheesecloth-lined colander; set aside., In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Saute onion in drippings until tender., Return bacon to the pan; add clam meat and reserved liquid. Stir in the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender., Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in cream; heat through (do not boil).
Nutrition Facts : Calories 138 calories, Fat 6g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 175mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
NEW ENGLAND CLAM CHOWDER RECIPE BY TASTY
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
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 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
NEW ENGLAND RAZOR CLAM CHOWDER
Thick New England clam chowder using razor clams. My family likes to harvest razor clams on the Washington coast. We clean and freeze our clams. You might be able to use canned clams. My husband like thick clam chowder. If you do not want it as thick omit flour, and/or use milk instead of cream. Serve with bread and salad.
Provided by Candia Mathieson
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Cook and stir bacon in a large pot over medium-high heat until browned, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel, reserving drippings in the pot.
- Cook and stir potatoes, onion, and garlic in the hot bacon drippings until onions are translucent, 7 to 10 minutes. Stir flour into the potato mixture; cook together for about 1 minute. Add evaporated milk, heavy cream, liquid from clams, and bay leaf to the potato mixture; stir.
- Bring the mixture to a simmer, reduce heat to medium, and cook until the potatoes are soft, about 15 minutes. Add clams to the soup; cook until the clams are hot, about 5 minutes. Sprinkle bacon atop the soup. Season with salt and pepper to serve.
Nutrition Facts : Calories 574.9 calories, Carbohydrate 31.6 g, Cholesterol 112.3 mg, Fat 40.8 g, Fiber 3.1 g, Protein 20.5 g, SaturatedFat 17.6 g, Sodium 574 mg, Sugar 6.9 g
GORTON'S NEW ENGLAND CLAM CHOWDER RECIPE - (5/5)
Provided by á-170456
Number Of Ingredients 8
Steps:
- Drain clams. Cook onion in butter. Add potatoes and clam juice and cook until tender. Add clams and milk. Heat and season. Do not boil. This recipe yields 4 servings.
NEW ENGLAND CLAM CHOWDER FROM THE DAUGHTER OF A NEWTON MASSACHUSETTS GAL
This is the type of soup that you might need to add a little water to as it cooks if the clams don't give off enough liquid. Make sure to wash your clams well, as one taste of grit ruins a whole bowl of soup! Serve with lots of bread for sopping up every bit!
Provided by Alex Guarnaschelli
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make the base of the soup: In a large saute pan or wide shallow pan, melt the butter. Add the leeks, celery, garlic and red pepper flakes. Season with salt and cook until tender and translucent, 5 to 8 minutes. Add the clam juice and chopped clams. Simmer until tender. Keep warm.
- Cook the potatoes: Meanwhile, in another pot, combine the cream, half-and-half, diced potatoes and bay leaves. Bring the mixture to a gentle simmer and cook until the potatoes are tender, 5 to 8 minutes. Season with salt and black pepper. Stir in a splash each of Worcestershire and hot sauce.
- Cook the clams: Place a large pot on the stove, heat 1 cup water and add the clams in their shells. Cook until they pop open. Put the clams in a colander. Strain and reserve the cooking liquid.
- Finish the soup: Add the reserved cooking liquid from the clams to the leek mixture. Stir to blend. Taste for seasoning. Combine with the potato mixture. Add the clams in their shells and the dill. Remove and discard the bay leaves. Taste for seasoning.
NEW ENGLAND CLAM CHOWDER
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Place diced bacon in large saucepan with the butter. Cook on medium heat until almost crisp; add onions, and cook 5 minutes. When onions are translucent, stir in water, clam juice and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered until the liquid has reduced by half. Potatoes should be fork tender. Pour in half-and-half and simmer for a further 5 minutes. Adjust seasoning and add chopped clams just before serving, (otherwise clams will be tough). Garnish with crackers and chopped chives.
NEW ENGLAND CLAM CHOWDER
Make and share this New England Clam Chowder recipe from Food.com.
Provided by Chef Matty Matel
Categories Chowders
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large heavy pot cook the bacon until crisp and the fat is rendered, remove and set aside.
- Add the onions and celery season with salt and pepper and cook until softened, about 5 minutes.
- Add the garlic, thyme and bay leaves and crushed red pepper flakes, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown.
- Add the flour and cook an additional 3 minutes.
- Add clams with all the juice, and the potatoes and bring to a boil, simmer for 20 to 30 minutes or until the broth thickens slightly and the potatoes are very tender.
- Reduce heat to low and stir in heavy cream add crush bacon and season with pepper and salt.
- Cover, and Stirring often.
- (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) Remove from the heat. (Do not allow to boil after adding the cream as it could break).
- Set aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat, and slowly reheat, being careful not to bring to the boil. Serve hot, garnished chives.
Nutrition Facts : Calories 826.5, Fat 30.1, SaturatedFat 15.7, Cholesterol 202.1, Sodium 1310.1, Carbohydrate 73.3, Fiber 5.6, Sugar 11.7, Protein 64
NEW ENGLAND CLAM CHOWDER
Adopted! This is Jasper White's recipe. Considered by many to be the definitive version. From the book "50 chowders". This recipe can be made very quickly with bottled clam juice and canned clams if desired - it turns out just fine. Clams/Broth: Makes about 1 quart broth and 2 cups clam meat
Provided by Queen Dragon Mom
Categories Chowders
Time 1h45m
Yield 10 cups
Number Of Ingredients 14
Steps:
- Scrub the clams, and rinse clean.
- Bring 2 cups of water to a boil in an 8-quart stockpot over high heat.
- Add the clams, and cover tightly.
- After 5 minutes, uncover, and stir the clams with a wooden spoon.
- Quickly cover the pot again, and let steam for 5 minutes more, or until most of the clams have opened.
- Don't wait for them all to open, or they will be overcooked.
- It should only take a little tug or prying to open the stragglers once they are all removed from the heat.
- The total cooking time for large cherrystones will be about 10 minutes; quahogs will need as much as 5 more minutes.
- While the clams are steaming, the broth should become foamy and light.
- It usually spills over a bit just as the clams are cooked and ready.
- As soon as you remove the clams from the stove, carefully pour as much of the broth as you can into a tall, narrow container.
- Let the broth sit for 10 minutes, then carefully pour through a fine-mesh strainer.
- After sitting, 99 percent of the grit will have collected at the bottom of the container.
- If you are not using the broth within the hour, chill it as quickly as possible, and cover it after it has completely cooled.
- Keep refrigerated for up to 3 days or frozen for up to 2 months.
- Remove the clams from their shells, cover, and refrigerate.
- After they have cooled a bit, dice them into 1/2-inch pieces.
- Cover again, and keep refrigerated until ready to use.
- Heat a 4- to 6-quart heavy-bottomed pot over low heat and add the salt pork.
- Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the salt pork is a crisp golden brown.
- Remove from pot; set aside.
- Add the butter, onions, garlic, celery, thyme, and bay leaves.
- Sauté, stirring occasionally with a wooden spoon, until the onions are softened but not browned, about 10 minutes.
- Add the potatoes and the strained clam broth.
- The broth should just barely cover the potatoes; if it doesn't, add enough water to cover them.
- Increase the heat, and bring to a boil.
- Cover, and cook the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes.
- If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
- Remove pot from the heat, and stir in the diced clams and the cream.
- Season to taste.
- If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has completely chilled.
- Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavors to meld.
- When ready to serve, reheat the chowder over low heat; don't let it boil.
- Ladle into cups or bowls, making sure that the clams, potatoes, and onions are evenly divided.
- Sprinkle with parsley, chives, and reserved salt-pork cracklings.
Nutrition Facts : Calories 383.6, Fat 26.5, SaturatedFat 13.5, Cholesterol 67.7, Sodium 397.6, Carbohydrate 37.1, Fiber 7.4, Sugar 1.9, Protein 5.3
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