JULIE'S CLAM CRAB CHOWDER (WHITE)
This came from my friend Julie who was originally from Missouri however, lived in many places as she was married to a military husband. Julie doubled the recipe and I single it. The soup has a thin broth. Enjoy.
Provided by AcadiaTwo
Categories Chowders
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a 3-quart dutch oven fry bacon until crisp and crumbles easily. (Remove bacon and set aside).
- Saute onion in bacon fat until tender.
- Add water, clam juice, potatoes and cook until potatoes are tender.
- (Do not drain).
- Add heavy cream, half-and-half and milk stirring frequently so it doesn't scorch.
- Heat to steaming (do not boil).
- Add clams w/juice, crab, bacon, butter, salt and pepper and cook for 5 minutes more stirring frequently.
- To Reheat: Only reheat as much as you can eat. Don't reheat the whole pot.
NOVELLI'S CLAM CHOWDER
Provided by Food Network
Time 30m
Yield Sixteen 8-ounce servings
Number Of Ingredients 11
Steps:
- Combine the clam juice, clam base, Chardonnay, potatoes, onions, butter, Italian seasoning, pepper and 1 cup water in a pot. Cook over medium-high until the potatoes soften. Add the crabmeat (or clams if crab is unavailable).
- Meanwhile, heat the half-and-half in a pot over medium-high heat (do not boil); whisk in the cornstarch. Cook, whisking, until heated through and thickened.
- Add the thickened half-and-half mixture to the chowder. Serve right away.
NOVELLI'S CLAM CHOWDER
Provided by Guy Fieri
Time 30m
Yield Sixteen 8-ounce servings
Number Of Ingredients 17
Steps:
- Use two separate pots, in one add half&half and heat medium high (do not boil) add corn starch and whisk well.
- Base:In the other pot all at once add water, clam juice, clam base, chardonnay, butter, Italian seasoning, pepper, potatoes, and onions. Cook at medium high until potatoes get soft and then add crab meat (or clams if crab is unavailable)
- Once half&half+corn starch mixture is heated up and thickened, add base and stir. Able to serve right away
- Mix all together and that's it. Spread on bread and toast or add to a steak sandwich. Mom used it for everything
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
CRAB CHOWDER
This recipe can be prepared in 45 minutes or less. If you prefer your soup a little thicker, crush 6 saltines into fine crumbs and add them at the end of the procedure, when you add the crab. From Gourmet.
Provided by Bev I Am
Categories Chowders
Time 45m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Chop bacon and in a 2-quart heavy saucepan cook over moderate heat, stirring occasionally, until crisp.
- Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
- While bacon is cooking, cut onion into 1/4-inch dice.
- Peel potatoes and cut into 1/4-inch dice.
- Stir onion, potatoes, and water into bacon fat and simmer, covered, until potatoes are tender and most of water is evaporated, about 15 minutes.
- While mixture is simmering, pick over crab meat, removing any bits of shell and cartilage.
- Stir milk and cayenne into mixture and return just to a simmer.
- Add crab and salt and pepper to taste and bring chowder to a simmer.
- Serve chowder garnished with parsley and bacon.
Nutrition Facts : Calories 282.1, Fat 11.8, SaturatedFat 5.3, Cholesterol 70.3, Sodium 338.3, Carbohydrate 24.9, Fiber 1.6, Sugar 11.4, Protein 19
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