Maine Clam Chowder Recipes

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SHIRLEY'S MAINE CLAM CHOWDER



Shirley's Maine Clam Chowder image

This is a rich clam chowder, but not as thick and pasty as some. Fresh shucked clams are recommended, but you may also use canned clams.

Provided by IRELAND2

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 55m

Yield 8

Number Of Ingredients 7

1 (8 ounce) jar clam juice
3 large russet potatoes, peeled and cubed
8 slices bacon, cut into small pieces
1 large onion, chopped
2 stalks celery, diced
2 quarts shucked clams, with liquid
2 cups half-and-half cream

Steps:

  • In a small saucepan, heat clam juice and peeled potatoes. Bring water to a boil and let simmer until tender, about 15 minutes.
  • Place bacon in a large stock pot. Cook over medium high heat until evenly brown. Stir in onions and celery. Cook until vegetables are soft.
  • Add potatoes, clam juice and clams to the stock pot. Heat until simmering.
  • In a separate pot, gently warm (do not boil) half and half. Pour warm half and half into the stock pot and heat just until warmed through. Do not boil the chowder or the cream will separate. Serve hot.

Nutrition Facts : Calories 283.8 calories, Carbohydrate 30.9 g, Cholesterol 51.1 mg, Fat 11.5 g, Fiber 2.7 g, Protein 14.5 g, SaturatedFat 5.7 g, Sodium 342.6 mg, Sugar 3.1 g

MAINE STYLE CLAM CHOWDER



Maine Style Clam Chowder image

A really good Maine Clam Chowdah; we Mainers love our chowdah, ayuh!

Provided by Daune (pronounced "Dawn") Browne

Categories     Chowders

Time 55m

Number Of Ingredients 9

3 slice salt pork or bacon
1 small onion, diced
1 8-0z bottle clam juice
3 c diced raw potatoes
black pepper to taste
2 8-oz can(s) minced clams with juice
1 14-1/2 can(s) evaporated milk plus 1 can of water
salt to taste
1/2 stick butter

Steps:

  • 1. Using a deep saucepan, fry salt pork or bacon slowly. Remove and add diced onion. Cook on low heat until onion is soft. Add clam juice, diced raw potato and enough black pepper to satisfy your taste. Cover pan, bring to steaming point,lower heat and cook at least 15 minutes.
  • 2. Remove cover, add minced clams, stir to mix. Cook about 10 minutes with cover off, allowing clams to simmer along in cooked potato mixture.
  • 3. Add milk and butter and heat to serving point. Do not boil. Taste for seasoning and add salt and more pepper as needed.

MAINE CLAM CHOWDER



Maine Clam Chowder image

Maine Clam Chowder is made from soft shell clams that are native to Maine. They are very sweet, if you could call a clam that. When you add milk, cream, onions, and potatoes, you have a wonderful "chowdah".

Provided by Mimi in Maine

Categories     Chowders

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

5 cups bottled clam juice
2/3 cup flour
1 cup onion (finely chopped)
6 ounces salt pork fat, diced (or 8 slices of bacon diced)
2 tablespoons butter
8 ounces cooked clams (chopped)
4 medium potatoes (cooked and cut in bite-sized chunks)
1/2 cup milk
1/2 cup cream
1 teaspoon salt
pepper

Steps:

  • Fry the diced salt pork--"porkies" (or bacon) in a pan till done; drain and set aside.
  • Heat the clam juice in a large saucepan on medium heat.
  • In separate pan put the butter and onions and sauté till translucent.
  • Add the flour and whisk continuously for 5 minutes.
  • Add to the clam juice slowly whisking all the while so there will be no lumps.
  • Add the clams and stir; add potato chunks, milk, cream, salt, and pepper.
  • Decrease heat and simmer for about 20 minutes stirring frequently to avoid burning.
  • When you serve, put the "porkies" (fried salt pork) or bacon on the table to put in the individual bowls.
  • Make this a day ahead for flavor.
  • NOTE: If fresh clams are not available, substitute a 6 ounce can of clams including the juice.

Nutrition Facts : Calories 849.2, Fat 59.8, SaturatedFat 31.1, Cholesterol 117.7, Sodium 1340, Carbohydrate 61.4, Fiber 5.8, Sugar 3.5, Protein 17.1

MAINE CLAM CHOWDER



Maine Clam Chowder image

Make and share this Maine Clam Chowder recipe from Food.com.

Provided by Vicki in CT

Categories     Chowders

Time 40m

Yield 2 1/2 quarts, 10 serving(s)

Number Of Ingredients 13

4 small potatoes, peeled, diced, and boiled
1/4 lb butter
1/2 cup onion, chopped
1/2 cup celery, chopped
2 scallions, chopped
2/3 cup flour
32 ounces clam juice
1 cup half-and-half
1 cup white wine
2 lbs clams
1 teaspoon tarragon
1/2 teaspoon thyme
salt and pepper, to taste

Steps:

  • Melt butter in large pot. Add onions, celery, and scallions. Saute until vegetables are softened. Add the flour and cook 2-4 minutes longer, but do not brown.
  • Stirring constantly add the clam juice. Simmer for 5-10 minutes. Add half and half and wine. Add clams and potatoes. Add seasonings.
  • Gently simmer soup but do not allow it to boil for 8-10 minutes. Garnish with fresh parsley.

Nutrition Facts : Calories 342, Fat 13.2, SaturatedFat 7.8, Cholesterol 60.6, Sodium 975.5, Carbohydrate 34.3, Fiber 2.4, Sugar 4.3, Protein 17.1

CLIFF HOUSE CLAM CHOWDER



CLIFF HOUSE CLAM CHOWDER image

Categories     Soup/Stew     Fish

Number Of Ingredients 11

 1 slice hickory-smoked bacon, minced
 1/2 teaspoon butter
 1 cup onion, minced
 1 medium garlic clove, minced
 1 teaspoon The Cliff House Spice Blend (see below)
 1 tablespoon all-purpose flour
 1 can clams (6-1/2 ounces)
 1 cup bottled clam juice
 1-1/2 cups Half and Half
 1/4 teaspoon white pepper
 2 medium potatoes, boiled, peeled and diced

Steps:

  • To Create The Cliff House Spice Blend, blend 4 tsps oregano, 4 tsps dried parsley, 2 tsps marjoram, 2 tsps dill, 4 tsps thyme, 4 tsps basil, 1 tsp sage, 4 tsps rosemary, 2 tsps tarragon, 1 tablespoon all- purpose flour, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate. In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.

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