MOM'S CLAM CHOWDER
When we lived in Michigan, this was a perfect comforting soup when blustery winds blew into town. The steaming bowls of soup warmed up icy toes just right!-Christine Schenher, San Clemente, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven over medium heat, cook the onion, celery, carrot and green pepper in 1/4 cup butter until tender. Add the remaining butter; cook until melted. Sprinkle with flour; stir until blended., Gradually stir in the broth, clam juice, potato and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender, stirring frequently. , Add the cream, clams and milk; heat through (do not boil). Discard bay leaf before serving.
Nutrition Facts : Calories 266 calories, Fat 18g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 927mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.
CLAM CHOWDER III
Very basic and easy, and by no means low in fat, but very well worth it.
Provided by BABYBLUEUT
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside.
- In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes.
- Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.
Nutrition Facts : Calories 705.6 calories, Carbohydrate 46.6 g, Cholesterol 182.9 mg, Fat 43.6 g, Fiber 2.8 g, Protein 32.6 g, SaturatedFat 26.3 g, Sodium 741.9 mg, Sugar 3.1 g
CINDY'S AWESOME CLAM CHOWDER
A wonderful clam chowder to serve with hot sourdough bread, or even better yet, in a sourdough bread bowl. My whole family adores this recipe, I'm sure yours will too!
Provided by Cindy in Pensacola
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until crisped and browned, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot. Set the bacon aside. Stir the potatoes and carrots into the bacon fat. Season with salt and pepper, and cook for 5 minutes, stirring frequently.
- Pour the juice from the clams into the pot, and add enough water to just cover the potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 10 to 15 minutes.
- Gently stir the leek soup mix into the potatoes until no lumps of soup remain. Stir in the clams, reserved bacon, and half-and-half cream. Cook and stir until the chowder returns to a simmer and thickens, about 10 minutes more.
Nutrition Facts : Calories 681.1 calories, Carbohydrate 53.5 g, Cholesterol 128.3 mg, Fat 38.7 g, Fiber 5.1 g, Protein 30.5 g, SaturatedFat 18.2 g, Sodium 1338 mg, Sugar 2.6 g
MOM'S NOVA SCOTIA SEAFOOD CHOWDER
Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!
Provided by Ashley_86
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h25m
Yield 20
Number Of Ingredients 14
Steps:
- Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
- Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.
Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g
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
MOM'S CLAM CHOWDER
This chowder always disappears. It disappeared when my mom made it, and it's a hit now with my family too!
Provided by PalatablePastime
Categories Chowders
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook potato in 2 cups water with pinch of salt until tender, but do not drain.
- In a small pan, saute onion in butter until tender; add flour, cayenne, and celery seed; stir well.
- Drain juice from clams into potatoes and reserve clams for later.
- Add parsley and milk to potatoes, and stir well.
- Heat potato mixture, and add onion/flour mixture, stirring constantly until thickened slightly.
- Stir in clams; and season to taste with salt and pepper.
- Cook for 5-10 minutes more or until heated through.
- Serve.
MOM'S CLAM CHOWDER
This is so easy to make and is so good (especially in a bread bowl!) I keep a few cans of clams in the cupboard so that I can make it anytime!
Provided by Quest4ZBest
Categories Chowders
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Dice celery, onion, and potatoes (I use a food processor for the onion and celery, but if you want larger pieces that is fine too).
- Place in saucepan.
- Drain juice from clams and pour over the vegetables.
- Add enough water to cover the vegetables.
- Cook on medium heat until potatoes are tender (about 20 minutes).
- In another medium to large pot melt butter.
- Add flour and half & half.
- Cook mixture stirring constantly until thick and smooth.
- Add the vegetables with the juice and clams to the cream sauce.
- Add salt, pepper (to taste), and sugar.
- Cook a few minutes longer until heated through and serve.
Nutrition Facts : Calories 614.3, Fat 43, SaturatedFat 26.3, Cholesterol 161.8, Sodium 897.3, Carbohydrate 34.3, Fiber 2.2, Sugar 2.5, Protein 23.7
MOM'S CLAM CHOWDER
My Mom ran a little restaurant in a bank building and her soups were the best. The most popular one by far was this clam chowder. The only changes I made were to add more clams than she did. I also wait to add the whole milk until the end, because I like mine thicker and that way you can control the thickness to your taste. Enjoy!
Provided by Babs in Toyland
Categories Chowders
Time 40m
Yield 4 quarts, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes, celery, onions and carrot in a pot with enough water to cover and stir in the chicken stock base.
- Cook until tender.
- In a separate, larger pot, melt butter and whisk in flour.
- Add the half and half and whisk.
- Add the veggies with all of their liquid and mix.
- Add the clams.
- Heat through, BUT DO NOT Boil.
Nutrition Facts : Calories 559, Fat 31, SaturatedFat 18.9, Cholesterol 123.3, Sodium 296.3, Carbohydrate 47.9, Fiber 4.2, Sugar 2.5, Protein 23.4
MY MOTHER'S CLAM CHOWDER
Make and share this My Mother's Clam Chowder recipe from Food.com.
Provided by Cadylynn
Categories Chowders
Time 1h
Yield 1 cup, 5 serving(s)
Number Of Ingredients 11
Steps:
- Combine cut vegetables in a large stew pot.
- Drain juice off canned clams and pour juice over veggies.
- Add enough water to cover vegetables.
- Simmer over medium heat until tender.
- Melt Butter in a sauce pan.
- Add flour and blend until smooth.
- When vegetables are tender add the flour mixture and all other ingredients to the vegetables.
- Make sure flour mixture is mixed in well (it acts as a thickening agent).
- Simmer all ingredients for 30 minutes.
- Add salt and white pepper to taste.
Nutrition Facts : Calories 511.6, Fat 34, SaturatedFat 20.9, Cholesterol 121.2, Sodium 509.6, Carbohydrate 34.7, Fiber 2.4, Sugar 2.8, Protein 17.8
MOM'S FAMOUS CLAM CHOWDER
Ummm thick and Creamy!! This is a good one!! I don't care for clams so I divide this soup in half before I add the clams and I have an awesome potato soup for myself and my daughter and my happy hubby gets all the clam chowder.
Provided by Pvt Amys Mom
Categories Chowders
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Chop or dice all of your vegetables and set aside.
- Drain clams, save the liquid.
- (I usually throw in the extra clam juice for the added flavor, you will get about 1/2 cup of juice from the can of clams).
- (I start the bacon and the vegetables all in the pan that I will finish the soup in- then you get the flavor from the bacon crustys on the bottom).
- Fry bacon bits and set aside.
- Drain off all bacon fat but enough to coat the bottom of the pan.
- Saute potato, onion, celery and carrot in bacon drippings for 5 minutes.
- Add the clam juice, salt and pepper, thyme and chopped parsley.
- Cook for 20 minutes or until the veggys are all fork tender.
- Add the 1/2 and 1/2.
- Add the Bacon.
- (This is where I divide the soup if you want a pot of potato soup as well).
- Add the clams.
- Thicken to desired consistency with cornstarch and water.
Nutrition Facts : Calories 524.2, Fat 27.7, SaturatedFat 14.5, Cholesterol 85.3, Sodium 448.6, Carbohydrate 54.2, Fiber 6.2, Sugar 3.7, Protein 16.6
MOM'S CLAM CHOWDER RECIPE - (4.6/5)
Provided by hanley89
Number Of Ingredients 10
Steps:
- 1.Drain juice from clams into a large skillet over the onions, celery, potatoes. Add water to cover, and cook over medium heat until tender, about 10-15 minutes 2.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,about 15-20 minutes but do not boil. 3.Stir in clams just before serving. If they cook too much they get tough. When clams are heated through,about 5 minutes, stir in vinegar, and season with salt and pepper.
MAKEOVER MOM'S CLAM CHOWDER
When we lived in Michigan, this was a perfect comforting soup when blustery winds blew into town. The steaming bowls of soup warmed up icy toes just right! The Taste of Home Test Kitchen came up with this lighter version. -Christine Schenher, San Clemente, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven over medium heat, cook the onion, celery, carrots and green pepper in butter until tender. Stir in the broth, clam juice, bouillon and seasonings. Add potato. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender. , In a small bowl, combine flour and 1 cup milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Stir in the clams, cream and remaining milk; heat through (do not boil). Discard bay leaf before serving.
Nutrition Facts : Calories 155 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 726mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein. Diabetic Exchanges
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