New England Clam And Corn Chowder With Herbs Recipes

NEW ENGLAND CLAM AND CORN CHOWDER WITH HERBS

Steps:

• Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan. Add next 4 ingredients to pan; sprinkle with salt and pepper. Sauté until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes. Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.
• Divide soup among bowls, sprinkle with bacon and parsley, and serve.

NEW ENGLAND CLAM AND CORN CHOWDER WITH HERBS

Steps:

• Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to opaper towels to drain. Pour out all but 3 tablespoons drippings from pan.
• Add next 4 ingredients to pan; sprinkle with salt and pepper. Saute until vegetables are crips tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often about 5 minutes.
• Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes.
• Season to taste with salt and pepper.
• Divide soup among bowls, sprinkle with bacon and parsley, and serve.

RECIPE: CLAM AND CORN CHOWDER - MATTHEW JENNINGS RECIPE

Steps:

• In a large pot over medium-high heat, heat 1 tablespoon of the olive oil. When the oil is hot, add ¼ cup of the wine and, working in batches, steam 2 dozen of the clams. Cover and cook, shaking the pot frequently, until the clams have opened, 8 to 10 minutes. As the clams open, transfer them and their juices to a large bowl. Discard any clams that do not open. When the clams are cool enough to handle, remove them from their shells and coarsely chop the meat. Set aside. Pour the cooking liquid from the pot through a fine strainer into another bowl (you should have about 2 cups; add water if needed). Set aside.
• Wipe the pot clean, add the bacon and place over medium heat. Cook, stirring often, until the fat begins to render and the bacon is crisp, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. If the pan looks dry, add the remaining 1 tablespoon of olive oil. Add the onions, shallots and garlic, and season with salt and pepper. Cook, stirring often, until soft and brown, 12 to 15 minutes. Add the remaining ¼ cup of wine and reduce the heat; cook for 2 to 3 minutes. Add the corn and cook for another 6 to 8 minutes. Add the cream, water, jalapeño, cayenne, sugar and reserved clam liquid.
• Using kitchen twine, tie the thyme, rosemary and bay leaf together to make an herb bundle then add it to the soup. Cook over medium heat until the cream has reduced by a third, 15 to 20 minutes. Remove from the heat and discard the jalapeños and herb bundle.
• Using a blender or a hand blender, purée the soup until smooth. Return to low heat, add the potatoes and cook until almost tender, 6 to 8 minutes. Add the clam meat and remaining dozen clams in their shells.
• Cover and cook until the clam shells pop open, 8 to 10 minutes. Once the shells are open, taste and adjust the seasoning.
• Ladle the chowder among bowls and garnish with the parsley, chives, tarrago, reserved bacon and drizzle of olive oil before serving.

NEW ENGLAND CLAM CHOWDER

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

Steps:

• In large pot saute the oil and garlic about 2 minutes. Add diced vegetables and saute for 10 minutes or until vegetables are tender. Add herbs and salt. Add clam stock and bring to a boil. Add potatoes and bring to a boil again. Add roux and chopped clams, reduce heat and simmer for one hour.

NEW ENGLAND CLAM-LESS CHOWDER

Steps:

• Heat the oil and soy sauce or tmari slowly in a medium sized skillet.
• Stir the diced tofu in quickly to coat, then turn the heat up to medium high.
• Saute stirring frequently until browned and crisp on all sides, about 12- 15 miuntes.
• When done, remove from the heat and set aside until needed In the meantime, heat the margarine in a soup pot.
• Add the onion and celery and and saute over moderate heat, stirring occasionally, until the onion is golden, about 10 minutes.
• Sprinkle in the flour a little at a time.
• Slowly stir in the stock or water, then add the potato dice, corn kernels and dried herbs.
• Bring to a simmer, then simmer gently, covered, until the potatoes are tender and the corn kernels are done, about 20- 25 minutes.
• With the back of a wooden spoon, mash a small amount of the potatoes to thicken the base.
• Then add milk or soy milk as needed.
• The soup should be simithick but will not be too dense.
• Slowly bring to a gentle simmer, then season to taste with salt and pepper.
• If time allows, let the soup stand off the heat for an hour or two before serving, then heat through as needed.

NEW ENGLAND CLAM CHOWDER

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , Meanwhile, in a Dutch oven, saute onions in butter until tender. Add flour; stir until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes; add to Dutch oven. Add clams and remaining ingredients; heat through.

NEW ENGLAND CLAM CHOWDER III

Steps:

• In a small saucepan over medium heat, melt butter. Stir in flour all at once and continue to cook and stir until it again becomes bubbly at the edges. Remove roux from heat and set aside.
• In a 10 gallon pot over medium heat, cook onions and celery until just tender. Meanwhile, place milk in a large double boiler and cook slowly over simmering water. Whisk in the roux and cook the milk until thickened, stirring frequently.
• Stir clam juice and chicken broth into the large pot and bring to a boil. Then stir in the thickened milk. Bring that just to a simmer, then stir in the heavy cream, thyme and clams. Simmer 10 minutes more, then season with salt and pepper.

NEW ENGLAND CLAM CHOWDER I

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.

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

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.

NEW ENGLAND CLAM CHOWDER RECIPE BY TASTY

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!