New England Clam And Corn Chowder With Herbs Recipes

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NEW ENGLAND CLAM AND CORN CHOWDER WITH HERBS



New England Clam and Corn Chowder with Herbs image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Herb     Appetizer     Sauté     Quick & Easy     High Fiber     Dinner     Lunch     Bacon     Clam     Corn     Winter     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 11

6 thick bacon slices, cut crosswise into 1/2-inch pieces
1 large onion, chopped
2 large carrots, peeled, chopped
1 1/4 teaspoons dried thyme
3/4 teaspoon crushed dried rosemary
3 tablespoons all purpose flour
4 cups whole milk
1 8-ounce unpeeled white-skinned potato, cut into 1/2-inch cubes
3 6 1/2-ounce cans chopped clams in juice
1 8 3/4-ounce can corn kernels, drained
Chopped fresh parsley

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



New England Clam and Corn Chowder With Herbs image

Make and share this New England Clam and Corn Chowder With Herbs recipe from Food.com.

Provided by Shelby Jo

Categories     Chowders

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

6 slices thick bacon, cut crosswise into 1/2 inch pieces
1 large onion, chopped
2 large carrots, peeled & chopped
1 1/4 teaspoons dried thyme
3/4 teaspoon crushed dried rosemary
3 tablespoons all-purpose flour
4 cups whole milk
1 (8 ounce) unpeeled white potatoes, cut into 1/2 inch cubes
3 (6 1/2 ounce) cans chopped clams with juice
1 (8 3/4 ounce) can corn, drained
chopped fresh parsley

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



Recipe: Clam And Corn Chowder - Matthew Jennings Recipe image

Chef Matthew Jennings's rich New England chowder is loaded with fresh corn and littleneck clams.

Provided by Tasting Table Staff

Categories     Main Course, Side Dish

Time 2h5m

Number Of Ingredients 21

2 tablespoons olive oil, divided, plus more for drizzling
½ cup dry white wine, divided
3 dozen littleneck clams, scrubbed, divided
3 slices thick-cut bacon, finely chopped
1 large Spanish onion, thinly sliced
1 small shallot, thinly sliced
1 garlic clove, thinly sliced
Kosher salt and freshly ground black pepper, to taste
5 cups corn kernels (about 5 ears corn)
2 cups heavy cream
1 cup water
1 jalapeño, halved and seeded
½ teaspoon cayenne pepper
2 teaspoons granulated sugar
3 thyme sprigs
1 rosemary sprig
1 bay leaf
1 large russet potato, peeled and cut into ½-inch cubes
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives
1 tablespoon finely chopped tarragon

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.

Nutrition Facts : Calories 697 calories, Carbohydrate 55 g carbohydrates, Cholesterol 144 mg cholesterol, Fat 42 g fat, Fiber 5 g fiber, Protein 23 g protein, SaturatedFat 21 g saturated fat, ServingSize 0 g, Sodium 1081 mg, Sugar 10 g, TransFat 0 g

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

4 slices bacon, diced
3 tablespoons butter
1 1/2 cups chopped onion
1 1/2 cups water
2 (10-ounce) cans minced clams, drained, juice reserved
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
Freshly ground black pepper
3 cups half-and-half
Crackers, for garnish
1/8 cup chopped chives, for garnish

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



New England Clam Chowder image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 10 to 12 servings

Number Of Ingredients 13

3/4 ounce salad oil
1/2 teaspoon chopped garlic
1 cup diced celery
1 cup diced carrots
1 cup diced onions
1/2 teaspoon basil
1/2 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon salt
3/4 gallon clam stock or juice
3 large peeled and diced potatoes
Roux (3/4 pound butter and 1 1/2 cups flour)
2 cups drained, chopped clams

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



New England Clam-less Chowder image

Make and share this New England Clam-less Chowder recipe from Food.com.

Provided by TishT

Categories     Chowders

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 tablespoon canola oil
2 teaspoons soy sauce or 2 teaspoons tamari
4 ounces firm tofu, finely diced
1 tablespoon soy margarine
1 large onion, finely chopped
2 celery ribs, finely diced
2 tablespoons unbleached white flour
4 cups vegetable stock or 4 cups water
3 medium potatoes, scrubbed and diced
3 cups fresh corn kernels
1/4 teaspoon dried thyme
1/4 teaspoon dried summer savory or 1/4 teaspoon marjoram
2 cups low-fat milk or 2 cups soymilk (or as needed)
salt and pepper

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.

Nutrition Facts : Calories 254.5, Fat 6.9, SaturatedFat 1.4, Cholesterol 4.1, Sodium 204.6, Carbohydrate 42.3, Fiber 5.3, Sugar 9, Protein 9.7

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

I wasn't satisfied with other recipes I came across for clam chowder, so I devised this one. Everyone who's tried it raves about it. The dish is great on a cold day.

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

4 medium potatoes, peeled and cubed
2 medium onions, chopped
1/2 cup butter
3/4 cup all-purpose flour
2 quarts milk
3 cans (6-1/2 ounces each) chopped clams, undrained
2 to 3 teaspoons salt
1 teaspoon ground sage
1 teaspoon ground thyme
1/2 teaspoon celery salt
1/2 teaspoon pepper
Minced fresh parsley

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.

Nutrition Facts : Calories 254 calories, Fat 13g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 678mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 1g fiber), Protein 9g protein.

NEW ENGLAND CLAM CHOWDER III



New England Clam Chowder III image

Institutional size!

Provided by TONY30

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 30m

Yield 80

Number Of Ingredients 10

½ cup butter
1 cup all-purpose flour
8 onions, chopped
2 bunches celery, chopped
1 gallon milk
18 (16 ounce) cans minced clams, drained with juice reserved
4 quarts chicken broth
2 quarts heavy cream
2 tablespoons chopped fresh thyme
salt and pepper to taste

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.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 11.1 g, Cholesterol 108.1 mg, Fat 13 g, Fiber 0.4 g, Protein 28.5 g, SaturatedFat 7 g, Sodium 352.3 mg, Sugar 3.3 g

NEW ENGLAND CLAM CHOWDER I



New England Clam Chowder I image

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

4 slices bacon, diced
1 ½ cups chopped onion
1 ½ cups water
4 cups peeled and cubed potatoes
1 ½ teaspoons salt
½ teaspoon ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
2 (10 ounce) cans minced clams

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

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER



Contest-Winning New England Clam Chowder image

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

Categories     Dinner     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 13

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

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

NEW ENGLAND CLAM CHOWDER RECIPE BY TASTY



New England Clam Chowder Recipe by Tasty image

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

4 oz bacon, 4 slices, chopped
2 cups onion, diced
1 cup celery, diced
1 cup carrot, diced
⅓ cup all-purpose flour
1 teaspoon black pepper
1 teaspoon dried thyme
4 cans minced clam, with juice
1 ½ cups chicken stock
2 potatoes, peeled and cubed
2 cups heavy cream
1 bay leaf
oyster cracker, for garnish

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

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NEW ENGLAND CLAM CHOWDER - DINING WITH ALICE
2017-02-12 Gradually add the chicken stock and clam liquid into the Dutch Oven and whisk into the flour mixture until blended. Add the bay leaves and cubed potatoes. Bring the mix to a boil. Once bubbling, cook 6-10 minutes or until the potatoes are soft. Turn heat down to low and add the clams, parsley, and thyme.
From diningwithalice.com
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NEW ENGLAND CLAM CHOWDER | RECIPE | CLAM CHOWDER, SOUP ...
Dec 24, 2018 - This recipe for classic New England clam chowder is simple and easy, with delicate chopped clams, toothsome potatoes, and a light creamy broth. Dec 24, 2018 - This recipe for classic New England clam chowder is simple and easy, with delicate chopped clams, toothsome potatoes, and a light creamy broth. Pinterest. Today. Explore. When autocomplete …
From pinterest.ca
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NEW ENGLAND CLAM CHOWDER - SPEND WITH PENNIES
2018-01-23 Saute for 5-7 minutes or until onions are soft. Add potatoes, garlic, red pepper flakes (if using) and sauté 30 seconds. Sprinkle in flour and cook an additional 1 minute. Stir in chicken broth, reserved 2 ½ cups clam juice, chicken bouillon, bay leaves and all seasonings. Bring to a boil then reduce to a simmer.
From spendwithpennies.com
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Top Asked Questions

What is clam and corn chowder?
Clam and corn chowder is a staple in New England during the summer months. Here we make it healthier—and faster—than the traditional cream-laden version, but just as luscious.
What is the best way to cook clams and potatoes?
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.
Can you use baby clams for clam chowder?
Enjoy your Perfect New England Clam Chowder Recipe as is or garnish with fennel leaves, tarragon, and a sprinkle of those cute little oyster crackers. Clam Juice – If you use the canned baby clams, then use the saved juice from the can.
How do you cook clams and corn on the cob?
Stir in clams, milk, pepper and salt. Add half of the reserved bacon and corn. Cook, stirring, until hot, 1 to 2 minutes. Serve topped with the remaining bacon and corn.

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