NEW ENGLAND CLAM CHOWDER
This authentic New England Clam Chowder recipe was recreated after a trip to Boston. Serve it in a bread bowl to make it extra comforting and hearty!
Provided by Sharon Chen
Categories Soup
Time 50m
Number Of Ingredients 12
Steps:
- In a medium saucepan, cook bacon over medium heat until crispy. Stir occasionally (about 10 minutes).
- While the bacon is cooking, make cream of celery soup. In a medium skillet, melt butter over medium heat. Add 1/4 cup chopped onion and sauté until fragrant (3-5 minutes).
- Add celery into the skillet; stir and cook for 2-3 minutes.
- Sprinkle with flour and sauté with onion and celery for a minute or two.
- Whisk in 1/2 cup whole milk and 1/2 cup chicken broth. Bring to a simmer and cook for 5-8 minutes until it's thickened.
- While the cream of celery soup is simmering, the bacon should be ready. Stir in the rest of the onion into the saucepan and cook until translucent.
- Add the juice from the clam and 1/2 cup chicken broth, followed by potatoes. Cover and cook over medium heat until potatoes are fork tender (about 15-20 minutes). Stir occasionally.
- While potatoes are cooking, check and complete the cream of celery soup.
- Once the potatoes are done, add clams, cream of celery soup, 1/2 cup milk, heavy cream and dill weed. Stir everything together consistently and cook the chowder over medium-low heat for another 5 minutes. Season with salt and pepper to taste. Serve.
Nutrition Facts : ServingSize 1, Calories 700 calories, Sugar 8.5g, Sodium 396.3mg, Fat 47.9g, SaturatedFat 24.9g, TransFat 0.8g, Carbohydrate 53.3g, Fiber 6.9g, Protein 17.4g, Cholesterol 120.3mg
NEW ENGLAND CLAM CHOWDER RECIPE BY TASTY
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
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
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
NEW ENGLAND CLAM CHOWDER WITH CELERY ROOT
To lower carbs, I've replaced potatoes with celery root. Doesn't alter the texture of the chowder, and my family prefers it over potato (and we LOVE potatoes)
Provided by Karen in MA
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Sauté pancetta over medium heat until crisp, stirring often. While it's cooking, pour the clam juice/chicken stock into a 4-cup measuring cup. Add the liquid from the cans of clams to the juice/stock, making approximately 4 ½ cups of liquid.
- Add the diced celery and onions, cooking unti translucent.
- Add the minced garlic and cook, stirring, until fragrant, about 30 seconds, being careful that the garlic doesn't burn.
- Stir in the collagen, coating all of the veggies and the bacon. Continue cooking about a minute until it begins to brown.
- Slowly pour in the clam juice/chicken stock mixture, whisking it into the flour veggie mixture. .
- Add the celery root, thyme, and bay leaves. Increase the heat to high and bring to a boil. Reduce to a simmer; continue cooking for 20 minutes or until the celery root is soft.
- Stir in the cream and chopped clams, and let heat through for a minute. Remove from the heat stir in the fresh parsley. Season with salt and pepper to taste.
Nutrition Facts : Calories 341.4, Fat 16.4, SaturatedFat 9.5, Cholesterol 90.9, Sodium 1276, Carbohydrate 27.8, Fiber 2.5, Sugar 6.1, Protein 20.9
NEW ENGLAND CLAM CHOWDER
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rinse the clams several times under cold running water. Transfer to a large pot and add 3 cups water. Bring to a simmer over medium-high heat, then cover and cook until the clams open, about 6 minutes. Strain through a fine-mesh sieve into a large bowl; reserve the broth. Transfer the clams to a bowl and cover with plastic wrap so they don't dry out.
- Cook the bacon in a large pot over medium heat until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels. Melt the butter in the same pot over medium heat. Add the celery, onion and thyme and cook, stirring occasionally, until soft, about 10 minutes. Add the flour and cook, stirring, 1 minute. Stir in the reserved clam broth, 1 1/2 cups water and the potato. Bring to a simmer and cook until the potato is tender and the soup thickens slightly, about 15 minutes.
- Meanwhile, remove the clams from their shells and roughly chop.
- Reduce the heat under the soup to medium low. Whisk in the half-and-half and warm through (do not boil). Remove from the heat. Stir in the chopped clams; season with salt and pepper. Ladle the soup into bowls and top with the reserved bacon and chives.
NEW ENGLAND CLAM CHOWDER
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 13
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 AND CORN CHOWDER WITH HERBS
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
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 CHOWDER I
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
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
MY FAVORITE NEW ENGLAND CLAM CHOWDER
This fabulous, tasty chowder has classic easty-to-find ingredients and is a cinch to make! If you enjoy clam chowder (or never had it before)- and try this simple recipe- I am sure this will be a winner for you. It sure is at my home!
Provided by CHILI SPICE
Categories Chowders
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Brown the bacon until crisp in a thick-bottomed soup pot.
- Pour off half the fat.
- Add the onions and celery with a splash of water and saute for a few minutes until soft.
- Add the white wine, cream, milk, and the juice/nectar.
- Add bay leaves, thyme, and the diced potatoes.
- Bring the mixture to a SLOW simmer.
- Continue simmering for 15-20 minutes or until potatoes are softened and the chowder has thickened.
- Add the reserved clam meat, evaporated milk and parsley.
- Bring back to a slow simmer.
- Taste the chowder and add enough salt and pepper to season it.
- Serve with your favorite crusty rolls or biscuits!
- Hint- This chowder can be made a day or two in advance and reheated prior to serving. Its flavor actually benefits from resting in the refrigerator overnight.
Nutrition Facts : Calories 696.5, Fat 50.3, SaturatedFat 24.9, Cholesterol 163, Sodium 559.7, Carbohydrate 33.1, Fiber 2.3, Sugar 2.6, Protein 23.7
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.
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.
CREAMY NEW ENGLAND CLAM CHOWDER
In this slightly lighter yet still rich version of clam chowder, half-and-half mixes with the liquor spilled from the clams, letting the briny goodness of cherrystones and hints of thyme, bay leaf, and celery shine through. Have your crackers ready.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Bring water to a boil in a large pot. Add clams, cover, and cook until shells open, about 10 minutes. Transfer clams to a large bowl, reserving cooking liquid. Discard any clams that do not open. Remove meat from shells, and return to bowl. Discard shells. Pour reserved liquid through a fine sieve lined with cheesecloth into a large bowl (you should have 2 1/2 cups). Sprinkle a few tablespoons liquid over clams to keep them moist.
- Melt butter in a large pot over medium heat. Add bacon, and cook, stirring, until golden brown, about 3 minutes. Pour off excess drippings, leaving just enough to coat bottom of pot. Add onion and celery, and cook until softened, 3 to 4 minutes.
- Wrap thyme, bay leaf, and peppercorns in a piece of cheesecloth, and tie with kitchen string. Place cheesecloth in pot, and add potatoes and 2 1/2 cups reserved clam broth. Simmer over medium heat until potatoes are tender, 5 to 7 minutes.
- Chop clams. Add clams and half-and-half to pot, and heat until just warmed through, about 1 minute. Discard cheesecloth, and season with salt. Serve immediately.
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