New England Crab Chowder Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

NEW ENGLAND SEAFOOD CHOWDER



New England Seafood Chowder image

I don't know of a recipe that better represents our area than chowder. I adapted it from my mom's clam chowder recipe, and guests often request it.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 14

1 pound whitefish fillets, skin removed
2 pounds potatoes, peeled and cut into 1-inch cubes (about 5 medium)
2 celery ribs, finely chopped
1 large onion, chopped
3 tablespoons all-purpose flour
1 can (12 ounces) evaporated milk
2 can (6-1/2 ounces each) minced clams, undrained
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 can (4 ounces) tiny shrimp, rinsed and drained
2 tablespoons butter
1 tablespoon diced pimientos
2 teaspoons salt
1/2 teaspoon pepper
Minced fresh parsley

Steps:

  • Place whitefish in a Dutch oven; add water to cover. Cook, uncovered, over medium heat, 8-10 minutes or until fish just begins to flake with a fork. With a slotted spoon, remove fish and break into bite-size pieces; set aside., Pour cooking liquid into a 4-cup measuring cup. If necessary, add additional water to measure 4 cups; return to pan. Add potatoes, celery and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender., In a small bowl, whisk flour and milk until smooth. Stir into chowder. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Add clams, crab, shrimp, butter, pimientos, salt, pepper and reserved fish; heat through, stirring occasionally. Sprinkle with parsley.

Nutrition Facts :

NEW ENGLAND SEAFOOD CHOWDER



New England Seafood Chowder image

My easy New England Seafood Chowder recipe is ready in just 45 minutes using simple, fresh ingredients!

Provided by Isabel Laessig

Categories     Main Course     Soup

Time 45m

Number Of Ingredients 12

2 slices bacon
1 yellow onion (diced)
1 stalk celery (diced)
3 medium white potatoes (diced and peeled)
¼ cup all purpose plain flour
4 cups milk
1 cup firm white fish
½ pound shellfish (shrimp, prawns, mussels, or clams)
½ cup corn
1 Tablespoon fresh parsley
½ teaspoon salt
½ teaspoon pepper

Steps:

  • Saute bacon in a large soup pot over medium-high heat until crispy, 3-4 minutes. Remove the bacon from the pot and place on a plate. Drain all but 1 tablespoon bacon grease from the pot. If there is not 1 tablespoon, then don't drain the bacon fat. Add diced onions and celery to the bacon grease in the pot. Saute over medium heat until soft, 3-4 minutes.Add potatoes. Saute 1-2 minutes. Reduce the heat to low.
  • Add the flour and stir, cooking until the flour is completely moistened. Add the milk and increase the heat to medium. Heat the soup until it is steaming, but just before it starts to boil, stirring often.
  • Keep the soup at this point until the potatoes are nearly tender, uncovered, 10 to 15 minutes. (Reduce the heat if the milk starts to foam.) The soup should start to thicken to a nice consistency. Add the fish, shellfish, corn and bacon.
  • Continue to heat, just below boiling for an additional 5 to 10 minutes, until the fish is cooked through. Add salt and pepper. Adjust seasoning if necessary.
  • Serve with the fresh parsley, crackers or good quality bread.

Nutrition Facts : Calories 496 kcal, Carbohydrate 25 g, Protein 62 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 271 mg, Sodium 1040 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving

NEW ENGLAND SEAFOOD CHOWDER



New England Seafood Chowder image

This New England Seafood Chowder recipe creates a versatile and tasty soup, that is perfect for warming up on a cold winter day. Use whatever seafood you like to fit this chowder to your family's tastes.Yield: 2 quarts of chowder

Provided by Sarah | Curious Cuisiniere

Categories     Soup

Time 45m

Number Of Ingredients 12

2 slices bacon, (diced)
1 onion, (diced)
1 celery stalk, (diced)
1 ½ lbs potatoes ((roughly 3 large), peeled and chopped)
¼ c unbleached all purpose flour
4 c milk, (room temperature)
3/4 lb fish ((cod, haddock, or salmon))
½ lb seafood ((optional; clams, oysters, scallops, crab meat, baby shrimp all work well))
½ c corn, (thawed if frozen)
1 Tbsp fresh parsley
½ tsp salt
¼ tsp ground black pepper

Steps:

  • Sauté bacon in a large soup pot over medium-high heat until crispy, 3-4 minutes. Remove the bacon from the pot and place on a plate. Drain all but 1 Tbsp bacon grease from the pot. Add diced onions and celery to the bacon grease in the pot. Sauté over medium heat until soft, 3-4 minutes. Add potatoes. Saute 1-2 minutes.
  • Reduce the heat to low. Add the flour and stir, cooking until the flour is completely moistened.
  • Add the milk and increase the heat to medium. Heat the soup until it is steaming, but just before it starts to boil, stirring often. Keep the soup at this point until the potatoes are nearly tender, uncovered, 10 minutes. (Reduce the heat if the milk starts to foam.)
  • Add the fish and other seafood, and corn. Add the cooked bacon back to the pot. Continue to heat, just below boiling for an additional 10 minutes, until the fish is cooked through.
  • Add the parsley, salt, and pepper. Taste and adjust seasonings as needed.
  • Chowder can be made a day ahead and re-heated to let the flavors come together a little more or it can be served immediately.

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 11

30 littleneck clams (about 3 pounds), scrubbed
4 slices thick-cut bacon, chopped
2 tablespoons unsalted butter
3 stalks celery, finely chopped
1 medium onion, finely chopped
2 teaspoons chopped fresh thyme
1/3 cup all-purpose flour
1 large russet potato, peeled and cut into 1/2-inch cubes
2 cups half-and-half
Kosher salt and freshly ground pepper
Chopped fresh chives, for topping (optional)

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.

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 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

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

NOVELLI'S CLAM CHOWDER



Novelli's Clam Chowder image

Provided by Guy Fieri

Time 30m

Yield Sixteen 8-ounce servings

Number Of Ingredients 17

1/4 cup butter
12 Oz clam juice
4 Oz clam base
1/2 cup chardonnay
1 1/2 pounds russet potatoes (cut in half and julienned)
1 medium yellow onion (cut in half and julienned)
1 Tbs Italian seasoning
3/4 Tbs black pepper
1 half gallon half&half
1 cup of water
3.3 Oz of corn starch or little less than a cup
Half pound of Dungeness crab meat (substitute with chopped clams if fresh seafood is unavailable)
8oz sour cream
8oz mayo
1/2 cup butter (melted)
1/2 cup garlic (minced)
6oz shredded parmesan cheese

Steps:

  • Use two separate pots, in one add half&half and heat medium high (do not boil) add corn starch and whisk well.
  • Base:In the other pot all at once add water, clam juice, clam base, chardonnay, butter, Italian seasoning, pepper, potatoes, and onions. Cook at medium high until potatoes get soft and then add crab meat (or clams if crab is unavailable)
  • Once half&half+corn starch mixture is heated up and thickened, add base and stir. Able to serve right away
  • Mix all together and that's it. Spread on bread and toast or add to a steak sandwich. Mom used it for everything

NEW ENGLAND SEAFOOD CHOWDER - THE REAL DEAL



New England Seafood Chowder - the Real Deal image

Make and share this New England Seafood Chowder - the Real Deal recipe from Food.com.

Provided by CarolynneM

Categories     Chowders

Time 30m

Yield 8 serving(s)

Number Of Ingredients 17

2 lbs white fish fillets, washed and cut into 2 inch pieces (bass, cod, or haddock)
2 cups fish stock
1/2 cup butter
1/4 cup onion, chopped
1/2 cup celery, chopped
1/2 cup all-purpose flour
1 lb clam, minced
3 cups half-and-half
2 cups red potatoes, cut into 1/2 inch cubes
1 bay leaf
2 tablespoons parsley, chopped
1/2 lb fresh sea scallop, chopped
1/2 lb shrimp, peeled, deveined, chopped
1/2 lb lobster meat
salt
pepper
parsley

Steps:

  • In a large, heavy pot, place the fish and stock and bring to a boil. Cover pot and simmer for 4-5 minutes. Remove fish with a slotted spoon and set aside. Remove and reserve the stock.
  • In the same pot, melt the butter over medium heat. Add the onions and celery and saute until tender. Add the flour and cook, stirring with a wooden spoon, for 4 minutes. Add reserved stock and mix well. Add potatoes, bay leaf and parsley and cook until potatoes are tender, about 8-10 minutes. Add scallops and shrimp. Cook until tender. Add clams and lobster and stir well.
  • In a saucepan, heat half & half over medium heat until hot and add to the seafood mixture. Cook chowder, stirring frequently until slightly thickened and smooth. Season with salt and pepper to taste. Ladle chowder into bowls and garnish with parsley.

Nutrition Facts : Calories 511.2, Fat 25.4, SaturatedFat 14.4, Cholesterol 251.7, Sodium 524.7, Carbohydrate 18.9, Fiber 1.1, Sugar 0.9, Protein 49.8

EASY NEW ENGLAND CLAM CHOWDER



Easy New England Clam Chowder image

This recipe was passed down to me from a family friend. My husband doesn't normally like New England Clam Chowder - this is the only version he will eat.

Provided by Theresa D.

Categories     Chowders

Time 1h

Yield 10 serving(s)

Number Of Ingredients 9

4 (5 ounce) cans chopped clams
5 lbs potatoes
1 lb bacon, chopped
1 medium onion, chopped
1 gallon whole milk
1 lb real butter
fresh parsley, chopped
paprika
cornstarch

Steps:

  • Drain juice from canned clams into large stock pot.
  • Peel potatoes and cut into bite-sized chunks.
  • Cook potatoes in clam juice (adding a little water to cover, if necessary).
  • Fry bacon just until done. Add to potatoes and clam juice.
  • Add clams, chopped onion, milk and chopped parsley.
  • Thicken with corstarch mixed with water. When thickened, add the real butter, paprika and more parsley for color and taste.
  • Cook until butter is blended.

Nutrition Facts : Calories 949.9, Fat 66.3, SaturatedFat 34.8, Cholesterol 175, Sodium 810.1, Carbohydrate 60.2, Fiber 5.2, Sugar 22.8, Protein 30

More about "new england crab chowder recipes"

CREAMY CRAB BISQUE - NEW ENGLAND TODAY
creamy-crab-bisque-new-england-today image
2017-06-20 Instructions. Pick over the crabmeat for cartilage and return to the refrigerator. Melt the butter in a 4-quart saucepan. Add the celery, …
From newengland.com
Servings 6
Estimated Reading Time 1 min


NEW ENGLAND CRAB CHOWDER - TRANS-OCEAN PRODUCTS
new-england-crab-chowder-trans-ocean-products image
8 oz. Crab Classic, flake style 1 yellow onion, julienne ½ lb. bacon, julienne 1 lb. baking potato, diced, leave skin on for rustic appearance (be sure to rinse in …
From trans-ocean.com
Estimated Reading Time 2 mins


NEW ENGLAND CLAM CHOWDER - RICARDO
new-england-clam-chowder-ricardo image
Remove the bacon with a slotted spoon. Set aside on paper towel. In the same saucepan, soften the onion and garlic in the bacon fat until the onion is translucent. Season with salt and pepper. Sprinkle in the flour and …
From ricardocuisine.com


CLASSIC NEW ENGLAND CLAM CHOWDER RECIPE - THE …
classic-new-england-clam-chowder-recipe-the image
2021-11-26 Add flour and cook for 2 more minutes. Whisk in water and reserved clam juice, and once combined, add potatoes. Season with salt and pepper, increase heat to medium, bring to a simmer, and cook uncovered until …
From thespruceeats.com


AUTHENTIC NEW ENGLAND CLAM CHOWDER - DISCOVERY COOKING
2014-12-09 Steam over medium heat, removing each clam with tongs as it opens wide, so that any juice in the shells goes into the pot. When all the clams are done, reserve the liquid and remove the meat from the clams. Dice the clam meat and reserve. Cook the bacon slowly in the stock pot over medium heat until lightly crisp, about 8 minutes.
From discoverycooking.com


NEW ENGLAND CLAM CHOWDER RECIPE | CLAMS RECIPES - FULTON FISH …
Add the littleneck clams to a large pot or saucepan, and add one cup of water. Cover and cook over high heat for 7-8 minutes. Uncover and remove the open clams; chop the clams and set aside. Discard any unopened clams. Strain the cooking liquid through a paper towel and reserve. Cook diced bacon in a large Dutch oven over medium heat until brown.
From fultonfishmarket.com


NEW ENGLAND CLAM CHOWDER | THE SAUCE BY ALL THINGS BARBECUE
2021-02-16 Tie the bay leaf and sprigs of thyme together in a bundle using kitchen twine. Add to the dutch oven. Add the clam juice (from the bottle and drained from canned clams). Add the chicken stock and heavy cream. Bring to a simmer. Cook until the potatoes are tender, about 10-15 minutes. Add the clams to the soup.
From atbbq.com


CLAM CHOWDER RECIPE | SPOON FORK BACON
2021-10-04 Place a large pot over medium heat and crisp bacon, about 5 minutes. Add butter and melt. Stir in onion and carrot and sauté for 5 minutes. Add leek and potatoes and continue to sauté for an additional 2 to 3 minutes. Season with salt and pepper.
From spoonforkbacon.com


NEW ENGLAND CLAM CHOWDER RECIPE | FISHEX SEAFOODS
This delicious New England clam chowder recipe is a symphony of tender potatoes simmered with onions and pork then add a bit of half and half topped off with tender clams. Call Us: (888) 926-3474 Mon-Fri 7am-3pm AKST
From fishex.com


CREAMY NEW ENGLAND CLAM CHOWDER - SWANSON
2019-04-23 Heat the broth, thyme, black pepper, potatoes, celery and onion in a 3-quart saucepan over high heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until vegetables are tender. Step 2. Stir the flour and milk in a small bowl until smooth. Stir the flour mixture into the broth mixture. Add the clams.
From campbells.com


NEW ENGLAND CLAM CHOWDER RECIPE - SERIOUS EATS
2019-02-22 Crisped salt pork, onion, and celery form a solid flavor base to give the chowder depth and complexity. Steaming fresh clams, removing them from their shells, then adding them back to the chowder at the end keeps the chopped clam meat tender. Simmered chowder is strained and blended at high speed until emulsified and smooth, eliminating the ...
From seriouseats.com


BEST NEW ENGLAND CLAM CHOWDER WITH BACON AND SHERRY
2022-01-01 Best New England Clam Chowder with Bacon and Sherry. Recipe. By: The Kitchen. Best New England Clam Chowder with Bacon and Sherry. In the stock pot – Cook the bacon. Leave the drippings, remove the bacon; mince, set aside. Add the butter to the drippings. Add 3 tbls flour. Whisk.
From theseniorcitizensmagazine.com


BEST NEW ENGLAND CLAM CHOWDER - THE DARING GOURMET
2018-02-28 Cook for 6-8 minutes until softened but not browned. Add the flour, stir to combine and cook for a minute. Add the broth and white wine, stirring to prevent the flour from clumping, and bring to a simmer, stirring constantly. Add the potatoes, thyme, bay leaves, salt, pepper and half of the pancetta.
From daringgourmet.com


THICK AND CREAMY NEW ENGLAND SEAFOOD CHOWDER - JENAHOWARD
2020-10-18 Heat a large stockpot over medium heat. Add bacon and cook until brown and crispy (about 6 to 8 minutes). Transfer to a paper towel lined plate. Melt butter in the stockpot. Add garlic and onion and cook for 2-3 minutes. Stir in thyme for about 1 minute. Whisk in flour until lightly browned (about 1 minute).
From jenahoward.com


SEAFOOD CHOWDER - NEW ENGLAND TODAY
2017-03-07 In a large saucepan, fry the bacon. Remove the bacon from the pan, pat dry, crumble, and set aside. Drain off all but 1 tablespoon of the bacon fat. Add the onion and saute over medium heat until the onion is limp, about 5 minutes. Add the potatoes, salt, and water to cover. Cover and bring to a boil; boil for 5 minutes.
From newengland.com


NEW ENGLAND CLAM CHOWDER RECIPE - NORTH COAST SEAFOODS
Remove the crisp bacon leaving about 2 Tbl of the bacon fat. Add the butter and melt into bacon fat. Add the onions, celery, and garlic. Cook over medium heat until soft, not browned. Stir in the thyme and the flour. Cook over medium heat for 2 minutes, no color. Stir in the clam broth mixing well and bring to a boil. Add the bay leaves.
From northcoastseafoods.com


NEW ENGLAND CLAM CHOWDER: 4 TIPS FOR MAKING CHOWDER
New England Clam Chowder: 4 Tips for Making Chowder - 2021 - MasterClass. Articles. Videos. Instructors. There is no better balm for a cold blast of coastal wind than a bowl of New England clam chowder. Learn how to make this rich and creamy cross between a …
From masterclass.com


NEW ENGLAND STYLE CLAM CHOWDER RECIPES | ALLRECIPES
2021-08-16 By Rai Mincey August 16, 2021. Credit: Allrecipes Magazine. A bowl of lusciously creamy New England-style clam chowder is just one recipe away. Try a tasty, bacon-topped razor clam dish or opt for an elegant chowder made with leek soup mix and potatoes cooked in clam juice. You can't go wrong with our collection of silky, briny, and beautifully ...
From allrecipes.com


NEW ENGLAND CHOWDER - HUNGER THIRST PLAY
2016-09-12 In a large pot, bring 1 gallon of water and cubed potatoes to a boil and cook until tender. Drain and set aside. In a saute pan, melt 3 tablespoons unsalted butter over medium-high heat. Add onion and celery, season with salt and pepper and sauté until translucent, about 8 minutes. Set aside.
From hungerthirstplay.com


NEW ENGLAND CLAM CHOWDER - THE SEASONED MOM
2020-07-14 Step 3: Add Flour, Clam Juice and Potatoes. Once the onion is soft, add the flour and cook, stirring constantly, for about 1-2 minutes. It will bubble and thicken. Drain the clams, reserving the liquid in a large measuring cup.
From theseasonedmom.com


EASY CREAMY NEW ENGLAND CLAM CHOWDER - COOKING WITH CARLEE
2022-05-07 Finely dice the onion and cut the potato into approximately 1//2-1/4 inch cubes. In large pot or dutch oven, melt the butter over medium heat. Add the onions, celery and potatoes along with a quarter teaspoon each of salt and pepper. Cook, stirring occasionally until the onions are translucent.
From cookingwithcarlee.com


NEW ENGLAND CLAM CHOWDER RECIPE PIONEER WOMAN
New England Clam Chowder Recipe by Tasty. new tasty.co. 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.
From recipeschoice.com


MEATLESS FRIDAY: NEW ENGLAND CLAM CHOWDER
2015-04-03 While Campbell's Chunky New England Clam Chowder is pretty good, I like to DIY in the kitchen. If I have the time, I make this soup instead of opening a can. This is some good soup! The original recipe is from a church cookbook from a church in Providence, RI where my uncle was once stationed. He sent all 5 of his nieces and nephews a copy of ...
From catholicmom.com


NEW ENGLAND CLAM CHOWDER RECIPE - LITTLE SUNNY KITCHEN
2021-05-18 Put it in a cup or a bowl and set aside. Saute Veggies: In the remaining bacon grease, saute the celery, carrot, and onion for about 3 minutes. Then, add the garlic and cook for an additional 30 seconds. Soak up the Grease with Flour: Next, sprinkle the vegetables with flour and saute for another minute.
From littlesunnykitchen.com


NEW ENGLAND SCALLOP & CORN CHOWDER RECIPE - PESCATORE
2020-11-07 RECIPE INGREDIENTS 2 lbs. sea scallops ½ lb. thickly sliced bacon (chopped) 2 cups sweet onion (chopped) ½ cup celery (chopped) 16 ounces fresh or frozen corn (3 cups thawed) 3 ½ cups whole milk 3 cups red potatoes (cubed) ¾ heavy cream 2 tbs chives (chopped) add more for garnish Salt & ground pepper Tabasco DIRECT
From allfreshseafood.com


NEW ENGLAND CLAM CHOWDER RECIPE - SUPERMAN COOKS
2022-03-06 How to Make Clam Chowder: In a large sauce pot, melt butter. Add celery, onion and carrots. Chop bacon and add to pot. Cook over medium-high heat until bacon is cooked and vegetables are translucent (about 7-8 minutes) Add flour, stir to combine, and cook for 2 minutes. Pour in broth and cream.
From supermancooks.com


A CRAB STEW RECIPE FROM NEW ENGLAND - FEARLESS EATING
But when it comes to soups and stews, there are mostly two different styles – a creamy version, almost like a chowder, enhanced with sherry and Old Bay seasoning, and a brothy tomato-based version with lots of vegetables. Today’s recipe is inspired by the former. I put a New England twist on it by using local New England crabs and making a ...
From fearlesseating.net


NEW ENGLAND CLAM CHOWDER - CHEF JEAN PIERRE
Make the Chowder: In a large soup pot, heat the olive oil, when hot add the bacon and cook for a couple minutes until golden brown. Remove the bacon with a slotted spoon and reserve. Add onion, cook until translucent. Add celery, carrots and let it cook slowly for 5/10 minutes. Add the garlic and cook until fragrant.
From chefjeanpierre.com


NEW ENGLAND CLAM CHOWDER - DINNER AT THE ZOO
2020-01-08 Heat a large pot over medium heat. Add the bacon and cook, stirring occasionally, until crisp. Remove the bacon from the pot and drain on paper towels. Add the onions and celery to the pan. Season with salt and pepper to taste. Cook, stirring occasionally, for 6-8 minutes or until vegetables are tender.
From dinneratthezoo.com


NEW ENGLAND CLAM CHOWDER | RICARDO
Ingredients. 2 cans 142 g clams; 3 slices bacon, chopped; 1/4 cup (60 ml) butter; 1 onion, chopped; 1 stalk celery, chopped; 1/4 cup (60 ml) flour; 4 cups (1 litre) water
From ricardocuisine.com


CLASSIC NEW ENGLAND CLAM CHOWDER
2020-05-31 Instructions. In a large soup pot over high heat, add clams to water. Bring to a boil and cook just until clams open, about 10 minutes. Remove clams from broth and set aside.
From touringnewengland.org


NEW ENGLAND-STYLE CLAM CHOWDER | GOURMET TRAVELLER
2016-08-29 Main. 1. Melt butter in a large saucepan over high heat. Add bacon, celery and onion, and sauté until vegetables are softened (about 10 minutes). 2. Meanwhile, bring wine to the boil in a separate large saucepan, add clams, cover with a lid and cook, shaking pan occasionally, until the clams open (2-3 minutes).
From gourmettraveller.com.au


NEW ENGLAND CLAM CHOWDER - SOUPADDICT
2011-02-04 Heat butter and oil in heavy large stock pot over medium heat. Add bacon and cook until it begins to brown, about 8 minutes or so. Add onions, celery, garlic, carrots, thyme and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes to remove the raw flour flavor.
From soupaddict.com


NEW ENGLAND CRAB CHOWDER RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CREOLE CRAB & CORN CHOWDER - MARDI GRAS SPECIAL! - YOUTUBE
Learn how to make a Creole Crab & Corn Chowder Recipe! - Visit http://foodwishes.blogspot.com/2012/02/creole-crab-corn-chowder-let-good.html for …
From youtube.com


NEW ENGLAND SEAFOOD CHOWDER - BRADLEY'S FISH
1 tablespoon avocado oil or organic canola oil; 1 large onion, diced; 1 cup chopped celery; 1 tablespoon chopped garlic; 3/4 teaspoon dry thyme or 1 1/2 teaspoon chopped fresh
From bradleysfish.com


SOCAL-BASED COOKING, LIFESTYLE, DIY & DECOR BLOG | OH SO DELICIOSO
Add carrots and saute until tender crisp. 4. Add in potatoes, leeks, celery, and garlic. 5. Pour in clam juice and diced clams along with liquid and simmer until potatoes are fork tender. 6. Meanwhile in a medium saucepan prepare a roux by melting ½ cup of butter. 7. Whisk in ½ cup of flour and cook about 1 minutes.
From ohsodelicioso.com


NEW ENGLAND CORN CHOWDER RECIPE - THE SPRUCE EATS
2022-01-10 Add the flour and onion, and cook for 5 minutes. Add the potato, corn, milk, salt, black pepper, and stir well. Bring up to a gentle simmer, reduce heat to low and cook, occasionally stirring, until the potatoes and onions are tender. Ladle half the chowder into a blender and blend into a fine puree. Add back into the pot with the other half ...
From thespruceeats.com


Related Search