OYSTER AND CLAM CHOWDER RECIPE - (4.1/5)
Provided by RosieHawthorne
Number Of Ingredients 17
Steps:
- For Chowder: Heat pan, add olive oil and butter and heat. Saute potatoes along with bay leaf in 1 TB Bertolli Extra Light Olive Oil and 1 TB Land O' Lakes butter for about 10 minutes. Add in another TB butter, melt and saute celery and onion and saute about 4 minutes over medium low heat. Stir in 1/4 cup flour and cook for 1 minute to get rid of the raw taste. Add in clams and their liquid, slowly, stirring to thicken the chowder. Add in 1 cup heavy cream. Add in oysters just to heat through. (I had steamed my oysters first before shucking, so I just needed to heat them through. If you use raw oysters, cook 2-3 minutes.) For Hot Paprika Infused Oil: Heat paprika in a sauce pan over low heat, until it starts to smoke. Do not let it burn. Pour in oil, heat. Remove from heat. When cooled, pour into a squirt bottle and store in fridge. When ready to use, nuke for about 20 seconds to liquify. Serve with a sprinkling of grated nutmeg, freshly ground pepper, chopped fresh parsley and tarragon, and a drizzling of hot paprika infused oil.
BEST OYSTER CHOWDER EVER
You can make an oyster chowder in the middle of the desert with this recipe and you will be in the middle of the ocean with delight.
Provided by Deborah Norris
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
- Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.
- Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 24.9 g, Cholesterol 75.9 mg, Fat 12.5 g, Fiber 2 g, Protein 12.6 g, SaturatedFat 7.1 g, Sodium 298.4 mg, Sugar 7.5 g
OYSTER HOUSE CLAM CHOWDER
Provided by Food Network
Time 1h5m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Bring potatoes and clam juice to a boil. Cook until potatoes are done. Add the clams, along with any surplus juice. Cook until tender, careful not to overcook and toughen the clams. Set aside.
- Skin the salt pork, dice it, and saute in a pan. Cook until rendered. Add onions and saute until translucent. Add butter, melt, and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored.
- Bring clams, juice and potatoes back to boil. Add cooked flour and salt pork mixture. Sauce will thicken, so stir often. Bring to a rolling boil. Add previously heated half-and-half to desired consistency. Season, to taste, with salt, pepper, hot pepper sauce, and Worcestershire sauce.
- Serve with Oyster or Pilot crackers.
OYSTER AND CLAM CHOWDER
Make and share this Oyster and Clam Chowder recipe from Food.com.
Provided by ellie3763
Categories Chowders
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare onion, garlic, and celery. Heat 1 tablespoon broth in medium soup pot. Healthy Sauté onion, garlic, and celery in broth over medium heat for about 5 minutes stirring often.
- Add rest of broth, tomato sauce, and Italian herbs. Simmer for another 25 minutes.
- Drain and rinse both oysters and clams. If oysters are big, add to chowder about 2 minutes before canned clams. Heat for another 5 minutes. Season with salt and pepper to taste and sprinkle with chopped parsley.
Nutrition Facts : Calories 149.8, Fat 2.6, SaturatedFat 0.5, Cholesterol 59.3, Sodium 461.7, Carbohydrate 14.6, Fiber 1.9, Sugar 4.4, Protein 17.2
CLAM AND OYSTER CHOWDER
Categories Soup/Stew Milk/Cream Potato Lunch Bacon Clam Oyster Leek White Wine Winter Simmer Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 main-course servings
Number Of Ingredients 18
Steps:
- Wash leeks well in a bowl of cold water, then lift out and drain well.
- Bring 1 cup fresh water to a boil in a 5-quart heavy pot, then add clams and cook over moderately high heat, covered, until clams are fully open, checking every minute after 5 minutes and transferring clams with a slotted spoon to a bowl as they fully open. (Discard any clams that have not opened after 8 minutes.) Pour cooking liquid through a fine-mesh sieve into another bowl.
- Remove cooked clams from shells, discarding shells. Coarsely chop clams and transfer to a bowl, then coarsely chop raw oysters and transfer to another bowl. Pour reserved oyster liquor through sieve into bowl with clam cooking liquid.
- Cook bacon in cleaned pot over moderate heat, stirring, until crisp, about 6 minutes, then transfer bacon with a slotted spoon to paper towels to drain. Add butter to pot and when foam subsides, cook onion, leeks, celery, and bay leaf, stirring occasionally, until vegetables are softened, 12 to 15 minutes.
- While vegetables are cooking, peel potatoes and cut into 1/2-inch cubes. Add wine to softened vegetables and boil until reduced by half, 1 to 2 minutes. Add potatoes, clam cooking liquid, and bottled clam juice. (If potatoes aren't fully covered with liquid, add more clam juice or water.) Simmer, covered, until potatoes are tender, 20 to 25 minutes.
- Purée 2 cups soup in a blender until very smooth (use caution when blending hot liquids) and return to pot. Add cream, salt, pepper, Old Bay, and cayenne and cook at a bare simmer, stirring, until soup is heated through (do not let boil). Add clams and oysters and cook, stirring, just until oyster pieces begin to curl, 1 to 2 minutes. Remove from heat and discard bay leaf, then stir in parsley. Serve topped with crumbled bacon.
CLAM AND OYSTER CHOWDER
Provided by Dione Lucas
Categories Soup/Stew Milk/Cream Appetizer Quick & Easy Clam Oyster Winter Parsley House & Garden Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Heat in a pan 2 tablespoons butter and oil. Add the scallion, garlic and onion. Cook slowly for two minutes, then add cut-up oysters and clams. Pour on the cream and season with the salt and cayenne pepper. Bring very lightly to a boil, then add bit by bit the remaining butter and the chopped parsley. Simmer for a few minutes and serve.
OYSTER HOUSE CLAM CHOWDER
Make and share this Oyster House Clam Chowder recipe from Food.com.
Provided by frozenmargarita
Categories Chowders
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Bring potatoes and clam juice to a boil. Cook until potatoes are done. Add the clams, along with any surplus juice. Cook until tender, careful not to overcook and toughen the clams. Set aside.
- Skin the salt pork, dice it, and saute in a pan. Cook until rendered. Add onions and saute until translucent. Add butter, melt, and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored.
- Bring clams, juice and potatoes back to boil. Add cooked flour and salt pork mixture. Sauce will thicken, so stir often. Bring to a rolling boil. Add previously heated half-and-half to desired consistency. Season, to taste, with salt, pepper, hot pepper sauce, and Worcestershire sauce.
- Serve with Oyster crackers.
Nutrition Facts : Calories 569.4, Fat 33.5, SaturatedFat 18.1, Cholesterol 128.2, Sodium 911.5, Carbohydrate 41.7, Fiber 2.6, Sugar 6.2, Protein 25.2
CHEF JOHN'S MANHATTAN CLAM CHOWDER
Manhattan clam chowder is usually very watery, too tomato-y, and not nearly clammy enough so I reworked the recipe into something significantly more rich, satisfying, and delicious. My secrets? A ton of clams, not too much tomato, and a little bit of flour to thicken things up. Serve with oyster crackers and garnish with fresh chives, parsley, tarragon, or even dill, if desired.
Provided by Chef John
Time 1h35m
Yield 6
Number Of Ingredients 18
Steps:
- Drain baby and chopped clams. Reserve liquid in the refrigerator until needed and set clams aside.
- Place bacon in a soup pot over medium-high heat; cook and stir until well-browned and almost crispy, 7 to 10 minutes. Add onion, garlic, and a pinch of salt; cook and stir until onions start to soften and turn translucent, 5 to 7 minutes.
- Add tomato paste; cook and stir for 2 minutes. Don't worry if some of the tomato paste sticks to the bottom of the pot; we want that to happen. Sprinkle in flour; cook and stir for 2 to 3 minutes.
- Dump in reserved clam juice plus bottled clam juice and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any caramelization.
- Add carrots, celery, clams, diced tomatoes, pepper, and cayenne; stir and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, skimming off some bacon fat if desired.
- Add diced potatoes and cook until tender but not falling apart, about 20 minutes. Taste and adjust for salt, if needed. Stir in fresh tarragon and parsley just before serving.
Nutrition Facts : Calories 374.5 calories, Carbohydrate 31.8 g, Cholesterol 113.8 mg, Fat 6.1 g, Fiber 3.1 g, Protein 45.5 g, SaturatedFat 1.2 g, Sodium 902.1 mg, Sugar 4 g
OYSTER CORN CHOWDER
-Lewy Olfson, Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine all ingredients. Cook, uncovered, over medium-low heat until heated through (do not boil), stirring occasionally.
Nutrition Facts : Calories 252 calories, Fat 14g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 557mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.
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