MAINE CLAM CHOWDER
Make and share this Maine Clam Chowder recipe from Food.com.
Provided by Vicki in CT
Categories Chowders
Time 40m
Yield 2 1/2 quarts, 10 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in large pot. Add onions, celery, and scallions. Saute until vegetables are softened. Add the flour and cook 2-4 minutes longer, but do not brown.
- Stirring constantly add the clam juice. Simmer for 5-10 minutes. Add half and half and wine. Add clams and potatoes. Add seasonings.
- Gently simmer soup but do not allow it to boil for 8-10 minutes. Garnish with fresh parsley.
Nutrition Facts : Calories 342, Fat 13.2, SaturatedFat 7.8, Cholesterol 60.6, Sodium 975.5, Carbohydrate 34.3, Fiber 2.4, Sugar 4.3, Protein 17.1
SHIRLEY'S MAINE CLAM CHOWDER
This is a rich clam chowder, but not as thick and pasty as some. Fresh shucked clams are recommended, but you may also use canned clams.
Provided by IRELAND2
Categories Clam Chowder
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- In a small saucepan, heat clam juice and peeled potatoes. Bring water to a boil and let simmer until tender, about 15 minutes.
- Place bacon in a large stock pot. Cook over medium high heat until evenly brown. Stir in onions and celery. Cook until vegetables are soft.
- Add potatoes, clam juice and clams to the stock pot. Heat until simmering.
- In a separate pot, gently warm (do not boil) half and half. Pour warm half and half into the stock pot and heat just until warmed through. Do not boil the chowder or the cream will separate. Serve hot.
Nutrition Facts : Calories 283.8 calories, Carbohydrate 30.9 g, Cholesterol 51.1 mg, Fat 11.5 g, Fiber 2.7 g, Protein 14.5 g, SaturatedFat 5.7 g, Sodium 342.6 mg, Sugar 3.1 g
SHIRLEY'S MAINE CLAM CHOWDER
This is a rich clam chowder, but not as thick and pasty as some. Fresh shucked clams are recommended, but you may also use canned clams.
Provided by IRELAND2
Categories Clam Chowder
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- In a small saucepan, heat clam juice and peeled potatoes. Bring water to a boil and let simmer until tender, about 15 minutes.
- Place bacon in a large stock pot. Cook over medium high heat until evenly brown. Stir in onions and celery. Cook until vegetables are soft.
- Add potatoes, clam juice and clams to the stock pot. Heat until simmering.
- In a separate pot, gently warm (do not boil) half and half. Pour warm half and half into the stock pot and heat just until warmed through. Do not boil the chowder or the cream will separate. Serve hot.
Nutrition Facts : Calories 283.8 calories, Carbohydrate 30.9 g, Cholesterol 51.1 mg, Fat 11.5 g, Fiber 2.7 g, Protein 14.5 g, SaturatedFat 5.7 g, Sodium 342.6 mg, Sugar 3.1 g
SHIRLEY'S MAINE CLAM CHOWDER
This is a rich clam chowder, but not as thick and pasty as some. Fresh shucked clams are recommended, but you may also use canned clams.
Provided by IRELAND2
Categories Clam Chowder
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- In a small saucepan, heat clam juice and peeled potatoes. Bring water to a boil and let simmer until tender, about 15 minutes.
- Place bacon in a large stock pot. Cook over medium high heat until evenly brown. Stir in onions and celery. Cook until vegetables are soft.
- Add potatoes, clam juice and clams to the stock pot. Heat until simmering.
- In a separate pot, gently warm (do not boil) half and half. Pour warm half and half into the stock pot and heat just until warmed through. Do not boil the chowder or the cream will separate. Serve hot.
Nutrition Facts : Calories 283.8 calories, Carbohydrate 30.9 g, Cholesterol 51.1 mg, Fat 11.5 g, Fiber 2.7 g, Protein 14.5 g, SaturatedFat 5.7 g, Sodium 342.6 mg, Sugar 3.1 g
MAINE CLAM CHOWDER
Maine Clam Chowder is made from soft shell clams that are native to Maine. They are very sweet, if you could call a clam that. When you add milk, cream, onions, and potatoes, you have a wonderful "chowdah".
Provided by Mimi in Maine
Categories Chowders
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry the diced salt pork--"porkies" (or bacon) in a pan till done; drain and set aside.
- Heat the clam juice in a large saucepan on medium heat.
- In separate pan put the butter and onions and sauté till translucent.
- Add the flour and whisk continuously for 5 minutes.
- Add to the clam juice slowly whisking all the while so there will be no lumps.
- Add the clams and stir; add potato chunks, milk, cream, salt, and pepper.
- Decrease heat and simmer for about 20 minutes stirring frequently to avoid burning.
- When you serve, put the "porkies" (fried salt pork) or bacon on the table to put in the individual bowls.
- Make this a day ahead for flavor.
- NOTE: If fresh clams are not available, substitute a 6 ounce can of clams including the juice.
Nutrition Facts : Calories 849.2, Fat 59.8, SaturatedFat 31.1, Cholesterol 117.7, Sodium 1340, Carbohydrate 61.4, Fiber 5.8, Sugar 3.5, Protein 17.1
SHIRLEY'S MAINE CLAM CHOWDER
This is a rich clam chowder, but not as thick and pasty as some. Fresh shucked clams are recommended, but you may also use canned clams.
Provided by IRELAND2
Categories Clam Chowder
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- In a small saucepan, heat clam juice and peeled potatoes. Bring water to a boil and let simmer until tender, about 15 minutes.
- Place bacon in a large stock pot. Cook over medium high heat until evenly brown. Stir in onions and celery. Cook until vegetables are soft.
- Add potatoes, clam juice and clams to the stock pot. Heat until simmering.
- In a separate pot, gently warm (do not boil) half and half. Pour warm half and half into the stock pot and heat just until warmed through. Do not boil the chowder or the cream will separate. Serve hot.
Nutrition Facts : Calories 283.8 calories, Carbohydrate 30.9 g, Cholesterol 51.1 mg, Fat 11.5 g, Fiber 2.7 g, Protein 14.5 g, SaturatedFat 5.7 g, Sodium 342.6 mg, Sugar 3.1 g
SHIRLEY'S MAINE CLAM CHOWDER
This is a rich clam chowder, but not as thick and pasty as some. Fresh shucked clams are recommended, but you may also use canned clams.
Provided by IRELAND2
Categories Clam Chowder
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- In a small saucepan, heat clam juice and peeled potatoes. Bring water to a boil and let simmer until tender, about 15 minutes.
- Place bacon in a large stock pot. Cook over medium high heat until evenly brown. Stir in onions and celery. Cook until vegetables are soft.
- Add potatoes, clam juice and clams to the stock pot. Heat until simmering.
- In a separate pot, gently warm (do not boil) half and half. Pour warm half and half into the stock pot and heat just until warmed through. Do not boil the chowder or the cream will separate. Serve hot.
Nutrition Facts : Calories 283.8 calories, Carbohydrate 30.9 g, Cholesterol 51.1 mg, Fat 11.5 g, Fiber 2.7 g, Protein 14.5 g, SaturatedFat 5.7 g, Sodium 342.6 mg, Sugar 3.1 g
SHIRLEY'S BAKED CLAM CASSEROLE
This is a great basic recipe to cook any of your favorite seafoods... I love using the lobster, langastanos, shrimp and haddock the BEST! Being from New England, my mom loved her seafood, and we had this YUMMY dish quite often growning up, with all these variations! You can easily double or triple the recipe.
Provided by Lindas Busy Kitchen
Categories < 60 Mins
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Crush crackers.
- Mix clams or other seafood and crackers together.
- Put in small individual casserole dishes of your choice. The amount this will serve, depends on what size you use. I use about 8"x3" individual casserole dishes.
- Divide the seafood mixture between the casserole dishes.
- Add melted butter over the top of each casserole dish.
- Squirt desired amount of lemon juice over top.
- of all.
- Sprinkle with desired amount of salt and pepper.
- Bake for 25 minutes at 325.
Nutrition Facts : Calories 809.5, Fat 59.7, SaturatedFat 10.2, Cholesterol 61.7, Sodium 1057.1, Carbohydrate 40.2, Fiber 1, Sugar 4.4, Protein 27.9
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