SMOKY CORN CHOWDER
Provided by Rachael Ray : Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat the EVOO over medium-high heat in a soup pot. Add the bacon and brown to crisp, then remove with a slotted spoon and reserve the bacon bits. To the bacon drippings, add the garlic, onions and chiles, and cook to soften, 8 to 10 minutes, stirring occasionally. Add the corn and season with the thyme, paprika and salt and pepper, and stir. Add the cobs to the pot along with the bay leaves, potato and cover with the stock. Add a little water to the stock if it does not cover the corn. Cook the soup, partially covered, 20 to 30 minutes. Remove the cobs and bay leaves and puree with an immersion blender until the corn is creamed. Stir in the butter and lime juice and add hot sauce, to taste. Cool and store for a make-ahead meal. Reheat over a medium flame.
- Serve the corn chowder topped with bacon, scallions, herbs and cheese.
QUICK AND EASY CLAM CHOWDER
Here's a quick chowder that's been in my family for over 30 years. I make a big pot to take to an annual party at work. It's always a hit. Served with crusty bread and a salad, it's the perfect meal for a chilly evening.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , In the same skillet, saute onion in reserved drippings until tender. Stir in soup and milk. Add the clams, lemon juice, thyme, pepper and bacon; cook until heated through. Garnish with parsley.
Nutrition Facts : Calories 268 calories, Fat 20g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 856mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.
MY BEST CLAM CHOWDER
A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.
Provided by PIONEERGIRL
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
- Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
- Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g
SMOKY CLAM CHOWDER
Make and share this Smoky Clam Chowder recipe from Food.com.
Provided by ratherbeswimmin
Categories Chowders
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, boil potatoes in salted water until they are tender, about 10 minutes.
- Drain potatoes.
- In a large pot, melt butter and saute celery, onion, and garlic until onion is translucent.
- Add flour and stir 2 minutes.
- Add clams and their juices, parsley, thyme, marjoram, dill, liquid smoke, and potatoes.
- Simmer 5 minutes.
- Add cream and milk.
- Bring to a simmer; do not boil.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 486.3, Fat 35.7, SaturatedFat 21.9, Cholesterol 143.6, Sodium 703.6, Carbohydrate 24.2, Fiber 2, Sugar 1.4, Protein 18
MANILA CLAM CHOWDER
Provided by Robert Irvine : Food Network
Categories main-dish
Time 50m
Yield about 8 to 10 servings
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil and butter and add celery and onions, sauteing until translucent. Add flour to make a roux. Add clam juice and mix well to integrate flavors. Reduce heat to low, add cream and bring slowly to a simmer. Add potatoes, and let cook until just fork tender. As potatoes begin to soften, stir in clams and continue to simmer until clams become opaque, but be careful not to overcook the potatoes. Season with salt, pepper and crab boil seasoning, to taste.
SMOKEY CLAM CHOWDER
Categories Soup/Stew Milk/Cream Dairy Herb Potato Shellfish Lunch Clam Winter Bon Appétit Washington Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 16
Steps:
- Boil potatoes in large saucepan of salted water until just tender, about 6 minutes. Drain potatoes well.
- Melt butter in heavy large pot over medium-high heat. Add celery and onion and sauté until onion is translucent, about 6 minutes. Add flour and stir 2 minutes. Gradually mix in clam juice. Simmer until beginning to thicken, stirring frequently, about 2 minutes. Add clams with juices, parsley, thyme, marjoram, dill, garlic, liquid smoke and potatoes. Simmer 5 minutes to blend flavors. Add cream and milk. Bring to simmer. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)
FIVE STAR CLAM CHOWDER
The thickest, creamiest, best tasting homemade Clam Chowder you've ever had. This is true five star restaurant caliber clam chowder that is remarkably easy to make and unbelievably delicious. You will have never had a better bowl of Clam Chowder outside of a restaurant environment. If you seek "stand out" recipes the way I do, you'll love this one. I generally double this recipe.
Provided by EDMISTON99
Categories Chowders
Time 1h30m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- In an 10 quart pot, melt butter and sauté bacon over low heat until cooked, but do not brown.
- Add diced onion and celery, and sauté until tender and translucent.
- Add clam broth, white pepper, worcestershire sauce, tabasco sauce, potatoes and herbs.
- Cook approximately 13 minutes to soften potatoes and incorporate flavors.
- Add heavy cream and chopped clams. Bring to boil,.
- Mix cornstarch and water together and add, stirring briskly.
- Salt & pepper to taste.
- Enjoy.
Nutrition Facts : Calories 2072.9, Fat 156.1, SaturatedFat 83.2, Cholesterol 601.4, Sodium 1788.5, Carbohydrate 79, Fiber 4.5, Sugar 7.6, Protein 88.1
SANTA FE CLAM CHOWDER
Steps:
- Heat oil in heavy large pot over medium-high heat. Add chorizo; sauté until fat is rendered, about 3 minutes. Add next 6 ingredients; sauté until onion begins to soften, about 5 minutes. Mix in oregano and cumin, then tomatoes, corn, and bottled clam juice. Bring to boil. Reduce heat to medium-low. Cover and simmer until potatoes are almost tender, about 12 minutes. (Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Bring to simmer before continuing.)
- Add clams to mixture in pot; cover and cook over medium-high heat until clams open and potatoes are tender, about 7 minutes (discard any clams that do not open). Mix in 4 tablespoons cilantro. Season to taste with salt and pepper. Divide clams among 6 shallow soup bowls. Ladle chowder over. Sprinkle with remaining cilantro and serve.
- A smoked-pork link sausage flavored with garlic and spices, but milder than Mexican chorizo. Spanish chorizo is available at Spanish markets and specialty foods stores.
SMOKY FISH CHOWDER
This chowder is a more complex and smoky interpretation of a classic New England fish chowder. Made with hot smoked paprika and a little Vermouth or white wine, it's got more spunk than a simpler, more authentic recipe, without losing the spirit of the sea. If you can't find fish stock, you can substitute bottled clam juice, or even a good, flavorful vegetable stock. Either way, you'll end up with perfectly balanced bowl of soup that needs nothing more than perhaps a few crackers on the side to make it shine.
Provided by Melissa Clark
Categories dinner, main course
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- In a heavy pot over medium-high heat, brown bacon until crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain.
- Spoon off all but 2 tablespoons of bacon fat from the pot. Add butter and let melt. Add leeks and a pinch of salt; cook, stirring frequently, until leeks are soft, about 5 minutes. Stir in paprika; cook 1 minute. Pour in vermouth and simmer until almost completely evaporated, about 2 minutes. Stir in stock, 1 cup water, potatoes, thyme and remaining salt. Simmer until potatoes are tender, about 25 minutes.
- Add milk and cooked bacon to pot; bring to a simmer. Add fish and cook until just opaque, 2 to 4 minutes. Use a fork to flake fish into large pieces. Taste and adjust seasoning if necessary. Remove thyme. Serve immediately.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 25 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 12 grams, Sodium 979 milligrams, Sugar 9 grams, TransFat 0 grams
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PEI-STYLE SMOKY CLAM CHOWDER RECIPE - FOOD & WINE
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Servings 6Total Time 1 hr 30 minsCategory Chowder
- Cook salt pork in a large Dutch oven over medium, stirring occasionally, until crisp, 10 to 12 minutes. Using a slotted spoon, transfer pork to a paper towel–lined plate; set aside. Wipe Dutch oven clean; discard drippings or reserve for another use.
- Bring 3 cups water to a boil in a covered large, high-sided skillet over medium-high. Add clams; cook, covered, shaking skillet occasionally, until clams open, 10 to 12 minutes. Remove from heat. Using a slotted spoon or a spider, remove clams from cooking liquid. Discard any clams that did not open. Ladle 4 cups clam cooking liquid into a measuring cup; discard any sediment and additional liquid in skillet. If desired, reserve 30 clams in shell for garnish; cover and chill until ready to serve, up to 4 hours. Shuck remaining clams; discard shells. Chop clam meat into 1/3-inch pieces; set aside. (If not using the 30 clams in shell for garnish, shuck and chop all clams.)
- Melt butter in Dutch oven over medium. Add onions and celery; cook, stirring occasionally, until softened, about 15 minutes. Stir in black pepper, thyme, and celery seeds.
- Add potatoes and reserved 4 cups clam cooking liquid to onion mixture in Dutch oven. Bring to a boil over medium-high. Reduce heat to medium-low; simmer, uncovered, stirring occasionally, until potatoes are tender, 20 to 25 minutes. Using a slotted spoon, transfer 3 cups potatoes to a bowl (leaving cooking liquid in Dutch oven); mash using a potato masher until mostly smooth. Stir mashed potato mixture into remaining mixture in Dutch oven.
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Servings 8Calories 172 per servingTotal Time 41 mins
- Cook bacon in a large Dutch oven over medium heat 6 minutes or until crisp. Drain bacon on a paper towel, and crumble.
- . Add onion to pan, and sauté 3 minutes. Add potato; sauté 2 minutes or until lightly browned. Lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into potato mixture, and cook 1 minute. Add clam juice, and stir well. Stir in milk; cook over medium-low heat 11 minutes or until thick and bubbly. Cover, reduce heat, and simmer 11 minutes or until potato is tender.
- . Drain clams, reserving 2 cups liquid. Stir in clams and reserved clam liquid, and cook 2 minutes or until thoroughly heated. Stir in parsley, pepper, and salt. Ladle into bowls; top with crumbled bacon.
SMOKY CLAM CHOWDER RECIPE - NICKI REISS | FOOD & WINE
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Servings 4Total Time 1 hr 25 minsCategory Clam Chowder
- In a large saucepan, heat 1 tablespoon of the olive oil. Add half of the garlic and the lemon juice and cook over moderate heat until the garlic is fragrant, about 2 minutes. Add the water and wine and bring to a boil over high heat. Add half of the clams, cover the saucepan and boil until the clams start to open, about 3 minutes. Using tongs, transfer the open clams to a heatproof bowl. Cover and continue boiling until all of the clams in the saucepan have opened; discard any clams that do not open. Carefully pour the clam broth into a heatproof bowl, stopping before you reach the grit at the bottom. Remove the clams from their shells and coarsely chop them. Rinse out and dry the saucepan.
- Heat 1 tablespoon of the olive oil in the saucepan. Stir in the onion, shallot, celery, soyrizo, crushed red pepper and the remaining garlic. Cover and cook over low heat, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the thyme, reserved clam broth, chopped clams, pureed tomatoes and half of the parsley. Simmer over low heat until the clams are tender, about 25 minutes. Discard the thyme sprigs and season the chowder with salt and pepper.
- Meanwhile, in a small saucepan, heat the remaining 1 tablespoon of oil over moderately high heat. When the oil is hot, add the paprika and, as soon as it sizzles, scrape the oil into a small bowl.
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