THE BEST CLAM CHOWDER
This truly is The Best Clam Chowder Recipe ever. The secret is steaming fresh clams yourself. It's easier than you think and totally worth the extra effort!
Provided by Erica Walker
Categories Soup
Time 1h30m
Number Of Ingredients 15
Steps:
- Preheat the oven to 325. In a glass baking dish, whisk together flour and melted butter until combined. Bake for 25-30 minutes, or until golden and crumbly. Set aside.
- In a large pot, melt 1-2 tablespoons of butter and add celery, onion, and leeks. Cook on medium heat for about 3-5 minutes or until soft and slightly transparent.
- Add all the remaining ingredients EXCEPT the butter/flour mixture, half & half, and clams. Bring to a boil, then reduce heat and simmer for about 10 minutes or until potatoes are cooked through and fork tender.
- Add the butter/flour mixture into chowder and stir until thick. The mixture will be extremely thick.
- Remove chowder from heat and stir in half & half until blended and smooth. Heat to serving temperature (do not bring to a boil), stirring occasionally. Once the chowder has thickened slightly, stir in the clams. Serve immediately.
Nutrition Facts : Carbohydrate 39 g, Protein 10 g, Fat 37 g, SaturatedFat 23 g, Cholesterol 109 mg, Sodium 1443 mg, Fiber 3 g, Sugar 4 g, Calories 521 kcal, ServingSize 1 serving
STEAMER CLAM CHOWDER RECIPE - (4.1/5)
Provided by á-25087
Number Of Ingredients 15
Steps:
- Fill two large pots (or two sinks) with cold water. Place the clams in one pot of water, discarding any dead ones or clams with cracked shells. Gently move them around in the water and let them soak for a few minutes, then lift them out and place them in the other pot of cold water. Rinse the first pot and fill it again. Move the clams around again, then transfer them back to the clean pot. Continue to switch the clams back and forth, letting them soak for a few minutes each time, and then lifting them out of the pot, until the water remains crystal clear. The process should take four or five soakings. Put the 2 cups water in an 8-quart pot, cover, and bring to a rolling boil. Quickly but gently place the clams in the pot and cover again. After 4 minutes, remove the lid and quickly stir the clams with a wooden spoon, trying to lift some of the clams from the bottom to the top so they will cook evenly-but be gentle, the shells are very brittle and crack easily. Cover and continue to steam for another 4 to 5 minutes. (The broth will most likely overflow just as the clams have finished cooking.) All the clams should be open; if not, steam them a minute or two longer. Remove the clams and strain the broth; you should have 4 cups. When the clams are cool, remove them from the shells and cut off the siphons, as well as the protective skin that covers each siphon, and discard. (You should have about 1 pound of clam meat.) Cover and refrigerate until later. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is crisp and golden brown. With a slotted spoon, transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later. Add the butter, onion, celery, thyme, and bay leaves to the pot and saute, stirring occasionally with a wooden spoon, for about 10 minutes, until the vegetables are softened but not browned. Add the potatoes and the reserved clam broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, or until they are soft on the outside but still firm in the center. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot and cook a minute or two longer to release the starch. Remove the pot from the heat. Stir in the clams and the cream and season to taste with black pepper and possibly a pinch of salt (the saltiness of steamers varies). If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld. When ready to serve, reheat the clam chowder over low heat; don't let it boil. Try not to stir too often, because you don't want to break open the clam bellies. Warm the cracklings in a low oven 200°F (90°C) for a few minutes. Ladle the clm chowder into cups or bowls, making sure that the steamers, onions, and potatoes are evenly divided. Scatter the cracklings over the individual servings and sprinkle with the chopped parsley and minced chives
CLAM CHOWDER
Provided by Sandra Lee
Time 35m
Yield 3 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan, melt butter. Add onions and saute until tender. Add vermouth to deglaze pan, and reduce a little. Strain clams and reserve juice. Add clam juice and reduce a little, and then add cream and reduce by half. Add salt, pepper, and sugar to taste. Add potato soup and bring to a simmer. Add clams and cook just until clams are warm. Taste for seasoning, and add truffle oil, if using. For garnish, add brioche croutons or serve in sourdough bowl. Top with chopped parsley.;
STEAMER CLAM CHOWDER
Steps:
- 1. Fill two large pots (or two sinks) with cold water. Place the clams in one pot of water, discarding any dead ones or clams with cracked shells. Gently move them around in the water and let them soak for a few minutes, then lift them out and place them in the other pot of cold water. Rinse the first pot and fill it again. Move the clams around again, then transfer them back to the clean pot. Continue to switch the clams back and forth, letting them soak for a few minutes each time, and then lifting them out of the pot, until the water remains crystal clear. The process should take four or five soakings.
- 2. Put the 2 cups water in an 8-quart pot, cover, and bring to a rolling boil. Quickly but gently place the clams in the pot and cover again. After 4 minutes, remove the lid and quickly stir the clams with a wooden spoon, trying to lift some of the clams from the bottom to the top so they will cook evenly - but be gentle, the shells are very brittle and crack easily. Cover and continue to steam for another 4 to 5 minutes. (The broth will most likely overflow just as the clams have finished cooking.) All the clams should be open; if not, steam them a minute or two longer. Remove the clams and strain the broth; you should have 4 cups.
- 3. When the clams are cool, remove them from the shells and cut off the siphons, as well as the protective skin that covers each siphon, and discard. (You should have about 1 pound of clam meat.) Cover and refrigerate until later.
- 4. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is crisp and golden brown. With a slotted spoon, transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
- 5. Add the butter, onion, celery, thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 10 minutes, until the vegetables are softened but not browned.
- 6. Add the potatoes and the reserved clam broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, or until they are soft on the outside but still firm in the center. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot and cook a minute or two longer to release the starch.
- 7. Remove the pot from the heat. Stir in the clams and the cream and season to taste with black pepper and possibly a pinch of salt (the saltiness of steamers varies). If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
- 8. When ready to serve, reheat the chowder over low heat; don't let it boil. Try not to stir too often, because you don't want to break open the clam bellies. Warm the cracklings in a low oven (200°F) for a few minutes.
- 9. Ladle the chowder into cups or bowls, making sure that the steamers, onions, and potatoes are evenly divided. Scatter the cracklings over the individual servings and sprinkle with the chopped parsley and minced chives.
STEAMED CLAMS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.
SPENGER'S CLAM CHOWDER
Make and share this Spenger's Clam Chowder recipe from Food.com.
Provided by Rinshinomori
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place clams in a pot and add boiling water just to cover. Cook, covered until clams open.
- Remove clams and reserve liquid. Remove meat from shells and finely chop.
- Gently saute bacon; add onion, tomatoes, celery, and pepper. Cook 5 minutes and add to clam stock and bring to a boil.
- Add thyme, accent, parsley, diced potatoes, and chopped clams. Season with salt and pepper to taste and let simmer.
- Melt butter, blend in flour and stir into simmering stock.
- Serve when stock coats a spoon and potatoes are tender.
Nutrition Facts : Calories 618.7, Fat 23.7, SaturatedFat 9.4, Cholesterol 192.7, Sodium 596.9, Carbohydrate 34.8, Fiber 3.5, Sugar 5.9, Protein 63.9
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
More about "steamer clam chowder recipe 415"
STEAMER CLAM CHOWDER RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (4)Total Time 2 hrs 30 minsCategory EntreesCalories 397 per serving
- Fill 2 large pots (or 2 sinks) with cold water. Place the clams in one pot of water, discarding any dead ones or clams with cracked shells. Gently move them around in the water and let them soak for a few minutes, then lift them out and place them in the other pot of cold water. Rinse the first pot and fill it again. Move the clams around again, then transfer them back to the clean pot. Continue to switch the clams back and forth, letting them soak for a few minutes each time, and then lifting them out of the pot, until the water remains crystal clear. The process should take 4 or 5 soakings.
- Put the 2 cups water in an 8-quart pot, cover, and bring to a rolling boil. Quickly but gently place the clams in the pot and cover again. After 4 minutes, remove the lid and quickly stir the clams with a wooden spoon, trying to lift some of the clams from the bottom to the top so they will cook evenly-but be gentle, the shells are very brittle and crack easily. Cover and continue to steam for another 4 to 5 minutes. (The broth will most likely overflow just as the clams have finished cooking.) All the clams should be open; if not, steam them a minute or two longer. Remove the clams and strain the broth; you should have 4 cups.
- When the clams are cool, remove them from the shells and cut off the siphons, as well as the protective skin that covers each siphon, and discard. (You should have about 1 pound of clam meat.) Cover and refrigerate until later.
- Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork or bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is crisp and golden brown. With a slotted spoon, transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
HOW TO STEAM CLAMS | ALLRECIPES
From allrecipes.com
STEAMER CLAM CHOWDER RECIPE - FOOD NEWS
From foodnewsnews.com
MILKY MAINE STEAMER CHOWDER RECIPE - LOS ANGELES TIMES
From latimes.com
15 MINUTE NEW ENGLAND CLAM CHOWDER ⋆ HIP PRESSURE COOKING
From hippressurecooking.com
STEAMED CLAM RECIPE - SEAFOOD UNIVERSITY
From mylivelobster.com
51 BEST CLAM CHOWDER RECIPES (AND OTHER CLAM RECIPES)
From epicurious.com
NEW ENGLAND CLAM CHOWDER - THE SEASONED MOM
From theseasonedmom.com
10 BEST CLAM CHOWDER RECIPES | YUMMLY
From yummly.com
MAINE CLAM CHOWDER WITH STEAMERS - FEARLESS EATING
From fearlesseating.net
CREAMY CLAM CHOWDER - THESTAYATHOMECHEF.COM
From thestayathomechef.com
THE BEST CLAM CHOWDER - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
HOW TO PROPERLY COOK STEAMER CLAMS | MAINE LOBSTER NOW
From mainelobsternow.com
BEST EVER CREAMY CLAM CHOWDER | THE RECIPE CRITIC
From therecipecritic.com
STEAMER CLAM CHOWDER | RECIPE | CHOWDER, RECIPES, HEARTY MEALS
From pinterest.com
NEW ENGLAND CLAM CHOWDER - SPEND WITH PENNIES
From spendwithpennies.com
CLAM CHOWDER - ALTON BROWN
From altonbrown.com
EASY CLAM CHOWDER - DAMN DELICIOUS
From damndelicious.net
ULTIMATE CLAM CHOWDER - DINNER, THEN DESSERT
From dinnerthendessert.com
NEW ENGLAND CLAM CHOWDER RECIPE - CHEF BILLY PARISI
From billyparisi.com
STEAMER CLAM RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MEDITERRANEAN-STYLE STEAMED CLAMS RECIPE
From themediterraneandish.com
STEAMED CLAMS AND CLAM CHOWDER RECIPE - ALLCLAD
From all-clad.ca
CLAM CHOWDER WITH FRESH CLAMS. - TASTE OF SOUTHERN
From tasteofsouthern.com
STEAMER CLAM CHOWDER RECIPE | RECIPE | CLAM CHOWDER, CHOWDER …
From pinterest.ca
NEW ENGLAND CLAM CHOWDER | GIMME SOME OVEN
From gimmesomeoven.com
CLAM CHOWDER: IPSWICH STEAMER CLAMS
From clamchowders.blogspot.com
CLAM CHOWDER (RECIPE VIDEO + STEP-BY-STEP GUIDE) - PROPERFOODIE
From properfoodie.com
RESTAURANT-STYLE NEW ENGLAND CLAM CHOWDER - CHEF DENNIS
From askchefdennis.com
NEW ENGLAND CLAM CHOWDER - CHEF JEAN PIERRE
From chefjeanpierre.com
MANHATTAN CLAM CHOWDER - ZAVOR®
From zavoramerica.com
CREAMY NEW ENGLAND CLAM CHOWDER - THE CHUNKY CHEF
From thechunkychef.com
ULTIMATE CLAM CHOWDER RECIPE - THE FEATHERED NESTER
From thefeatherednester.com
STEAMER CLAM CHOWDER | CLAM CHOWDER RECIPES, FOOD, CHOWDER
From pinterest.co.uk
BASIC STEAMED CLAMS RECIPE | MYRECIPES
From myrecipes.com
STEAMED CLAMS IN GARLIC BUTTER - DINNER AT THE ZOO
From dinneratthezoo.com
BEST CLAM CHOWDER RECIPE (VIDEO) - RELUCTANT ENTERTAINER
From reluctantentertainer.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love