Steamer Clam Chowder Recipes

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

THE BEST CLAM CHOWDER



The Best Clam Chowder image

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

3/4 cup butter (melted)
1 cup flour
1 cup celery (finely diced)
1 cup onions (finely diced)
1 cup leeks (finely diced)
3 cups red potatoes (diced (if you like a thinner clam chowder use less))
3/4 tablespoon ground black pepper
1 1/2 tablespoon salt
3/4 tablespoon whole thyme
6 bay leaves
4 shakes Tabasco sauce
3 cups chicken broth
3/4 cup clam juice
2 quarts half & half
3/4 cup clams (chopped, see post above for fresh clam instructions, you can also use canned clams)

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)



Steamer Clam Chowder Recipe - (4.1/5) image

Provided by á-25087

Number Of Ingredients 15

5 pounds small to medium soft-shell clams (steamers)
2 cups water
4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
1 large onion (10 to 12 ounces), cut into 1/2-inch dice
2 stalks celery (4 ounces), cut into 1/3-inch dice
2 to 3 sprigs fresh thyme, leaves removed and chopped (1 teaspoon)
2 dried bay leaves
1 1/2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
1 1/2 cups heavy cream (up to 2 cups if desired)
Freshly ground black pepper
Kosher or sea salt if needed
Garnish
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives

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

STEAMED CLAMS



Steamed Clams image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 9

6 dozen fresh clams (littlenecks or middlenecks, your choice)
3 tablespoons grapeseed oil
4 cloves garlic, chopped
1 large onion, chopped
1 cup white wine
2 cups clam juice or water
Chopped parsley leaves
Salt and pepper
1/2 cup melted butter (1 stick)

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.

STEAMER CLAM CHOWDER



Steamer Clam Chowder image

Provided by Jasper White

Categories     Pork     Potato     Shellfish     Clam

Yield Makes about 11 cups; serves 10 to 12 as a first course or 6 to 8 as a main course

Number Of Ingredients 15

5 pounds small to medium soft-shell clams (steamers)
2 cups water
4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
1 large onion (10 to 12 ounces), cut into 1/2-inch dice
2 stalks celery (4 ounces), cut into 1/3-inch dice
2 to 3 sprigs fresh thyme, leaves removed and chopped (1 teaspoon)
2 dried bay leaves
1 1/2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
1 1/2 cups heavy cream (or up to 2 cups if desired)
Freshly ground black pepper
Kosher or sea salt, if needed
For garnish
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives

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.

CLAM CHOWDER



Clam Chowder image

Provided by Alton Brown

Time 40m

Yield 4 large servings

Number Of Ingredients 10

3 ounces salt pork, finely diced
1 1/2 cups small diced yellow onion
6 cups small diced baking potatoes, like russets
2 cups milk
1 (6.5 ounce) can clams, drained, juice reserved
12 Little Neck clams
Kosher salt and freshly ground pepper
Chopped fresh parsley, for garnish
Sour cream, for garnish
Grape tomatoes, halved, for garnish

Steps:

  • In a heavy-bottomed saucepot, render the salt pork until just crisp. Remove and discard. Sweat the onion in the pork fat until tender. Add the potatoes and cover with milk. Bring to a boil and let simmer until potatoes are soft. Season with salt and pepper.
  • In a separate pot, fitted with a steamer basket, bring the reserved clam juice to a boil. Add clams and cover. Steam for three minutes until all clams are open. Remove the clams as they open and transfer to a bowl. Add the steaming juices to the pot with the chowder. Using a stick blender puree to desired consistency. Adjust seasonings.
  • Finely chop the drained canned clams. Fold into the chowder. Serve with steamed clams, parsley, sour cream and grape tomatoes, as garnish.

OLD-FASHIONED CLAM CHOWDER



Old-Fashioned Clam Chowder image

Provided by Nancy Harmon Jenkins

Categories     soups and stews, appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

2 to 3 pounds soft-shell or steamer clams (30 to 40 clams) in the shell
1 cup salt mixed with 12 cups cold water
2 ounces salt pork, pancetta or blanched bacon (see note), diced
3 tablespoons unsalted butter
2 medium yellow onions, halved and thinly sliced
2 or 3 medium potatoes, peeled and cubed (about 2 1/2 cups)
Freshly ground black pepper to taste
2 bay leaves
2 cups whole milk
1/2 cup evaporated milk or light cream
Salt to taste
1/4 cup chopped fresh chives or flat-leaf parsley
Common crackers, optional

Steps:

  • Pick over clams, discarding any with cracked shells or that feel heavy, an indication they are full of mud. Rinse them under cold running water to get rid of surface grit. If clams are very gritty, set them in a bowl with brine solution and keep cool, or refrigerate for 2 to 3 hours.
  • Drain clams, and place in a large, heavy soup kettle; add about 1/2 inch water to kettle, and set over medium heat. Cook, uncovered, stirring frequently with a wooden spoon, until all clams have opened. As they open, remove them from kettle and set aside. (Any clams that fail to open after 10 to 15 minutes should be discarded.) Strain clam liquor through several layers of cheesecloth into a 2-cup measuring cup, and set aside. Remove clams from shells, and set aside.
  • Rinse out soup kettle and return to stove top. Add salt pork, pancetta or bacon dice and 1 tablespoon butter, and cook slowly over medium-low heat until dice brown a little on edges. Use a slotted spoon to remove dice from fat. Set aside.
  • Add onions to fat and cook, stirring frequently, until soft but not brown. Stir in potatoes, and continue cooking another 5 minutes, until potatoes begin to soften. Add enough water to clam liquor in measuring cup to make 2 cups; pour this over potatoes. Add black pepper and bay leaves.
  • Simmer gently, partially covered, until potatoes are tender. Add whole milk and simmer again. Stir in clams and evaporated milk or cream, stirring gently so as not to break open clam bellies. Taste, and add salt if necessary. Let come just to a simmer, and remove from heat. (Do not let chowder come to a full boil.)
  • Chowder can be set in a cool place for several hours to develop flavors. Reheat to a simmer (do not let boil), then stir in chives or parsley and remaining butter just before serving. Pass common crackers at the table if you wish.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 620 milligrams, Sugar 6 grams, TransFat 0 grams

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

MY BEST CLAM CHOWDER



My Best Clam Chowder image

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

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste

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

CHEESY CLAM CHOWDER



Cheesy Clam Chowder image

I never thought I'd be able to duplicate the excellent taste of hearty clam chowders found in many restaurants, but this recipe proved me wrong. The dill makes it extra-special.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 16

2 cups chicken broth
2 cans (6-1/2 ounces each) chopped clams, undrained
3 medium potatoes, peeled and cubed
4 medium carrots, sliced
4 celery ribs, sliced
1 medium onion, chopped
1 tablespoon lemon juice
1 tablespoon minced fresh dill or 1 teaspoon dill weed
1 garlic clove, minced
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon pepper
2 cups half-and-half cream
1 cup cubed process cheese (Velveeta)
1 cup shredded Monterey Jack cheese
6 bacon strips, cooked and crumbled

Steps:

  • In a soup kettle or Dutch oven, combine the first 12 ingredients; bring to a boil. Reduce heat; simmer for 20 minutes or until the vegetables are tender. Add cream and cheese; heat through until cheese is melted. Stir in bacon just before serving.

Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 1003mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 2g fiber), Protein 13g protein.

CLAM CHOWDER



Clam Chowder image

Make and share this Clam Chowder recipe from Food.com.

Provided by Molly53

Categories     Chowders

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 quart soft-shell clam, lightly steamed (just until the shells open)
1 onion, chopped
3 medium potatoes, diced
2 tablespoons parsley, chopped
1/4 lb butter
2 cups milk
salt and black pepper

Steps:

  • Melt butter in a saucepan, add onion and cook until tender but not brown.
  • Add potatoes and just enough water to cook potatoes (about ten minutes).
  • When potatoes are tender add parsley, salt and pepper, and clams with their juice.
  • Just before serving add 2 cups milk and heat but do NOT boil.

Nutrition Facts : Calories 416.8, Fat 27.7, SaturatedFat 17.4, Cholesterol 78.1, Sodium 234.7, Carbohydrate 36.5, Fiber 4, Sugar 2.5, Protein 7.8

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

This is a rich and flavorful Chowder - creamy in body and full of clams - I have lived east and west coast and have lived in BC, Canada and this recipe is a combination of all - plus the love and care of my Jims' clam chowder

Provided by Ravenseyes

Categories     Chowders

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 11

6 dozen clams
1 cup diced onion
8 cups potatoes
1/2 cup celery
3 garlic cloves
12 cups clam juice
3 cups fat-free half-and-half
1 teaspoon salt
1 teaspoon pepper
3 tablespoons flour
2 tablespoons butter

Steps:

  • In a large steamer pot add your cleaned clams - with 1 cup of white wine and 2 tsps crushed garlic. Steam until clams are fully opened.
  • Remove clams from the pot and set aside to cool.
  • Reserve all liquids from the clam steam (this is the clam liquor - add bottled clam juice to equal 12 cups).
  • In a 6 qt or larger pot add 1 tbsp olive oil, over medium high heat, add onions, celery, garlic and potatoes. Cook for approximately 5 minutes or until onions are clear.
  • Add clam liquor and cook till potatoes are tender.
  • In a small pot melt butter add flour, salt and pepper cook for two minutes slowly add several ladles of the clam juice from the soup pot to the rue and cook till it begins to thicken, remember to stir constantly while thickening or you will burn your rue. Return the rue to the soup pot and allow the two to come together. Add cream and cook for 10 minutes.
  • The last touch is to add your chopped clams - I add them last so they don't turn to rubber. Serve with a nice crusty bread.

NEW ENGLAND CLAM CHOWDER FOR TWO



New England Clam Chowder for Two image

A pantry stocked with canned staples like canned clams makes creative and delicious homemade meals like this chowder possible any night of the week.

Provided by Cans Get You Cooking®

Categories     Trusted Brands: Recipes and Tips     Cans Get You Cooking®

Time 20m

Yield 2

Number Of Ingredients 11

2 strips bacon strips, chopped
2 stalks celery, diced
1 small onion, diced
1 tablespoon all-purpose flour
1 (14.5 ounce) can diced potatoes, drained
1 (10.5 ounce) can clam juice
1 (6.5 ounce) can chopped clams
1 cup whole milk
Salt to taste
Ground white pepper to taste
1 cup Oyster crackers

Steps:

  • In 3-quart saucepan over medium heat, cook bacon until crisp, about 5 minutes; remove to paper towels.
  • In drippings remaining in saucepan over medium heat, cook celery and onions until softened, about 5 minutes. Stir in flour; cook 1 minute.
  • Add potatoes, clam juice, clams with their liquid and milk. Over high heat, heat to boiling. Reduce heat to low; simmer 10 minutes to blend flavors. Season with salt and pepper to taste. Garnish with bacon. Serve with oyster crackers if desired.

Nutrition Facts : Calories 675.7 calories, Carbohydrate 69.8 g, Cholesterol 95.4 mg, Fat 26 g, Fiber 5.7 g, Protein 38.9 g, SaturatedFat 8.3 g, Sodium 2175.6 mg, Sugar 9.7 g

JASPER'S NEW ENGLAND CLAM CHOWDER



Jasper's New England Clam Chowder image

This chowder comes from Jasper White, chef and proprietor of numerous restaurants, including Summer Shack in Cambridge, Massachusetts. Use the freshest clams possible, and if you need to supplement the chowder with commercially prepared broth, make sure that it is made with juice from fresh clams.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 10 cups

Number Of Ingredients 14

4 ounces salt pork, rind removed and cut into 1/3-inch pieces
2 tablespoons unsalted butter
2 medium onions (12 to 14 ounces), cut into 1/2-inch pieces
2 cloves garlic, finely chopped
2 stalks celery (4 ounces), cut into 1/3-inch pieces
5 to 6 sprigs fresh thyme, leaves removed and chopped (2 teaspoons)
2 dried bay leaves
2 pounds Yukon gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
4 cups Clam Broth
Diced clams (reserved from Clam Broth recipe)
1 1/2 cups heavy cream (or up to 2 cups, if desired)
Freshly ground black pepper
2 tablespoons chopped flat-leaf parsley, for garnish
2 tablespoons minced fresh chives, for garnish

Steps:

  • Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until salt pork is a crisp golden brown. Remove from pot; set aside.
  • Add butter, onions, garlic, celery, thyme, and bay leaves. Saute, stirring occasionally with a wooden spoon, until onions are softened but not browned, about 10 minutes.
  • Add potatoes and strained clam broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover them. Increase the heat, and bring to a boil. Cover, and cook potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
  • Remove pot from the heat, and stir in diced clams and cream. Season to taste. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover after it has completely chilled. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavors to meld.
  • When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls, making sure that clams, potatoes, and onions are evenly divided. Sprinkle with parsley, chives, and reserved salt-pork cracklings.

More about "steamer clam chowder recipes"

STEAMER CLAM CHOWDER RECIPE | LEITE'S CULINARIA
steamer-clam-chowder-recipe-leites-culinaria image
2017-09-24 Warm the cracklings in a low oven 200°F (90°C) for a few minutes. Ladle the clam chowder into cups or bowls, making sure that the steamers, …
From leitesculinaria.com
5/5 (4)
Total Time 2 hrs 30 mins
Category Entrees
Calories 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.
See details


MAINE CLAM CHOWDER WITH STEAMERS - FEARLESS EATING
2019-05-06 Let the clams cool down for a few minutes and then remove the clam meat from the shells. Pull off the black covering from the siphon or slice off the siphon entirely, if you prefer. …
From fearlesseating.net
Reviews 3
Servings 4
Cuisine American
Category Main Course, Soup
  • Rinse the clams in cold water and then place them in a pot and cover them with cold water. Soak them for a few minutes, stir them around gently once or twice, drain the water and then repeat this a few times more until there’s no grit left. Discard any with cracked or damaged shells.
  • Bring 1 cup water to a boil in a 5-6 quart stock pot and add the clams. Steam for about 5 minutes or until shells open widely. Stir clams once or twice to steam evenly being careful not to crack the brittle shells. Remove from heat as soon as shells open. Remove the clams and strain the broth through a fine mesh strainer. You should get about 3 to 4 cups of broth. Set the broth aside and reserve.
  • Let the clams cool down for a few minutes and then remove the clam meat from the shells. Pull off the black covering from the siphon or slice off the siphon entirely, if you prefer. Set the clam meats aside.
  • Heat the butter in a medium-sized stock pot over medium heat. Add the onions, celery, thyme sprigs and bay leaf. Saute until veggies are softened, about 5 minutes.
See details


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
See details


THE BEST CLAM CHOWDER - TASTES BETTER FROM SCRATCH
2021-10-22 How to Make Clam Chowder: Drain clams, adding juice from the cans to a large stock pot. Set clams aside. Add chicken broth and diced potatoes to the pot. Bring to a simmer, add bay leaf, and cook until the potatoes are barely fork tender, about 5-6 minutes. In a separate skillet, heat butter and olive oil over medium heat until the butter is ...
From tastesbetterfromscratch.com
See details


MEDITERRANEAN-STYLE STEAMED CLAMS RECIPE
2021-02-08 Prepare three large bowls, fill two of them with cool water and add a good amount of salt to each (⅓ cup of salt to 1 gallon of water). Fill the third bowl with water but NO salt this time. Clean the clams. Put the clams in the first bowl of cool salted water and …
From themediterraneandish.com
See details


MILKY MAINE STEAMER CHOWDER RECIPE - LOS ANGELES TIMES
2000-11-19 Stir in milk and evaporated milk and heat through. Season with salt and pepper to taste. (Remove from heat and let chowder sit, at cool room temperature, at least 2 hours or refrigerate up to 2 ...
From latimes.com
See details


NEW ENGLAND CLAM CHOWDER RECIPE WITH FRESH STEAMED CLAMS
I am back, and in my fanciest Boston fishmonger shellfish digging outfit fully equipped with hipster sweater, denim apron and of course a beanie for my dome....
From youtube.com
See details


MAINE CLAM CHOWDER | AQUACULTURE ASSOCIATION OF NOVA SCOTIA
2021-05-07 MAINE CLAM CHOWDER. Heat olive oil in a small saucepan over medium heat just until warm. Stir in garlic. Remove from heat, and let stand 15 minutes. Combine saffron and sherry in a small bowl. Heat vegetable oil in a large Dutch oven over medium-high heat. Add chorizo, and cook 4 minutes or until browned on all sides. Transfer chorizo to a plate.
From seafarmers.ca
See details


10 BEST CLAM CHOWDER RECIPES | YUMMLY
2022-04-30 Imperfect Foods Clam Chowder with Garlicky Bread Seconds garlic, white wine, heavy cream, baguette, bacon, butter, celery stalk and …
From yummly.com
See details


NEW ENGLAND CLAM CHOWDER - RICARDO
Season with salt and pepper. Sprinkle in the flour and cook for 1 minute, stirring constantly. Add the clam juice and bring to a boil, stirring constantly. Add the water and potatoes and bring to boil. Simmer for about 20 minutes or until the potatoes are tender. Add the clams and cream and simmer for 2 to 3 minutes. Adjust the seasoning.
From ricardocuisine.com
See details


STEAMED CLAMS AND CLAM CHOWDER RECIPE - ALLCLAD
Clarified butter 50g. Stock leftover from steamed clams. White onions 150g, small dice. Celery 50g, small dice. Leek, white part only 100g, small dice. Fennel 100g, small dice. All purpose flour 50g. Yukon gold potatoes 1cm dice 250g. Fish stock, 1.5 liters.
From all-clad.ca
See details


KAREN BARNABY: A SIMPLE CLAM CHOWDER IS BEST
2021-11-08 1 cup (250 mL) corn kernels, fresh or frozen. 1 cup (250 mL) whipping cream. Choice of clams (see Chowder Notes) Salt and pepper. Fry the bacon in a large heavy pot over low heat until crisp. Add ...
From vancouversun.com
See details


EASY CLAM CHOWDER - DAMN DELICIOUS
2015-04-25 Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.*.
From damndelicious.net
See details


20 CLAM RECIPES TO MAKE AT HOME - INSANELY GOOD
2021-06-22 16. Clam and Asparagus Risotto. Creamy risotto is made even better with chewy clams, crunchy asparagus, and cheese. The risotto is cooked in butter, olive oil, clam broth, and wine, so even on its own, it’s already tasty. The addition of clams, asparagus, and parmesan takes it to a whole new level of awesome.
From insanelygoodrecipes.com
See details


CREAMY NEW ENGLAND CLAM CHOWDER - THE CHUNKY CHEF
2017-10-31 Add flour and stir to coat vegetables. Cook 1 minute. Add potatoes, chicken broth, clam juice, salt, pepper, thyme, bay leaves, and tabasco sauce. Stir well, then bring to a boil, reduce heat and cover, simmering about 15 minutes or so, until potatoes are fork tender. Add half and half to chowder, along with the chopped clams, and stir well to ...
From thechunkychef.com
See details


CLAM CHOWDER WITH FRESH CLAMS. - TASTE OF SOUTHERN
2014-10-13 Let clams sit in water for 30minutes to purge out any sand. Drain the sink, rinsing away any sand or debris. Repeat the process at least once more, maybe twice, until the water is free of any sand. Use a stiff brush to scrub each clam under cold running water.
From tasteofsouthern.com
See details


40 CLAM RECIPES FOR ALL YOUR STEAMING AND GRILLING NEEDS
2021-05-18 Traditionally, sundubu is served in preheated stone bowls. You can re-create that effect by heating a stone bowl or a cast-iron pot in a 400° oven. Ladle the …
From bonappetit.com
See details


51 BEST CLAM CHOWDER RECIPES (AND OTHER CLAM RECIPES)
2020-05-24 New England Clam Chowder. This classic clam chowder recipe starts with cherrystone clams, plus garlic, potatoes, bacon, celery, onion, and heavy cream. Fresh clams are ideal, but if you can't find ...
From epicurious.com
See details


STEAMER CLAMS, NEW ENGLAND STYLE RECIPE - MYGOURMETCONNECTION
2010-06-25 Cover the pot and steam until all of the shells have opened wide, about 10 to 12 minutes. While the clams are cooking, melt the butter and add the juice from half the lemon. Pour the butter into individual serving dishes and set aside. Cut the remaining half of the lemon into 4 wedges for serving.
From mygourmetconnection.com
See details


NEW ENGLAND CLAM CHOWDER RECIPE - CHEF BILLY PARISI
2018-12-26 Served with Steamed Fresh Clams. Making fresh steamed clams is actually really easy. Add some olive oil to a pan and add your clams and saute for a few minutes. Next, hit it with the wine, garlic, and thyme, and put a cap on it and boil the clams until they open. That’s how you know they are done.
From billyparisi.com
See details


HOW TO PROPERLY COOK STEAMER CLAMS - MAINE LOBSTER NOW
Follow our prep and cook instructions carefully. Check for any cracked or damaged shells, toss them in the garbage. Place them in a large bowl or pot then cover with cold water (you’ll want the water level a few inches above the top of the clams). Add approximately 2/3 cup of salt per 2 quarts (8 cups) water, then mix the water and clams with ...
From mainelobsternow.com
See details


HOW TO MAKE THE BEST STEAMED CLAMS | FOODIECRUSH.COM
Instructions. In a large sauté pan over medium heat, melt 2 tablespoons of butter. Add the garlic and green onion and cook for 3-5 minutes or until softened, stirring occasionally. Add the cockles and cook for another 5 minutes. Add the white wine …
From foodiecrush.com
See details


CLAM CHOWDER - ALTON BROWN
Add clams and cover. Steam until all clams are open, about 3 minutes. Remove the clams as they open and transfer to a bowl. Add the steaming juices to the chowder. Using an immersion blender, puree to desired consistency. Season with salt and pepper, to taste. Finely chop the drained canned clams.
From altonbrown.com
See details


NEW ENGLAND CLAM CHOWDER - MAINE CLAM CHOWDER | HANK SHAW
2017-05-14 Do not brown the onions. Mix in the potatoes and the clam juice and add enough water to just barely cover the potatoes. Bring this to a simmer and cook until the potatoes are tender, about 15 minutes. When the potatoes are just about tender -- not completely cooked -- add the chopped clams and turn off the heat.
From honest-food.net
See details


NEW ENGLAND CLAM CHOWDER | ZAVOR®
Add the onions and the celery to the hot bacon fat in the cooker, and cook, stirring, until softened, about 3 minutes. Add the clam juice, potatoes, salt, pepper, and bay leaf.
From zavoramerica.com
See details


RESTAURANT-STYLE NEW ENGLAND CLAM CHOWDER - CHEF DENNIS
2020-10-18 Instructions. The first step in making New England Clam Chowder is steaming open the clams. Add one cup of water to a large pot over medium heat. Add the clams and cover. Steam the clams for 8-10 minutes or until they steam open. When the clams have steamed open, remove from the heat and allow to cool.
From askchefdennis.com
See details


BEST EVER CREAMY CLAM CHOWDER | THE RECIPE CRITIC
2021-10-30 Add the onion, celery, and garlic and cook until tender. Add the flour and stir. Add in the juice from the clams, chicken broth, milk, and half and half, then stir until there aren't any clumps. Add in the potatoes. Bring the pot to a boil and reduce heat to a simmer until the potatoes are tender and the soup is thick.
From therecipecritic.com
See details


CLAM CHOWDER - DR. MARK HYMAN
2016-09-27 Preparation. Place the water, lemon juice, bay leaves, garlic, thyme and salt in a large (5- to 6-quart) heavy pot with a tight fitting lid. With the lid on the pot, bring the ingredients to a boil over high heat.
From drhyman.com
See details


ONE POT CLAM CHOWDER - THE SALTY MARSHMALLOW
2020-10-12 Heat a medium size soup pot over medium heat and add in the butter and onion. Stir and cook until the onion becomes translucent and add in the garlic, salt, pepper and fresh thyme. Stir and cook until the garlic and thyme become fragrant. Add in the potatoes and clams and pour in the clam juice and 1 ½ cups of the chicken broth.
From thesaltymarshmallow.com
See details


BARBERRY HILL FARM: MIDDLE BEACH STEAMER CLAM CHOWDER
2021-09-02 This chowder is not the thickly floured New England clam chowder one often has in a restaurant or out of a can. Nor is it the clear broth Rhode Island type clam chowder, but a delicious blend of broth and cream thickened with the natural starches of the fresh potatoes. We continue the tradition of making it each year, sharing it with friends ...
From barberryhillfarm.com
See details


A BEST-EVER CLAM CHOWDER RECIPE FROM A FAVORITE SEATTLE CHEF
2018-12-06 1 cup razor clams (or a little more, plus any juices), cleaned and roughly chopped (about 10 clams) 1. Boil potatoes, quartered, for 10 minutes until just tender. Rinse in …
From seattletimes.com
See details


NEW ENGLAND CLAM CHOWDER - CARLSBAD CRAVINGS
Add clams, cover, and cook on high heat for 5 minutes. Stir clams, cover and cook an additional 2 minutes. Uncover and remove any open clams. Continue to simmer and remove clams as they open up. Discard any unopened clams. Drain the clams and reserve stock, scoop out the meat, and coarsely chop.
From carlsbadcravings.com
See details


CLAM STEAMER : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com
See details


THE BEST CREAMY CLAM CHOWDER - FOODIEANDWINE.COM
2022-01-11 Add the bay leaves, and cook approx. 1-2 minutes, whisking constantly, until slightly thickened. Add the potatoes and bring the chowder to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. (*Note 6) Stir in the heavy cream and chopped clams until heated through, approx. 1-2 minutes.
From foodieandwine.com
See details


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 »

Top Asked Questions

How to cook clam chowder with crackers?
Warm the cracklings in a low oven 200°F (90°C) for a few minutes. Ladle the clam chowder into cups or bowls, making sure that the steamers, onions, and potatoes are evenly divided. Scatter the cracklings or bacon over the individual servings and sprinkle with the chopped parsley and oyster crackers.
How do you cook clams in a steamer?
Fill a steamer with 1-inch cold water, celery and parsley and bring to a boil. Add clams all at once. Bring back to a boil, then cook for about 4 minutes, shaking the pot from time to time, until clams open. (If you wish, cook 3 to 4 minutes longer, to kill off harmful bacteria that may exist.)
Does clam chowder need to be refrigerated?
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.
What equipment do I need to make a clam chowder?
For equipment, you will need an 8-quart pot with a tight fitting lid (for steaming open the clams), a wooden spoon, a fine-mesh strainer, a 4- to 6-quart heavy pot with a lid (for the chowder), a slotted spoon, and a ladle. Steamers are available by mail order from Captain Marden's Seafoods, Inc. (781) 235-0860.

Related Search