The Best Clam Chowder Recipes

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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

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

THE BEST DAMN CLAM CHOWDER EVER



The Best Damn Clam Chowder Ever image

If you like a thick clam chowder, this recipe is not for you. However, if you like a brothy clam chowder, where you can really taste the clams, this one is for you.

Provided by dawnie2u

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

5 -6 1/2 ounces chopped clams, liquid reserved
24 ounces bottled clam juice
4 ounces diced prosciutto (or chopped bacon)
1 large yellow onion
2 tablespoons all-purpose flour
3 medium red potatoes, cut into 1/2-inch dice
1 large bay leaf
1/4 teaspoon dried thyme
1 cup heavy cream
2 tablespoons minced fresh parsley leaves
salt
white pepper, to taste

Steps:

  • In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
  • Add the onion and cook until softened.
  • Add the flour and stir until lightly colored, about a minute.
  • Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
  • Add the clams, cream, fresh parsley, salt and white pepper.
  • Bring to a simmer and serve immediately.
  • (You may substitute any type of shellfish, or even fish for the clams in this recipe.).

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

CLAM CHOWDER



Clam Chowder image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

3 dozen medium clams
4 tablespoons butter
1 stalk celery, finely chopped
1/2 small sweet onion, finely chopped
1 teaspoon salt
1 tablespoon ground black pepper
2 tablespoons seafood boil seasoning, such as Old Bay
1/2 cup self-rising flour
4 slices bacon
One 6-ounce bottle clam juice
5 medium potatoes, cooked, peeled, chopped
3 scallions, sliced
3 cups milk
1 1/2 cups half-and-half
Dried parsley, for garnish

Steps:

  • First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
  • Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
  • Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 11

30 littleneck clams (about 3 pounds), scrubbed
4 slices thick-cut bacon, chopped
2 tablespoons unsalted butter
3 stalks celery, finely chopped
1 medium onion, finely chopped
2 teaspoons chopped fresh thyme
1/3 cup all-purpose flour
1 large russet potato, peeled and cut into 1/2-inch cubes
2 cups half-and-half
Kosher salt and freshly ground pepper
Chopped fresh chives, for topping (optional)

Steps:

  • Rinse the clams several times under cold running water. Transfer to a large pot and add 3 cups water. Bring to a simmer over medium-high heat, then cover and cook until the clams open, about 6 minutes. Strain through a fine-mesh sieve into a large bowl; reserve the broth. Transfer the clams to a bowl and cover with plastic wrap so they don't dry out.
  • Cook the bacon in a large pot over medium heat until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels. Melt the butter in the same pot over medium heat. Add the celery, onion and thyme and cook, stirring occasionally, until soft, about 10 minutes. Add the flour and cook, stirring, 1 minute. Stir in the reserved clam broth, 1 1/2 cups water and the potato. Bring to a simmer and cook until the potato is tender and the soup thickens slightly, about 15 minutes.
  • Meanwhile, remove the clams from their shells and roughly chop.
  • Reduce the heat under the soup to medium low. Whisk in the half-and-half and warm through (do not boil). Remove from the heat. Stir in the chopped clams; season with salt and pepper. Ladle the soup into bowls and top with the reserved bacon and chives.

MY VERY BEST CLAM CHOWDER



My Very Best Clam Chowder image

My husband and I worked on this recipe for years before it came to this and it is wonderful. He doesn't like me to share it with anyone, but I know you won't tell!

Provided by HeidiSue

Categories     Chowders

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 12

2 tablespoons flour
2 tablespoons butter
1/2 cup chopped yellow onion
1 medium russet potato, peeled & diced
2 (6 ounce) cans minced clams, in liquid
1 cup bottled clam juice
1 cup heavy whipping cream
1/3 cup white wine
1 tablespoon of better than boulion clam base
salt & pepper
bread, scooped out into bowls,to serve in
parsley, to garnish

Steps:

  • Saute onions in a little oil until soft (7-8 minutes).
  • Add the potatoes to the onions and continue to saute a few minutes more and set mixture aside.
  • In a med-large size pot melt the butter over medium heat add the flour and mix well- but be sure not to burn.
  • Add bottled clam juice and the juice from the canned clams (set the clams aside).
  • Add the wine and clam base and mix well.
  • Add the potato and onion mixture and bring to a boil.
  • Lower heat and bring it to a soft consistent boil.
  • Boil for 15-20 minutes or until the potatoes are soft checking them frequently as to not over cook.
  • Add heavy whipping cream and clams and reheat.
  • Add salt& pepper to taste.

Nutrition Facts : Calories 926.1, Fat 59.1, SaturatedFat 35.1, Cholesterol 311.1, Sodium 585.1, Carbohydrate 41.8, Fiber 3.1, Sugar 3.1, Protein 49.8

THE BEST CLAM CHOWDER



The Best Clam Chowder image

This is a basic New England clam chowder, though with leeks used in place of the traditional onions, and a splash of wine to add a floral note. Also: thyme. Very continental! It is shockingly delicious and deserves its title as best. Bacon will add a smoky note to the stew. If you use it, it may be worth it to go the whole distance and get expensive double-smoked bacon instead of the standard supermarket fare. The salt pork, which is not smoked, will take the meal in the opposite direction, emphasizing the pure flavor of the clams.

Provided by Sam Sifton

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 11

24 medium-size quahog clams, usually rated ''top neck'' or ''cherrystone,'' rinsed
1 tablespoon unsalted butter
1/4 pound slab bacon or salt pork, diced
2 leeks, tops removed, halved and cleaned, then sliced into half moons
3 large Yukon Gold potatoes, cubed
1/2 cup dry white wine
3 sprigs thyme
1 bay leaf
2 cups cream
Freshly ground black pepper to taste
1/4 cup chopped parsley.

Steps:

  • Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set aside as well.
  • Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
  • Add the leeks to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add enough clam broth to just cover the potatoes, approximately 3 cups, reserving the rest for another use. Add the thyme and the bay leaf.
  • Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
  • Meanwhile, chop the clams into bits about the size of the bacon dice.
  • When potatoes are tender, add cream and stir in chopped clams and reserved bacon. Add black pepper to taste. Let come to a simmer, and remove from heat. (Do not let chowder come to a full boil.) Fish out the thyme and the bay leaf, and discard.
  • The chowder should be allowed to sit for a while to cure. Reheat it to a bare simmer before serving, then garnish with chopped parsley. Serve with oyster crackers.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 28 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 544 milligrams, Sugar 3 grams, TransFat 0 grams

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