NEW ENGLAND CLAM CHOWDER I
Hot and hearty recipe that will warm you up on cold winter days.
Provided by Debbie2
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
- Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
Nutrition Facts : Calories 395.8 calories, Carbohydrate 24 g, Cholesterol 101.4 mg, Fat 22.5 g, Fiber 2.2 g, Protein 24.1 g, SaturatedFat 11.5 g, Sodium 706.2 mg, Sugar 2 g
NEW ENGLAND FISH CHOWD'A
Provided by Tyler Florence
Categories appetizer
Time 1h10m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Wash and scrub clams well to remove exterior sand then place in a large soup pot with boiling water. Add garlic and 2 bay leaves. Cover and steam over medium heat for 5 to 10 minutes until the clams open. Discard any that do not open. Remove clams from shells, roughly chop, and set aside. Strain the broth through cheesecloth as an added precaution to remove any grit.
- Melt butter in the soup pot, saute potatoes, celery and onion for 5 minutes until soft and well coated. Add salt pork, thyme, and remaining bay leaves. Make a roux by sprinkling in flour and stirring until dissolved. Add the reserved clam broth, bring to a boil, stirring constantly to avoid lumps. Continue to simmer, stirring, for 15 minutes until thickened.
- Add the chopped clams, bottled clam juice and sea salt. Pour in the cream and milk, cover, and cook until heated through. Add the fish fillets and continue to simmer another 5 minutes until the fish is opaque. Season with salt and pepper.
- Serve with oyster crackers or crusty bread.
TYLER'S MANHATTAN CLAM CHOWDER
Provided by Tyler Florence
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large pot, cook the bacon over medium heat until the fat is rendered and the meat beginning to crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the pot and reserve.
- Add one-third of the garlic and the lemon juice to the bacon drippings and cook until the garlic is fragrant, 2 to 3 minutes. Add the quahogs, 2 1/2 cups water and the wine and bring to a simmer. Cover the pot and steam the clams until they open, about 10 minutes. Remove the clams from the pot. Strain the broth and reserve. Take the clams from their shells, chop them and set aside.
- Meanwhile, melt the butter in a large saucepot over a medium flame. Add the onion, celery, remaining garlic, and chorizo and cook until the onion is translucent, 4 to 5 minutes. Stir the flour into the pot. Cook the onion and flour mixture for several minutes then add the clam broth and bring to a simmer, stirring until smooth. Add the tomatoes and sugar, stir well to incorporate, then toss in the pepper flakes, thyme, and parsley. Season with sea salt and freshly ground black pepper. Cover and cook at a low simmer until the broth is flavorful, 20 to 30 minutes.
- Ten minutes before serving, add the littleneck clams and bacon to the soup. Cover and steam until the clams open, about 8 minutes. Add the reserved chopped clams. Stir well, season again, if needed, with sea salt and freshly ground black pepper, and serve immediately.
CLASSIC CLAM CHOWDER
Provided by Tyler Florence
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Start by making the clam broth: Put a large pot over medium heat, add the bacon and saute until the fat is rendered and the bacon is browned, about 5 minutes. Remove the cooked bacon pieces from the pot and reserve them for something else. Add a 1-count of olive oil, the onion, garlic, thyme, and bay leaf and cook, stirring, until the vegetables are translucent, 3 to 5 minutes. Add the clams, lemon juice, white wine, and water and bring to a low boil. Reduce the heat, cover the pot, and simmer for 10 or 15 minutes to steam open the clams. Remove the clams from the pot, discarding any that don't open. Strain the broth into a bowl. Pull the clams out of their shells, chop them, and set them aside separately; discard the shells. Set the broth aside.
- Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the bacon, onion, garlic, and thyme and cook until the bacon renders its fat and the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the clam broth and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture). Add the chopped clams and season with salt and pepper.
- Now add the 16 clams in their shells. Cover and simmer to open the clams, about 10 minutes. Stir in the parsley and serve hot, with the common crackers.
- Preheat the oven to 350 degrees F.
- Put the crushed crackers in a bowl, add the oil and melted butter, and toss to coat the crackers with the fat. Spread on a baking sheet and bake until crisp and lightly browned, about 10 minutes.
- Yield: 2 cups
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Inactive Prep Time: none
- Ease of preparation: easy
TYLER FLORENCE'S NEW ENGLAND CLAM CHOWDER
Make and share this Tyler Florence's New England Clam Chowder recipe from Food.com.
Provided by Karen in MA
Categories Chowders
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Wash and scrub the clams to get rid of the dirt. Set the littlenecks aside in the refrigerator, and combine the cherrystone clams with the water, garlic, and bay leaves in a large pot. Cover, and steam over medium-high heat until the clams have all popped open, about 15 minutes. Check every 5 minutes to pull out the clams that have opened (some take longer than others), and give the pot a stir. Pull the opened clams out of their shells and chop them roughly. Cover them and set aside. Pour the broth into a big bowl through a strainer that you've lined with cheesecloth, just in case there is leftover sand; set the broth aside.
- Rinse out the pot and melt the butter over medium heat. Add the pancetta, celery, onion, and thyme. Sauté this together for 5 minutes, until the vegetables soften. Sprinkle the flour into the pot; stir and coat everything well. Gradually pour in the strained clam broth, whisking constantly to break up any lumps of flour. When all the broth is incorporated, fold in the potatoes, and bring to a boil, stirring constantly for about 15 minutes. The soup will start to thicken from the potato starch.
- Toss in the littleneck clams and cover the pot to let them steam open, about 5 minutes. Reduce the heat to low and fold in the chopped clams, cream, and milk. Season the soup with many turns of freshly ground black pepper and stir everything together to heat through, but do not let it boil. Serve this in nice big bowls with some chives and Parmesan Oyster Crackers.
Nutrition Facts : Calories 416.4, Fat 17, SaturatedFat 9.5, Cholesterol 87.6, Sodium 110.3, Carbohydrate 43.2, Fiber 5.5, Sugar 4.1, Protein 24.7
NEW ENGLAND CLAM CHOWDER
Greetings from Boston, home of New England clam chowder. Clam chowder is a year-round comfort food. But knowing that just one bowl of the creamy kind can pack 41 grams of fat isn't so comforting. We lightened the soup considerably - without sacrificing its velvety texture and rich flavor - by cutting back on butter and using lower-fat Canadian bacon and fat-free half-and-half (we used Land O'Lakes). Now you can feel good about spooning up this soup, which is high in iron (the clams) and calcium (the "cream").
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Drain clams and reserve juice. In a medium-sized skillet, cook bacon, stirring until hot, 1 to 2 minutes. Add butter and onion; cook until onion is softened. Pour in clam juice, add potatoes and cook until tender, 10 to 12 minutes. Stir in clams, half-and-half, thyme, cayenne pepper to taste, and parsley. Season with salt and pepper. Heat through. Do not boil. Serve with oyster crackers.
CLAM CHOWDER (NEW ENGLAND STYLE)
There are hundreds of recipes for New England Clam Chowder. I was born and raised in Philadelphia, where there are wonderful New England style restaurants. When I say that this is the BEST RECIPE I have ever tasted, you can TAKE THAT TO THE BANK!!!
Provided by Alan Leonetti
Categories Chowders
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large stockpot bring 2 cups of water to a boil.
- Add clams, cover and cook for 5 minutes.
- Uncover, quickly stir clams with a wooden spoon and cover again.
- Continue to cook 5 to 10 minutes longer, until most of the clams are opened.
- Transfer clams to a large bowl and strain the broth twice through a fine mesh sieve or cheese cloth into another bowl, being careful to strain out the sand and grit.
- You should now have about 6 cups of clam broth.
- If not, add enough water to make it 6 cups.
- When clams are cool enough to handle, remove them from their shells and cut into 1/2 inch pieces.
- Set clams and broth aside.
- In a large heavy pot, cook bacon until crisp and fat is rendered.
- Pour off all, except 2 tablespoons, of the bacon fat.
- Add the butter, onions and celery and cook until softened, about 5 minutes.
- Add the garlic, thyme and bay leaves and cook until vegetables are completely wilted, about 3 minutes, being careful not to brown.
- Add the potatoes and the reserved clam broth and bring to a boil.
- Lower the heat, cover, and simmer for 20 to 30 minutes, until broth slightly thickens and the potatoes are very tender.
- If you prefer a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.
- Remove from heat, stir in the clams and heavy whipping cream, and season with salt and pepper, if necessary.
- Set aside for 1 hour, to allow all of the flavors to thoroughly blend.
- Place the pot over low heat and slowly reheat, being careful not to bring to a boil.
- Serve hot, garnished with 1 or 2 pats of butter and some chopped scallions.
Nutrition Facts : Calories 804.3, Fat 73.8, SaturatedFat 45.1, Cholesterol 237.2, Sodium 148.8, Carbohydrate 32.4, Fiber 4.6, Sugar 5.1, Protein 7.3
CONTEST-WINNING NEW ENGLAND CLAM CHOWDER
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
Time 55m
Yield 5 servings.
Number Of Ingredients 13
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
NEW ENGLAND CLAM CHOWDER
Good clam chowder starts with really good, fresh clams. It's easy to find them if you live on the coast, but even if you're landlocked in Ohio, you can ask the guy in the seafood department to order them. I use both cherrystones, which are large and meaty, plus smaller littlenecks, which are more delicate and should be cooked only briefly. I don't care for bottled clam juice because of its high sodium content.
Yield serves 6 to 8
Number Of Ingredients 17
Steps:
- Wash and scrub the clams to get rid of the dirt. Set the littlenecks aside in the refrigerator, and combine the cherrystone clams with the water, garlic, and bay leaves in a large pot. Cover, and steam over medium-high heat until the clams have all popped open, about 15 minutes. Check every 5 minutes to pull out the clams that have opened (some take longer than others), and give the pot a stir. Pull the opened clams out of their shells and chop them roughly. Cover them and set aside. Pour the broth into a big bowl through a strainer that you've lined with cheesecloth, just in case there is leftover sand; set the broth aside. (I once lost the clam chowder world championship thanks to a little sand, so take the extra minute to do this step, because any grit in the base can ruin the entire dish.)
- Rinse out the pot and melt the butter over medium heat. Add the salt pork, celery, onion, and thyme. Sauté this together for 5 minutes, until the vegetables soften. Sprinkle the flour into the pot; stir and coat everything well. Gradually pour in the strained clam broth, whisking constantly to break up any lumps of flour. When all the broth is incorporated, fold in the potatoes, and bring to a boil, stirring constantly for about 15 minutes. The soup will start to thicken from the potato starch.
- Toss in the littleneck clams and cover the pot to let them steam open, about 5 minutes. Reduce the heat to low and fold in the chopped clams, cream, and milk. Season the soup with many turns of freshly ground black pepper and stir everything together to heat through, but do not let it boil. Serve this in nice big bowls with a dash of Tabasco sauce and some chives. Crusty bread is crucial for dunking. "Wicked good!" as they say in New England. And about that competition-I'll be back next year with my cheesecloth. Judges, you've been warned.
BRIAN'S NEW ENGLAND CLAM CHOWDER
This is a mix of several other recipes that I took and made my own. I now live in Idaho so I have to use canned clams.Requested often by my finicky teenage stepdaughter. Usually I make a double recipe as it is gone very soon. This is clam chowder not potato chowder seasoned with clams if you get my meaning. Sometimes I make it thicker by omitting some of the stock and using powdered or cubes of bouillion.
Provided by Tugar357
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Add 1/4 of butter to stock pot and brown the bacon in the bottom.
- Once the bacon is done, remove it and save as garnish. Add the remaining butter, onion, celery, thyme, bay leaves, and garlic. Saute till soft.
- Add the chicken stock, potatoes, corn, and the reserved clam juice. Cook on medium till tender. It will take about 25-30 minutes. If using the bouillion, you will need enough water to cover the potatoes.
- Add the clams and the cream.
- Adjust the seasonings with salt and pepper. Thicken it to your taste. I use a slurry of flour and water strained. Then bring to boil making sure you stir so as not to burn the bottom.
- I like a few fresh pieces of tomato on mine at the last second.
- Serve with oyster crackers or saltines.
Nutrition Facts : Calories 960.7, Fat 60.2, SaturatedFat 32.2, Cholesterol 282.3, Sodium 714.7, Carbohydrate 50.3, Fiber 4.5, Sugar 5.3, Protein 55
NEW ENGLAND CLAM CHOWDER
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
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 RECIPE BY TASTY
Here's what you need: bacon, onion, celery, carrot, all-purpose flour, black pepper, dried thyme, minced clam, chicken stock, potatoes, heavy cream, bay leaf, oyster cracker
Provided by Jordan Kenna
Categories Lunch
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
- Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
- Add onion and sauté until softened and translucent, about 3 to 5 minutes.
- Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
- Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
- Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
- Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
- Add in reserved clam meat and cook for an additional 2-4 minutes.
- Remove from heat and serve with oyster crackers
- Enjoy!
Nutrition Facts : Calories 720 calories, Carbohydrate 37 grams, Fat 53 grams, Fiber 3 grams, Protein 32 grams, Sugar 9 grams
NEW ENGLAND RAZOR CLAM CHOWDER
Thick New England clam chowder using razor clams. My family likes to harvest razor clams on the Washington coast. We clean and freeze our clams. You might be able to use canned clams. My husband like thick clam chowder. If you do not want it as thick omit flour, and/or use milk instead of cream. Serve with bread and salad.
Provided by Candia Mathieson
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Cook and stir bacon in a large pot over medium-high heat until browned, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel, reserving drippings in the pot.
- Cook and stir potatoes, onion, and garlic in the hot bacon drippings until onions are translucent, 7 to 10 minutes. Stir flour into the potato mixture; cook together for about 1 minute. Add evaporated milk, heavy cream, liquid from clams, and bay leaf to the potato mixture; stir.
- Bring the mixture to a simmer, reduce heat to medium, and cook until the potatoes are soft, about 15 minutes. Add clams to the soup; cook until the clams are hot, about 5 minutes. Sprinkle bacon atop the soup. Season with salt and pepper to serve.
Nutrition Facts : Calories 574.9 calories, Carbohydrate 31.6 g, Cholesterol 112.3 mg, Fat 40.8 g, Fiber 3.1 g, Protein 20.5 g, SaturatedFat 17.6 g, Sodium 574 mg, Sugar 6.9 g
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