CLAM CHOWDER - WALT DISNEY WORLD
Make and share this Clam Chowder - Walt Disney World recipe from Food.com.
Provided by tbean1
Categories Chowders
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- With melted margarine, combine celery and onions, cook for 5 minutes or until transparent.
- Add flour to make roux and mix until smooth.
- Let it cook for a few minutes, then add hot clams and juice and half of the hot milk. Mix until all the flour lumps are smooth.
- Continue cooking for about 10 minutes.
- Add green peppers, potatoes and seasonings.
- Combine, cook until potatoes and peppers are done, then add the remainder of the milk.
Nutrition Facts : Calories 840.3, Fat 54.7, SaturatedFat 12.8, Cholesterol 58.3, Sodium 3305.9, Carbohydrate 63.6, Fiber 3.3, Sugar 5.3, Protein 24.5
WALT DISNEY WORLD BOSTON CLAM CHOWDER
My husband worked at WDW for 30 years and during the days when the cafeteria was supplied by WDW this was a favorite by the employees. It was printed by the Orlando Sentinel years ago and I copied it. It makes a lot, so reduce it for your family.
Provided by carole in orlando
Categories Chowders
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Melt margarine in dutch oven, add onions, celery and saute until tender.
- Add flour to make a roux and cook over low heat 10 minutes, stirring constantly to prevent scorching.
- Gradually add hot milk, stirring constantly to maintain smoothness.
- Add clam juice and chopped clams and cook 20 minutes more.
- Add green pepper, thyme and pepper.
- When green peppers are tender, add potatoes cut into small chunks and cook 10 minutes more.
Nutrition Facts : Calories 502.1, Fat 30, SaturatedFat 7.8, Cholesterol 48.5, Sodium 692.6, Carbohydrate 40.1, Fiber 2.1, Sugar 4.4, Protein 18.6
DISNEYLAND'S CLAM CHOWDER RECIPE
If you have tried Disneyland's Clam Chowder, then you know just how amazing it is. With this recipe, you can have it whenever you want!
Provided by Kristen Hills
Categories Main Course Soup
Time 50m
Number Of Ingredients 16
Steps:
- Melt the butter in a saucepan and then add the flour to make a roux. Cook for 5 minutes over medium heat, stirring often, then set aside.
- In a large pot, heat the oil and saute the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.
- Add the heavy cream, clam juice, clams, thyme, salt, pepper, Tabasco sauce, and roux. Whisk well to blend in the roux.
- Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally. Add more seasoning to taste.
- Serve with a side of sourdough bread, if desired.
Nutrition Facts : Calories 458 kcal, Carbohydrate 28 g, Protein 6 g, Fat 37 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 110 mg, Sodium 722 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
BOSTON CLAM CHOWDER
Provided by Craig Claiborne And Pierre Franey
Categories dinner, soups and stews, appetizer
Time 40m
Yield Ten to 12 servings
Number Of Ingredients 12
Steps:
- Remove and set aside the tough muscle of each clam. Reserve both the muscle and the softer body portions. Chop the muscles as finely as possible or puree them in a food processor, leaving the meat a bit coarse but fine. There should be about one and one-quarter cups.
- Cut the salt pork into very fine dice. Put the dice into a kettle and cook, stirring often, until they are rendered of fat and are slightly crisp. Add half of the butter.
- Add the onions and cook, stirring, until they are wilted. Sprinkle with flour and stir. Add the clam broth and water, stirring vigorously with a wire whisk. Add the chopped clam muscles and cubed potatoes. Bring to the boil and simmer 20 to 30 minutes until the potatoes are tender.
- Finely chop the soft body portions of the clams or chop them using a food processor. Add this to the chowder and continue cooking five minutes. Stir in the milk, cream, salt and pepper. Bring to the simmer and swirl in the remaining one tablespoon of butter. Serve immediately. Serve, if desired, with common crackers or pilot crackers.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 712 milligrams, Sugar 5 grams, TransFat 0 grams
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
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