CLAM CHOWDER
Thick and creamy Clam Chowder is one of my favorite easy soup recipes, and this one has all the traditional elements we love, like diced potatoes, veggies and plenty of delicious clams.
Provided by Lauren Allen
Categories Main Course Soup
Time 45m
Number Of Ingredients 17
Steps:
- Drain the clams, adding the juice from the cans to a large stock pot. Set the clams aside.
- Add chicken broth and diced potatoes to the pot (the liquid should just barely cover the potatoes). Bring to a simmer, add the bay leaf, and cook until the potatoes are barely fork tender, about 5-6 minutes.
- While the potatoes cook, in a second pot, heat the butter and olive oil over medium heat until the butter is melted. Add the onions, celery, bell peppers and garlic and cook until tender, about 4-5 minutes.
- Stir in the flour and cook for 30 seconds. Gradually stir in the milk and half and half, whisking as you add them to break up any clumps of flour. Bring mixture to a simmer and cook until the thickened, about 5 minutes
- Stir the creamy mixture into the potatoes. Stir in the salt, pepper, vinegar, and reserved clams. Cook for 5 more minutes.
Nutrition Facts : Calories 337 kcal, Carbohydrate 36 g, Protein 7 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 39 mg, Sodium 527 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
NOVELLI'S CLAM CHOWDER
Provided by Guy Fieri
Time 30m
Yield Sixteen 8-ounce servings
Number Of Ingredients 17
Steps:
- Use two separate pots, in one add half&half and heat medium high (do not boil) add corn starch and whisk well.
- Base:In the other pot all at once add water, clam juice, clam base, chardonnay, butter, Italian seasoning, pepper, potatoes, and onions. Cook at medium high until potatoes get soft and then add crab meat (or clams if crab is unavailable)
- Once half&half+corn starch mixture is heated up and thickened, add base and stir. Able to serve right away
- Mix all together and that's it. Spread on bread and toast or add to a steak sandwich. Mom used it for everything
NOVELLI'S CLAM CHOWDER
Provided by Food Network
Time 30m
Yield Sixteen 8-ounce servings
Number Of Ingredients 11
Steps:
- Combine the clam juice, clam base, Chardonnay, potatoes, onions, butter, Italian seasoning, pepper and 1 cup water in a pot. Cook over medium-high until the potatoes soften. Add the crabmeat (or clams if crab is unavailable).
- Meanwhile, heat the half-and-half in a pot over medium-high heat (do not boil); whisk in the cornstarch. Cook, whisking, until heated through and thickened.
- Add the thickened half-and-half mixture to the chowder. Serve right away.
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
TRADITIONAL MANHATTAN CLAM CHOWDER (A.K.A. CONEY ISLAND OR FULTO
I once found it hard to accept there was another form of clam chowder besides New England style, but I have to hand it to the ingenuity of the Manhattan chefs that came up with this style. The addition of tomatoes to this dish is thought to be inspired by the Italian and Portugese immigrants that made up the larger body of the city in the mid to late 1800's. In the late 1800's to 1930's this dish was referred to as Coney Island Clam Chowder or Fulton Market Clam Chowder. It was not until 1889 that Allesandro Filippini wrote his now famous cookbook called The Table: How to Buy Food, How to Cook It, and How to Serve It that the recipe was recorded for the non-professional home cook. Now we can not go on without mentioning the French influence on this dish since Allesandro was Delmonico Chef du Maison from from 1849 to 1863, and worked with another celebrated French chef, Charles Ranhofer. Charles was also a chef at Delmonico's restaurant in New York from 1862 to 1896 (34 years!). He also wrote restaurant quantity recipes in book form, but since this article is guaged for the home cook, we'll stick with the smaller version. It is with apprehension I write this recipe, as I do not want to disturb the spirits of such fine Chefs that have passed, and passed on their knowledge. It is with the upmost respect I offer my take on this fine creation of a dish, redolent with herbs and vegetables and let us not forget our favorite muddy mollusks, the clams.
Provided by Timothy F.
Categories Chowders
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Start the Cauldron over medium high heat and add oil and butter. As soon as the butter stops foaming add the red pepper flake, onions, celery and carrots.
- Cook until onion is translucent being careful not to burn. Add the garlic and chopped bacon or ham.
- Cook until the meat gets a light brown on it, then add potatoes, clam juice and clams with the liquor from the cans. Add enough water to just cover the potatoes. Add the bay leaves and Thyme.
- Pour the tomatoes into a large bowl and mash with a potato masher until just crushed, leaving some larger bits if desired. Add tomatoes to the Cauldron and bring to a light boil for about 10 minutes.
- Add a few twists of pepper. Reduce heat and allow to simmer for about 30-45 minutes, stirring occasionally. Salt to taste, then add some of the parsley during the simmer. Save some parsley for garnish.
- Serve hot with buttered toast points or saltine crackers.
Nutrition Facts : Calories 357.4, Fat 3.6, SaturatedFat 1.5, Cholesterol 32.4, Sodium 1117.5, Carbohydrate 63.5, Fiber 7.3, Sugar 11.9, Protein 20.2
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