THE BEST CLAM CHOWDER
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
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
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
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.).
WINDJAMMER'S CLAM CHOWDER
Ken Fitzgerald, Bassist in Band
Provided by Glenn Collins
Categories soups and stews, appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Have fish market open clams and reserve juice.
- Separate clams from juice and chop clams coarsely.
- Meanwhile, boil diced potatoes 5 to 10 minutes until done but still firm. Drain and reserve potatoes.
- Saute onion in butter, cooking over low heat until transparent. In a saucepan combine onion, cream, milk and clam juice. Heat until almost boiling.
- Add Worcestershire sauce and chopped clams. Simmer about 3 minutes until clams are just cooked through.
- Taste and adjust seasonings with salt and pepper. Add potatoes and dill. Serve immediately.
Nutrition Facts : @context http, Calories 731, UnsaturatedFat 19 grams, Carbohydrate 36 grams, Fat 58 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 36 grams, Sodium 1230 milligrams, Sugar 17 grams, TransFat 0 grams
MANHATTAN CLAM CHOWDER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 first-course servings (
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.
- Copyright 2001 Television Food Network, G.P. All rights reserved
JIM'S NEW ENGLAND CLAM CHOWDER
After years of watching my New England relatives try to perfect their versions of this venerable seaside staple and several morphs and versions of my own, this has become my favorite. It yields a hearty delicious chowder that is not too thick. It is also forgiving enough that you can tweak it a bit to make it more healthy. For parties, I make this recipe as follows then place it in a crock pot on low. Guests eat it all day and there are never any leftovers!
Provided by Vic Damoth
Categories Chowders
Time 1h
Yield 5 Quarts, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Dice the salt pork into small cubes.
- I usually slice it into a grid while it is still attached to the skin, then slice across the skin where it attaches to the fat and the cubes pop off easily.
- Sauté the salt pork in a large 5 quart non stick sauce pan.
- When the cubes are golden brown strain them from the rendered fat onto a paper bag to drain.
- Save 4 tablespoons of the liquid fat from the salt pork,then wipe out the sauce pan with a paper towel.
- Put the fat back in the sauce pan.
- Dice the large onion into small pieces.
- Slice the 3 ribs of celery lengthwise then dice it into small pieces.
- Place the diced onion and celery into the heated pork fat and sauté until the onions are opaque and the celery is a bit soft.
- Pour the entire can of clams (broth and all) into the onion/celery mixture and bring to a simmer.
- Place the rosemary into the clam broth mixture.
- Peel the Maine potatoes OR scrub the red bliss potatoes.
- Then cut them into 3/4-inch cubes--I like them a bit chunky--and soak them in cold water for about five minutes.
- Take the stick of butter and melt it in a small sauce pan.
- Add the 3 tablespoons of flour to the melted butter and stir until well blended.
- Drain the potatoes and place them into the clam mixture, simmer until al dente.
- Next, pour the 2 cups of milk into the simmering clam broth mixture and bring back to a simmer.
- Lastly, swirl the butter/flour roux into the chowder and simmer for about 10 more minutes until the chowder thickens.
- Remove the rosemary and serve this chowder in big bowls with oyster crackers and the pieces of golden brown pork fat, salt and pepper to taste.
- NOTE: I don't like my chowder too thick so you may have to adjust the butter/flour mixture.
- You may skip the butter and use a low-fat margarine.
- You may also substitute skim milk too (or skip the milk altogether, this is called Point Judith/Rhode Island style!).
- You may even skip the whole pork fat thing for a healthier recipe.
- This chowder is so hearty that it stands up well to "healthier alternative" substitutions.
MANHATTAN CLAM CHOWDER
I typically serve this chowder with a tossed salad and hot rolls. It is easy to make and tastes wonderful on a cold winter evening. My family has enjoyed it for more than 30 years. -Joan Hopewell, Columbus, New Jersey
Provided by Taste of Home
Time 50m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 14
Steps:
- In a large saucepan, heat butter over low heat. Add onion, celery, green pepper and garlic; cook, stirring frequently, for 20 minutes. Add water and potatoes; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, about 15 minutes. , Add tomatoes, clams, salt, thyme, pepper and cayenne; heat through. Stir in parsley. Serve immediately.
Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 652mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
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 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
WILMA'S CLAM CHOWDER
A chunky, delicious chowder with a back-east taste.
Provided by Wilma Scott
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Drain juice from the clams into a medium size pot, set the clams aside. Add water or bottled clam juice. Add potatoes and onions to the pot and cover. Cook over a medium heat until potatoes are soft. Stirring occasionally.
- Add milk, evaporated milk, butter or margarine, parsley, thyme, seafood seasoning, celery salt, salt and pepper to taste, cracker crumbs and clams.
- Simmer until soup is about to boil, be careful not to let it boil. Serve hot.
Nutrition Facts : Calories 559.1 calories, Carbohydrate 70.1 g, Cholesterol 83.4 mg, Fat 18.5 g, Fiber 5.9 g, Protein 28.7 g, SaturatedFat 10 g, Sodium 618.8 mg, Sugar 18.1 g
More about "windjammers clam chowder recipes"
CLAM CHOWDER RECIPES | ALLRECIPES
From allrecipes.com
BEST NEW ENGLAND CLAM CHOWDER - THE DARING GOURMET
From daringgourmet.com
CLAM CHOWDER RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
NEW ENGLAND CLAM CHOWDER RECIPE - HOW TO MAKE CLAM CHOWDER
From woodmans.com
NEW ENGLAND CLAM CHOWDER - SPEND WITH PENNIES
From spendwithpennies.com
WINDJAMMER'S CLAM CHOWDER - DINING AND COOKING
From diningandcooking.com
GREAT CLAM CHOWDER - WINDJAMMERS SEAFOOD RESTAURANT
From tripadvisor.ca
EASY CLAM CHOWDER RECIPE, LIGHTENED UP - SKINNYTASTE
From skinnytaste.com
DON'T MISS THE CLAM CHOWDER - WINDJAMMER RESTAURANT …
From tripadvisor.ca
NEW ENGLAND CLAM CHOWDER - RICARDO
From ricardocuisine.com
EASY CLAM CHOWDER - DAMN DELICIOUS
From damndelicious.net
MO'S CLAM CHOWDER RECIPE - BOWL ME OVER
From bowl-me-over.com
THE BEST CLAM CHOWDER - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
MANHATTAN CLAM CHOWDER - DINNER AT THE ZOO
From dinneratthezoo.com
WINDJAMMERS CLAM CHOWDER FOOD- WIKIFOODHUB
From wikifoodhub.com
NEW ENGLAND CLAM CHOWDER - MAINE CLAM CHOWDER | HANK SHAW
From honest-food.net
CREAMY NEW ENGLAND STYLE CLAM CHOWDER RECIPE
From natashaskitchen.com
NEW ENGLAND CLAM CHOWDER - THE SEASONED MOM
From theseasonedmom.com
CLAM CHOWDER WITH FRESH CLAMS. : TASTE OF SOUTHERN
From tasteofsouthern.com
BEST CLAM CHOWDER { WITH BEER } - KILLING THYME
From killingthyme.net
BEST EVER CREAMY CLAM CHOWDER | THE RECIPE CRITIC
From therecipecritic.com
CLAM CHOWDER | JENNIFER COOKS
From jennifercooks.com
CLAM CHOWDER | WEGMANS
From shop.wegmans.com
BEST CLAM CHOWDER RECIPE (VIDEO) - RELUCTANT ENTERTAINER
From reluctantentertainer.com
NEW ENGLAND CLAM CHOWDER | GIMME SOME OVEN
From gimmesomeoven.com
CREAMY NEW ENGLAND CLAM CHOWDER - THE CHUNKY CHEF
From thechunkychef.com
EASY CLAM CHOWDER | WILLIAMS SONOMA
From williams-sonoma.com
SLOW COOKER CLAM CHOWDER - DINNER, THEN DESSERT
From dinnerthendessert.com
10 BEST CLAM CHOWDER RECIPES | YUMMLY
From yummly.com
BEST CLAM CHOWDER RECIPE (MARKET STREET COPYCAT) - FOODIECRUSH
From foodiecrush.com
ULTIMATE CLAM CHOWDER - DINNER, THEN DESSERT
From dinnerthendessert.com
MAINE SEAFOOD CHOWDER - HOME WITH ANNIE
From homewithannie.com
10 BEST CLAM CHOWDER WITH CANNED CLAMS RECIPES | YUMMLY
From yummly.com
EASY CLAM CHOWDER | DISHES DELISH
From dishesdelish.com
HOW TO MAKE THE BEST CLAM CHOWDER | ALLRECIPES.COM - YOUTUBE
From youtube.com
HOW TO MAKE CLAM CHOWDER | A NEW ENGLAND RECIPE CLASSIC
From newengland.com
SEAFOOD MENUS | ROCHESTER NH | WINDJAMMERS SEAFOOD RESTAURANT
From windjammersrestaurant.com
DINE — WINDJAMMER DAYS
From boothbayharborwindjammerdays.org
LOVE THE NEW ENGLAND CLAM CHOWDER. - WINDJAMMERS
From tripadvisor.com
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 »
You'll also love