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
THE BEST CLAM CHOWDER
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
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
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
MY BEST CLAM CHOWDER
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
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
A FLAVORFUL-N-TASTY CLAM CHOWDER!
It's got alot of great flavor to it that some clam chowder's tend to lack. I'll buy fresh sourdough bread bowls to serve them in. I kinda grabbed a few of the family's recipes together and took or added ingredients to come up with this. I make this when I want to treat the family!You can use more or less clams or clam juice!
Provided by razzle dazzle
Categories Chowders
Time 50m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- cook bacon in large pot( I like mine extra crunchy).
- I used a seperate pot to boil up my potatoes, because I didnt know if they would fall apart if I added them in later. So if you would like to do that,too, then boil your potatoes now. If not. then add them before you add the clams.
- Take out bacon, keep fat in pot and add butter to melt.Then sautee your onion, celery, garlic,and carrots.
- Stir in your seasoning's except the red wine vinegar and dill!(Tabasco, celery salt, thyme marjoram, pepper, cayenne, bay leaf,garlic, basil).
- I like to add the red wine vinegar and dill right before I serve it into the bowls!
- Stir in flour and instant mashed potatoes until it's absorbed into veggies, when it's not visible.
- Now you can add your clam juice, and half-n-half, stir.Then crumble up bacon and add in the pot!
- Your flame will go up to high, but keep stirring!
- After it's real hot, or moisture looks to a boiling point, add cooked potatoes,(if you already did, like how I do mine, then add your clams now,too.)cook about 15 minutes till potatoes are tender.
- keep sirring, oh yeah, add salt to taste! I might have added about 1-2 tbsp's. it's up to you and your taste buds!
- Right before I serve, I add my red wine vinegar, and dill. I stir it in and take out the bay leaf.
- I ladle chowder into extra sour bread bowls, I cut and hollowed them out saving bread pieces, then buttered the bread all over and put it in the oven at 250 degrees for about 5 minutes. Serve and enjoy!
Nutrition Facts : Calories 640.8, Fat 28.9, SaturatedFat 14.6, Cholesterol 107.8, Sodium 620.3, Carbohydrate 69, Fiber 6.8, Sugar 6.7, Protein 27.1
FRESH CLAM CHOWDER
I made this with littleneck clams I dug up myself in Long Island and it was the best chowder I've ever made. This is really easy and rivals what you'd get in a restaurant. All fresh ingredients and no flour. This contains no actual onion pieces which is good for those who dislike onions, but it still retains all the flavor.
Provided by Suzy_Q
Categories Chowders
Time 1h10m
Yield 4 cups, 2-3 serving(s)
Number Of Ingredients 16
Steps:
- NOTE: Chowder Clams: 1 dozen, Cherrystones: 2 dozen, Littlenecks: 3 dozen.
- Rinse and scrub clams well.
- Soak clams in a large bowl of water with 1/4 Celsius salt and cornmeal. This helps to remove the sand from the clams.
- Combine water, onion, garlic, celery tops, bay leaf and a sprig of thyme & parsley in a soup pot. Cover and bring to a boil.
- Add clams and cover again. Bring to a boil and let cook 10-15 minutes manipulating the clams every few minutes to ensure they all get hit with the heat so they can open. As soon as there are clams that are open wide, remove them with thongs allowing any unopened ones to remain over the heat. Discard any clams that do not open as they are not safe to eat.
- Once all clams have been removed, set aside and let them cool enough to be handled.
- While the clams are cooling, strain the broth removing all sediments and set the broth aside in a separate bowl.
- In the soup pot that you used to make the broth, melt the butter over medium-high heat.
- Add potato, celery and carrot plus a pinch of salt and pepper.
- Saute for about 7 minutes and add the wine. Once wine is absorbed, add broth back into the pot. Add 1/2 T. fresh thyme, cover and bring to a boil. Let cook until potatoes are tender, about 10-15 minutes. While this is boiling, mince the cooled clams that have been removed from the shell.
- When the potatoes are done turn the heat to low-medium, add clams and cream. Cover and simmer for 5 minutes. Season with salt and fresh pepper to taste.
- Garnish with chopped, fresh parsley and oyster crackers if desired.
CREAMY CHEESY CLAM CHOWDER
Not for those on a diet! Rich and creamy with a slight smoky flavor! Serve with crisp French bread and a fresh green salad.
Provided by Rita1652
Categories Chowders
Time 45m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Steam clams open in a cup of wine in a heavy pot.
- Remove from pot and cool.
- Remove clams from shells.
- Rinse the clams well.
- Strain clam broth through a mesh screen or cheesecloth.
- Add strained broth, broth from canned baby clams, and enough bottled clam juice or water to equal 4 cups.
- Set aside.
- In a heavy pot over MEDIUM heat,cook bacon pieces till crisp add butter melt and cook the onion,celery, carrots, and garlic until translucent.
- Slowly stir in the flour and cook for two minutes, stirring well.
- Add reserved clam juices to the sauté mixture.
- Bring to a boil; whisking thoroughly to break up any lumps, and then reduce heat.
- Add creams and simmer 20 minutes.
- Add white pepper, thyme, potatoes, peas, and steamed clams& the can of baby clams.
- Add cheese till melted through.
- Do not allow to boil as this will toughen the clams.
- Season with salt and hot pepper sauce to taste.
- Garnish with scallions.
MY FAVORITE NEW ENGLAND CLAM CHOWDER
This fabulous, tasty chowder has classic easty-to-find ingredients and is a cinch to make! If you enjoy clam chowder (or never had it before)- and try this simple recipe- I am sure this will be a winner for you. It sure is at my home!
Provided by CHILI SPICE
Categories Chowders
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Brown the bacon until crisp in a thick-bottomed soup pot.
- Pour off half the fat.
- Add the onions and celery with a splash of water and saute for a few minutes until soft.
- Add the white wine, cream, milk, and the juice/nectar.
- Add bay leaves, thyme, and the diced potatoes.
- Bring the mixture to a SLOW simmer.
- Continue simmering for 15-20 minutes or until potatoes are softened and the chowder has thickened.
- Add the reserved clam meat, evaporated milk and parsley.
- Bring back to a slow simmer.
- Taste the chowder and add enough salt and pepper to season it.
- Serve with your favorite crusty rolls or biscuits!
- Hint- This chowder can be made a day or two in advance and reheated prior to serving. Its flavor actually benefits from resting in the refrigerator overnight.
Nutrition Facts : Calories 696.5, Fat 50.3, SaturatedFat 24.9, Cholesterol 163, Sodium 559.7, Carbohydrate 33.1, Fiber 2.3, Sugar 2.6, Protein 23.7
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