Bull Island Clam Chowder Food

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RHODE ISLAND CLAM CHOWDER



Rhode Island Clam Chowder image

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 9

24 quahog clams (about 8 pounds), scrubbed
5 ounces slab bacon, cut into 1/2-inch pieces
2 tablespoons unsalted butter
1 small onion, diced
2 stalks celery, thinly sliced
1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch cubes
1 teaspoon Worcestershire sauce
Freshly ground white pepper
Chopped fresh parsley, for topping (optional)

Steps:

  • Rinse the clams several times under cold running water. Transfer to a large pot and add 3 1/2 cups water. Bring to a simmer over medium heat, then cover and cook until the clams open, about 8 minutes. Remove the clams with a slotted spoon and transfer to a deep bowl as they open; cover with plastic wrap so they don't dry out. Strain the broth through a fine-mesh sieve into a large bowl. Wipe out the pot, then pour the strained broth back into the pot.
  • Meanwhile, put the bacon in a large skillet and cover with about 2 inches of water. Bring to a simmer over medium heat and cook 10 minutes; drain, then return the bacon to the skillet. Add 1 tablespoon butter and cook until the bacon starts to brown, about 5 minutes. Transfer the bacon to the pot with the broth. Wipe out the skillet. Add the remaining 1 tablespoon butter, the onion and celery to the skillet and cook over medium heat until the onion is translucent, about 6 minutes.
  • Add the onion and celery mixture to the broth along with the potatoes. Bring to a simmer over medium heat and cook until the potatoes are tender, 10 to 12 minutes. Remove from the heat. Stir in the Worcestershire sauce and 1/2 teaspoon white pepper.
  • While the potatoes are cooking, remove the clams from their shells and roughly chop.
  • Add the clams to the soup and cook until heated through, about 1 minute. Ladle the soup into bowls and top with chopped parsley.
  • Per serving: Calories: 434; Total Fat: 23 grams; Saturated Fat: 9 grams; Protein: 21 grams; Total carbohydrates: 37 grams; Sugar: 2 grams; Fiber: 3 grams; Cholesterol: 65 milligrams; Sodium: 858 milligrams

RHODE ISLAND CLAM CHOWDER



Rhode Island Clam Chowder image

Clear clam chowder originated along the southern coast of Rhode Island, where it is a local delicacy much to be preferred over the creamier version of Boston to the north and the (to them) criminally tomato-hued style served in Manhattan to the south and west. Eating it recalls the feeling of pulling into Block Island after a long day at sea, scented with salt spray, and sliding into a clean bunk to sleep.

Provided by Sam Sifton

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 11

24 medium-size quahog clams, usually rated ''top neck'' or ''cherrystone,'' rinsed
1 tablespoon unsalted butter
1/4 pound slab bacon or salt pork, diced
1 large Spanish onion, diced
2 large ribs celery, cleaned and diced
12 red bliss potatoes, cubed
1/2 cup dry white wine
3 sprigs thyme
1 bay leaf
Freshly ground black pepper to taste
1/4 cup chopped parsley.

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 those aside as well.
  • Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add the 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 onions and celery 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 the wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add 4 cups of clam broth, 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 that are about the size of the bacon dice.
  • When the potatoes are tender, stir in the chopped clams and reserved bacon. Add black pepper to taste. Let the chowder come just to a simmer, and remove from heat. Fish out the thyme and bay leaf, and discard.
  • The chowder should be allowed to sit for a while to cure. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 6 grams, Carbohydrate 49 grams, Fat 11 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 539 milligrams, Sugar 3 grams, TransFat 0 grams

HATTERAS STYLE CLAM CHOWDER



Hatteras Style Clam Chowder image

This is 'Hatteras style.' I work in a restaurant near the North Carolina coast and make this two times a week. I have scaled down the batch for home use. It is very simple. You can also use the bacon grease to saute the vegetables in.

Provided by O. Romaine

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 50m

Yield 8

Number Of Ingredients 10

1 tablespoon vegetable oil
1 large onion, chopped
5 stalks celery, sliced
4 carrots, sliced
4 cups peeled, cubed white potatoes
2 (16 ounce) cans minced clams, with juice
3 quarts clam juice
1 teaspoon dried thyme
½ teaspoon ground black pepper
8 slices crisp cooked bacon, crumbled

Steps:

  • In a large pot over medium heat, cook onion, celery and carrots in oil until they begin to soften. Stir in potatoes, clams, clam juice, thyme, pepper and bacon. Bring to a boil, then reduce heat and simmer 20 minutes, or until potatoes are tender.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 23.7 g, Cholesterol 85.8 mg, Fat 4.2 g, Fiber 3.5 g, Protein 32 g, SaturatedFat 0.5 g, Sodium 940.7 mg, Sugar 3.3 g

RHODE ISLAND CLAM CHOWDER



Rhode Island Clam Chowder image

This is classic Rhode Island chowder. Only here, we usually use quahogs when making it. This recipe can be substituted either way and turns out great for the clam lover. This is a clear soup. This soup should taste slightly spicy, so adjust flavor to your heat preference

Provided by KMOMMYZ

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 55m

Yield 4

Number Of Ingredients 13

1 pound shucked clams
3 cups clam juice
3 cups chicken stock
¼ cup butter
2 onions, diced
2 large stalks celery, chopped, with leaves
1 (15 ounce) can fingerling potatoes, drained and quartered
3 tablespoons dried dill weed
2 tablespoons ground black pepper
1 teaspoon salt
1 pinch cayenne pepper
2 drops hot pepper sauce (such as Tabasco®), or to taste
¼ cup chopped fresh parsley

Steps:

  • Bring the shucked clams, clam juice, and chicken stock to a simmer in a large pot over medium-high heat. Reduce heat to medium-low and simmer 15 minutes. Meanwhile, melt the butter in a large skillet over medium heat. Stir in the onion and celery; cook and stir until the vegetables are tender. Stir the onion mixture and potatoes into the clams. Season with dill, black pepper, salt, cayenne pepper, and hot pepper sauce. Simmer 15 minutes longer. Sprinkle with parsley to serve.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 33.4 g, Cholesterol 75.1 mg, Fat 13.7 g, Fiber 6.1 g, Protein 19.7 g, SaturatedFat 7.7 g, Sodium 1899.3 mg, Sugar 5.8 g

PLUM ISLAND SOUND CLAM CHOWDER



Plum Island Sound Clam Chowder image

I'm putting this recipe here for safekeeping. It looks like a good lighter version of clam chowder than what I usually make, and since we are trying to eat healthier, I'm going to give this a try when the weather turns colder. This recipe is from Cooking Light's Reader Recipe of the Month, Patti Marsh, September 2006.

Provided by Chef PotPie

Categories     Chowders

Time 40m

Yield 10 serving(s)

Number Of Ingredients 15

4 (6 1/2 ounce) cans chopped clams
2 (8 ounce) bottles clam juice
5 slices center-cut bacon, cut into 1/2-inch pieces
3/4 cup chopped onion
1/2 cup chopped celery
1 1/2 teaspoons butter
2 cups cubed red potatoes
1 tablespoon fresh thyme leave
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 bay leaf
2 1/4 cups fat-free evaporated milk
1 1/2 cups 1% low-fat milk
1 1/2 tablespoons dry sherry
1 tablespoon chopped fresh parsley

Steps:

  • Drain clams in a colander over a bowl, reserving juice. Add bottled clam juice to reserved juice to equal 3 1/2 cups. Set aside clams and juice.
  • Cook bacon in a Dutch oven over medium heat until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 2 teaspoons drippings in pan. Return bacon to pan; increase heat to medium-high. Add onion, celery, and butter; sauté 6 minutes or until vegetables are tender.
  • Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Stir in clams, evaporated milk, 1% milk, and sherry. Cook 5 minutes or until thoroughly heated, stirring occasionally. Discard bay leaf. Sprinkle with parsley.

Nutrition Facts : Calories 178.8, Fat 1.9, SaturatedFat 0.8, Cholesterol 27.5, Sodium 816.4, Carbohydrate 22.2, Fiber 1, Sugar 10.9, Protein 17.3

RHODE ISLAND QUAHOG CHOWDA



Rhode Island Quahog Chowda image

In Rhode island, clam chowder is prepared with a clear broth, unlike the creamy white clam chowders found elsewhere in New England and also different from the red broth found in Manhattan style clam chowder. And ,oh yes, they use quahogs, a large cousin of the clam.*(If quahogs are unavailable, just use whatever clams you can get.) Adapted from Yankee magazine.

Provided by HeatherFeather

Categories     Chowders

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

6 lbs quahogs
6 cups water
1/4 cup salt pork, finely diced
1 cup onion, chopped
4 cups raw potatoes, peeled and cubed
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Scrub quahaugs to clean well.
  • Place into a large kettle with the 6 cups water, cover and cook over medium until shells open (approximately 5 minutes).
  • Remove quahaugs from water and throw out quahaugs any that haven't opened up.
  • Remove the meat from the opened shells and chop into fine pieces.
  • Discard shells, but save all of the cooking liquid.
  • In a large pot, render the salt pork until brown.
  • Add the onions and saute a few minutes.
  • Measure reserved cooking water and add additional water to make a full 8 cups liquid.
  • Pour this liquid into the pot with the salt pork and onions.
  • Add potatoes, salt and pepper.
  • Simmer until the potatoes are very tender (aapproximately 5-10 minutes).
  • Add the chopped quahaug meat and bring to a slow boil for 2-3 minutes.
  • If you like, you may set a small pitcher of milk or cream on the table for guests to add a splash to individual portions, for those who prefer it that way.

Nutrition Facts : Calories 138.6, Fat 0.8, SaturatedFat 0.1, Cholesterol 23.1, Sodium 146.5, Carbohydrate 21.9, Fiber 2.6, Sugar 1.9, Protein 10.9

TRADITIONAL MANHATTAN CLAM CHOWDER (A.K.A. CONEY ISLAND OR FULTO



Traditional Manhattan Clam Chowder (A.k.a. Coney Island or Fulto image

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

3 (6 1/2 ounce) cans of chopped clams
1 (8 ounce) bottle clam juice
1 quart fresh stewed tomatoes or 35 ounces canned stewwed tomatoes
1 onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
2 thick slices Canadian bacon or 1 slice virginia baked ham, diced
4 red potatoes, large dice with skin
4 yukon gold potatoes, peeled and large diced
1 garlic clove, minced
1/2 teaspoon red pepper flakes
1 teaspoon dried thyme
2 bay leaves
1/3 cup of chopped fresh curly-leaf parsley
1/2 teaspoon fresh ground black pepper
1 tablespoon olive oil and 1 tbsp unsalted butter
sea salt (to taste)

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

ISLAND CLAM CHOWDER



Island Clam Chowder image

Make and share this Island Clam Chowder recipe from Food.com.

Provided by drskyles1

Categories     Chowders

Time 3h35m

Yield 20 cups of soup, 20 serving(s)

Number Of Ingredients 13

3 lbs yukon gold potatoes
12 ounces bacon
5 celery ribs
1 sweet onion
2 garlic cloves
4 ounces chicken soup base
24 ounces sour cream
32 ounces half-and-half cream
1 tablespoon sea salt
1 tablespoon fresh cracked pepper
2 tablespoons Old Bay Seasoning
51 ounces oz clams with juice
16 ounces water

Steps:

  • Boil washed potatoes in large pot/ do not drain water --.
  • add. diced potatoes leave skin on --.
  • -- cook in butter -- celery, garlic. and onions.
  • add.
  • fried bacon,.
  • canned clams with liquid. water.
  • chicken soup base.
  • sour cream. half and half and remaining spices.
  • make a rue --.
  • thicken to desired consistency.
  • -- garnish with fresh parsley and sweet cream butter -- .

Nutrition Facts : Calories 279.2, Fat 20.6, SaturatedFat 10.5, Cholesterol 44.3, Sodium 558, Carbohydrate 18.5, Fiber 1.6, Sugar 1.2, Protein 6

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