CLAM CHOWDER
We make this recipe on Halloween night, along with My five star potato Soup for the kids. Its quick yet special. Serve with some crusty garlic toast! Thank you Stephanie!
Provided by LizAnn
Categories Chowders
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In medium saucepan add: salt, celery, potatoes, onion,"juice" from the 2 cans of clams.
- Add just enough water to cover mixture.
- Simmer 8-10 minute or until potatoes are tender.
- Meanwhile: In a large stockpot, bring to boil 1 half and half and butter stirring constantly.
- Mix together cornstarch and milk.
- Slowly stir into half and half mixture while boiling, stirring rapidly, remove from heat.
- Stir in vegetable mixture.
- Add red wine vinegar.
- Add clams and Fresh pepper to taste!
- DO NOT BOIL CLAMS!
- Enjoy!
CLAM CHOWDER
Steps:
- In a large pot over medium-high heat add the bacon and cook until slightly crisp and no longer pink. Remove it to a plate with a slotted spoon.
- Add the onion, celery, and garlic and cook until tender. Add the flour and stir.
- Add in the juice from the clams, chicken broth, milk, and half and half, then stir until there aren't any clumps. Add in the potatoes.
- Bring the pot to a boil and reduce heat to a simmer until the potatoes are tender and the soup is thick. Stir in the clams and salt and pepper to taste. Top with crumbled bacon and serve.
Nutrition Facts : Calories 174 kcal, Carbohydrate 9 g, Protein 3 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 86 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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
NEW ENGLAND CLAM CHOWDER
Try this lighter version of a clam chowder. Blitz half of the veg and finish with crème fraîche to get a rich and cream consistency for the soup
Provided by Elena Silcock
Categories Dinner, Lunch, Soup
Time 1h5m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Heat 1 litre of water in a large pan over a high heat. Once boiling, tip in the clams. Cover with a lid and cook for 2-3 mins until the majority of the clam shells have opened. Pour into a sieve over a large jug, reserving the cooking water. Tip the reserved liquid through a muslin-lined sieve into a large non stick saucepan and set aside - this is your stock for the soup.
- Discard any clams which haven't opened, then remove three-quarters of the clams from their shells and roughly chop.
- Put the bay leaf in the pan with the clam stock and tip in the potato and parsnip cubes. Cook for 5-7 mins until tender. Use a slotted spoon to remove half of the potato and parsnip and set aside. Fish out the bay leaf, spoon off any scum from the surface of the soup, then blitz the remaining stock and vegetables in a food processor until smooth, or using a stick blender.
- Using the same saucepan over a medium heat, pour in the oil, add the bacon lardons, fry until crisp, then remove with a slotted spoon and set aside. Add the onion to the pan, cook for 5 mins until soft, then pour in the blitzed chowder, potato and parsnip. Heat until simmering, then tip in the chopped clams, take off the heat and stir through the crème fraîche, adding lemon juice to taste. Serve, topped with the crispy bacon, reserved clams in their shells and a scattering of chives and black pepper.
Nutrition Facts : Calories 303 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.8 milligram of sodium
NEW ENGLAND CLAM CHOWDER
For a bowl of creamy comfort, try Dave Lieberman's New England Clam Chowder recipe from Food Network, perfect with homemade baguette croutons.
Provided by Dave Lieberman
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.;
- Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.;
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.).
CLAM CHOWDER
Steps:
- First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
- Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
- Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.
CLAM CHOWDER
Clam chowder is a rich and creamy soup, bursting with the flavours and textures of shellfish, bacon and potatoes. Serve with crusty bread for a starter
Provided by Barney Desmazery
Categories Dinner, Fish Course, Lunch, Main course, Soup, Starter
Time 45m
Number Of Ingredients 11
Steps:
- Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the clams have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the clams from their shells - reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock.
- Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown. Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden. Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the milk and the cream.
- Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked. Use a fork to crush a few of the potato chunks against the side of the pan to help thicken - you still want lots of defined chunks though. Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.
Nutrition Facts : Calories 433 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 2.9 milligram of sodium
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
CHESAPEAKE CLAM CHOWDER
Make and share this Chesapeake Clam Chowder recipe from Food.com.
Provided by Bev I Am
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil water and add potatoes and onion.
- Cook until tender.
- Add bacon drippings, salt and sugar and pepper.
- Cut up clams and add.
- Cook 10 minutes.
- Slowly pour in milk and stir until soup begins to thicken.
CLAM & CORN CHOWDER
Clam and corn chowder is a staple in New England during the summer months. Here we make it healthier-and faster-than the traditional cream-laden version, but just as luscious.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Corn Chowder Recipes
Time 45m
Number Of Ingredients 15
Steps:
- Cut kernels from corn cobs. Reserve the cobs.
- Add the corn kernels and bacon to a large pot. Cook over medium-high heat, stirring occasionally, until the bacon is crisp and the corn starts to brown, about 6 minutes. Using a slotted spoon, transfer the bacon and corn to a small bowl.
- Add butter, onion, celery, garlic, thyme and bay leaf to the pot. Reduce heat to medium and cook, stirring occasionally, until the vegetables are soft, about 3 minutes. Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Stir in juices from the cans, clam juice and the reserved corncobs. Cook, stirring occasionally, until thickened, 1 to 2 minutes. Add potatoes and bring to a boil. Reduce heat to maintain a simmer; cover and cook until the potatoes are tender, 12 to 15 minutes. Discard the corncobs, thyme sprigs and bay leaf.
- Stir in clams, milk, pepper and salt. Add half of the reserved bacon and corn. Cook, stirring, until hot, 1 to 2 minutes. Serve topped with the remaining bacon and corn.
Nutrition Facts : Calories 344 calories, Carbohydrate 43 g, Cholesterol 97 mg, Fat 11 g, Fiber 5 g, Protein 23 g, SaturatedFat 5 g, Sodium 798 mg, Sugar 9 g
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
CREAMY CLAM CHOWDER SOUP
This is my family's favorite soup for fall. With it's creamy texture and quick prep time, it's a mid week busy night winner! I add some fresh sourdough bread and have no problems getting everybody together around the dinner table!
Provided by Catherine Erwin
Categories Chowders
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Place all veggies in medium saucepan. Drain juice from clams and pour clams over veggies.
- 2. Add enough water to barely cover veggies and simmer. Cook over medium heat until potatoes are fork tender. (About 20 minutes)
- 3. In meantime, melt butter. Add flour and blend. Cook one or two minutes over medium heat so that flour doesn't taste raw.
- 4. Add half-and-half and milk. Cook and stir until smooth and creamy. Use whisk to blend. Continue stirring until soup is thickened.
- 5. Add vegetables and clams (water too!) to the soup. Add seasonings to taste. Lastly add vinegar.
- 6. Heat thoroughly and enjoy!
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- Peel the onions and sauté them in butter, or with the bacon, on medium-low heat for about 15 to 20 minutes, until they are golden but not brown. Cube the potatoes and add them to the onions. Sauté 10 minutes, stirring often so the potatoes don't stick. Add the water, bay leaf, thyme, and salt. Chop the celery and add it.
- Simmer 10 minutes, uncovered, until almost all the water has boiled away. Add the clams with their liquid, cream and pepper and bring back to the boil. Remove from heat. Sprinkle generously with paprika or more pepper and serve.
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- Cube the red potatoes bite sized. You can peel them or not, your choice. Place them in your soup pot and cover with enough water to just cover the potatoes. Bring to a boil and cook until just fork tender. (Cooking time will depend on potato size.) Drain and set aside.
- Open the canned clams and drain the juice into a measuring cup. Set the clams aside for the end of cooking.
- Place the pot back on the stove over medium heat. Add the olive oil, then the green onions and garlic. Stir until fragrant, just under minute or so, then add butter and cook until the butter is melted. Stir in the flour and cook a minute or two.
- Whisk in the half and half, making sure to fully mix in the flour mixture. Cook about 5 minutes or so, or until the mixture thickens, stirring often and whisking when necessary. Be sure to get all the bits off the bottom while you’re stirring so the flour mixture doesn’t stick.
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- Heat a large pot or dutch oven over med/high heat and add the chopped bacon. Sauté, stirring occasionally until browned and crisp then transfer to paper towel lined plate. Keep 3 Tbsp of bacon grease in the pot (discard excess if desired).
- Add prepared carrots, onion and celery and continue cooking over med/nigh heat, stirring occasionally until soft and golden (7-8 min). Sprinkle in 4 Tbsp flour, and saute another minute, stirring constantly.
- Add 2 cups chicken broth, 1 cup chopped clams with their juice,1 bay leaf, 1 1/2 tsp Worcestershire, 1/2 tsp Tabasco sauce, 1/2 tsp dried thyme, 1 1/2 tsp salt and 1/4 tsp black pepper. Bring soup to a light boil.
- While soup is heating up, chop potatoes into bite-sized pieces about 1/4" thick. Add potatoes to pot then stir in 2 cups milk and 1 cup whipping cream. Bring to a boil, reduce heat, cover and lightly boil until potatoes are easily pierced with a fork (about 20 min). Season to taste with salt and pepper. To serve, garnish with cooked bacon and fresh cilantro.
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1/5 Total Time 1 hr 40 minsCategory SoupCalories 589 per serving
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