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
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 FOR TWO
A pantry stocked with canned staples like canned clams makes creative and delicious homemade meals like this chowder possible any night of the week.
Provided by Cans Get You Cooking®
Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®
Time 20m
Yield 2
Number Of Ingredients 11
Steps:
- In 3-quart saucepan over medium heat, cook bacon until crisp, about 5 minutes; remove to paper towels.
- In drippings remaining in saucepan over medium heat, cook celery and onions until softened, about 5 minutes. Stir in flour; cook 1 minute.
- Add potatoes, clam juice, clams with their liquid and milk. Over high heat, heat to boiling. Reduce heat to low; simmer 10 minutes to blend flavors. Season with salt and pepper to taste. Garnish with bacon. Serve with oyster crackers if desired.
Nutrition Facts : Calories 675.7 calories, Carbohydrate 69.8 g, Cholesterol 95.4 mg, Fat 26 g, Fiber 5.7 g, Protein 38.9 g, SaturatedFat 8.3 g, Sodium 2175.6 mg, Sugar 9.7 g
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.
MAINE CLAM CHOWDER
This chowder is thin and brothy, not thick and creamy. Other than that it is a recipe that goes back in my family probably a century or more. It is easy to make, with one exception, and it is an important one: You cannot allow this to boil, or even simmer, once the milk has been added. It will curdle. There are two ways to help stop this from happening. First, you can heat the milk and evaporated milk to steaming before adding it to the chowder pot. Or you can do what mom often does, which is to let the chowder base cool to room temperature before adding the milk and then reheating it; this process is called "ripening."
Provided by Hank Shaw
Categories Soup
Time 1h15m
Number Of Ingredients 9
Steps:
- In a large soup pot, heat the butter over medium heat and add the diced salt pork and onions. Fry this slowly until the the onions are soft and translucent. Do not brown the onions.
- Mix in the potatoes and the clam juice and add enough water to just barely cover the potatoes. Bring this to a simmer and cook until the potatoes are tender, about 15 minutes.
- When the potatoes are just about tender -- not completely cooked -- add the chopped clams and turn off the heat. Let this cool for at least 30 minutes. You can make this chowder base up to a day ahead if you'd like.
- Once the chowder base is pretty cool (below 100°F), add the milk and evaporated milk and turn the heat on low. Gently bring the chowder up to eating temperature, and be very careful not to let it simmer. Add some freshly ground black pepper to taste and serve hot.
Nutrition Facts : Calories 257 kcal, Carbohydrate 19 g, Protein 6 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 31 mg, Sodium 925 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
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
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
CLAM CHOWDER
My favourite clam chowder recipe. Not much to get in the way of the clams except for some potatoes, cream and butter. Sometimes, austere simplicity is the only way to go.
Provided by evelynathens
Categories Chowders
Time 33m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook potatoes in salted water until tender, about 25 minutes. Drain. Mash lightly.
- In a saucepan, melt butter over medium heat and saute onion and garlic until translucent, and starting to go a light gold, 6-8 minutes.
- Add the half and half and cream, ¾ cup reserved clam juice, salt, thyme and white pepper and heat to scalding.
- Add potatoes and clams.
- Bring to simmer, stirring frequently. Thin with some milk if desired.
- Serve immediately, floating 1 pat of butter per bowl of soup and dusting with parsley.
Nutrition Facts : Calories 563.9, Fat 33.2, SaturatedFat 19.6, Cholesterol 173.8, Sodium 408.1, Carbohydrate 32.5, Fiber 3, Sugar 2.3, Protein 33.9
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
CLAM CHOWDER FOR TWO
Make and share this Clam Chowder for two recipe from Food.com.
Provided by 89240
Categories Chowders
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy saucepan cook the bacon, the onion, and the celery in the butter over moderately low heat, stirring, until the celery is softened add the milk, the clams with the liquor, and the potatoes, peeled and cut into 1/2-inch pieces, and simmer the chowder, stirring occasionally, for 15 minutes, or until the potatoes are very tender.
- Stir in the scallion greens and salt and pepper to taste.
Nutrition Facts : Calories 428.6, Fat 19.1, SaturatedFat 9.7, Cholesterol 96.3, Sodium 327.4, Carbohydrate 36.1, Fiber 3.3, Sugar 2.8, Protein 28
CLAM CHOWDER TWO WAYS
The secrets to incredible clam chowder are tender seafood and silky broth; the rest is a matter of preference. Whether you keep it classic New-England-style with cream, or go to Manhattan by swapping in tomatoes and oregano, our sterling technique will net you summertime in a spoon.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Working in batches if necessary, place clams in a medium saucepan with 1 3/4 cups water. Cover and bring to a boil. Uncover, stir, and continue to cook, removing clams as soon as they open (this way, none of them will overcook and turn too chewy).
- Once they've all been removed, strain liquid through a sieve lined with a dampened cheesecloth to get rid of residual grit. You should have 3 cups broth; if you have less, add water or bottled clam broth. Gently separate clams from shells; discard shells and coarsely chop clams (halve if small).
- Wash and dry saucepan; place over medium-high heat. Melt butter in pan, then add pancetta and cook, stirring, until browned on edges, about 2 minutes. Add onion, thyme, and bay leaf. Cook until onion is translucent, about 3 minutes. Add wine and simmer, stirring, until almost evaporated, about 3 minutes.
- Sprinkle mixture with flour and keep stirring, 30 seconds. Add potato and broth. Bring to a boil, then reduce heat and simmer, partially covered, until potato is tender, about 10 minutes; stir in clams and cream. Gently heat through, about 30 seconds-but without boiling, which would cause the clams to become tough. Remove and discard bay leaf. Season with salt and pepper, and serve with crackers.
CLAM CHOWDER
Provided by Food Network
Categories main-dish
Time 4h40m
Yield about 6 servings
Number Of Ingredients 29
Steps:
- Make a bouquet garni by placing the 3 sprigs thyme, parsley, garlic cloves, and peppercorns in cheesecloth and tying with kitchen twine. Add wine, water, and bouquet garni to a large saucepan and bring to a simmer. Add the clams, cover with a lid, and cook until clams open. Strain the clams into a bowl, reserving both the juice and clams.
- Return the pan to the heat, add olive oil, and heat over medium-high heat. Add bacon and cook until crispy. Add onion and cook for 1 minute. Add garlic and cook for 30 seconds. Add celery and carrot and cook until tender. Sprinkle flour into pan, stir to make a roux, and cook until flour is incorporated; do not let roux brown. Add more oil if mixture seems dry.
- Add 1 more fresh thyme sprig, and return the strained clam cooking liquid to the pan and bring to a simmer for 30 minutes, or until vegetables are tender. Add potato, milk, lemon juice, and cayenne and simmer until potato is tender. Meanwhile, remove clams from their shells and roughly chop clams. When potato is tender, add clams back into the pan, add cream, and season with salt and pepper, to taste. Stir to combine, and as soon as clams are heated through, remove from the heat.
- Ladle soup into serving bowls. Garnish each with croutons and a sprig of fresh thyme. Serve immediately.
- Preheat oven to 400 degrees F.
- Place bread cubes in a large bowl. Drizzle with garlic and chili oil and sprinkle with parsley. Season with salt and pepper, to taste, and toss well. Pour onto a sheet pan in 1 even layer and bake until crispy and golden brown, about 10 minutes. Serve on top of chowder.
- In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.)
- Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks.
NEW ENGLAND CLAM CHOWDER RECIPE
Rich, creamy, and filling, yet also delicate and mild, the sweetness of the pork complementing the faint bitterness of the clams, accented by bits of celery and onion.
Provided by J. Kenji López-Alt
Categories Appetizer Entree Lunch Dinner Mains Soups and Stews Soup
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Combine salt pork and 1/4 cup water in a heavy-bottomed stock pot or Dutch oven over medium heat, stirring occasionally, until water has evaporated and pork has begun to brown and crisp in spots, about 8 minutes. Add butter, onion, and celery. Continue to cook, stirring occasionally, until onions are softened but not browned, about 4 minutes longer. Add clam juice or water and stir to combine.
- Add clams or quohogs and increase heat to high. Cover and cook, opening lid to stir occasionally, until clams begin to open, about 3 minutes. As clams open, remove them with tongs and transfer to a large bowl, keeping as many juices in the pot as possible and keeping the lid shut as much as possible. After 8 minutes, discard any clams that have not yet begun to open.
- Add milk, potatoes, bay leaves, and a pinch of salt and pepper to the pot. Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until potatoes are tender and starting to break down, about 15 minutes.
- Meanwhile, remove meat from inside the clams and roughly chop it. Discard empty shells. Transfer chopped clams and as much juice as possible to a fine-mesh strainer set over a large bowl. Let clams drain, then transfer chopped clams to a separate bowl. Set both bowls aside.
- Once potatoes are tender, pour the entire mixture through the fine-mesh strainer into the bowl with the clam juice rapping the strainer with the back of a knife or a honing steel to get the liquids to pass through. Transfer strained solids to the bowl with the chopped clams. You should end up with a white, semi-broken broth in the bowl underneath, and the chopped clams, potatoes, salt pork, and aromatics in the separate bowl.
- Transfer liquid to a blender and blend on high speed until smooth and emulsified, about 2 minutes. Return liquid and solids back to Dutch oven. Add heavy cream and stir to combine. Reheat until simmering. Season well with salt and pepper. Serve immediately with oyster crackers.
Nutrition Facts : Calories 772 kcal, Carbohydrate 43 g, Cholesterol 135 mg, Fiber 4 g, Protein 24 g, SaturatedFat 26 g, Sodium 1836 mg, Sugar 13 g, Fat 56 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g
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- In a heavy bottom sauce pan cook bacon over medium-high heat until bacon begins to get crispy, add the onion and continue cooking until the bacon is crisp and onion is softened. Mix in the garlic and cook until fragrant, and then stir the flour into the mixture until well coated. Mix in the clam juice, potatoes, bay leaf, and thyme. Bring the mixture to a boil, reduce heat to simmer, cover and cook for 20 minutes or until potatoes are tender.
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