POTATO CLAM CHOWDER
I ran across this recipe in one of my antique cookbooks. It's a timeless classic I like to prepare for friends and family throughout the year, but especially during the holidays. -Betty Ann Morgan, Upper Marlboro, Maryland
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 12
Steps:
- Drain clams, reserving clam juice. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels., Add onion to drippings; cook and stir 4-6 minutes or until tender. Stir in flour until blended. Gradually stir in water and reserved clam juice; cook and stir until bubbly., Add potatoes and seasonings; bring to a boil, stirring frequently. Reduce heat; simmer, covered, 20-25 minutes or until potatoes are tender, stirring occasionally., Stir in milk, parsley and clams; heat through. Top with bacon.
Nutrition Facts : Calories 201 calories, Fat 6g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 615mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
CLAM STEW WITH POTATOES AND PARSLEY PURéE
Provided by Mark Bittman
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Wash the clams well, in several changes of water, until the water contains no traces of sand. Put in a wide, deep skillet or a saucepan along with potatoes, wine and parsley stems. Cover, and turn heat to high.
- While clams and potatoes cook, combine parsley leaves and thin stems in a blender with garlic and oil. Blend, adding water as necessary to make a smooth purée (it will take 1/2 cup or more). Add salt to taste, and transfer to a bowl.
- Cook clam-potato mixture until potatoes are tender, about 15 minutes. Remove and discard thick stems, then stir half the purée into clams and serve, passing the rest at table.
Nutrition Facts : @context http, Calories 668, UnsaturatedFat 17 grams, Carbohydrate 34 grams, Fat 23 grams, Fiber 2 grams, Protein 69 grams, SaturatedFat 3 grams, Sodium 2743 milligrams, Sugar 1 gram, TransFat 0 grams
LITTLENECK CLAMS WITH NEW POTATOES AND SPRING ONIONS
New potatoes are freshly dug and have tender skins; wash them gently so that they don't tear. If they're hard to find, any small potato or fingerling variety will work.
Provided by Alison Roman
Categories Potato Shellfish Quick & Easy Sausage Seafood Clam Root Vegetable Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in a large heavy pot over medium heat. Add chorizo and cook, stirring often, until some fat has rendered and chorizo begins to crisp, about 4 minutes.
- Add potatoes, spring onion whites, and garlic. Cook, tossing often, until potatoes are crisp-tender, 10-12 minutes. Add wine and cook until reduced by half, about 5 minutes. Add 2 1/2 cups water and continue to cook until potatoes are just tender, 5-8 minutes longer.
- Add clams and half of onion greens, cover pot, and cook, stirring occasionally, until clams have opened, 8-10 minutes (discard any clams that do not open).
- Divide clam mixture among bowls. Top with remaining onion greens and serve with toast.
CLAM STEW
This clam stew highlights the fresh, sweet and salty clam flavor, with the chorizo adding a little kick. Fresh Swiss chard greens from our garden, corn and cannellini beans round out the flavor profile. The best part, though, is dipping crusty bread into the delicious broth! -Pamela Gelsomini, Wrentham, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings (4 quarts).
Number Of Ingredients 12
Steps:
- Place clams in a stockpot; top with the next 8 ingredients. Add beer and oil; bring to a boil. Reduce heat; simmer, covered, for 10 minutes., Stir; cook, covered, until clams open, 5 to 7 minutes longer. Discard any unopened clams. Ladle into bowls; serve with grilled bread.
Nutrition Facts : Calories 265 calories, Fat 17g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 729mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 12g protein.
CLAM STEW WITH POTATOES AND PARSLEY PUREE
This is essentially a clam chowder but one that is less soupy, more colorful, and more "clammy" than most. The departures from American tradition include a strong whiff of garlic and a bright green puree of parsley.
Provided by Mark Bittman
Yield 4 servings
Number Of Ingredients 7
Steps:
- Wash the clams well, in several changes of water, until the water contains no traces of sand. (You can wash the clams hours or even a day in advance; keep them in a large bowl or colander set over a bowl, uncovered, in the refrigerator.) Put them in a wide, deep skillet or saucepan along with the potatoes, wine, and thick parsley stems. Cover and turn the heat to high.
- While the clams and potatoes are cooking, combine the parsley leaves and thin stems in a blender with the garlic and oil. Puree, adding water as necessary (it will be 1/2 cup or more) to make a smooth puree. Add salt to taste and transfer to a bowl.
- Cook the clam-potato mixture until the potatoes are tender, about 15 minutes. Remove the bundle of thick stems, then stir about half the puree into the mixture and serve, passing the rest at the table.
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