Contest Winning New England Clam Chowder Food

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NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

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

2 tablespoons unsalted butter
1 medium onion, finely diced
2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
3 tablespoons all-purpose flour
2 cups chicken or vegetable stock
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream
2 bay leaves
1 pound Idaho potatoes, cut into 1/2- inch cubes
Salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
1/2 baguette, cut into 1-inch cubes
3 tablespoons freshly chopped flat-leaf parsley
Salt and freshly ground black pepper

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.;

MAINE CLAM CHOWDER



Maine Clam Chowder image

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

2 tablespoons butter
1/4 pound salt pork or bacon, (minced)
1 large onion, (about 1 1/2 to 2 cups, chopped)
2 pounds potatoes, (about 3 to 4 cups, peeled and diced)
1 quart clam juice
1 pound chopped clams, (about 1 pint)
A 12-ounce can of evaporated milk ((do not use lowfat milk))
3 cups whole milk
Black pepper to taste

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

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER



Contest-Winning New England Clam Chowder image

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

Categories     Dinner     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 13

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

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



New England Clam Chowder image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h30m

Yield 4 quarts, 12 servings

Number Of Ingredients 16

6 sprigs fresh thyme
2 bay leaves
2 pounds potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)
2 cups heavy cream
1/2 teaspoon freshly ground black pepper
1 1/4 teaspoons salt, or to taste
6 tablespoons cold unsalted butter, cut into half-tablespoon pieces
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh chives or green onions
10 pounds small quahogs or large cherrystone clams, scrubbed and rinsed, open clams discarded
6 slices bacon, cut crosswise into 1/2-inch strips
4 tablespoons unsalted butter
2 medium leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise (2 1/2 to 3 cups)
1 cup finely chopped onions
1 cup finely chopped celery
2 teaspoons minced garlic

Steps:

  • In a large stockpot bring 3 cups of water to a boil. Add the clams, cover, and cook for 5 minutes. Uncover the pot and quickly stir the clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of the clams), or until most of the clams are open.
  • Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 8 cups of clam broth. If not, add enough water to bring the volume up to 8 cups.) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set the clams and broth aside.
  • Cook the bacon in a large heavy pot over medium heat until crisp and the fat is rendered. Pour off all the bacon fat except 2 tablespoons. Add the 4 tablespoons butter, leeks, onions, and celery and cook until softened, about 5 minutes. Add the garlic, thyme, and bay leaves and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth and bring to a boil. Lower the heat, cover, and simmer until the broth thickens slightly and the potatoes are very tender, about 30 minutes. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.). Remove from the heat, Discard the thyme stems and bay leaves, stir in the clams and cream, and season with the pepper and the salt to taste.
  • Set the chowder aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat and slowly reheat, being careful not to let boil. Serve hot; garnish each bowl with a pat of butter and some parsley and chives.

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

"I've been to Boston many times over the past few years. During those trips, my mission was to find the best clam chowder in the city," writes Debra Doyle of Avon Lake, Ohio. "I think I found it at Skipjack's restaurant. Theirs is rich and creamy, with just the right amount of potatoes."

Categories     Soup/Stew     Milk/Cream     Onion     Potato     Bacon     Clam     Celery     Winter     Bon Appétit

Yield Makes 8 (first-course) or 4 (main-course) servings

Number Of Ingredients 12

3 8-ounce bottles clam juice
1 pound russet potatoes, peeled, cut into 1/2-inch pieces
2 tablespoons (1/4 stick) butter
3 slices bacon, finely chopped
2 cups chopped onions
1 1/4 cups chopped celery with leaves (about 2 large stalks)
2 garlic cloves, chopped
1 bay leaf
1/4 cup all purpose flour
6 6 1/2-ounce cans chopped clams, drained, juices reserved
1 1/4 cups half and half
1 teaspoon hot pepper sauce

Steps:

  • Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
  • Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER



Contest-Winning New England Clam Chowder image

This is terrific. I added some extra bacon and left the skin on my red-skinned potatoes. I also skipped the clam juice because I didn't have any, and I used evaporated milk in place of half and half. Recipe courtesy of Taste of Home.

Provided by AmyZoe

Categories     < 60 Mins

Time 55m

Yield 5 serving(s)

Number Of Ingredients 13

4 center-cut bacon, strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
8 ounces clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups half-and-half, divided
13 ounces chopped clams, undrained

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain and set aside.
  • Saute celery and onion in the drippings until tender.
  • Add garlic and cook 1 minute longer.
  • Stir in the potatoes, water, clam juice, bouillon, pepper, and thyme.
  • Bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes or until potatoes are tender.
  • In a small bowl, combine flour and 1 cup half and half until smooth. Gradually stir into soup. Bring to a boil and cook and stir for 1 to 2 minutes or until thickened.
  • Stir in clams and remaining half and half and heat through (do not boil). Crumble the reserved bacon and sprinkle over each serving.

Nutrition Facts : Calories 338.4, Fat 12.3, SaturatedFat 7.2, Cholesterol 57.9, Sodium 950.6, Carbohydrate 39.7, Fiber 3.5, Sugar 4.2, Protein 17.4

HOW TO MAKE PRIZE-WINNING SEAFOOD CHOWDER



How to Make Prize-Winning Seafood Chowder image

Use this recipe to learn how to make prize-winning seafood chowder using seafood that's available where you live. Rich and creamy New England style chowder!

Provided by Elaine

Categories     Main Dish     Seafood     Soups and Chowders

Time 55m

Number Of Ingredients 22

2 tbsp butter
1 tbsp oil
1 cup onion, (finely chopped)
1 cup celery, (finely chopped)
1/2 cup gluten-free flour blend, (or all-purpose flour)
2 8 oz. jars natural clam juice
4 cups organic chicken or vegetable stock
3 large potatoes, (peeled and cubed into 1/2 inch cubes)
1 medium carrot, (peeled and diced)
1 tbsp fresh thyme leaves (or 1 teaspoon dried thyme,)
1 bay leaf
1/2 tsp smoked paprika (or regular paprika)
4 oz hot-smoked salmon, (skin removed)
8 oz wild salmon, (skin and pin bones removed, cut in bite-sized pieces)
8 oz wild white fish, (like halibut, cod, haddock, or sole, skin and pin bones removed, cut in bite-sized pieces)
16 - 24 large shrimp, (or prawns, peeled and deveined)
12 scallops, (optional)
1/4 cup white wine
1 tbsp lemon juice, (freshly squeezed)
1 or 2 tsp crushed red pepper flakes
1 cup 10% cream ((called "half and half" in Canada))
1 tbsp fresh dill (chopped, plus more for garnish)

Steps:

  • In a large pot or stock pot, heat butter and oil over medium heat. Add the onions and celery and cook until soft and transparent but not browned, about 5 minutes.
  • Stir in the flour, making a roux, then add the broth and the clam nectar. Add the potatoes, carrots, thyme, bay leaf and paprika. Reduce heat to medium, cover, and cook for 15 minutes or until potatoes are tender but not mushy.
  • Add the seafood, wine and seasonings, stir gently and cook uncovered for about 10 minutes.
  • Gently stir in the cream, being careful not to let to boil after this is added. Remove the bay leaf.
  • Garnish with more fresh dill and serve hot.

Nutrition Facts : Calories 411 kcal, Carbohydrate 30 g, Protein 28 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 162 mg, Sodium 1010 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

AWARD WINNING CLAM CHOWDER



Award Winning Clam Chowder image

This is the best clam chowder I have ever had. Rich and creamy, full of flavor. It takes a bit to make, but is so worth it!

Provided by jenlyn33922

Categories     Chowders

Time 30m

Yield 1 cup, 6-8 serving(s)

Number Of Ingredients 22

3 ounces vegetarian bacon, diced
1 cup onion, diced
1 cup celery, diced
3 cups new potatoes, cooked firm and diced
4 cups evaporated skim milk
1 1/2 cups clams, chopped
1/3 cup flour
1/2 cup fat-free half-and-half
3 ounces Smart Balance butter spread
2 ounces clam base
1 1/4 cups clam juice
1 garlic clove, minced
1 teaspoon marjoram
2 teaspoons fresh basil, chopped
1 teaspoon italian seasoning
1/4 teaspoon dill
1/2 teaspoon thyme
2 bay leaves
1/8 cup fresh parsley
white pepper
black pepper
cayenne, to taste

Steps:

  • In a large stock pot cook bacon until crisp.
  • Add butter, onions, celery and all the seasoning except dill and parsley. Cook until tender.
  • Add flour and cook for another 3-4 minutes over low heat.
  • Add all the dairy products, clam juice and clam concentrate.
  • Heat until just under boiling point and then add chopped clams and potatoes.
  • Bring to a boil slowly, cook for 2-3 minutes.
  • Add dill and parsley and serve steaming.

Nutrition Facts : Calories 443.6, Fat 14.9, SaturatedFat 3.6, Cholesterol 24.9, Sodium 1070.4, Carbohydrate 51.4, Fiber 3.2, Sugar 24.1, Protein 26.3

NEW ENGLAND CLAM CHOWDER RECIPE



New England Clam Chowder Recipe image

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

1/2 pound salt pork or bacon, cut into 1/2-inch cubes
2 tablespoons butter
1 medium onion, finely chopped (about 1 cup)
2 stalks celery, finely chopped (about 1 cup)
1 cup water or clam juice
2 1/2 pounds live cherrystone or littleneck clams (see note)
1 quart whole milk
1 1/2 pounds russet or yukon gold potatoes, peeled and cut into 1/2-inch cubes
2 bay leaves
Kosher salt and freshly ground black pepper
1 cup heavy cream
Oyster crackers, for serving

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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From therecipes.info


CLAM CHOWDER USING CANNED CLAMS RECIPES
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. Categories Dinner …
From tfrecipes.com


CONTEST-WINNING NEW ENGLAND CLAM CHOWDER – BCNN1 WP
Contest-Winning New England Clam Chowder. TASTE OF HOME. Total Time: Prep: 20 min. Cook: 35 min. Makes: 5 servings. Ingredients. 4 center-cut bacon strips; 2 celery ribs, chopped; 1 large onion, chopped; 1 garlic clove, minced; 3 small potatoes, peeled and cubed; 1 cup water ; 1 bottle (8 ounces) clam juice; 3 teaspoons reduced-sodium chicken …
From bcnn1wp.wordpress.com


CONTEST WINNING NEW ENGLAND CLAM CHOWDER BEST RECIPES
2022-02-12 Recipe of Contest-Winning New England Clam Chowder food with ingredients, steps to cook and reviews and rating. Tweet. New recipes; Best recipes; My recipes; Find recipes: Contest-Winning New England Clam Chowder . In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder! Since these aren't readily available, …
From cookingtoday.net


CONTEST-WINNING NEW ENGLAND CLAM CHOWDER RECIPE: HOW TO ...
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From nicetaste.netlify.app


RETHINKING TRADITIONAL NEW ENGLAND CLAM CHOWDER WITH SCOTT ...
Rethinking Traditional New England Clam Chowder With Scott Conant. Classic Comfort Food. Award-winning chef and author Scott Conant shares his dairy-free version of the classic chowder he grew up ...
From thedailybeast.com


CONTEST-WINNING NEW ENGLAND CLAM CHOWDER | CLAM CHOWDER ...
Jul 12, 2018 - 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
From in.pinterest.com


CONTEST WINNING NEW ENGLAND CLAM CHOWDER BEST RECIPES
Contest Winning New England Clam Chowder Best Recipes Recently Recipes. Sunshine Cake. This family-favorite recipe delivers a simple tea-time cake with the bright, sunshine-y flavors of lemon and vanilla. Provided by Helga. Rosemary, Garlic and Lemon Marinade. Provided by Jamie Oliver. Lemon-Rosemary Marinade. This blend of lemon juice, herbs, and olive oil …
From findrecipes.info


TASTE OF HOME - CONTEST-WINNING NEW ENGLAND CLAM CHOWDER
This is the best clam chowder recipe, ever! —Sandy Larson, Port Angeles, Washington > Get the recipe for Contest-Winning New England Clam Chowder:...
From facebook.com


AWARD WINNING SEAFOOD CHOWDER RECIPE - ALL INFORMATION ...
Contest-Winning New England Clam Chowder Recipe: How to ... best www.tasteofhome.com. 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. See more result …
From therecipes.info


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