QUICK CLAM CHOWDER
Nothing is better than a bowl of homemade soup, this quick clam chowder, fits the bill.
Provided by Stephanie Manley
Categories Soup
Time 20m
Number Of Ingredients 11
Steps:
- Fry minced bacon over medium heat in a large soup kettle until fat renders and bacon crisps, about five minutes. Add onion to bacon and drippings, and saute until softened, about 5 minutes. Add flour; stir until lightly colored, about one minute. Gradually whisk in canned and bottle clam juices and 3 cups of water. Add potatoes, bay leaf, and thyme, and bring to a simmer. Reduce heat to low and continue to simmer until potatoes are tender, about 10 minutes. Add clams, cream, and parsley, and season to taste with salt and pepper. Bring to a simmer. Remove from heat and serve.
Nutrition Facts : Calories 320 kcal, Carbohydrate 10 g, Protein 4 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 93 mg, Sodium 441 mg, Sugar 1 g, ServingSize 1 serving
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.;
BRATTEN'S CLAM CHOWDER - COPYCAT
Make and share this Bratten's Clam Chowder - Copycat recipe from Food.com.
Provided by xochitl angulo
Categories Chowders
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Drain juice from clams and pour over vegetables in very small sauce pan; add enough water to barely cover and simmer, covered over medium heat until barely tender.
- In meantime, melt butter, add flour and blend; cook, stirring constantly.
- Add cream and cook and stir with wire whip until smooth and thick.
- Add undrained vegetables, clams and vinegar and heat through.
- Season to taste.
THE CHART HOUSE CLAM CHOWDER (COPYCAT) INCLUDING SPICE BLEND
From The Cliff House in Ogunquit, Maine, is this wonderful, glorious clam chowder! It is smooth and velvety, and will warm you to the bone! This recipe is so worth making! Even in the desert, where I live it gets cold, and I made this to warm everyone up and it definately did the trick! This is a definate keeper! I hope you will enjoy! The spice blend can be uses for so many things, I make about a triple recipe, and it keeps well in either a zip bag or a container with a tight-fitting lid. Note: If you get all of your ingredients together before you begin, the cooking part is a snap!
Provided by FLUFFSTER
Categories Chowders
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Directions for The Chart House Spice Blend:.
- Blend ingredients, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.
- For the Clam Chowder:.
- In a heavy-bottomed, 4-pint soup kettle, saute bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown.
- Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the saute mixture. Bring to a boil; reduce heat. Add half and half and simmer 20 minutes.
- Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.
Nutrition Facts : Calories 189.2, Fat 7.8, SaturatedFat 4.7, Cholesterol 33.5, Sodium 304, Carbohydrate 21.8, Fiber 2.6, Sugar 1.8, Protein 8.8
COPYCAT SKIPPERS CLAM CHOWDER
Make and share this Copycat Skippers Clam Chowder recipe from Food.com.
Provided by sferle
Categories Low Cholesterol
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- NOTE: Prepare ingredients before starting! Experienced, or quick, cooks can ignore this advice. I'm neither experienced nor quick. If I don't prepare the ingredients before starting the chowder, it's a disaster.
- Bring the bottled clam juice and potatoes to a boil in a medium saucepan over high heat. Reduce heat to medium-low. Cover and simmer until potatoes are tender (about ten minutes). Remove from heat.
- Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown (about 8-10 minutes). Add onions, celery, garlic, and bay leaf. Sautà until vegetables soften, about six minutes.
- Stir in flour and cook two minutes. Do not allow flour to brown.
- Gradually whisk in reserved juices from clams. Add potato mixture, calms, half-and-half, hickory smoke salt, and hot pepper sauce. Simmer chowder to blend flavors, stirring frequently.
- Season to taste with salt and pepper.
- Chowder can be served after as few as ten minutes of simmering, or it can sit on the stove contentedly for hours.
LEGAL SEAFOOD'S NEW ENGLAND CLAM CHOWDER
This is a well-known dish from a well-known Boston chain; it was one of my favorites when we lived there, though rich enough that it wasn't exactly my everyday fare. I haven't tried this yet, though; I found it online.
Provided by winkki
Categories Chowders
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring water to boil in large covered saucepot.
- Add the clams and garlic Cook 6-10 min over med-high heat, or until the clams have just opened.
- Drain clams, reserving the broth.
- Strain the broth through coffee filters/cheesecloth to remove grit.
- Remove the clams from their shells, chop finely.
- In a large heavy saucepot, cook the salt pork over low heat until the fat is rendered and becomes liquid.
- Using a slotted spoon, remove the"cracklings" and reserve them.
- Add the onions to the fat; cook over med-high heat for 5-7 minutes, til softened but not browned.
- Add in flour; cook for 3 minutes, stirring constantly.
- Add the reserved clam broth, the 4-1/2 c.
- of clam broth and the fish stock; whisk to remove lumps.
- Bring the liquid to a boil; add potatoes, Reduce heat, simmer for about 15 minutes or until the potatoes are cooked through.
- Stir in the clams, salt pork and the light cream.
- Heat chowder to desired temperature.
- Serve with oyster crackers.
Nutrition Facts : Calories 616.7, Fat 22.6, SaturatedFat 9.9, Cholesterol 205, Sodium 812.7, Carbohydrate 35.2, Fiber 2.5, Sugar 2.5, Protein 64.9
MO'S CLAM CHOWDER
This is from Mo's Restaurant that have many locations along the Oregon Coast. They make the best clam chowder and this is supposed to be their recipe. I have a recipe for a lactose free version as well if you need it.
Provided by LDSMom128
Categories Chowders
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, sauté the bacon slices until cooked through, about 5 minutes. Remove them from the pan.
- In the bacon grease, sauté the onions with a pinch of salt and cook them for about 5 minutes.
- Add the potatoes to the onions as well as the flour and stir the flour well. Cook the potatoes for about 10-12 minutes and the potatoes start to soften. Season the potatoes with salt, pepper, lemon pepper, and parsley. You may crumble the cooked bacon and return them back to the pan if desired, but Mo's doesn't keep them in their soup, just as a flavoring. I personally add them as not to waste them!
- Pour in the milk and the water and clams with juice, and cook to a boil. Turn the stove down to med heat and cover with a lid. Continue to cook for about 15 minutes and the potatoes are tender.
- Pour the soup into individual bowls and serve with a dollop of butter and a sprinkle of paprika.
IVAR'S CLAM CHOWDER
I've had this recipe for three years. If I remember right the person who gave it to me said it came from a newspaper article from Seattle Washington. I love this recipe. Just be careful not to make this when you're really tired. Worst cooking disaster was misreading 1/2 tea sugar for 1/2 cup. Talk about yuck! Cooking and prep time is just a guess. It's been a good year since I made this last.
Provided by LisaA
Categories Chowders
Time 40m
Yield 1 pot
Number Of Ingredients 10
Steps:
- In a medium saucepan, drain the juice from the clams; set the clams aside.
- Combine clam juice with the onions, celery and potatoes.
- Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
- In a large saucepan, melt the butter.
- Add flour and stir in to the butter.
- Slowly whisk in the warm half-and-half.
- Cook and whisk until smooth and thick, about 5 minutes.
- If you want a thinner chowder, add 1/2 to 3/4 cup water or clam broth.
- Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan.
- Stir well and adjust the seasonings if necessary.
Nutrition Facts : Calories 3662.9, Fat 256.8, SaturatedFat 158.2, Cholesterol 908.4, Sodium 4457.6, Carbohydrate 207.5, Fiber 13.5, Sugar 15, Protein 137.6
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