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.;
CLAM CHOWDER CANADIAN MILITARY STYLE
This is a thick, hearty chowder. I got the recipe from a friend in the Canadian Army. Serve with fresh rolls or thick slices of bread, if desired.
Provided by Yummie
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan over medium high heat, combine the butter, celery and onion. Saute for about 3 minutes, add the flour and stir well to make a dry roux. Add the reserved clam juice to make a paste, then slowly add enough cold water to reach the desired thickness.
- Add the potatoes, milk, thyme and salt and pepper. Reduce heat to low and allow soup to simmer for about 20 minutes, or until the potatoes are tender. Add the clams and allow to heat through.
Nutrition Facts : Calories 413.5 calories, Carbohydrate 32 g, Cholesterol 100.2 mg, Fat 21.5 g, Fiber 2.4 g, Protein 23 g, SaturatedFat 12.8 g, Sodium 260.6 mg, Sugar 7.9 g
CLAM CHOWDER RECIPE
Clam chowder is one of my all-time favorite comfort soups. Luckily it's very easy to make. This recipe is a keeper. I can confidently say this New England Style Clam Chowder rivals my favorite restaurant version! P.S. this recipe has a much lower fat content. This lighter clam chowder only has 1 cup of cream for the entire pot but maintains it's super creamy appeal and has incredible satisfying flavor.
Provided by Natasha of NatashasKitchen.com
Categories Easy/Medium
Time 50m
Number Of Ingredients 17
Steps:
- In a heavy bottomed soup pot or dutch oven, Saute chopped bacon over med/high heat until browned, then remove with a slotted spoon and set aside on paper towels. You should have about 3-4 Tbsp bacon fat in the pot; remove extra fat if you wish, but I left it in ;).
- In the same pot with bacon fat add in 2 sliced carrots, 2 stalks celery (diced), 1 small onion (finely diced) and saute over med/high until soft and golden (7-8 min). Sprinkle with 4 Tbsp flour and stir to combine. Sautee another minute.
- Stir in 2 cups chicken broth, 1 bay leaf, 1/2 tsp tabasco, 2 cans chopped clams with juice, 1 1/2 tsp worcestershire sauce, 1/2 tsp thyme, 1/4 tsp pepper, and about 1 to 1 1/2 tsp salt or to taste. Bring to a light boil.
- Add 1 1/2 lbs cubed potatoes, 1 cup heavy cream and 2 cups milk. Stir to combine, cover and lightly boil until potatoes are easily pierced with a fork, stirring occasionally (17-20 mins). It will thicken as it cools. If it's too thick, you can add a little milk to thin it out.
- To serve, garnish with your browned bacon, finely chopped cilantro (cilantro takes it to the next level) and serve with crackers or crusty bread.
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
THICK AND CREAMY NEW ENGLAND CLAM CHOWDER
This is the BEST chowder I've ever had. I've had chowder at Legal Seafoods in Boston, which I have to say is good, but mine is BETTER! If you like thick chowder, you'll love this one!!
Provided by teen7043
Categories Chowders
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Add bacon to sauce pan and cook on medium low heat until crispy.
- Add onion and cook until translucent.
- Add clam juice from both cans.
- Add potatoes.
- Cook and cover until potatoes are fork tender, about 15-20 minutes.
- Stir occasionally so potatoes won't stick.
- Add clams, soup, cream, milk, and dill weed.
- Stir together.
- Add butter and let melt into the chowder.
- Cook for about 30-45 minutes or until thickened.
- Stir occasionally.
LISA'S CREAMY CLAM CHOWDER
Delicious and creamy clam chowder includes carrots, celery, thyme, and a hint of bacon.
Provided by Lisa
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- Heat a large soup pan over medium heat. Add bacon and cook until crispy, 5 to 7 minutes. Add butter, potatoes, celery, carrots, onion, salt, and black pepper. Reduce heat to low. Cook and stir 10 minutes. Sprinkle in flour and stir 1 minute. Add milk, clam juice, clams, lemon juice, thyme, cayenne pepper, garlic salt, and onion powder. Simmer on low until potatoes are tender, 20 to 25 minutes. Add cream and simmer 5 minutes more.
- To thicken chowder if necessary, combine cornstarch and water together in a bowl. Add cornstarch mixture to chowder and stir until incorporated and chowder is thickened.
Nutrition Facts : Calories 448.9 calories, Carbohydrate 32.6 g, Cholesterol 114.9 mg, Fat 26.9 g, Fiber 3.3 g, Protein 20 g, SaturatedFat 15.9 g, Sodium 466.8 mg, Sugar 6.6 g
CREAMY CLAM CHOWDER
At our Pittsburgh competition, Lori Kimble's rich and satisfying chowder took top honors. She relates, "This family favorite is perhaps the easiest recipe for clam chowder that I have ever made. Served with sourdough bread, it's especially delicious."
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 9 servings (about 2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, saute the onion, carrots and celery in butter until tender. Stir in potato soup and two cans of undrained clams. Drain and discard juice from remaining can of clams; add clams to soup. , Combine cornstarch and a 1 cup of cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in the remaining cream; heat through.
Nutrition Facts : Calories 339 calories, Fat 27g fat (17g saturated fat), Cholesterol 100mg cholesterol, Sodium 568mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 1g fiber), Protein 6g protein.
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
CREAMY CLAM CHOWDER RECIPE
Provided by St. Jeans
Time 40m
Number Of Ingredients 12
Steps:
- Sautè bacon and onions in a large pot. Add potatoes, carrots and celery. Cook until nearly soft.
- Add St. Jean's Clam Nectar. Cover and cook until vegetables are soft. Add St. Jean's Seafood Chowder Spice and the two cans of chopped clams.
- Make roux by melting butter in a pot and mixing in flour. Cook 2-3 minutes. Add cream and cream cheese. Simmer until mixture thickens. Add cream mixture to vegetable mixture. Adjust seasonings to taste and enjoy!
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
This New England-style chowder is loaded with sweet, fresh cherrystones and a bit of bacon for salty, smokiness.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a large skillet, bring clams and 1 cup water to a boil. Cover; cook until clams have opened, 3 to 5 minutes (discard any that do not open). Transfer clams to a bowl. Strain liquid into a measuring cup; add water to yield 1 cup. Remove clam meat from shells; coarsely chop.
- In a large saucepan, cook bacon over medium-low heat until crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat. Add onion and celery; cook until soft, about 5 minutes. Add thyme, potatoes, cooking liquid, and 1 more cup water. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 20 minutes.
- Puree about 1 cup mixture in a blender until smooth. Stir puree back into soup; add cream. Simmer over low heat until warmed through, about 5 minutes. Add clams and hot sauce; season with salt and pepper.
CREAMY CANADIAN CLAM CHOWDER
I enjoyed this wonderful chowder in Victoria BC and tried to reproduce it @ home.Wonderful! A tasty trick:Puré 1/2 can of the clams; it really adds to the taste.
Provided by Sageca
Categories Chowders
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Pan-fry bacon in a medium heavy skillet over moderate heat until crisp. Drain and crumble bacon; set aside.
- Add onion and celery to pan and sauté over moderate heat until tender but not brown. In a large heavy saucepan, combine onions, celery, drained potatoes, chicken bouillon, clam juice and enough water to cover potatoes.
- Cook, partially covered, over moderate heat for about 10 to 15 minutes or until vegetables are crisp tender.
- Stir in 2 cups milk; simmer another 5 minutes and add seasonings to taste.
- Reduce heat; add clams until they are heated through.
- Combine the rest of the milk and flour, blending until smooth; stir mixture into chowder.
- Heat chowder over low to moderate heat, stirring constantly, until chowder is bubbly hot and slightly thickened.
- Add cooked bacon.
- Adjust seasoning to taste.
- If possible refrigerate chowder, covered, for 24 hours to develop flavors.
Nutrition Facts : Calories 182.2, Fat 8.4, SaturatedFat 3.5, Cholesterol 32.7, Sodium 357.4, Carbohydrate 16.2, Fiber 1.2, Sugar 1.7, Protein 10.4
POTATO MUSSEL CHOWDER
Creamy mussel chowder from the East Coast.
Provided by Dave Mottershall
Categories Canada
Time 1h
Number Of Ingredients 16
Steps:
- Wash and scrub mussels free of beards and dirt.
- Add mussels to large pot with white wine, garlic and thyme. Steam for 5-7 minutes or until all mussels are open.
- Strain mussels from pot saving every drop of the mussel broth.
- Shuck mussels from shell and keep chilled, discard any mussels that don't open.
- In a large heavy bottom pot, add pancetta and begin to cook over medium heat to release fat. 6. Add carrots, celery and onions to pot and sweat for 3-5 mins.
- Add potatoes and cook for additional 3 minutes.
- Add butter and melt completely.
- Add flour and mix to create a roux. Cook roux until it smells like toasted butter about 3-5 mins.
- Add the mussel broth and whisk to break up the roux.
- Add milk and cream and continue whisk over med heat to cook roux and remove any flour flavour.
- Reduce heat to low and cook for 30 mins to cook vegetables all the way through, stirring every few minutes to avoid scorching.
- When chowder has thickened add mussels and haddock into chowder
- Season to taste and finish with chopped chives and other greens. Enjoy!
Nutrition Facts : Calories 864 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 211 milligrams cholesterol, Fat 63 grams fat, Fiber 3 grams fiber, Protein 26 grams protein, SaturatedFat 38 grams saturated fat, ServingSize 1, Sodium 340 grams sodium, Sugar 12 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
NEW ENGLAND CLAM CHOWDER
Greetings from Boston, home of New England clam chowder. Clam chowder is a year-round comfort food. But knowing that just one bowl of the creamy kind can pack 41 grams of fat isn't so comforting. We lightened the soup considerably - without sacrificing its velvety texture and rich flavor - by cutting back on butter and using lower-fat Canadian bacon and fat-free half-and-half (we used Land O'Lakes). Now you can feel good about spooning up this soup, which is high in iron (the clams) and calcium (the "cream").
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Drain clams and reserve juice. In a medium-sized skillet, cook bacon, stirring until hot, 1 to 2 minutes. Add butter and onion; cook until onion is softened. Pour in clam juice, add potatoes and cook until tender, 10 to 12 minutes. Stir in clams, half-and-half, thyme, cayenne pepper to taste, and parsley. Season with salt and pepper. Heat through. Do not boil. Serve with oyster crackers.
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From canadiancookingadventures.com
4.3/5 (5)Total Time 45 minsCuisine EnglandCalories 983 per serving
- Start by FRYING the bacon to a crisp, remove and set aside to allow it to cool down. Keep the bacon fat, you will fry the vegetables in it. We are omitting the butter, the bacon gives it the kick it needs.
- Once the bacon has cooled, chop it finely and reserve 2 tbsp to top with once the soup is ready to serve.
- Next chop your celery into small pieces and do the same with the onion. Toss all of this back into the pot along with the bacon fat and fry till the onions till translucent. Then add in the minced garlic and saute one more minute.
- Next whisk in the flour and stir all together cooking for one minute, your wanting to lightly brown the flour before whisking in the cream, clam juice & vegetable stock, chopped bacon, bay leaves and dry spices. Cook for about one minute, before adding in the diced mini potatoes.
CLAM CHOWDER RECIPE (VIDEO ... - NATASHASKITCHEN.COM
From natashaskitchen.com
Ratings 95Calories 231 per servingCategory Easy
- 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.
CLAM CHOWDER | NEW ENGLAND STYLE CLAM CHOWDER
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Cuisine AmericanTotal Time 50 minsCategory SoupCalories 90 per serving
- 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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Servings 4Calories 339 per servingTotal Time 37 mins
- Bring 1 cup water to a boil in a large skillet. Add clams, cover, and steam 5 to 7 minutes or until shells open; discard any that do not. Drain clams, reserving cooking liquid. Pour cooking liquid through a fine wire-mesh sieve into a bowl, and set aside.
- Cook bacon in a large saucepan over medium-high heat until crisp; drain on paper towels, reserving 2 teaspoons drippings in saucepan.
- Sauté carrots, onion, and celery in hot drippings over medium-high heat 5 minutes or until tender. Add reserved clam cooking liquid, clam juice, and next 5 ingredients; bring to a boil. Reduce heat and simmer, uncovered, over medium heat 8 minutes or until potatoes are tender.
- Meanwhile, shuck clams and coarsely chop the meat. Whisk together milk and flour in a small bowl; add to saucepan, and bring to a simmer, stirring occasionally. (Do not boil.) Add bacon and clams, and cook 1 to 2 minutes or just until heated through. Stir in parsley.
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From angsarap.net
Reviews 14Servings 6Cuisine AmericanCategory Main Course
- Add the potatoes and stir for 2 minutes, add 1 cup of clam stock then simmer until potatoes are tender.
- In a pot add 1/2 cup butter then add the flour, whisk until it forms into a roux. Add cream and remaining clam juice then slowly bring it to a boil. Lower to simmering heat then add the boiled potatoes and clams, simmer for 5 more minutes.
CREAMY NEW ENGLAND CLAM CHOWDER - THE CHUNKY CHEF
From thechunkychef.com
4.6/5 (47)Category Entree, Main Course, SoupCuisine AmericanCalories 414 per serving
- Over MED-LOW heat, add a small drizzle of olive oil to the bottom of a large dutch oven. Add bacon pieces and cook until crispy. Remove with a slotted spoon (or tongs) to a paper towel lined plate, reserving drippings in pot.
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From myrecipes.com
4/5 (5)Total Time 40 minsServings 6Calories 177 per serving
- Combine bacon and oil in a large saucepan over medium heat. Cook, stirring often, until fat is drawn out of bacon, 4 minutes. Add onion and cook, stirring, until softened, 4 minutes. Add flour and cook, stirring, for 2 minutes. Pour in clam juice and bring to a boil, stirring well.
- Add milk, potato, clams and hot sauce. Season with salt. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until potatoes are fork-tender, 10 to 12 minutes.
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Estimated Reading Time 6 mins
- Clam Chowder. Enjoyed across the Maritimes, clam chowder is classic comfort food and was a favourite aboard the long-running Canadian warship HMCS Haida, commissioned in 1943 and “the fightingest ship in the Royal Canadian Navy.”
- Jiggs Dinner. Whether they call it Jiggs, boiled, cooked or Sunday dinner, this traditional single-dish meal of salt beef, split peas and root veggies (sometimes a roast turkey is added to the mix, too) is a favourite among Newfoundlanders.
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- Fish and Potato Bake. Ask a Newfoundlander, and they’ll tell you the word “fish” really means “cod.” The mild, white-fleshed delicacy that spawned a once-thriving industry on Canada’s Atlantic coast has begun to flourish again.
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- Slow Cooker Hodge Podge. Not only do Maritimers remain good-natured throughout the wickedest weather conditions, but they can also turn a random selection of veggies into a delectable one-pot meal.
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- Crosby’s Molasses. Proud New Brunswickers enjoy a long-held tradition of using molasses as a spread over hot-from-the-oven biscuits, baked into molasses and gingerbread cookies, and as a staple for Saturday night dinner with baked beans and brown bread.
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Ratings 87Calories 350 per servingCategory Soups & Stews
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- Cook the bacon strips in a frying pan until crisp. Place on sheets of paper towel to blot any grease and set aside.
- Keep the pan of bacon grease hot over medium-high heat. Place the thawed and dried scallops in the pan, and cook until golden, about 2 to 3 minutes per side (cooking time depends on the size of your scallops). Set scallops aside.
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