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.
" CLAMMY" CLAM CHOWDER
The original idea for this recipe is from my mom. Although it is very good, I had to make several changes. If you enjoy seafood in excess, you'll love this. I prefer to do the potatoes separately, then add at the end of cooking time. I find that it makes the potatoes perfect.
Provided by Shannon Fernekes
Categories Chowders
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, sauté bacon until brown, leaving grease in pan (shouldn't be much).
- In a separate pot, par-boil potatoes with garlic powder (potatoes should still be firm), reserving 1 cup potato water in separate bowl.
- Add to bacon, onion, celery and minced garlic. Sauté until tender.
- Add clams with juice and lemon juice.
- Bring to a simmer, stirring occasionally.
- Add soup, stir constantly as it will thicken.
- Add reserved potato water; bring to a simmer as it will start to thicken again.
- Add milk.
- Continue cooking until desired consistency.
- Stir in parsley flakes.
- Add potatoes until desired firmness.
- Salt and pepper to taste.
Nutrition Facts : Calories 356.9, Fat 15.6, SaturatedFat 5.1, Cholesterol 50.2, Sodium 716.4, Carbohydrate 34.5, Fiber 3.1, Sugar 7.9, Protein 19.9
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.
CREAMY CLAM CHOWDER
This is a traditional clam chowder with bacon, half-and-half, clam juice, and thickened with a roux. Recipe is from All recipes.
Provided by Lavender Lynn
Categories Chowders
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a medium skillet over medium heat, cook bacon, celery, and onion until onion is translucent.
- Remove from heat and set aside.
- In a large saucepan, melt butter over medium heat.
- Whisk in flour to form a roux, cooking until bubbly.
- Whisk in 1 jar of clam juice, until smooth.
- Stir in onion mixture.
- Pour in half-and-half,and rest of clam juice, stirring constantly.
- Stir in clams, reduce heat and simmer 30 minutes.
- Season with pepper and serve.
HEARTY SCALLOP CHOWDER
Make and share this Hearty Scallop Chowder recipe from Food.com.
Provided by Olha7397
Categories Chowders
Time 45m
Yield 6 cups
Number Of Ingredients 15
Steps:
- Put first 10 ingredients into large saucepan. Simmer, stirring often, to dissolve bouillon cubes and cook vegetables. Remove bay leaf. Cool a bit and run mixture through blender. Set aside in saucepan.
- Combine butter and mushrooms in frying pan. Sauté until mushrooms are beginning to brown.
- Add scallops and wine. Cover and steam fry about 1 minutes, stirring 2 or 3 times. Add to pureed vegetables.
- Stir in cream. Heat but don't boil. Garnish with parsley or chives and little fish crackers if you wish. Makes about 6 cups chowder.
- Company's Coming for Christmas.
WEGMAN'S DELICIOUS, SPUNKY, CLAMMY CHOWDA! LONGMEADOW
We are so lucky to have this wonderful grocery store here in Maryland. Saw this recipe on the back of Wegmans 5 pound potato sack, and had to try it. I found it delicious, and perfect for a warm Sunday dinner, or anytime during the week for that matter. I had everything on hand, so that made it even easier. *Note* -- any changes I made or mentioned are noted in the ( ) area. I hope you enjoy this, as much as we do on the farm. Now if I can just figure out how to grow clams!
Provided by Andi Longmeadow Farm
Categories Chowders
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy bottom soup pot, cook bacon on LOW until crisp. Remove bacon and drain off all but 1 tablespoon bacon drippings.
- Add onion to pot, stir and cook until limp and golden, about 3 minutes.
- Add bacon, clam juice (or chicken stock), potatoes, and thyme. Simmer, covered; stirring occasionally until potatoes are soft, about 20 minutes.
- Add clams and milk; simmer, uncovered, 10 minutes.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 382.2, Fat 10.6, SaturatedFat 3.8, Cholesterol 33.2, Sodium 642.5, Carbohydrate 57.4, Fiber 5.6, Sugar 10.1, Protein 15.1
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
CHUNKY VEGETABLE CLAM CHOWDER
My first bowl of Clam Chowder in a quaint little restaurant in San Francisco had me knowing I loved this wonderful chowder. While we have enjoyed a good many recipes since, this one has become not only our favorite but a given for our evening meal on Christmas Eve 'our family tradition in the making' We often add an extra can of clams. The original recipe calls for an optional 1/2 teaspoon Curry Powder which we have yet to give a try. Serving size - a guesstimate!
Provided by Gerry
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot add bacon (I cut into bite size pieces) saute lightly.
- Add in onions (and the celery which is optional) and saute briefly.
- Add Chicken broth (I often use two cans of both the broth and the clams) potatoes, carrots, reserved clam juice, salt, pepper and simmer until vegetables are done.
- Add in the milk, clams and chopped parsley stirring frequently until heated through.
- You may wish to serve at this point but we make a roux melting shortening in a heavy pan, adding the flour browning to golden brown and whisking into chowder.
- This can be prepared a day ahead, cool, cover and refrigerate bringing to a simmer (carefully stirring to prevent burning) before serving.
Nutrition Facts : Calories 255.7, Fat 11.6, SaturatedFat 4.6, Cholesterol 35.1, Sodium 691.1, Carbohydrate 22.1, Fiber 2, Sugar 2.2, Protein 15.9
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