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.
BROCCOLI CHOWDER
Sue Call of Beech Grove, Indiana serves this comforting soup on chilly stay-at-home evenings. Nutmeg seasons the light creamy broth that's chock-full of tender broccoli florets and diced potatoes.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender., Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 200 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 561mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
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.
CREAMY CHEESY CLAM CHOWDER
Not for those on a diet! Rich and creamy with a slight smoky flavor! Serve with crisp French bread and a fresh green salad.
Provided by Rita1652
Categories Chowders
Time 45m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Steam clams open in a cup of wine in a heavy pot.
- Remove from pot and cool.
- Remove clams from shells.
- Rinse the clams well.
- Strain clam broth through a mesh screen or cheesecloth.
- Add strained broth, broth from canned baby clams, and enough bottled clam juice or water to equal 4 cups.
- Set aside.
- In a heavy pot over MEDIUM heat,cook bacon pieces till crisp add butter melt and cook the onion,celery, carrots, and garlic until translucent.
- Slowly stir in the flour and cook for two minutes, stirring well.
- Add reserved clam juices to the sauté mixture.
- Bring to a boil; whisking thoroughly to break up any lumps, and then reduce heat.
- Add creams and simmer 20 minutes.
- Add white pepper, thyme, potatoes, peas, and steamed clams& the can of baby clams.
- Add cheese till melted through.
- Do not allow to boil as this will toughen the clams.
- Season with salt and hot pepper sauce to taste.
- Garnish with scallions.
BROCCOLI CHOWDER
Soup du jour? Try this creamy broccoli soup on a chilly day to warm the hearts of your loved ones.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 4-quart Dutch oven over high heat, stirring occasionally and breaking up broccoli with fork.
- Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender.
- Stir in cheese. Cover and simmer about 5 minutes, stirring occasionally, just until cheese is melted.
Nutrition Facts : Calories 198.6, Carbohydrate 22.1 g, Cholesterol 25.7 mg, Fat 1/2, Fiber 2.0 g, Protein 10.8 g, SaturatedFat 5.0 g, ServingSize 1 Serving, Sodium 732.2 mg, Sugar 4.9 g, TransFat 0 g
CREAMY CLAM CHOWDER
Make and share this Creamy Clam Chowder recipe from Food.com.
Provided by Darlene Summers
Categories Chowders
Time 4h10m
Yield 1 batch
Number Of Ingredients 6
Steps:
- In a 10-inch skillet, sauté onion till translucent (clear).
- Add minced clams; sauté about 1 minute more.
- In an oven-safe Dutch oven, combine all remaining ingredients (including reserved clam juice).
- Bake in oven at 200°, uncovered, for 4 hours, stirring occasionally.
Nutrition Facts : Calories 6933.9, Fat 479.9, SaturatedFat 278.2, Cholesterol 1605.1, Sodium 28745.3, Carbohydrate 420.9, Fiber 18.9, Sugar 47.1, Protein 249
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 CLAM AND BROCCOLI CHOWDER
Make and share this Creamy Clam and Broccoli Chowder recipe from Food.com.
Provided by Barb in WNY
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Process 1 cup beans with 1/2 cup broth in a food processor or blender until smooth.
- Sauté garlic in oil; in a large saucepan for 1 minute.
- Stir in pureed bean mixture, remaining 1 cup beans, remaining broth and broccoli.
- Heat to boiling; reduce heat and simmer about 4 minutes.
- Stir in clams, tomatoes, wine, milk, and dill weed, season to taste with salt and pepper.
Nutrition Facts : Calories 545.3, Fat 5.5, SaturatedFat 0.8, Cholesterol 62.3, Sodium 152.5, Carbohydrate 74.4, Fiber 26.2, Sugar 6.3, Protein 50.5
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