THE BEST CLAM CHOWDER
This truly is The Best Clam Chowder Recipe ever. The secret is steaming fresh clams yourself. It's easier than you think and totally worth the extra effort!
Provided by Erica Walker
Categories Soup
Time 1h30m
Number Of Ingredients 15
Steps:
- Preheat the oven to 325. In a glass baking dish, whisk together flour and melted butter until combined. Bake for 25-30 minutes, or until golden and crumbly. Set aside.
- In a large pot, melt 1-2 tablespoons of butter and add celery, onion, and leeks. Cook on medium heat for about 3-5 minutes or until soft and slightly transparent.
- Add all the remaining ingredients EXCEPT the butter/flour mixture, half & half, and clams. Bring to a boil, then reduce heat and simmer for about 10 minutes or until potatoes are cooked through and fork tender.
- Add the butter/flour mixture into chowder and stir until thick. The mixture will be extremely thick.
- Remove chowder from heat and stir in half & half until blended and smooth. Heat to serving temperature (do not bring to a boil), stirring occasionally. Once the chowder has thickened slightly, stir in the clams. Serve immediately.
Nutrition Facts : Carbohydrate 39 g, Protein 10 g, Fat 37 g, SaturatedFat 23 g, Cholesterol 109 mg, Sodium 1443 mg, Fiber 3 g, Sugar 4 g, Calories 521 kcal, ServingSize 1 serving
NEW ENGLAND CLAM CHOWDER
Provided by Anne Burrell
Time 1h5m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Place the clams and 1 cup of water in a large pot. Cover and place over a high heat and cook the clams for 6 to 7 minutes. Uncover and remove the open clams.Cover the pot again and continue cooking the clams that haven't opened yet. Cook the clams for another 2 to 3 minutes. Turn off the heat and discard any clams that have not opened. Strain the liquid from the pot through a mesh strainer lined with a coffee filter and reserve.
- Coarsely chop the clams and reserve.
- Drizzle a few drops of olive oil into the bottom of the clam pot and toss in the bacon. Bring the pan to a medium heat. When the bacon has let off a lot of fat and become brown and crispy, toss in the onions and season lightly with salt. Cook the onions until they are very soft and aromatic but have no color, 7 to 8 minutes. Add the potatoes and cook for another 5 minutes.
- Sprinkle the flour over the onions and potato mixture and stir to combine. Gradually whisk in the reserved clam juice. When the clam juice has been whisked in and there are no lumps, whisk in the milk and heavy cream and toss in the bay leaves and thyme. Taste for seasoning and adjust if needed. Bring to a boil and reduce to a simmer and simmer until the potatoes are cooked through, 10 to 15 minutes.
- Toss in the reserved clams. Taste and re-season if needed and add hot sauce if using.
CLAM CHOWDER
Clam chowder is a rich and creamy soup, bursting with the flavours and textures of shellfish, bacon and potatoes. Serve with crusty bread for a starter
Provided by Barney Desmazery
Categories Dinner, Fish Course, Lunch, Main course, Soup, Starter
Time 45m
Number Of Ingredients 11
Steps:
- Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the clams have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the clams from their shells - reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock.
- Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown. Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden. Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the milk and the cream.
- Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked. Use a fork to crush a few of the potato chunks against the side of the pan to help thicken - you still want lots of defined chunks though. Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.
Nutrition Facts : Calories 433 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 2.9 milligram of sodium
NEW ENGLAND CLAM CHOWDER
If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice.
Provided by Mary Frances Heck
Categories Soup/Stew Milk/Cream Potato Lunch Bacon Clam Celery Fall Winter Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Bring clams and 4 cups water to a boil in a large pot over high heat. Cook until clams just open, 8-10 minutes (discard any that do not open). Using a large slotted spoon, transfer clams to a large rimmed baking sheet; set broth aside. Let clams cool slightly, then pull meat from shells; discard shells.
- Chop clams into bite-size pieces. Strain broth through a fine-mesh sieve set over a large bowl. Add water if needed to measure 6 cups. DO AHEAD: Clams and broth can be made 1 day ahead. Cover separately and chill.
- Melt butter in a large heavy pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes. Add celery, onion, and garlic and cook, stirring often, until onion is translucent, about 10 minutes. Add reserved broth (or 6 cups bottled clam juice), potatoes, thyme, and bay leaf. Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes. Stir cornstarch and 2 Tbsp. water in a small bowl to form a slurry. Stir slurry into chowder base; return to a boil to thicken. DO AHEAD: Base can be made 1 day ahead. Let cool; cover and chill. Keep clams chilled. Bring base to a simmer before continuing.
- Remove base from heat. Discard bay leaf. Stir in reserved clams (or two 10-ounce cans baby clams) and cream. Season with salt, if needed (clams' brininess varies), and pepper.
- Divide chowder among bowls. Garnish with chives and oyster crackers.
PUMPKIN CLAM CHOWDER
When autumn arrives, I'm eager to celebrate with warm and cozy comfort food like this pumpkin clam chowder. Use fresh clams if they are available. -Renee Murby, Johnston, Rhode Island
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings ( 2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir chopped fennel and onion in bacon drippings over medium heat until tender, 8-10 minutes. Add chardonnay to pan; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan., Add 4-1/2 cups clam juice, pumpkin and potatoes. Bring to a boil; reduce heat. Simmer, uncovered, until pumpkin and potatoes are tender, 15-20 minutes, stirring occasionally., Whisk flour and remaining 1/2 cup clam juice; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in clams, cream, tarragon, salt and pepper; heat through (do not boil). To serve, top soup with reserved chopped fennel fronds and cooked bacon.
Nutrition Facts : Calories 289 calories, Fat 20g fat (11g saturated fat), Cholesterol 76mg cholesterol, Sodium 661mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
FRESH CLAM CHOWDER
I made this with littleneck clams I dug up myself in Long Island and it was the best chowder I've ever made. This is really easy and rivals what you'd get in a restaurant. All fresh ingredients and no flour. This contains no actual onion pieces which is good for those who dislike onions, but it still retains all the flavor.
Provided by Suzy_Q
Categories Chowders
Time 1h10m
Yield 4 cups, 2-3 serving(s)
Number Of Ingredients 16
Steps:
- NOTE: Chowder Clams: 1 dozen, Cherrystones: 2 dozen, Littlenecks: 3 dozen.
- Rinse and scrub clams well.
- Soak clams in a large bowl of water with 1/4 Celsius salt and cornmeal. This helps to remove the sand from the clams.
- Combine water, onion, garlic, celery tops, bay leaf and a sprig of thyme & parsley in a soup pot. Cover and bring to a boil.
- Add clams and cover again. Bring to a boil and let cook 10-15 minutes manipulating the clams every few minutes to ensure they all get hit with the heat so they can open. As soon as there are clams that are open wide, remove them with thongs allowing any unopened ones to remain over the heat. Discard any clams that do not open as they are not safe to eat.
- Once all clams have been removed, set aside and let them cool enough to be handled.
- While the clams are cooling, strain the broth removing all sediments and set the broth aside in a separate bowl.
- In the soup pot that you used to make the broth, melt the butter over medium-high heat.
- Add potato, celery and carrot plus a pinch of salt and pepper.
- Saute for about 7 minutes and add the wine. Once wine is absorbed, add broth back into the pot. Add 1/2 T. fresh thyme, cover and bring to a boil. Let cook until potatoes are tender, about 10-15 minutes. While this is boiling, mince the cooled clams that have been removed from the shell.
- When the potatoes are done turn the heat to low-medium, add clams and cream. Cover and simmer for 5 minutes. Season with salt and fresh pepper to taste.
- Garnish with chopped, fresh parsley and oyster crackers if desired.
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.
More about "fresh clam chowder food"
CLAM CHOWDER | NEW ENGLAND STYLE CLAM CHOWDER
From cookingnook.com
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.
FRESH CLAM CHOWDER - RECIPE - OH, THAT'S GOOD!
From ohthatsgood.com
Servings 4-6Estimated Reading Time 5 mins
- Soak clams in cold water for 30 minutes. Pick the clams out of the water and discard the water the clams were soaking in. Rinse the clams again in cold water and scrub the shells with a firm brush. Place a steamer basket in the bottom of a large stock pot and add a couple of inches of water. Heat until the water reaches a full boil. Dump the clams into the pot and immediately cover with a lid. Steam the clams for at least three minutes and then open the lid. Pull out the clams whose shells have opened and place them on a shallow baking tray to cool. Leave the unopened clams in the steamer and put the lid back on. Steam them for an additional two minutes then check again for opened shells. If the shells haven't opened after 7-8 minutes of steaming, discard those clams. Line a mesh strainer with three layers of fine cheesecloth and pour the liquid from the pot through into a big bowl to catch any remaining grit. Repeat as necessary.
- Pick the clams out of the shells, removing the large white muscle. Leave the clams whole or chop if desired. Set aside.
- Melt the butter in a non-stick skillet. Add the chopped shallots and garlic and cook on low heat until translucent. Set aside.
- Peel and cube the potatoes. Pour the clam juice into the pot with the clam cooking liquid. Heat the clam juice until boiling, then add the potatoes to the pot. Cook the potatoes until tender but still intact. Add the cream.
CLAM CHOWDER WITH FRESH CLAMS. - TASTE OF SOUTHERN
From tasteofsouthern.com
4/5 (5)Category Main DishServings 8-10Total Time 1 hr 40 mins
CLASSIC NEW ENGLAND CLAM CHOWDER RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (43)Total Time 50 minsCategory Side Dish, SoupCalories 353 per serving
EASY CLAM CHOWDER - DAMN DELICIOUS
From damndelicious.net
4.8/5 (224)Estimated Reading Time 4 minsServings 6
CLASSIC NEW ENGLAND CLAM CHOWDER RECIPE -- YANKEE MAGAZINE
From newengland.com
Servings 8-10
NEW ENGLAND CLAM CHOWDER - FRESH FOOD IN A FLASH
From freshfoodinaflash.com
Ratings 1Category Main Course, Seafood, SoupCuisine AmericanTotal Time 30 mins
- Strain clams and reserve the juice in a measuring cup. Add more clam juice to equal 2 cups total. Set aside.
- Melt butter in a large saucepan. Cook onions on low heat until translucent. Add celery and cook a few more minutes. Add flour and stir until the flour is coated in the butter. Cook for a few more minutes on low heat.
- Add premeasured clam juice, thyme sprigs and bay leaf to butter mixture and stir until combined. Add in potatoes and cook until potatoes are tender, stirring occasionally as mixture thickens. As it thickens begin to add milk. Once potatoes are tender, remove from heat.
- Add clams and cook on low about 5 minutes and serve. Do not overcook the clams. Remove thyme sprigs and bay leaf. Season with pepper. Soup should have enough salt, but add more if desired.
FRESH CLAM CHOWDER RECIPE - PCC COMMUNITY MARKETS
From pccmarkets.com
Servings 6Estimated Reading Time 1 min
CLAM CHOWDER BY THE CLAM SHACK - GOLDBELLY
From goldbelly.com
Brand The Clam ShackPrice $55
WEDNESDAY REAL FOOD RECIPE – EASY CLAM CHOWDER
From healthbyemily.com
5/5 (1)
INSTANT POT CLAM CHOWDER | READER'S DIGEST CANADA
From readersdigest.ca
Servings 8Category Soups
RECIPE OF GORDON RAMSAY NEW ENGLAND CLAM CHOWDER | THE ...
From foodholic.netlify.app
5/5 Category DessertCuisine AmericanCalories 278 per serving
RECIPE: FRESH CLAM CHOWDER - KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
CLAM CHOWDER (THE BEST) | RICARDO
From ricardocuisine.com
4/5 (5)Category Main DishesServings 4Total Time 1 hr 5 mins
CLASSIC CLAM CHOWDER - BBQ PIT BOYS
From bbqpitboys.com
Estimated Reading Time 2 mins
IS CLAM CHOWDER HEALTHY? THE ANSWER MAY SUPRISE YOU ...
From fearlesseating.net
HOW TO MAKE REAL NEW ENGLAND CLAM CHOWDER | THE …
From seriouseats.com
CREAMY CLAM CHOWDER - CANADA'S FOOD GUIDE
From food-guide.canada.ca
BEST CLAM CHOWDER DELIVERY SERVICES OF 2022
From thespruceeats.com
FOOD WISHES VIDEO RECIPES: NEW ENGLAND CLAM CHOWDER AND ...
From foodwishes.blogspot.com
CAN YOU EAT EXPIRED CLAM CHOWDER? – TOPFOODINFO.COM
From topfoodinfo.com
BEST CLAM CHOWDER RECIPE – NEWPORT CHOWDER COMPANY
From newportchowdercompany.com
THE 8 BEST CANNED CLAM CHOWDERS IN 2022 - THE SPRUCE EATS
From thespruceeats.com
HOW TO COOK FRESH CLAMS FOR CHOWDER - THE WHOLE PORTION
From thewholeportion.com
HOW TO MAKE CLAM CHOWDER | A NEW ENGLAND RECIPE CLASSIC
From newengland.com
[HOMEMADE] BOSTON CLAM CHOWDER : FOOD
From reddit.com
CREAMY CLAM CHOWDER RECIPE | HEART AND STROKE FOUNDATION
From heartandstroke.ca
RECIPE: FRESH CLAM CHOWDER - FOOD NEWS
From foodnewsnews.com
CLAM CHOWDER RECIPES | ALLRECIPES
From allrecipes.com
CLAM CHOWDER - CANADIAN LIVING
From canadianliving.com
MO'S FRESH CLAM CHOWDER BASE - I LOVE MO'S CHOWDER
From ilovemoschowder.com
NEW ENGLAND CLAM CHOWDER RECIPE - LOVEFOOD.COM
From lovefood.com
RICH N WARM RED LOBSTER CLAM CHOWDER COPYCAT RECIPE ...
From thefoodxp.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love