MANHATTAN CLAM CHOWDER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 first-course servings (
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.
- Copyright 2001 Television Food Network, G.P. All rights reserved
RHODE ISLAND RED CLAM CHOWDER
How can a New Englander love Manhattan over New England clam chowder? Because I like to taste the clams, not just heavy cream with lumps. I came up with this recipe today using what I had on hand, but feel free to improvise. This tastes just like the chowder you get at the beach with clam cakes! When reheating, do not boil or it will 'rubberize' the clams.
Provided by claudygirl
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Pour clam juice, and the juice from the canned clams into a large pot. Bring to a boil. Add onion, carrots, and potatoes; and simmer over medium heat for 15 minutes, or until tender. Stir in the tomato soup and tomato sauce, and season with parsley and black pepper. Add clams last, and cook just until heated through.
Nutrition Facts : Calories 199.8 calories, Carbohydrate 37.4 g, Cholesterol 33.2 mg, Fat 1.9 g, Fiber 4.9 g, Protein 10.7 g, SaturatedFat 0.5 g, Sodium 914.6 mg, Sugar 7.1 g
RED CLAM CHOWDER
Make and share this Red Clam Chowder recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredients except clams, salt and cayenne in slow cooker; cover and cook on high 4-5 hours, adding clams during last 30 minutes.
- Discard bay leaf; season to taste with salt and cayenne.
Nutrition Facts : Calories 115, Fat 0.9, SaturatedFat 0.1, Cholesterol 13.7, Sodium 678.1, Carbohydrate 19, Fiber 2.7, Sugar 8.9, Protein 8.9
CHUNKY CLAM CHOWDER
This is a hearty clam chowder made with whole baby clams and lots and lots of veggies. Great on a cold winter day.
Provided by _Pixie_
Categories Chowders
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Put reserve liquid from the clams in a large skillet, add the chopped onion, celery, potatoes, and carrots and cook over medium heat until almost tender.
- Add the red pepper, green onions and snow peas.
- Cook until tender.
- If required add additional water to prevent from burning.
- While the veggies are cooking melt the butter in a large saucepan over low heat.
- Add the hot red pepper flakes and stir briefly.
- Remove from heat and stir in the flour until smooth.
- Add a few tablespoons of the milk and blend until lump free.
- Repeat with a few more tablespoons of milk.
- Add the remaining milk and return to heat.
- Stir constantly until thick and smooth.
- Should you have lumps that you can't get rid of, strain this mixture before proceeding.
- Add the veggies and any pan juices to the white sauce and stir to blend.
- Add the clams and cook over low heat until hot.
- Do not boil.
- Season with salt and pepper.
- Serve immediately.
- If desired, sprinkle the top of each bowl of chowder with paprika.
Nutrition Facts : Calories 273.6, Fat 16.3, SaturatedFat 10.1, Cholesterol 47.6, Sodium 456.6, Carbohydrate 26.2, Fiber 2.8, Sugar 3.3, Protein 7
CHUNKY SEAFOOD CHOWDER
This creamy chowder brimming with tender potato and crab tastes so good guests will never guess it starts with canned soup. Half-and-half cream makes it rich enough for special occasions. I often serve it with crackers or French bread after a sporting event or outing. -Irene Craigue, Claremont, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 8
Steps:
- In a saucepan, saute onion in butter until tender. Add cream and canned chowder; bring to a boil. Stir in potatoes, salt and pepper. Reduce heat; simmer, uncovered, for 15-20 minutes or until the potatoes are tender. Stir in crab and heat through.
Nutrition Facts : Calories 293 calories, Fat 16g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 839mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 9g protein.
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