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.;
NEW! NEW ENGLAND CLAM CHOWDER
Provided by Ellie Krieger
Time 55m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat 1 teaspoon of the oil in a large soup pot over medium-high heat. Add the Canadian bacon and cook, stirring frequently, until crisp, 3 to 4 minutes. Transfer the bacon to a plate.
- Add the remaining 1 tablespoon oil, the onion, celery, 3/4 teaspoon salt and 1/2 teaspoon pepper to the pot and cook over medium heat, stirring occasionally, until the vegetables have softened, about 6 minutes. Add the garlic and thyme and cook, stirring, for 1 minute more. Add 1 1/2 cups water, the reserved clam juice (about 1 1/2 cups), the potatoes and bay leaf and bring to a boil. Partially cover the pot and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
- Whisk the milk, cream and flour in a bowl until the flour is dissolved. Slowly add the mixture to the pot, stirring constantly. While stirring, bring the soup to a simmer (do not boil). Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 8 minutes. Add the clams and simmer 2 minutes more. Discard the bay leaf. Add salt and pepper to taste.
- Right before serving, stir in the bacon. Serve with the hot sauce.
- Per serving: Calories 312; Fat 8g (Saturated 2g); Cholesterol 66mg; Sodium 510mg; Carbohydrate 33g; Fiber 3g; Protein 27g
Nutrition Facts : Calories 312 calorie, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 66 milligrams, Sodium 510 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 27 grams
NEW ENGLAND CLAM CHOWDER
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rinse the clams several times under cold running water. Transfer to a large pot and add 3 cups water. Bring to a simmer over medium-high heat, then cover and cook until the clams open, about 6 minutes. Strain through a fine-mesh sieve into a large bowl; reserve the broth. Transfer the clams to a bowl and cover with plastic wrap so they don't dry out.
- Cook the bacon in a large pot over medium heat until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels. Melt the butter in the same pot over medium heat. Add the celery, onion and thyme and cook, stirring occasionally, until soft, about 10 minutes. Add the flour and cook, stirring, 1 minute. Stir in the reserved clam broth, 1 1/2 cups water and the potato. Bring to a simmer and cook until the potato is tender and the soup thickens slightly, about 15 minutes.
- Meanwhile, remove the clams from their shells and roughly chop.
- Reduce the heat under the soup to medium low. Whisk in the half-and-half and warm through (do not boil). Remove from the heat. Stir in the chopped clams; season with salt and pepper. Ladle the soup into bowls and top with the reserved bacon and chives.
NEW ENGLAND CLAM CHOWDER
Provided by Food Network
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Wash the clams several times in cold water. Make sure all of the clams are closed. Discard any clams that remain open after you tap on the shell. In a large pot over high heat, add 2 cups of water, the onion, celery, thyme, 1 bay leaf, and the peppercorns. Add the clams, cover and steam until all of the clams open.
- Remove the clams from the liquid and remove them from the shells. Chop the clams into small pieces and set aside. Strain the juice through a fine strainer and reserve.
- Cook the bacon in a heavy bottom pot over medium heat, until rendered and crispy. Add the onions, remaining 3 bay leaves, the thyme, crushed red pepper and butter. Cook until the onions are translucent. Add the potatoes and the reserved clam juice. Cook until potatoes are tender.
- Add the heavy cream and chopped clams and simmer for approximately 5 minutes. Lightly season with salt and pepper, to taste, and stir in the chopped parsley.
- Serve in bowls with oyster crackers.
NEW ENGLAND CLAM CHOWDER
A chowder is a thick soup, main ingredients are milk and potatoes, to which other flavours are added. This is a classic version from New England, flavoured with fresh clams. Got this recipe from a friend/chef from a extremely popular restaurant in Singapore.
Provided by KitchenManiac
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Scrub the clams and put into large pa with a splash of water. cook over high heat for 3 - 4 minutes until the clams have opened. Discard any unopened ones. Set aside cooking liquid to cool.
- Remove the clams from the shells.
- Fry the bacon in a pan until browned and crisp. Remove and drain dry on paper towels, add butter into the pan and melt, add the onion.
- Cook for 4 - 5 minutes until softened, and translucent.
- Add the thyme and cook briefly before adding the diced potato, reserved clam cooking liquid, milk and bay leaf.
- Bring to boil and simmer for 10 mins or until potato is soft.
- Add the reserved clams, bacon and cream. Simmer for 2 - 3 mins until heated through. Season to taste.
- Transfer to food processor and blend until smooth or push through sieve into a bowl.
Nutrition Facts : Calories 797.3, Fat 57.8, SaturatedFat 31.9, Cholesterol 254.4, Sodium 438.8, Carbohydrate 31.4, Fiber 2.5, Sugar 2, Protein 38.4
EASY NEW ENGLAND CLAM CHOWDER
Make and share this Easy New England Clam Chowder recipe from Food.com.
Provided by CaramelPie
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a 3 quart saucepan, brown bacon over medium heat (do not drain drippings).
- Add potato and onion and saute for about 7 minutes.
- Drain the minced clams and reserve the liquid.
- Add clam juice and reserved clam liquid to mixture in saucepan.
- Cover and simmer 15 minutes or until potato is tender.
- Stir in cream and clams and bring to a slow simmer.
- DO NOT BOIL.
- Serve with crackers.
NEW ENGLAND CLAM CHOWDER
This is a Clam chowder most folks here on the coast of Maine cook. You may find a few variations but this is the real deal. It's really good on a cold winter day.
Provided by Mimi Hall
Categories Chowders
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut salt pork in small pieces render in a heavy bottom pan. Removing salt pork from pan set aside, leaving the rendered fat.
- Add diced onion cook on low until translucent.
- Add cubed potato and just enough water to cover cook until tender.
- Add raw shucked clams and the juice of the clams. {Shuck clams from shell and do not cook until they are put in the chowder.}.
- Cook to heat the clams and then add the condensed milk, cream and butter. Heat through but do not boil. This is better the next day.
- Serve topped with crisp salt pork pieces, and crusty bread or crackers.
Nutrition Facts : Calories 1769.7, Fat 161.7, SaturatedFat 96.3, Cholesterol 542.3, Sodium 1102.2, Carbohydrate 43.4, Fiber 3.5, Sugar 2.4, Protein 41
NEW ENGLAND CLAM CHOWDER
This is a rich and flavorful Chowder - creamy in body and full of clams - I have lived east and west coast and have lived in BC, Canada and this recipe is a combination of all - plus the love and care of my Jims' clam chowder
Provided by Ravenseyes
Categories Chowders
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large steamer pot add your cleaned clams - with 1 cup of white wine and 2 tsps crushed garlic. Steam until clams are fully opened.
- Remove clams from the pot and set aside to cool.
- Reserve all liquids from the clam steam (this is the clam liquor - add bottled clam juice to equal 12 cups).
- In a 6 qt or larger pot add 1 tbsp olive oil, over medium high heat, add onions, celery, garlic and potatoes. Cook for approximately 5 minutes or until onions are clear.
- Add clam liquor and cook till potatoes are tender.
- In a small pot melt butter add flour, salt and pepper cook for two minutes slowly add several ladles of the clam juice from the soup pot to the rue and cook till it begins to thicken, remember to stir constantly while thickening or you will burn your rue. Return the rue to the soup pot and allow the two to come together. Add cream and cook for 10 minutes.
- The last touch is to add your chopped clams - I add them last so they don't turn to rubber. Serve with a nice crusty bread.
NEW ENGLAND CLAM CHOWDER
Make and share this New England Clam Chowder recipe from Food.com.
Provided by Chef Matty Matel
Categories Chowders
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large heavy pot cook the bacon until crisp and the fat is rendered, remove and set aside.
- Add the onions and celery season with salt and pepper and cook until softened, about 5 minutes.
- Add the garlic, thyme and bay leaves and crushed red pepper flakes, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown.
- Add the flour and cook an additional 3 minutes.
- Add clams with all the juice, and the potatoes and bring to a boil, simmer for 20 to 30 minutes or until the broth thickens slightly and the potatoes are very tender.
- Reduce heat to low and stir in heavy cream add crush bacon and season with pepper and salt.
- Cover, and Stirring often.
- (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) Remove from the heat. (Do not allow to boil after adding the cream as it could break).
- Set aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat, and slowly reheat, being careful not to bring to the boil. Serve hot, garnished chives.
Nutrition Facts : Calories 826.5, Fat 30.1, SaturatedFat 15.7, Cholesterol 202.1, Sodium 1310.1, Carbohydrate 73.3, Fiber 5.6, Sugar 11.7, Protein 64
CREAMY NEW ENGLAND CLAM CHOWDER
Most clam chowders have way too much potato and not enough clams for my taste. I (Bird) developed this recipe fix that. I use an immersion blender to cream the potatoes into the chowder, then add lots of clams. :)
Provided by 2Bleu
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large dutch oven, cook bacon until crisp and fat is rendered. Pour off all but 2 tablespoons of the bacon fat. Add the butter, onions, celery, garlic, and bay leaf and cook about 5 minutes until vegetables are tender.
- Add the potatoes and the reserved clam broth and bring to a boil. Lower the heat, cover, and simmer about 30 minutes, until broth has thickened slightly and the potatoes are tender.
- Remove bay leaf from pot. Using an immersion mixer (or blender), blend soup to a fine consistency. Stir in the clams and heavy whipping cream. Taste for saltiness, then season with white pepper, salt, and mace (to your liking).
- Can be eaten right away, but it's best the next day. Just let cool and refrigerate overnight. The next day simmer the soup to re-heat, but do not boil.
NEW ENGLAND CLAM CHOWDER
Try out a favorite from the East Coast with this New England Clam Chowder! Our take on New England Clam Chowder is ready to enjoy in 45 minutes.
Provided by My Food and Family
Categories Home
Time 45m
Yield 10 servings (1 cup each)
Number Of Ingredients 10
Steps:
- Cook and stir bacon in Dutch oven over medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. dripping from pan.
- Add yellow onions, celery and thyme to reserved bacon drippings; cook and stir 5 min. or until crisp-tender. Add potatoes, water and 2 Tbsp. bacon; stir. Bring to boil, stirring occasionally. Simmer over medium-low heat 15 to 20 min. or just until potatoes are tender, stirring occasionally.
- Microwave milk and cream cheese in microwaveable bowl on HIGH 1-1/2 min. or until milk is heated through. Whisk until cream cheese is completely melted and sauce is well blended. Add to potato mixture; stir.
- Stir in clams; cook 2 min. or until heated through, stirring frequently. (Do not let chowder come to boil.) Remove pan from heat.
- Top with green onions and remaining bacon.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
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NEW ENGLAND CLAM CHOWDER RECIPE | EATINGWELL
From eatingwell.com
5/5 (7)Total Time 45 minsCategory Healthy Clam RecipesCalories 255 per serving
- Heat oil in a large saucepan over medium heat. Add bacon and cook until crispy, 4 to 6 minutes. Transfer half of the cooked bacon to a paper towel-lined plate with a slotted spoon. Add onion, celery and thyme to the pan; cook, stirring, until beginning to soften, about 2 minutes. Add potato, clam juice and bay leaf. Bring to a simmer, cover and cook until the vegetables are just tender, 8 to 10 minutes.
- Whisk milk, cream, flour and salt in a medium bowl. Add to the pan and return to a simmer, stirring, over medium-high heat. Cook, stirring, until thickened, about 2 minutes. Add clams and cook, stirring occasionally, until the clams are just cooked through, about 3 minutes more.
- To serve, discard bay leaf. Ladle into bowls and top each serving with some of the reserved bacon and scallions.
HEALTHY NEW ENGLAND CLAM CHOWDER - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine AmericanTotal Time 50 minsServings 6Calories 180 per serving
- Add clams; heat to boiling. Reduce heat to medium-low; cover and simmer 10 minutes or until clams open, transferring clams to bowl as they open.
- Discard any unopened clams Into 4-cup liquid measuring cup, strain clam broth through sieve lined with paper towel.
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