NEW ENGLAND CLAM CHOWDER
This authentic New England Clam Chowder recipe was recreated after a trip to Boston. Serve it in a bread bowl to make it extra comforting and hearty!
Provided by Sharon Chen
Categories Soup
Time 50m
Number Of Ingredients 12
Steps:
- In a medium saucepan, cook bacon over medium heat until crispy. Stir occasionally (about 10 minutes).
- While the bacon is cooking, make cream of celery soup. In a medium skillet, melt butter over medium heat. Add 1/4 cup chopped onion and sauté until fragrant (3-5 minutes).
- Add celery into the skillet; stir and cook for 2-3 minutes.
- Sprinkle with flour and sauté with onion and celery for a minute or two.
- Whisk in 1/2 cup whole milk and 1/2 cup chicken broth. Bring to a simmer and cook for 5-8 minutes until it's thickened.
- While the cream of celery soup is simmering, the bacon should be ready. Stir in the rest of the onion into the saucepan and cook until translucent.
- Add the juice from the clam and 1/2 cup chicken broth, followed by potatoes. Cover and cook over medium heat until potatoes are fork tender (about 15-20 minutes). Stir occasionally.
- While potatoes are cooking, check and complete the cream of celery soup.
- Once the potatoes are done, add clams, cream of celery soup, 1/2 cup milk, heavy cream and dill weed. Stir everything together consistently and cook the chowder over medium-low heat for another 5 minutes. Season with salt and pepper to taste. Serve.
Nutrition Facts : ServingSize 1, Calories 700 calories, Sugar 8.5g, Sodium 396.3mg, Fat 47.9g, SaturatedFat 24.9g, TransFat 0.8g, Carbohydrate 53.3g, Fiber 6.9g, Protein 17.4g, Cholesterol 120.3mg
TRADITIONAL NEW ENGLAND CLAM CHOWDER
Steps:
- Tap clams; discard any that do not close. Place clams and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open. , Remove meat from clams; chop meat and set aside. Strain liquid through a cheesecloth-lined colander; set aside., In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Saute onion in drippings until tender., Return bacon to the pan; add clam meat and reserved liquid. Stir in the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender., Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in cream; heat through (do not boil).
Nutrition Facts : Calories 138 calories, Fat 6g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 175mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
NEW ENGLAND SEAFOOD CHOWDER
I don't know of a recipe that better represents our area than chowder. I adapted it from my mom's clam chowder recipe, and guests often request it.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 14
Steps:
- Place whitefish in a Dutch oven; add water to cover. Cook, uncovered, over medium heat, 8-10 minutes or until fish just begins to flake with a fork. With a slotted spoon, remove fish and break into bite-size pieces; set aside., Pour cooking liquid into a 4-cup measuring cup. If necessary, add additional water to measure 4 cups; return to pan. Add potatoes, celery and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender., In a small bowl, whisk flour and milk until smooth. Stir into chowder. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Add clams, crab, shrimp, butter, pimientos, salt, pepper and reserved fish; heat through, stirring occasionally. Sprinkle with parsley.
Nutrition Facts :
HEARTY NEW ENGLAND CLAM CHOWDER
This recipe is pretty much like everyone's else except I use evaporated milk and half & half. Easy enough to make and taste pretty darn good on top of it.
Provided by Catnip46
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook potatoes until tender.
- Melt butter in a medium size saucepan over medium heat. Add onions and celery. Cook, stirring frequently, for 7-8 minute or until tender.
- Add finely chopped potatoes to onion and celery.
- Combine evaporated milk and flour in small bowl until blended; add to vegetable mixture.
- Stir in half & half, clams with juice, water, salt, pepper and crumbled bacon.
- Reduce heat to medium-low; cook, stirring frequently, for 15-20 minute or until creamy and lightly thickened.
Nutrition Facts : Calories 370.5, Fat 22.5, SaturatedFat 13.2, Cholesterol 78.6, Sodium 703.1, Carbohydrate 27.4, Fiber 1.3, Sugar 0.9, Protein 15.4
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
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.;
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.
HEARTY CLAM CHOWDER
Make and share this Hearty Clam Chowder recipe from Food.com.
Provided by Momma Mia
Categories Chowders
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In heavy pot (dutch oven) saute bacon until almost crispy.
- Remove bacon and set aside leaving bacon drippings in pan.
- Add all vegetables in bacon drippings with clam juice, Tabasco sauce and 1/2 cup water simmering until vegies are soft, but firm, not mushy.
- Add small amounts of water to keep vegies from scorching if needed.
- Gently stir in clams.
- Turn heat down very low so milk will not scorch.
- Slowly pour in evaporated milk, gently stirring all ingredients together.
- Add salt and pepper to taste as well as dill weed.
- Simmer until all ingredients are warm, being careful not to scorch milk.
- Enjoy with warm corn bread and fresh fruit.
Nutrition Facts : Calories 276.6, Fat 7.4, SaturatedFat 4, Cholesterol 53.1, Sodium 161.8, Carbohydrate 33.5, Fiber 3.3, Sugar 2.6, Protein 19.3
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.
EASY NEW ENGLAND CLAM CHOWDER
This recipe was passed down to me from a family friend. My husband doesn't normally like New England Clam Chowder - this is the only version he will eat.
Provided by Theresa D.
Categories Chowders
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Drain juice from canned clams into large stock pot.
- Peel potatoes and cut into bite-sized chunks.
- Cook potatoes in clam juice (adding a little water to cover, if necessary).
- Fry bacon just until done. Add to potatoes and clam juice.
- Add clams, chopped onion, milk and chopped parsley.
- Thicken with corstarch mixed with water. When thickened, add the real butter, paprika and more parsley for color and taste.
- Cook until butter is blended.
Nutrition Facts : Calories 949.9, Fat 66.3, SaturatedFat 34.8, Cholesterol 175, Sodium 810.1, Carbohydrate 60.2, Fiber 5.2, Sugar 22.8, Protein 30
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