COPYCAT CLIFF HOUSE CLAM CHOWDER
Clams, potatoes, half and half, and a special spice blend make up a chowdah that'll transport you straight to New England.
Time 45m
Yield 6
Number Of Ingredients 22
Steps:
- Combine the spice blend ingredients in a mortar or spice grinder. Grind to a fine blend. Store the spice blend in an airtight container for up to 4 months. Heat a saucepan over medium-low heat. Add the bacon, butter, onion, garlic, and 1 teaspoon of the spice blend. Cook, stirring frequently, until the bacon has begun to render some of its fat. Add the flour to the saucepan. Cook, stirring until incorporated. While stirring, add the reserved juice from the clams and the bottled clam juice. Stir until smooth. Bring the liquid to a boil then reduce the heat to a simmer. Add the half and half and cook, stirring occasionally, for 20 minutes. Add the white pepper, potatoes, and clams. Heat through but do not let the soup boil. Serve immediately with oyster crackers and warm cornbread. Recipe Source: The Cliff House in Ogunquit, Maine.
Nutrition Facts :
CRAB & SWEETCORN CHOWDER
This low-fat soup is packed with flavour and so simple to cook
Provided by Good Food team
Categories Dinner, Soup
Time 35m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Put the onion, white part of the leek and carrots in a large pan and pour on a few tbsp of the stock. Cook over a medium heat for about 10 mins, stirring regularly until soft. Add a splash more stock if the vegetables start to stick.
- Add the potato, green leek and most of the stock, and simmer for 10-15 mins, until the potato is tender. Tip in the sweetcorn and crab meat, then cook for a further 1-2 mins. Remove from the heat and stir in the crème fraîche and some seasoning. Add the rest of the stock if the soup is too thick. Sprinkle with the chives and serve with brown bread, if you like.
Nutrition Facts : Calories 191 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.68 milligram of sodium
CRAB CHOWDER
This is the tastiest soup I've ever encountered and the only one I'll ever submit. For a thicker sauce use more cream and less milk.
Provided by STUCK601
Categories Soups, Stews and Chili Recipes Chowders
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a large pot over medium heat. Cook and stir onion, celery, thyme, salt, and pepper in hot butter until onion and celery start to soften, about 5 minutes. Stir potatoes, milk, broth, cream, and clam juice into onion mixture. Bring to a simmer; cook until potatoes are soft, about 10 minutes.
- Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and stir in crabmeat. Cook until soup is hot and crab is heated through, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 559.7 calories, Carbohydrate 52.2 g, Cholesterol 160 mg, Fat 23.3 g, Fiber 6.2 g, Protein 35.8 g, SaturatedFat 13.5 g, Sodium 818.2 mg, Sugar 6.9 g
CHRISSY'S CRAB CHOWDER
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In medium soup pot, saute the onion and celery on medium heat, with butter, until translucent, about 2 minutes. Turn heat to low, add flour, and mix well until pasty. Using a whisk, stirring slowly, add soft cooked bacon, diced cooked potatoes, parsley, paprika, garlic salt, celery salt, white pepper, seafood seasoning, and salt and pepper, to taste. Mix, and then slowly add the milk and cream, stirring constantly. Add the corn, and finally, gently fold in the crabmeat. Stir slowly. Serve hot.
CRAB AND CORN CHOWDER
I started cooking at a local restaurant when I was 16 years old. This creamy chowder was one of the soups we made. The recipe had been passed from cook to cook- but had never been written down, until now!
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.
Nutrition Facts : Calories 402 calories, Fat 21g fat (12g saturated fat), Cholesterol 94mg cholesterol, Sodium 859mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 3g fiber), Protein 17g protein.
JULIE'S CLAM CRAB CHOWDER (WHITE)
This came from my friend Julie who was originally from Missouri however, lived in many places as she was married to a military husband. Julie doubled the recipe and I single it. The soup has a thin broth. Enjoy.
Provided by AcadiaTwo
Categories Chowders
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a 3-quart dutch oven fry bacon until crisp and crumbles easily. (Remove bacon and set aside).
- Saute onion in bacon fat until tender.
- Add water, clam juice, potatoes and cook until potatoes are tender.
- (Do not drain).
- Add heavy cream, half-and-half and milk stirring frequently so it doesn't scorch.
- Heat to steaming (do not boil).
- Add clams w/juice, crab, bacon, butter, salt and pepper and cook for 5 minutes more stirring frequently.
- To Reheat: Only reheat as much as you can eat. Don't reheat the whole pot.
MY FAVORITE BOSTON CLAM CHOWDER
Steps:
- Drain the clams and reserve the liquid. In a large pot, place the vegetables and pour the claim juice over the top. Add enough water to barely cover the vegetables.
- Simmer over medium heat until the vegetables are almost tender (don't overcook them in this step!), about 5 minutes.
- Meanwhile, in a saucepan, melt the butter and add the flour, making a roux with a wire whisk. Constantly stirring, add the half-and-half slowly. Cook and stir until smooth and thickened, without boiling.
- When slightly thickened, add the roux to the vegetables and add the clams, salt, vinegar and pepper (to taste). Can keep warm (without boiling!) for a up to an hour or serve immediately.
Nutrition Facts : ServingSize 1 Serving, Calories 541 kcal, Carbohydrate 34 g, Protein 10 g, Fat 42 g, SaturatedFat 26 g, Cholesterol 122 mg, Sodium 923 mg, Fiber 3 g, Sugar 2 g
CREAMY SEAFOOD CHOWDER
Steps:
- In medium saucepan, boil the cut potatoes until they are fork tender and then drain them.
- Melt 2 tbsp of butter in a large stock pot, then add the onion and cook until they're translucent. Add the celery, cooked potatoes, basil, and pepper to the stock pot, then saute for another 10 minutes. Now, add the clam juice to the pot, bring to a boil, and simmer, uncovered for another 15 minutes. Add your shrimp and scallops to the broth and continue to simmer.
- When the broth has been simmering for about 10 minutes, begin to make your roux by melting the remaining butter in a small saucepan. Whisk in the flour then cook over low heat until it browns, stirring constantly, about 2-3 minutes.
- Ladle some of the simmering broth into the roux and whisk them together until smooth. Add this mixture to the chowder broth and allow it to simmer for a few minutes until the broth has thickened.
- Add the clams and your half and half or cream to the stockpot and simmer for a few more minutes, until the chowder is heated through and the clams are cooked. Salt to taste.
FIVE STAR NEW ENGLAND CLAM CHOWDER
A true New England Clam Chowder recipe ... not-too-thick, not-too-thin, creamy, and is full of chopped clams, potatoes, a hint of thyme, broth and cream!
Provided by Debi
Number Of Ingredients 17
Steps:
- the bacon in a large saucepan or stockpot until cooked. Remove the bacon, drain the grease but don't wipe clean. Crumble the bacon and set aside.
- 2 Tablespoons of butter to the pan, then the onions and celery. Season with salt and pepper and cook approximately 4 minutes until translucent. Add the garlic and cook a minute more.
- the flour through out the pan and stir to combine.
- 1/4 of the chicken broth, whisking to create a roux. Slowly, add the rest along with the clam juice (without the clams), Tabasco, white pepper, thyme and bay leaf. Give it a good stir and bring the soup to a boil.
- the potatoes and reduce the heat to low. The starch from the potatoes and flour will continue to thicken the soup, approx. 15-20 min. Be sure to check so the potatoes do not overcook.
- the clams, crumbled bacon and cream (or half and half).
- the chowder through but DO NOT let it come to a boil. The soup should be nice and thick by now. If it is too thick, just add more stock or milk.
INSTANT POT SUMMER CORN & CRAB CHOWDER
Sweet corn and tender lump crabmeat go together wonderfully to make this rich, hearty chowder. This colorful, quick and easy Instant Pot soup makes a great starter for a summertime meal.
Provided by EatingWell Test Kitchen
Categories Healthy Corn Chowder Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Select SAUTE setting on a programmable pressure multicooker (such as Instant Pot). Select HIGH temperature setting and allow to preheat. Add bacon to cooker; cook, stirring often, until crisp, about 6 minutes. Transfer bacon to a plate using a slotted spoon. Add leek and bell pepper to drippings in cooker; cook, stirring often, until slightly softened, 4 to 5 minutes. Add corn, potato, butter, salt, and cayenne; stir until butter melts. Add flour; stir to combine. Add water, and stir to combine.
- Press CANCEL. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 7 minutes. (It will take 5 to 8 minutes for cooker to come up to pressure before cooking begins.)
- Carefully turn steam release handle to VENTING position and let steam fully escape. (This will take 1 to 2 minutes.) Remove lid from cooker; turn cooker off. Add crab, milk, and parsley to cooker; stir to combine. Allow mixture to stand until crab is warmed, about 5 minutes. Ladle evenly into 10 bowls; sprinkle evenly with bacon.
Nutrition Facts : Calories 200 calories, Carbohydrate 21 g, Fat 7 g, Fiber 2 g, Protein 15 g, SaturatedFat 3 g, Sodium 657 mg, Sugar 7 g
SEAFOOD CHOWDER WITH CLAMS, SHRIMP, AND FISH
Creamy chowder with an abundance of clams, shrimp and fish for hearty soup to please a crowd.
Provided by Judy Purcell
Categories Soup
Time 1h45m
Number Of Ingredients 19
Steps:
- Cut bacon into 1/4 inch strips and cook in a soup pot over medium heat until fat is rendered and bacon is crisp. Drain on a paper towel-lined plate and retain the bacon fat.
- While the bacon is frying, prepare all other ingredients before starting soup. To prepare the clams, drain the juice into a large measuring cup or bowl and then strain through a fine mesh sieve to trap any sand or debris. NOTE: If you don't have a fine sieve, line a colander with cheese cloth before straining the juice.
- Saute all the onions in 2 tablespoons of the rendered bacon fat in the soup pot until tender, about 8 minutes.
- Add the potatoes, celery root, celery, parsnips, clam juice, dried and fresh thyme, salt and white pepper. Simmer uncovered until vegetables are just fork tender, about 10 minutes.
- In a blender, puree 1/4 of the raw shrimp with 3/4 cup of the soup (cooked vegetables and liquid) from the soup pot. (Add up to a 1/4 cup of water to thin the mixture if too thick for the blender to puree well.) Add this puree back to the soup.
- Stir in cream, milk, liquid smoke, bacon, clams, fish, and the rest of the shrimp to the soup pot; simmer for 20-30 minutes to cook and meld flavors. Taste and finish with freshly ground black pepper and salt, as desired.
Nutrition Facts : Calories 468 kcal, Carbohydrate 12 g, Protein 28 g, Fat 33 g, SaturatedFat 16 g, Cholesterol 233 mg, Sodium 1113 mg, Sugar 4 g, ServingSize 1 serving
CRAB AND CORN CHOWDER
Crab and Corn Chowder is so creamy and delicious! The corn and crab give it a little sweetness and some bacon adds saltiness.
Provided by Christin Mahrlig
Categories Soup
Time 27m
Number Of Ingredients 16
Steps:
- Cook bacon in a Dutch oven until crisp. Remove with a slotted spoon and set aside.
- Leave 2 tablespoons bacon grease in the Dutch oven and cook the celery, onion, red bell pepper, and jalapeno until soft.
- Add the flour and cook for 1 minute, stirring it in well.
- Gradually whisk in the chicken broth. Add the corn. Bring mixture to a boil. Reduce heat and simmer 15 minutes.
- Add the whipping cream, Creole seasoning, salt, pepper, cumin, and crab meat. Simmer for 3 to 4 minutes.
- Serve topped with bacon, cilantro, and oyster crackers.
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