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.
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
CLAM CHOWDER
We make this recipe on Halloween night, along with My five star potato Soup for the kids. Its quick yet special. Serve with some crusty garlic toast! Thank you Stephanie!
Provided by LizAnn
Categories Chowders
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In medium saucepan add: salt, celery, potatoes, onion,"juice" from the 2 cans of clams.
- Add just enough water to cover mixture.
- Simmer 8-10 minute or until potatoes are tender.
- Meanwhile: In a large stockpot, bring to boil 1 half and half and butter stirring constantly.
- Mix together cornstarch and milk.
- Slowly stir into half and half mixture while boiling, stirring rapidly, remove from heat.
- Stir in vegetable mixture.
- Add red wine vinegar.
- Add clams and Fresh pepper to taste!
- DO NOT BOIL CLAMS!
- Enjoy!
THE BEST DAMN CLAM CHOWDER EVER
If you like a thick clam chowder, this recipe is not for you. However, if you like a brothy clam chowder, where you can really taste the clams, this one is for you.
Provided by dawnie2u
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
- Add the onion and cook until softened.
- Add the flour and stir until lightly colored, about a minute.
- Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
- Add the clams, cream, fresh parsley, salt and white pepper.
- Bring to a simmer and serve immediately.
- (You may substitute any type of shellfish, or even fish for the clams in this recipe.).
CLAM CHOWDER
One bowl of this Clam Chowder and you will be swept away by all the rich bold flavor and creamy goodness in every clam filled bite!
Provided by Shannon Johanson
Categories Main Dish
Time 30m
Number Of Ingredients 14
Steps:
- Drain clams in a colander and reserve all the clam juice and set aside.
- In a large saucepan over medium heat add ¾ chopped bacon, onion, and celery. Sauté until tender, about 5 minutes. Add in chicken stock and clam juice and simmer 5 minutes.
- Add in cubed potatoes and keep simmering until potatoes are tender, but not mushy, about 5 minutes. Season with garlic salt, dried parsley, black pepper, and onion powder. Pour in corn and chopped clams. Bring to a rolling boil.
- Whisk half and half and cornstarch or flour together to make a rue and pour into soup. Mix to combine and begins to thicken.
- Remove from heat and cook remaining bacon. Garnish with bacon and fresh chopped parsley.
Nutrition Facts : Calories 466 kcal, Carbohydrate 36 g, Protein 18 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 57 mg, Sodium 1253 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
MARI'S CLAM LOVERS CHOWDER
This is a large amount of clam chowder good for parties or dinners. It's good served with oyster crackers, hard crust breads, or in sourdough bread bowls.
Provided by Mari Stephenson
Categories Clam Chowder
Time 2h15m
Yield 16
Number Of Ingredients 15
Steps:
- In a large stockpot, saute bacon until almost crisp. Drain fat. Add clam juice, onion, carrots, water, celery, and parsley. Bring to a boil, reduce heat and simmer 20 minutes.
- Add potatoes and simmer 20 more minutes. At the time you add potatoes start cream sauce.
- In a Dutch oven melt butter and add flour; blend until smooth. Slowly pour in cream, stirring constantly. DO NOT BOIL! When smooth, transfer to the stockpot.
- Stir in clams, salt, pepper, sugar and red wine vinegar. Simmer, never let boil, until smooth and slightly thickened, about 30 to 45 minutes.
Nutrition Facts : Calories 810.3 calories, Carbohydrate 29.9 g, Cholesterol 273.2 mg, Fat 64.3 g, Fiber 2.1 g, Protein 29.5 g, SaturatedFat 38.9 g, Sodium 728.5 mg, Sugar 2.6 g
CLAM CHOWDER
Make and share this Clam Chowder recipe from Food.com.
Provided by Molly53
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan, add onion and cook until tender but not brown.
- Add potatoes and just enough water to cook potatoes (about ten minutes).
- When potatoes are tender add parsley, salt and pepper, and clams with their juice.
- Just before serving add 2 cups milk and heat but do NOT boil.
Nutrition Facts : Calories 416.8, Fat 27.7, SaturatedFat 17.4, Cholesterol 78.1, Sodium 234.7, Carbohydrate 36.5, Fiber 4, Sugar 2.5, Protein 7.8
CLAM CHOWDER
My favourite clam chowder recipe. Not much to get in the way of the clams except for some potatoes, cream and butter. Sometimes, austere simplicity is the only way to go.
Provided by evelynathens
Categories Chowders
Time 33m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook potatoes in salted water until tender, about 25 minutes. Drain. Mash lightly.
- In a saucepan, melt butter over medium heat and saute onion and garlic until translucent, and starting to go a light gold, 6-8 minutes.
- Add the half and half and cream, ¾ cup reserved clam juice, salt, thyme and white pepper and heat to scalding.
- Add potatoes and clams.
- Bring to simmer, stirring frequently. Thin with some milk if desired.
- Serve immediately, floating 1 pat of butter per bowl of soup and dusting with parsley.
Nutrition Facts : Calories 563.9, Fat 33.2, SaturatedFat 19.6, Cholesterol 173.8, Sodium 408.1, Carbohydrate 32.5, Fiber 3, Sugar 2.3, Protein 33.9
CLAM CHOWDER
Provided by Food Network
Categories main-dish
Time 4h40m
Yield about 6 servings
Number Of Ingredients 29
Steps:
- Make a bouquet garni by placing the 3 sprigs thyme, parsley, garlic cloves, and peppercorns in cheesecloth and tying with kitchen twine. Add wine, water, and bouquet garni to a large saucepan and bring to a simmer. Add the clams, cover with a lid, and cook until clams open. Strain the clams into a bowl, reserving both the juice and clams.
- Return the pan to the heat, add olive oil, and heat over medium-high heat. Add bacon and cook until crispy. Add onion and cook for 1 minute. Add garlic and cook for 30 seconds. Add celery and carrot and cook until tender. Sprinkle flour into pan, stir to make a roux, and cook until flour is incorporated; do not let roux brown. Add more oil if mixture seems dry.
- Add 1 more fresh thyme sprig, and return the strained clam cooking liquid to the pan and bring to a simmer for 30 minutes, or until vegetables are tender. Add potato, milk, lemon juice, and cayenne and simmer until potato is tender. Meanwhile, remove clams from their shells and roughly chop clams. When potato is tender, add clams back into the pan, add cream, and season with salt and pepper, to taste. Stir to combine, and as soon as clams are heated through, remove from the heat.
- Ladle soup into serving bowls. Garnish each with croutons and a sprig of fresh thyme. Serve immediately.
- Preheat oven to 400 degrees F.
- Place bread cubes in a large bowl. Drizzle with garlic and chili oil and sprinkle with parsley. Season with salt and pepper, to taste, and toss well. Pour onto a sheet pan in 1 even layer and bake until crispy and golden brown, about 10 minutes. Serve on top of chowder.
- In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.)
- Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks.
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.
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