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.
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.
NEW ENGLAND CLAM CHOWDER
Try this lighter version of a clam chowder. Blitz half of the veg and finish with crème fraîche to get a rich and cream consistency for the soup
Provided by Elena Silcock
Categories Dinner, Lunch, Soup
Time 1h5m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Heat 1 litre of water in a large pan over a high heat. Once boiling, tip in the clams. Cover with a lid and cook for 2-3 mins until the majority of the clam shells have opened. Pour into a sieve over a large jug, reserving the cooking water. Tip the reserved liquid through a muslin-lined sieve into a large non stick saucepan and set aside - this is your stock for the soup.
- Discard any clams which haven't opened, then remove three-quarters of the clams from their shells and roughly chop.
- Put the bay leaf in the pan with the clam stock and tip in the potato and parsnip cubes. Cook for 5-7 mins until tender. Use a slotted spoon to remove half of the potato and parsnip and set aside. Fish out the bay leaf, spoon off any scum from the surface of the soup, then blitz the remaining stock and vegetables in a food processor until smooth, or using a stick blender.
- Using the same saucepan over a medium heat, pour in the oil, add the bacon lardons, fry until crisp, then remove with a slotted spoon and set aside. Add the onion to the pan, cook for 5 mins until soft, then pour in the blitzed chowder, potato and parsnip. Heat until simmering, then tip in the chopped clams, take off the heat and stir through the crème fraîche, adding lemon juice to taste. Serve, topped with the crispy bacon, reserved clams in their shells and a scattering of chives and black pepper.
Nutrition Facts : Calories 303 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.8 milligram of sodium
MY BEST CLAM CHOWDER
A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.
Provided by PIONEERGIRL
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
- Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
- Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g
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!
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.;
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
Provided by Mark Bittman
Categories appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Wash clams well, scrubbing if necessary to remove external grit. Place them in a pot with half-cup water, and turn heat to high. Steam, shaking pot occasionally, until most of the clams are open, 7 to 10 minutes. Use a slotted spoon to remove clams to a broad bowl; reserve cooking liquid.
- When clams are cool enough to handle, shuck them over the bowl, catching every drop of their liquid; discard shells. If any clams remain closed, use a thin-bladed knife to pry them open (it will be easy).
- Chop clams. Strain all liquid through a sieve lined with a paper towel or a couple of layers of cheesecloth. Measure liquid, and add enough water to make 3 1/2 cups.
- Combine liquid with onion and potato in saucepan; cover, and bring to a boil. Reduce to a simmer, keep covered, and cook until potatoes are tender, about 10 minutes. Stir in the clams, season with salt and pepper to taste, and serve.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 1 gram, Fiber 3 grams, Protein 21 grams, SaturatedFat 0 grams, Sodium 791 milligrams, Sugar 2 grams, TransFat 0 grams
MARK'S CLAM CHOWDER
Mark, a friend from work, submitted this in a work chili cook-off, however he gave it the title White Potato Chili...everyone loved it!!! This dish can also heat in a crockpot...
Provided by Laurel2u
Categories Chowders
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Put veggies in pot.
- Drain clam juice into veggie pot.
- Add water to cover.
- Boil until tender.
- Make white sauce with remaining ingredients.
- Melt butter.
- Stir in flour, salt, and pepper.
- Cook for 3 or 4 minutes.
- Add half and half, stirring continuously until thick.
- Add clams and veggies to white sauce.
- Heat through.
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 50m
Yield 12 to 14 servings
Number Of Ingredients 11
Steps:
- Bring the potatoes and the clam juice to the boil. Cook until the potatoes are tender, about 10 to 15 minutes. Add the clams and any of their liquid. Cook about 5 minutes. Set aside.
- Add the pork to a saute pan and cook over low heat until rendered. Add the onions and cook until transparent. Add the butter and allow it to melt. Add the flour and cook until slightly colored. Add a bit more flour if necessary if the mixture is too soft. Bring the clams, juice and potatoes back to the boil. Gradually stir in the cooked roux. Bring to a rolling boil to thicken. Stir continuously while cooking. Beat the half and half and add to the soup. It may not be necessary to use all the half-and-half; the soup should be thick. Adjust the seasoning and add a dash of hot pepper sauce and Worcestershire sauce before serving.
CLAM SOUP - MARK BITTMAN
From Mark Bittman's "The Best Recipes in the World". This recipe looks simple and quick and has nothing to do with Clam Chowder! He calls for "the smallest hardshell clam you can find (do not use steamers). Hope I can find those in the PNW!
Provided by Mrs Goodall
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare clams. Discard clams with broken shells or shells that are not tightly closed. Be sure to wash the clams thoroughly-no trace of sand should remain on their shells.
- Combine 5 cups water and the kombu in a large saucepan; turn the heat to medium and cook the kombu until tender, about 10 minutes, never letting the water come to a full boil.
- Remove and discard the kombu and add the clams, then cook just until the clams open, about 5 minutes.
- Stir in the scallions, sake, soy sauce, sesame oil, and salt; taste and adjust the seasoning. Serve immediately.
- Any clams that do not open during the cooking process can be pried open with a dull knife at the table.
Nutrition Facts : Calories 80.6, Fat 1.8, SaturatedFat 0.3, Cholesterol 16.2, Sodium 966.4, Carbohydrate 6.5, Fiber 0.8, Sugar 0.7, Protein 9.6
MARK'S HALIBUT CHOWDER
Great way to use up the Halibut in the freezer. Easy to make and full of flavor! You can lighten up the recipe using low fat cream cheese, skim milk and low sodium soups.
Provided by Mark T.
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine first six ingredients and simmer in large pot. (Chowder).
- In large skillet, sauté next three ingredients until halibut is tender.
- Add above to pot of chowder and heat through.
- Add cayenne pepper to taste and enjoy!
Nutrition Facts : Calories 413.5, Fat 26.4, SaturatedFat 14.6, Cholesterol 83, Sodium 1176, Carbohydrate 36.8, Fiber 3.6, Sugar 8.5, Protein 10.7
CLAM CHOWDER
Steps:
- Wash the clams well, scrubbing if necessary to remove external grit. (You can wash the clams hours or even a day in advance; keep them in a large bowl or colander set over a bowl, uncovered, in the refrigerator.) Put them in a pot with 1/2 cup of water and turn the heat to high. Steam, shaking the pot occasionally, until most of the clams are open, 7 to 10 minutes. Use a slotted spoon to transfer the clams to a broad bowl; reserve the cooking liquid.
- When the clams are cool enough to handle, shuck them over the bowl, catching every drop of their liquid; discard the shells. If any clams remain closed, use a thin-bladed knife to pry them open (it will be easy).
- Chop the clams. Strain all the liquid through a sieve lined with a paper towel or a couple of layers of cheesecloth. Measure the liquid and add enough water to make 3 1/2 cups. (You may prepare the dish in advance up to this point; refrigerate, covered, for up to a day before reheating.)
- Combine the liquid with the onion and potatoes in a saucepan; cover and bring to a boil. Reduce the heat to simmer, still covered, and cook until the potatoes are tender, about 10 minutes. Stir in the clams, season to taste with salt and pepper, and serve.
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