NEW ENGLAND CLAM CHOWDER
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Place diced bacon in large saucepan with the butter. Cook on medium heat until almost crisp; add onions, and cook 5 minutes. When onions are translucent, stir in water, clam juice and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered until the liquid has reduced by half. Potatoes should be fork tender. Pour in half-and-half and simmer for a further 5 minutes. Adjust seasoning and add chopped clams just before serving, (otherwise clams will be tough). Garnish with crackers and chopped chives.
NEW ENGLAND STYLE CLAM CHOWDER
Provided by Food Network
Time 1h20m
Yield 2 to 2 1/2 quarts chowder.
Number Of Ingredients 11
Steps:
- In a heavy bottomed pot place the salt pork and cook over low medium heat to render all the fat. Add the onions, celery and leek and cook for 12 to 15 minutes to sweat the vegetables without browning. Add the flour and stir to coat all the vegetables evenly, creating a pale golden roux. Add the hot water, stir well to avoid lumps, and season with salt and pepper. Cook for 30 minutes at a strong simmer before adding the diced potatoes, return to the simmer, and allow to cook for 15 minutes. Add the milk and heat thoroughly but do not scorch or boil the milk. Ad the clams, heat through and adjust the seasoning. Serve with oyster crackers.;
NEW ENGLAND CLAM CHOWDER
Greetings from Boston, home of New England clam chowder. Clam chowder is a year-round comfort food. But knowing that just one bowl of the creamy kind can pack 41 grams of fat isn't so comforting. We lightened the soup considerably - without sacrificing its velvety texture and rich flavor - by cutting back on butter and using lower-fat Canadian bacon and fat-free half-and-half (we used Land O'Lakes). Now you can feel good about spooning up this soup, which is high in iron (the clams) and calcium (the "cream").
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Drain clams and reserve juice. In a medium-sized skillet, cook bacon, stirring until hot, 1 to 2 minutes. Add butter and onion; cook until onion is softened. Pour in clam juice, add potatoes and cook until tender, 10 to 12 minutes. Stir in clams, half-and-half, thyme, cayenne pepper to taste, and parsley. Season with salt and pepper. Heat through. Do not boil. Serve with oyster crackers.
MEADOW CLUB CLAM CHOWDER-NEW ENGLAND STYLE
I think I got this from a compilation cookbook put out by the Westhampton Garden Club. The Meadow Club is in Southampton, NY. I guessed the time so don't hold me to it!
Provided by Oolala
Categories Chowders
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy pot, saute the onions in butter until transparent.
- Add flour and blend; cook for 4-5 minutes but do not brown.
- Add clams and clam juice. Cook and stir until smooth and comes to a boil.
- Cook potatoes in a different pot until done.
- Drain potatoes and add to clam mixture.
- Adjust seasoning to taste with salt, pepper and Worcestershire sauce and blend.
Nutrition Facts : Calories 227.4, Fat 7.1, SaturatedFat 3.9, Cholesterol 46.3, Sodium 373.3, Carbohydrate 26.5, Fiber 1.6, Sugar 3.9, Protein 14.1
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
CLAM CHOWDER (NEW ENGLAND STYLE)
There are hundreds of recipes for New England Clam Chowder. I was born and raised in Philadelphia, where there are wonderful New England style restaurants. When I say that this is the BEST RECIPE I have ever tasted, you can TAKE THAT TO THE BANK!!!
Provided by Alan Leonetti
Categories Chowders
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large stockpot bring 2 cups of water to a boil.
- Add clams, cover and cook for 5 minutes.
- Uncover, quickly stir clams with a wooden spoon and cover again.
- Continue to cook 5 to 10 minutes longer, until most of the clams are opened.
- Transfer clams to a large bowl and strain the broth twice through a fine mesh sieve or cheese cloth into another bowl, being careful to strain out the sand and grit.
- You should now have about 6 cups of clam broth.
- If not, add enough water to make it 6 cups.
- When clams are cool enough to handle, remove them from their shells and cut into 1/2 inch pieces.
- Set clams and broth aside.
- In a large heavy pot, cook bacon until crisp and fat is rendered.
- Pour off all, except 2 tablespoons, of the bacon fat.
- Add the butter, onions and celery and cook until softened, about 5 minutes.
- Add the garlic, thyme and bay leaves and cook until vegetables are completely wilted, about 3 minutes, being careful not to brown.
- Add the potatoes and the reserved clam broth and bring to a boil.
- Lower the heat, cover, and simmer for 20 to 30 minutes, until broth slightly thickens and the potatoes are very tender.
- If you prefer a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.
- Remove from heat, stir in the clams and heavy whipping cream, and season with salt and pepper, if necessary.
- Set aside for 1 hour, to allow all of the flavors to thoroughly blend.
- Place the pot over low heat and slowly reheat, being careful not to bring to a boil.
- Serve hot, garnished with 1 or 2 pats of butter and some chopped scallions.
Nutrition Facts : Calories 804.3, Fat 73.8, SaturatedFat 45.1, Cholesterol 237.2, Sodium 148.8, Carbohydrate 32.4, Fiber 4.6, Sugar 5.1, Protein 7.3
CONTEST-WINNING NEW ENGLAND CLAM CHOWDER
This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington
Provided by Taste of Home
Time 55m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.
Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
More about "meadow club clam chowder new england style food"
BEST AMERICAN RECIPES: MEADOW CLUB CLAM CHOWDER-NEW ENGLAND …
From americanrecipesbook.blogspot.com
MEADOW CLUB CLAM CHOWDER-NEW ENGLAND STYLE RECIPE - FOOD.COM
From pinterest.co.uk
NEW ENGLAND CLAM CHOWDER - SPEND WITH PENNIES
From spendwithpennies.com
RESTAURANT-STYLE NEW ENGLAND CLAM CHOWDER - CHEF DENNIS
From askchefdennis.com
NEW ENGLAND CLAM CHOWDER - CULINARY HILL
From culinaryhill.com
NEW ENGLAND CLAM CHOWDER - BEV COOKS
From bevcooks.com
NEW ENGLAND CLAM CHOWDER - THE SEASONED MOM
From theseasonedmom.com
NEW ENGLAND CLAM CHOWDER - MAINE CLAM CHOWDER | HANK SHAW
From honest-food.net
THE BEST CREAMY NEW ENGLAND CLAM CHOWDER - KEVIN IS COOKING
From keviniscooking.com
HOW TO MAKE THE BEST HOMEMADE NEW ENGLAND CLAM CHOWDER
From thefedupfoodie.com
MEADOW CLUB CLAM CHOWDER NEW ENGLAND STYLE BEST RECIPES
From recipesforweb.com
MEADOW CLUB CLAM CHOWDER-NEW ENGLAND STYLE
From jabberpath.blogspot.com
NEW ENGLAND-STYLE CLAM CHOWDER - GOURMET TRAVELLER
From gourmettraveller.com.au
NEW ENGLAND STYLE CLAM CHOWDER - WIDE OPEN EATS
From wideopeneats.com
CLAM CHOWDER RECIPE – EASY NEW ENGLAND STYLE IN 30 MINUTES
From bestrecipebox.com
FOODCOMBO
NEW ENGLAND CLAM CHOWDER - RICARDO
From ricardocuisine.com
9 COZY, CREAMY RECIPES FOR NATIONAL NEW ENGLAND CLAM CHOWDER …
From foodandwine.com
CREAMY NEW ENGLAND STYLE CLAM CHOWDER RECIPE
From natashaskitchen.com
NEW ENGLAND CLAM CHOWDER - THE ROCKY MOUNTAIN WOMAN
From therockymountainwoman.com
RECIPE FOR NEW ENGLAND CLAM CHOWDER - MONTANA HAPPY
From montanahappy.com
NEW ENGLAND CLAM CHOWDER - FOOD NEWS
From foodnewsnews.com
NEW ENGLAND CLAM CHOWDER - SAVEUR
From saveur.com
MEADOW CLUB CLAM CHOWDER NEW ENGLAND STYLE RECIPE - WEBETUTORIAL
From webetutorial.com
CREAMY NEW ENGLAND CLAM CHOWDER - WILDFLOUR'S COTTAGE KITCHEN
From wildflourskitchen.com
NEW ENGLAND STYLE CLAM CHOWDER NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
NEW ENGLAND CLAM CHOWDER - MY RECIPE TREASURES
From myrecipetreasures.com
NEW ENGLAND CLAM CHOWDER - SAVEUR
From saveur.com
NEW ENGLAND CLAM CHOWDER - DINING WITH ALICE
From diningwithalice.com
CLAM CHOWDER, NEW ENGLAND STYLE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
NEW ENGLAND CLAM CHOWDER RECIPE - SIMPLE JOY
From simplejoy.com
FOOD CLUB - NEW ENGLAND STYLE CLAM CHOWDER
From myfitnesspal.com
NEW ENGLAND CLAM CHOWDER - PARADE
From parade.com
BEST NEW ENGLAND CLAM CHOWDER - THE DARING GOURMET
From daringgourmet.com
NEW ENGLAND STYLE HEARTY CLAM CHOWDER RECIPE - EATINGWELL
From eatingwell.com
NEW ENGLAND CLAM CHOWDER - CIA FOODIES
From ciafoodies.com
NEW ENGLAND CLAM CHOWDER {OUR FAVORITE VERSION}
From melskitchencafe.com
CLASSIC NEW ENGLAND CLAM CHOWDER RECIPE - THE SPRUCE EATS
From thespruceeats.com
SEAFOOD RECIPE: WALNUT CREEK YACHT CLUB’S CLAM CHOWDER
From mercurynews.com
MEADOW CLUB CLAM CHOWDER-NEW ENGLAND STYLE - PLAIN.RECIPES
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love