My Best Clam Chowder Food

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MY VERY BEST CLAM CHOWDER



My Very Best Clam Chowder image

My husband and I worked on this recipe for years before it came to this and it is wonderful. He doesn't like me to share it with anyone, but I know you won't tell!

Provided by HeidiSue

Categories     Chowders

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 12

2 tablespoons flour
2 tablespoons butter
1/2 cup chopped yellow onion
1 medium russet potato, peeled & diced
2 (6 ounce) cans minced clams, in liquid
1 cup bottled clam juice
1 cup heavy whipping cream
1/3 cup white wine
1 tablespoon of better than boulion clam base
salt & pepper
bread, scooped out into bowls,to serve in
parsley, to garnish

Steps:

  • Saute onions in a little oil until soft (7-8 minutes).
  • Add the potatoes to the onions and continue to saute a few minutes more and set mixture aside.
  • In a med-large size pot melt the butter over medium heat add the flour and mix well- but be sure not to burn.
  • Add bottled clam juice and the juice from the canned clams (set the clams aside).
  • Add the wine and clam base and mix well.
  • Add the potato and onion mixture and bring to a boil.
  • Lower heat and bring it to a soft consistent boil.
  • Boil for 15-20 minutes or until the potatoes are soft checking them frequently as to not over cook.
  • Add heavy whipping cream and clams and reheat.
  • Add salt& pepper to taste.

Nutrition Facts : Calories 926.1, Fat 59.1, SaturatedFat 35.1, Cholesterol 311.1, Sodium 585.1, Carbohydrate 41.8, Fiber 3.1, Sugar 3.1, Protein 49.8

MY MOTHER'S CLAM CHOWDER



My Mother's Clam Chowder image

Make and share this My Mother's Clam Chowder recipe from Food.com.

Provided by Cadylynn

Categories     Chowders

Time 1h

Yield 1 cup, 5 serving(s)

Number Of Ingredients 11

1 cup diced onion
2 cups diced potatoes
1/2 cup butter
1 pint milk
1/2 teaspoon salt
2 tablespoons vinegar
1 cup celery (chopped)
2 (6 ounce) cans clams
1/2 cup flour
1 pint half-and-half
1/2 teaspoon sugar

Steps:

  • Combine cut vegetables in a large stew pot.
  • Drain juice off canned clams and pour juice over veggies.
  • Add enough water to cover vegetables.
  • Simmer over medium heat until tender.
  • Melt Butter in a sauce pan.
  • Add flour and blend until smooth.
  • When vegetables are tender add the flour mixture and all other ingredients to the vegetables.
  • Make sure flour mixture is mixed in well (it acts as a thickening agent).
  • Simmer all ingredients for 30 minutes.
  • Add salt and white pepper to taste.

Nutrition Facts : Calories 511.6, Fat 34, SaturatedFat 20.9, Cholesterol 121.2, Sodium 509.6, Carbohydrate 34.7, Fiber 2.4, Sugar 2.8, Protein 17.8

INCREDIBLE CLAM CHOWDER



Incredible Clam Chowder image

This is the recipe my mom always made. It's very easy to make. I'm really picky with my clam chowder and I don't usually like any other than this!

Provided by Pismo

Categories     Chowders

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 (6 1/2 ounce) cans minced clams
1 cup onion, chopped
1 cup celery, diced
2 cups potatoes, diced
3/4 cup butter
3/4 cup flour
1 quart half-and-half
1 1/2 teaspoons salt
pepper
1/2 teaspoon sugar

Steps:

  • Put vegetables in saucepan and add water to cover. Drain clam juice into saucepan.
  • Cook 20 minutes or until potatoes are done.
  • In a large pot melt butter. Add flour,half and half, salt, sugar, and pepper to taste. Cook on medium to medium high heat until thickened and smooth, stirring constantly.
  • Add juice/water mixture and vegetables. Remove from heat and add clams. Serve.

Nutrition Facts : Calories 915.7, Fat 64.2, SaturatedFat 39.5, Cholesterol 227.1, Sodium 1405.1, Carbohydrate 51.9, Fiber 3.4, Sugar 3.7, Protein 34.4

THE BEST DAMN CLAM CHOWDER EVER



The Best Damn Clam Chowder Ever image

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

5 -6 1/2 ounces chopped clams, liquid reserved
24 ounces bottled clam juice
4 ounces diced prosciutto (or chopped bacon)
1 large yellow onion
2 tablespoons all-purpose flour
3 medium red potatoes, cut into 1/2-inch dice
1 large bay leaf
1/4 teaspoon dried thyme
1 cup heavy cream
2 tablespoons minced fresh parsley leaves
salt
white pepper, to taste

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.).

MY BEST NEW ENGLAND CLAM CHOWDER



My Best New England Clam Chowder image

My husband and I love soups and chowders. This is one of my husband's favorites. Originally from a magazine clipping, I've "futzed" around with it until it suits our tastes. It makes one Dutch oven full and the servings depend on how much you eat. I usually eat one bowl and my husband finishes off the rest. (He loves it!) Start to finish it takes less than an hour to make.

Provided by anni703

Categories     Chowders

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 15

4 -6 ounces salt pork, diced
4 tablespoons unsalted butter
1 cup chopped onion (I always use a sweet onion)
2 tablespoons flour
fresh ground black pepper (to taste)
thyme (to taste})
5 cups cooked diced potatoes
1 quart half-and-half (you can use fat free)
1 cup approx. low sodium chicken broth
3 (6 1/2 ounce) cans minced clams or 3 (6 1/2 ounce) cans chopped clams, plus
1 cup clam juice
chopped Italian parsley
fresh lemon juice, to taste
hot pepper sauce
salt

Steps:

  • Cover salt pork with water and bring to boil over med-hi heat. Cook 5 minutes.
  • With slotted spoon, transfer pork to dutch oven and cook over med-hi heat until crisp. Remove and discard pork and all but a little bit of the drippings.
  • Add butter and when melted, add the onions and saute until golden.
  • Stir in flour and cook over low heat 5 minutes, stirring constantly.
  • Stir in the pepper and thyme. Add potatoes, 1/2 & 1/2 and chicken broth.
  • Bring to a boil; reduce heat and simmer, stirring frequently, about 5 minutes. (Be careful and watch that it doesn't cook above a simmer or very long!).
  • Add clams, clam juice, parsley; simmer another 5 min.; stirring occasionally.
  • Add lemon juice and pepper sauce and salt to taste. Serve with oyster crackers.

Nutrition Facts : Calories 1046.9, Fat 65.6, SaturatedFat 33.4, Cholesterol 237, Sodium 908.4, Carbohydrate 64.6, Fiber 5, Sugar 5.7, Protein 50.1

THE BEST CLAM CHOWDER EVER



The Best Clam Chowder EVER image

this recipe was given to me by a Chef in Charleston SC. You can make this with corn, clams, just potatoes, or even shrimp if you want! you could use roasted corn, frozen corn, canned corn. if you use shrimp you might want to saute them off a little first. if you use something other than clams for this recipe you will need to increase the water since you wont be using clam juice.

Provided by Shawn C

Categories     Chowders

Time 2h

Yield 8 serving(s)

Number Of Ingredients 13

1 lb bacon
2 large potatoes, baked and cooled
2 celery ribs, minced
2 onions, medium sized minced
2 (6 1/2 ounce) cans clams, chopped
2 (6 1/2 ounce) cans clams, minced
2 tablespoons butter
1/2 teaspoon Old Bay Seasoning
2 tablespoons flour
1 teaspoon black pepper
1 quart heavy cream
1/2 teaspoon cajun seasoning
salt

Steps:

  • line a cookie sheet with foil and lightly spray with non-stick spray. cut the bacon in half and lay in single layer on foil.
  • Bake bacon at 350 degrees for about 30 minutes- just until crisp but still flexible.
  • remove bacon to paper towels for later use.
  • open the cans of clams and drain over a bowl to RESERVE the juice. let continue to drain while working on the base of the chowder.
  • NOW put all that bacon fat in a large pot. add the onions, celery, old bay seasoning and cook until soft. careful not to burn. you will mostly use a med to medium low heat through out recipe.
  • peel the skin off the cooled baked potatoes and dice (large or small pieces depending on how chunky you like your soup) use more or less potatoes depending on how chunky you want it.
  • let this cook for about 10 minutes stirring often to prevent scorching on bottom of pan. you want the potatoes to "soak" up the bacon fat. once that has happened. add the butter just until melted.
  • sprinkle the flour all over and keep stirring. turn the heat up just a touch and do this for about 5 minutes or so until you see some browning happening in bottom of pot.
  • NOW add that broth from the can, pay attention there may be a little bit of grit in the bottom from the clams, you dont want that in the pot.
  • add enough water to cover the potatoes in the pot add pepper.
  • bring this up to a boil and then turn down the heat to a low simmer for about 30 minutes.
  • add your clams, and the bacon crumbled up and let cook for 15 minutes.
  • add the heavy cream, cajun seasoning and let simmer on low for another 15 minutes.
  • taste and adjust seasoning if desired.

Nutrition Facts : Calories 865.5, Fat 73.5, SaturatedFat 38, Cholesterol 236.6, Sodium 1105.5, Carbohydrate 27.6, Fiber 2.8, Sugar 2.2, Protein 24.9

MY BEST CLAM CHOWDER RECIPE - (4.5/5)



My Best Clam Chowder Recipe - (4.5/5) image

Provided by Beefman-2

Number Of Ingredients 12

Original recipe makes 8 servings Change Servings
3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste

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.

MY BEST CLAM CHOWDER



My Best Clam Chowder image

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

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste

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

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