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.
NEW ENGLAND CLAM CHOWDER I
Hot and hearty recipe that will warm you up on cold winter days.
Provided by Debbie2
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
- Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
Nutrition Facts : Calories 395.8 calories, Carbohydrate 24 g, Cholesterol 101.4 mg, Fat 22.5 g, Fiber 2.2 g, Protein 24.1 g, SaturatedFat 11.5 g, Sodium 706.2 mg, Sugar 2 g
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
NEW ENGLAND-STYLE CLAM CHOWDER
New England Soul Food. Serve with oyster crackers.
Provided by TerryWilson
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 1h30m
Yield 10
Number Of Ingredients 16
Steps:
- Melt butter in a stockpot over medium-high heat; cook and stir salt pork, celery, onion, and garlic in melted butter until softened, about 7 minutes. Add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. Bring the mixture to a boil, reduce heat to medium, and place a cover on the pot. Cook at a simmer until potatoes are tender, about 35 minutes.
- Stir clams into the soup and simmer uncovered for 5 minutes. Add Worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook another 7 minutes. Remove the pot from heat. Remove and discard bay leaves. Garnish with parsley to serve.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 25.9 g, Cholesterol 86 mg, Fat 24.2 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 14.2 g, Sodium 541.1 mg, Sugar 2.6 g
NEWEST NEW ENGLAND HAM & CLAM CHOWDER FOR THE FAMILY
Creamy and rich and hearty and easy! For those of us with BIG families and who do NOT have easy access to fresh clams, here's the answer. Served with some home-made French bread croutons and sprinkled with grated Cheddar cheese. Do NOT boil the soup after adding the clams--this contributes to Rubber Clam Eraser Syndrome!!! Ewwwww!!!!
Provided by Debber
Categories Chowders
Time 1h15m
Yield 1 big pot!!!, 12-15 serving(s)
Number Of Ingredients 12
Steps:
- In a soup pot, brown the bacon; set aside when crisp.
- Add chopped onion (add the butter if you don't have a lot of bacon grease--otherwise save the butter for *later*--as noted below); saute onion for 2-3 minutes, then add potatoes, saute a few more minutes.
- Add green pepper to the pot, saute for about 1 minute.
- Mix veggies, then add ham and about 1/3 of the clam juice (don't bother measuring, just make sure the potatoes are covered).
- Simmer until the potatoes are just starting to get soft (20 minutes?).
- Add another shot of clam juice and 1 1/2°C of cream (or milk); return to a low simmer.
- Add remainder of clam juice from the big can and reserved from smaller cans; bring to a simmer again, stirring the pot occasionally to prevent sticking.
- ****If you'd like to have a more "rich" chowder, add the butter now.****.
- Mix remaining cream/milk with cornstarch, add gradually to simmering pot until slightly thickened (not goopy, please).
- Add salt and pepper to taste along with pinch (or two) of parsley.
- Remove from heat and add the clams; stir. Allow to rest for two - three minutes.
- Crumble crisp bacon over top of soup; stir.
- Serve immediately along with some hearty home-made croutons (1/2 loaf of French bread, cubed & toasted) and grated Cheddar cheese.
- VARIATIONS: Skip the ham and add 1-2 cups sweet corn kernels.
- ***NOTE*** When the store has a special on peppers, I buy a bunch, clean them up and chop into preparation-size bits, then quick-freeze them on cookie sheets (one-layer deep), then pour them into one-gallon zipper bags to store in the freezer. I keep a smaller container in my kitchen freezer for ready-access (and doesn't take up so much space).
Nutrition Facts : Calories 489.2, Fat 23.2, SaturatedFat 12.1, Cholesterol 76.7, Sodium 572.5, Carbohydrate 59.8, Fiber 6.2, Sugar 6.3, Protein 12
NEW ENGLAND CLAM CHOWDER FROM THE DAUGHTER OF A NEWTON MASSACHUSETTS GAL
This is the type of soup that you might need to add a little water to as it cooks if the clams don't give off enough liquid. Make sure to wash your clams well, as one taste of grit ruins a whole bowl of soup! Serve with lots of bread for sopping up every bit!
Provided by Alex Guarnaschelli
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make the base of the soup: In a large saute pan or wide shallow pan, melt the butter. Add the leeks, celery, garlic and red pepper flakes. Season with salt and cook until tender and translucent, 5 to 8 minutes. Add the clam juice and chopped clams. Simmer until tender. Keep warm.
- Cook the potatoes: Meanwhile, in another pot, combine the cream, half-and-half, diced potatoes and bay leaves. Bring the mixture to a gentle simmer and cook until the potatoes are tender, 5 to 8 minutes. Season with salt and black pepper. Stir in a splash each of Worcestershire and hot sauce.
- Cook the clams: Place a large pot on the stove, heat 1 cup water and add the clams in their shells. Cook until they pop open. Put the clams in a colander. Strain and reserve the cooking liquid.
- Finish the soup: Add the reserved cooking liquid from the clams to the leek mixture. Stir to blend. Taste for seasoning. Combine with the potato mixture. Add the clams in their shells and the dill. Remove and discard the bay leaves. Taste for seasoning.
HEARTY NEW ENGLAND CLAM CHOWDER
This recipe is pretty much like everyone's else except I use evaporated milk and half & half. Easy enough to make and taste pretty darn good on top of it.
Provided by Catnip46
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook potatoes until tender.
- Melt butter in a medium size saucepan over medium heat. Add onions and celery. Cook, stirring frequently, for 7-8 minute or until tender.
- Add finely chopped potatoes to onion and celery.
- Combine evaporated milk and flour in small bowl until blended; add to vegetable mixture.
- Stir in half & half, clams with juice, water, salt, pepper and crumbled bacon.
- Reduce heat to medium-low; cook, stirring frequently, for 15-20 minute or until creamy and lightly thickened.
Nutrition Facts : Calories 370.5, Fat 22.5, SaturatedFat 13.2, Cholesterol 78.6, Sodium 703.1, Carbohydrate 27.4, Fiber 1.3, Sugar 0.9, Protein 15.4
More about "newest new england ham clam chowder for the family food"
NEW ENGLAND CLAM CHOWDER - RECIPE - FINECOOKING
From finecooking.com
NEW ENGLAND CLAM CHOWDER - MY RECIPE TREASURES
From myrecipetreasures.com
NEW ENGLAND CLAM CHOWDER - DINING WITH ALICE
From diningwithalice.com
NEW ENGLAND CLAM CHOWDER - A FAMILY FEAST®
From afamilyfeast.com
NEW ENGLAND CLAM CHOWDER RECIPE | BON APPéTIT
From bonappetit.com
CLASSIC NEW ENGLAND CLAM CHOWDER RECIPE - THE …
From thespruceeats.com
NEW ENGLAND CLAM CHOWDER RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
NEW ENGLAND CLAM CHOWDER - THE SEASONED MOM
From theseasonedmom.com
NEW ENGLAND STYLE HEARTY CLAM CHOWDER RECIPE
From eatingwell.com
RESTAURANT-STYLE NEW ENGLAND CLAM CHOWDER - CHEF DENNIS
From askchefdennis.com
THE BEST CHOWDER IN NEW ENGLAND | 6 PICKS (PLUS RECIPES!)
From newengland.com
RECIPES FOR HAM CHOWDER - THERESCIPES.INFO
From therecipes.info
THE BEST NEW ENGLAND CLAM CHOWDER | YOUR HOMEBASED MOM
From yourhomebasedmom.com
NEW ENGLAND CLAM CHOWDER - IN 15 MINUTES - COOKTHESTORY
From cookthestory.com
HOW TO MAKE EASY NEW ENGLAND CLAM CHOWDER | KITCHN
From thekitchn.com
NEW ENGLAND CLAM CHOWDER I RECIPE - FOOD NEWS
From foodnewsnews.com
NEW ENGLAND CLAM CHOWDER RECIPE - SIMPLE JOY
From simplejoy.com
NEW ENGLAND CLAM CHOWDER - HANDLE THE HEAT
From handletheheat.com
NEW ENGLAND CLAM CHOWDER | RECIPE | KITCHEN STORIES
From kitchenstories.com
NEW ENGLAND CLAM CHOWDER - JO COOKS
From jocooks.com
NEW ENGLAND CLAM CHOWDER - SAVING ROOM FOR DESSERT
From savingdessert.com
NEW ENGLAND HAM RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
NEW ENGLAND CLAM CHOWDER - SPEND WITH PENNIES
From spendwithpennies.com
NEW ENGLAND CLAM CHOWDER - CULINARY HILL
From culinaryhill.com
NEW ENGLAND CLAM CHOWDER RECIPE - A HEARTWARMING SOUP
From kitchenatics.com
NEWEST NEW ENGLAND HAM & CLAM CHOWDER FOR THE FAMILY
From fooddiez.com
BETTY CROCKER CLAM CHOWDER RECIPE - THERESCIPES.INFO
From therecipes.info
HOW TO MAKE THE BEST HOMEMADE NEW ENGLAND CLAM CHOWDER
From thefedupfoodie.com
NEWEST NEW ENGLAND HAM & CLAM CHOWDER FOR THE …
From pinterest.co.uk
BEST NEW ENGLAND CLAM CHOWDER - THE DARING GOURMET
From daringgourmet.com
NEW ENGLAND CLAM CHOWDER - PERFECT COMFORT FOOD GOODNESS
From farmersalmanac.com
NEW ENGLAND CLAM CHOWDER - INSANELY GOOD
From insanely-goodrecipes.com
THE VERY BEST NEW ENGLAND CLAM CHOWDER RECIPE - FOOD NEWS
From foodnewsnews.com
NEWEST NEW ENGLAND HAM & CLAM CHOWDER FOR THE FAMILY
From westernfoodrecipesbook.blogspot.com
NEW ENGLAND CLAM CHOWDER - MAINE CLAM CHOWDER | HANK SHAW
From honest-food.net
NEW ENGLAND CLAM CHOWDER - DINNER AT THE ZOO
From dinneratthezoo.com
THE HIRSHON NEW ENGLAND CLAM CHOWDER - THE FOOD DICTATOR
From thefooddictator.com
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