Plum Island Sound Clam Chowder Food
PLUM ISLAND SOUND CLAM CHOWDER
I'm putting this recipe here for safekeeping. It looks like a good lighter version of clam chowder than what I usually make, and since we are trying to eat healthier, I'm going to give this a try when the weather turns colder. This recipe is from Cooking Light's Reader Recipe of the Month, Patti Marsh, September 2006.
Provided by Chef PotPie
Categories Chowders
Time 40m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Drain clams in a colander over a bowl, reserving juice. Add bottled clam juice to reserved juice to equal 3 1/2 cups. Set aside clams and juice.
- Cook bacon in a Dutch oven over medium heat until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 2 teaspoons drippings in pan. Return bacon to pan; increase heat to medium-high. Add onion, celery, and butter; sauté 6 minutes or until vegetables are tender.
- Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Stir in clams, evaporated milk, 1% milk, and sherry. Cook 5 minutes or until thoroughly heated, stirring occasionally. Discard bay leaf. Sprinkle with parsley.
Nutrition Facts : Calories 178.8, Fat 1.9, SaturatedFat 0.8, Cholesterol 27.5, Sodium 816.4, Carbohydrate 22.2, Fiber 1, Sugar 10.9, Protein 17.3
PLUM ISLAND SOUND CLAM CHOWDER
Number Of Ingredients 15
Steps:
- Drain clams in a colander over a bowl, reserving juice. Add bottled clam juice to reserved juice to equal 3 1/2 cups. Set aside clams and juice. Cook bacon in a Dutch oven over medium heat until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 2 teaspoons drippings in pan. Return bacon to pan; increase heat to medium-high. Add onion, celery, and butter; sauté 6 minutes or until vegetables are tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Stir in clams, evaporated milk, 1% milk, and sherry. Cook 5 minutes or until thoroughly heated, stirring occasionally. Discard bay leaf. Sprinkle with parsley.
NB CLAM CHOWDER
ANother recipe from my Canadian pal. Please note: this clam chowder is not thick in texture (no flour or cornstarch), and not meant to be. I increased the amount of clams;) and added some seasonings.
Provided by Parsley
Categories Chowders
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a soup pot, melt butter. Saute onion and celery until soft, but not brown.
- Add hot water, and diced potato. Bring just to a boil, reduce heat and simmer for about 12 minutes or until potato is tender.
- Add clams and juice, milk, salt, pepper, garlic powder, paprika and parsley.
- Simmer over low heat for about 20 minutes.
Nutrition Facts : Calories 378.6, Fat 12.6, SaturatedFat 6.2, Cholesterol 122.4, Sodium 549, Carbohydrate 23.1, Fiber 1.5, Sugar 8.2, Protein 41.4
ISLAND CLAM CHOWDER
Make and share this Island Clam Chowder recipe from Food.com.
Provided by drskyles1
Categories Chowders
Time 3h35m
Yield 20 cups of soup, 20 serving(s)
Number Of Ingredients 13
Steps:
- Boil washed potatoes in large pot/ do not drain water --.
- add. diced potatoes leave skin on --.
- -- cook in butter -- celery, garlic. and onions.
- add.
- fried bacon,.
- canned clams with liquid. water.
- chicken soup base.
- sour cream. half and half and remaining spices.
- make a rue --.
- thicken to desired consistency.
- -- garnish with fresh parsley and sweet cream butter -- .
Nutrition Facts : Calories 279.2, Fat 20.6, SaturatedFat 10.5, Cholesterol 44.3, Sodium 558, Carbohydrate 18.5, Fiber 1.6, Sugar 1.2, Protein 6
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- Cook bacon in a Dutch oven over medium heat until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 2 teaspoons drippings in pan. Return bacon to pan; increase heat to medium-high. Add onion, celery, and butter; sauté 6 minutes or until vegetables are tender.
- Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Stir in clams, evaporated milk, 1% milk, and sherry. Cook 5 minutes or until thoroughly heated, stirring occasionally. Discard bay leaf. Sprinkle with parsley.
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