Scotts Clam Chowder Food

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CLAM CHOWDER



Clam Chowder image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

3 dozen medium clams
4 tablespoons butter
1 stalk celery, finely chopped
1/2 small sweet onion, finely chopped
1 teaspoon salt
1 tablespoon ground black pepper
2 tablespoons seafood boil seasoning, such as Old Bay
1/2 cup self-rising flour
4 slices bacon
One 6-ounce bottle clam juice
5 medium potatoes, cooked, peeled, chopped
3 scallions, sliced
3 cups milk
1 1/2 cups half-and-half
Dried parsley, for garnish

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.

CLAM CHOWDER III



Clam Chowder III image

Very basic and easy, and by no means low in fat, but very well worth it.

Provided by BABYBLUEUT

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 45m

Yield 6

Number Of Ingredients 11

1 cup chopped onion
3 cloves garlic
4 cups peeled and diced potatoes
1 cup diced celery
1 teaspoon salt
½ teaspoon ground black pepper
2 (10 ounce) cans minced clams, drained with juice reserved
1 quart half-and-half cream
½ teaspoon white sugar
¾ cup butter, melted
¾ cup all-purpose flour

Steps:

  • In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside.
  • In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes.
  • Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.

Nutrition Facts : Calories 705.6 calories, Carbohydrate 46.6 g, Cholesterol 182.9 mg, Fat 43.6 g, Fiber 2.8 g, Protein 32.6 g, SaturatedFat 26.3 g, Sodium 741.9 mg, Sugar 3.1 g

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.).

CLAM CHOWDER



Clam Chowder image

Provided by Sandra Lee

Time 35m

Yield 3 servings

Number Of Ingredients 12

1 tablespoon butter
1/2 onion, minced
3 tablespoons dry vermouth
1 can or jar clams in juice
1 cup heavy cream
Salt and white pepper
Sugar
1 can potato soup
1/2 teaspoon truffle oil, optional
Brioche croutons, optional
Sourdough bread bowls, optional, for serving
Chopped parsley leaves, for garnish

Steps:

  • In a medium saucepan, melt butter. Add onions and saute until tender. Add vermouth to deglaze pan, and reduce a little. Strain clams and reserve juice. Add clam juice and reduce a little, and then add cream and reduce by half. Add salt, pepper, and sugar to taste. Add potato soup and bring to a simmer. Add clams and cook just until clams are warm. Taste for seasoning, and add truffle oil, if using. For garnish, add brioche croutons or serve in sourdough bowl. Top with chopped parsley.;

MARK'S CLAM CHOWDER



Mark's Clam Chowder image

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

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

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.

SCOTT'S CLAM CHOWDER



Scott's Clam Chowder image

In 1976, the first Scott's Seafood Grill and Bar opened at the corner of Scott and Lombard in San Francisco, hence the name. The tiny 40 seat restaurant was an immediate success, becoming one of the top ten restaurants in the United States in volume per seat in just a few months. The next six years saw the opening of Scott's in Embarcadero Center in downtown San Francisco, Palo Alto, Jack London Square in Oakland, San Jose and later Walnut Creek and Costa Mesa. Scott's in Sacramento came into existence in 1991 when Alan Irvine, John Cook and their families combined their experience and resources, realizing their dreams of opening a restaurant and bought the name Scott's for the Sacramento Area. Scott's Seafood Grill and Bar has become Sacramento's Favorite Seafood Restaurant (Sacramento Magazine Reader's Poll) and continues its growth with Scott's Seafood On The River, opened in early 2008.

Provided by Al Smith @eltonsmith

Categories     Chowders

Number Of Ingredients 16

1 1/4 pound(s) red potatoes
3 quart(s) 3qt. clam juice
1 quart(s) 1 qt. fish stock
12 ounce(s) butter
12 ounce(s) flour
6 ounce(s) 6oz. pale ale, sierra nevada
1 pound(s) celery, diced
8 ounce(s) onion, diced
1 teaspoon(s) garlic, chopped
1/4 teaspoon(s) thyme, dried
2 teaspoon(s) worcestershire sauce
1 teaspoon(s) tabasco
1 tablespoon(s) clam base
26 ounce(s) clams
to taste - salt and pepper
1 cup(s) heavy cream to taste

Steps:

  • 1 ¼ lbs red potatoes Dice and cook in a separate container and set aside, to be added last to the soup (do not over-cook).
  • In a large soup pot bring to a boil: 3qt. Clam Juice 1 qt. Fish Stock
  • 6oz. Pale Ale, Sierra Nevada 1 lb Celery, diced 8oz Onion, diced 1 tsp Garlic, chopped Boil vegetables in beer until done, and then add them to the stock.
  • 12oz Butter 12oz Flour While stock is coming to a boil make roux by thoroughly mixing melted butter with flour and lightly cook roux, 1 to 2 minutes; incorporate with hot stock, stir in well, strain if needed.
  • Now add these ingredients to stock: dash Dried Thyme 2 tsp Worcestershire 1 tsp Tabasco to taste Salt / Pepper 1 tbl. Clam base 26oz. Clams Season to taste, cook for 15 minutes (low simmer) stirring often ; add potatoes. **add Heavy Cream or Milk to desired taste and consistency.

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