CALIFORNIA CLAM CHOWDER
A delicious California take on the traditional New England clam chowder. We serve this every Christmas Eve.
Provided by Ken Glass
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble, reserving the drippings in the skillet.
- Cook and stir potatoes, celery, and onion in the bacon grease over medium heat until cooked through and tender, 10 to 15 minutes. Drain grease from skillet and stir seafood seasoning, garlic salt, onion powder, thyme, and white pepper into vegetable mixture until evenly coated.
- Melt butter in a large, heavy saucepan over medium heat. Whisk cornstarch into melted butter until smooth, 1 to 2 minutes. Stir half-and-half and milk into butter mixture until thickened and smooth, about 5 minutes.
- Drain juice from canned clams and stir juice into milk-butter mixture; add vegetable mixture and stir. Cook and stir soup until heated through but not boiling, about 5 minutes. Stir clams into soup and simmer until heated through, about 5 minutes. Sprinkle bacon and drizzle red wine vinegar over soup before serving.
Nutrition Facts : Calories 453.8 calories, Carbohydrate 26.4 g, Cholesterol 127.2 mg, Fat 24.5 g, Fiber 1.3 g, Protein 31.1 g, SaturatedFat 13.5 g, Sodium 845 mg, Sugar 4.5 g
SOUTHERN ITALIAN CLAM CHOWDER
I love clam chowder for two reasons! Born and raised in New England and we grew up on clam chowder, secondly, I come from a huge Italian family so we make Italiano on occasion! Recipe Source~ Country Italian Cooking
Provided by Angela Pietrantonio
Categories Other Soups
Time 35m
Number Of Ingredients 10
Steps:
- 1. Saute bacon in large saucepan until crisp. Add onion, carrots and celery; saute for 2 to 3 minutes or until vegetables are tender.
- 2. Stir in undrained tomatoes, tomato sauce, clam juice, rosemary and pepper. Bring to a boil.
- 3. Reduce heat to low; simmer, uncovered, for 15 minutes. Stir in clams and juice. Simmer for 5 minutes or until heated through. 2 points per serving
PORTUGUESE-STYLE CLAM CHOWDER
This Portuguese-Style Clam Chowder is just brimming with flavor. So hearty and will warm you to the bone. If you are serving to a group, make the broth ahead and then add the clams and finish just before serving. Amazing flavor!
Provided by Kris Longwell
Categories Chowder
Time 45m
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons of the olive oil in a heavy pot over medium-high heat.
- Add the tomato paste and cook, stirring for 5 minutes.
- Add the paprika, thyme, and oregano and cook until toasted and aromatic, about 1 minute.
- Add the canned tomatoes, water, sausage, and fennel and bring to a simmer and cook until fennel is tender, about 15 minutes. (if making ahead of time, remove from the heat and refrigerate until ready to finish. Reheat gently before proceeding).
- Add the clams and increase the heat to high.
- Simmer vigorously until the clams open, 7 to 10 minutes.
- Discard any clams that don't open.
- Stir in the Madeira and vinegar.
- Divide among 4 bowls and drizzle remaining 2 tablespoons of olive oil over the top. Serve at once!
Nutrition Facts : Calories 326 kcal, ServingSize 1 serving
CLAM CHOWDER
Steps:
- Bring the potatoes and the clam juice to the boil. Cook until the potatoes are tender, about 10 to 15 minutes. Add the clams and any of their liquid. Cook about 5 minutes. Set aside.
- Add the pork to a saute pan and cook over low heat until rendered. Add the onions and cook until transparent. Add the butter and allow it to melt. Add the flour and cook until slightly colored. Add a bit more flour if necessary if the mixture is too soft. Bring the clams, juice and potatoes back to the boil. Gradually stir in the cooked roux. Bring to a rolling boil to thicken. Stir continuously while cooking. Beat the half-and-half and add to the soup. It may not be necessary to use all the half-and-half; the soup should be thick. Adjust the seasoning and add a dash of hot pepper sauce and Worcestershire sauce before serving.
ITALIAN MANHATTAN CLAM CHOWDER
I prefer the tomato-based "Manhattan" clam chowders over the more common New England ones. This one is from a Hawaiian Electric Company cookbook.
Provided by Chilicat
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Drain clams, saving liquid.
- In a large saucepan, saute celery and green onions in the butter. Add water, tomatoes (including liquid), carrots, bouillon, thyme, pepper, and the clam liquid. Bring to a boil; reduce heat and simmer, covered, for 20 minutes.
- Add macaroni; cook uncovered for 8 to 10 minutes, stirring occasionally.
- Add clams; heat through.
Nutrition Facts : Calories 198.4, Fat 3.7, SaturatedFat 1.4, Cholesterol 46.3, Sodium 396.6, Carbohydrate 22.2, Fiber 2.2, Sugar 4.9, Protein 18.9
SOUTHERN CLAM CHOWDER
Steps:
- Cook bacon in a Dutch oven till crisp. Remove bacon, and cook onion in drippings till limp.
- Return bacon to pot with clams and juice, potatoes, salt, and pepper. Cover and simmer till potatoes are tender.
- Dissolve cornstarch in a little of the cold milk and add to pot with remaining ingredients. Cook over low heat till chowder is thickened and steamy hot. Don't let it come back to a boil. Serve with oyster crackers.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PORTUGUESE CLAM CHOWDER
Little known outside New England, a Portuguese clam chowder is a spicy, rich, tomato-based chowder.
Provided by Craig Fear
Categories Main Course
Time 45m
Number Of Ingredients 19
Steps:
- Warm olive oil in large heavy bottom stock pot. Add onion, green pepper and sausage and saute until veggies are softened, about 5 minutes. Add garlic in the last minute.
- Add spices and saute another 2-3 minutes, stirring frequently.
- Add tomato paste and saute another 2-3 minutes, stirring frequently.
- Add canned tomatoes and bring to a simmer. Cover and cook for about 10 minutes.
- Add the clams, cover and simmer until all the shells open, about 7 to 10 minutes. Add additional clam broth, if necessary.
- Add vinegar and tarragon and stir in.
- Ladle into individual bowls and add optional seasonings, to taste.
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CLAM CHOWDER | NEW ENGLAND STYLE CLAM CHOWDER
From cookingnook.com
Cuisine AmericanTotal Time 50 minsCategory SoupCalories 90 per serving
- Peel the onions and sauté them in butter, or with the bacon, on medium-low heat for about 15 to 20 minutes, until they are golden but not brown. Cube the potatoes and add them to the onions. Sauté 10 minutes, stirring often so the potatoes don't stick. Add the water, bay leaf, thyme, and salt. Chop the celery and add it.
- Simmer 10 minutes, uncovered, until almost all the water has boiled away. Add the clams with their liquid, cream and pepper and bring back to the boil. Remove from heat. Sprinkle generously with paprika or more pepper and serve.
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5/5 (1)Category EntreesCuisine New EnglandTotal Time 2 hrs
- If using bacon drippings, heat them in a cast-iron Dutch oven or large cast-iron skillet over medium heat. If using salt pork or bacon, cook it in a cast-iron Dutch oven or large cast-iron skillet over medium heat until crisp. Remove the pork or bacon and reserve for another use. Reserve the rendered fat in the pot. (You should have about 1 tablespoon drippings. A little more or a little less is fine.)
- Add the onion to the Dutch oven or skillet and cook, stirring on occasion, until tender, about 5 minutes. Don’t let the onions take on any color. Pour in the clam juice and water, then add the pepper and bring to a boil. Add the chopped clams (if using canned clams, also add the liquid from the can to the chowder), reduce the heat to low, and gently simmer, uncovered, until the chowder clams are tender, about 1 hour.
- Add the potatoes, increase the heat to medium, and simmer until the potatoes are just barely fork tender, about 10 minutes.
- Add the clams in the shell, cover the pot, and cook for 10 minutes more, or until the potatoes are tender throughout and the shells have opened. Remove and discard any shells that remain closed.
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- Combine 1/2 cup onion, wine, and next 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Cover and cook 2 minutes or until clams open; discard any unopened shells. Strain through a cheesecloth-lined sieve over a bowl, reserving cooking liquid and clams. Remove meat from clams; chop. Discard shells.
- Wipe pan clean. Melt butter in pan. Add bacon; sauté 3 minutes. Stir in 1 cup onion, potato, celery, and red pepper; sauté 4 minutes. Stir in flour; cook 1 minute. Stir in cooking liquid and 1/3 cup water; bring to a boil. Cover and reduce heat; simmer 30 minutes, stirring occasionally. Stir in clams, half-and-half, and milk; cook 1 minute or until heated. Stir in herbs.
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- Add onions, peppers and celery and sauté three to five minutes or until celery is tender. Add garlic and sauté one more minute.
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