Steamer Clam Chowder Food

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STEAMER CLAM CHOWDER RECIPE - (4.1/5)



Steamer Clam Chowder Recipe - (4.1/5) image

Provided by á-25087

Number Of Ingredients 15

5 pounds small to medium soft-shell clams (steamers)
2 cups water
4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
1 large onion (10 to 12 ounces), cut into 1/2-inch dice
2 stalks celery (4 ounces), cut into 1/3-inch dice
2 to 3 sprigs fresh thyme, leaves removed and chopped (1 teaspoon)
2 dried bay leaves
1 1/2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
1 1/2 cups heavy cream (up to 2 cups if desired)
Freshly ground black pepper
Kosher or sea salt if needed
Garnish
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives

Steps:

  • Fill two large pots (or two sinks) with cold water. Place the clams in one pot of water, discarding any dead ones or clams with cracked shells. Gently move them around in the water and let them soak for a few minutes, then lift them out and place them in the other pot of cold water. Rinse the first pot and fill it again. Move the clams around again, then transfer them back to the clean pot. Continue to switch the clams back and forth, letting them soak for a few minutes each time, and then lifting them out of the pot, until the water remains crystal clear. The process should take four or five soakings. Put the 2 cups water in an 8-quart pot, cover, and bring to a rolling boil. Quickly but gently place the clams in the pot and cover again. After 4 minutes, remove the lid and quickly stir the clams with a wooden spoon, trying to lift some of the clams from the bottom to the top so they will cook evenly-but be gentle, the shells are very brittle and crack easily. Cover and continue to steam for another 4 to 5 minutes. (The broth will most likely overflow just as the clams have finished cooking.) All the clams should be open; if not, steam them a minute or two longer. Remove the clams and strain the broth; you should have 4 cups. When the clams are cool, remove them from the shells and cut off the siphons, as well as the protective skin that covers each siphon, and discard. (You should have about 1 pound of clam meat.) Cover and refrigerate until later. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is crisp and golden brown. With a slotted spoon, transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later. Add the butter, onion, celery, thyme, and bay leaves to the pot and saute, stirring occasionally with a wooden spoon, for about 10 minutes, until the vegetables are softened but not browned. Add the potatoes and the reserved clam broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, or until they are soft on the outside but still firm in the center. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot and cook a minute or two longer to release the starch. Remove the pot from the heat. Stir in the clams and the cream and season to taste with black pepper and possibly a pinch of salt (the saltiness of steamers varies). If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld. When ready to serve, reheat the clam chowder over low heat; don't let it boil. Try not to stir too often, because you don't want to break open the clam bellies. Warm the cracklings in a low oven 200°F (90°C) for a few minutes. Ladle the clm chowder into cups or bowls, making sure that the steamers, onions, and potatoes are evenly divided. Scatter the cracklings over the individual servings and sprinkle with the chopped parsley and minced chives

NEW ENGLAND STEAMED CLAMS



New England Steamed Clams image

Provided by Food Network

Time 35m

Yield 2 to 3 servings

Number Of Ingredients 5

4 pounds soft-shell clams
Cornmeal
1 rib celery
8 sprigs parsley
Hot melted butter, for serving

Steps:

  • Rinse clams several times in cold, running water. Soak them in salted or seawater with a few handfuls of cornmeal for 15 minutes. Drain and rinse again.
  • Fill a steamer with 1-inch cold water, celery and parsley and bring to a boil. Add clams all at once. Bring back to a boil, then cook for about 4 minutes, shaking the pot from time to time, until clams open. (If you wish, cook 3 to 4 minutes longer, to kill off harmful bacteria that may exist.)
  • Remove steamers with a spider or a large slotted spoon to serving bowls. Open spigot of steamer and strain broth into small bowls for serving. If your steamer does not have a spigot, ladle broth into bowls, leaving behind any debris. Serve steamers immediately with broth and hot melted butter for dipping.

STEAMER CLAM CHOWDER



Steamer Clam Chowder image

Provided by Jasper White

Categories     Pork     Potato     Shellfish     Clam

Yield Makes about 11 cups; serves 10 to 12 as a first course or 6 to 8 as a main course

Number Of Ingredients 15

5 pounds small to medium soft-shell clams (steamers)
2 cups water
4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
1 large onion (10 to 12 ounces), cut into 1/2-inch dice
2 stalks celery (4 ounces), cut into 1/3-inch dice
2 to 3 sprigs fresh thyme, leaves removed and chopped (1 teaspoon)
2 dried bay leaves
1 1/2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
1 1/2 cups heavy cream (or up to 2 cups if desired)
Freshly ground black pepper
Kosher or sea salt, if needed
For garnish
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives

Steps:

  • 1. Fill two large pots (or two sinks) with cold water. Place the clams in one pot of water, discarding any dead ones or clams with cracked shells. Gently move them around in the water and let them soak for a few minutes, then lift them out and place them in the other pot of cold water. Rinse the first pot and fill it again. Move the clams around again, then transfer them back to the clean pot. Continue to switch the clams back and forth, letting them soak for a few minutes each time, and then lifting them out of the pot, until the water remains crystal clear. The process should take four or five soakings.
  • 2. Put the 2 cups water in an 8-quart pot, cover, and bring to a rolling boil. Quickly but gently place the clams in the pot and cover again. After 4 minutes, remove the lid and quickly stir the clams with a wooden spoon, trying to lift some of the clams from the bottom to the top so they will cook evenly - but be gentle, the shells are very brittle and crack easily. Cover and continue to steam for another 4 to 5 minutes. (The broth will most likely overflow just as the clams have finished cooking.) All the clams should be open; if not, steam them a minute or two longer. Remove the clams and strain the broth; you should have 4 cups.
  • 3. When the clams are cool, remove them from the shells and cut off the siphons, as well as the protective skin that covers each siphon, and discard. (You should have about 1 pound of clam meat.) Cover and refrigerate until later.
  • 4. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is crisp and golden brown. With a slotted spoon, transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
  • 5. Add the butter, onion, celery, thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 10 minutes, until the vegetables are softened but not browned.
  • 6. Add the potatoes and the reserved clam broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, or until they are soft on the outside but still firm in the center. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot and cook a minute or two longer to release the starch.
  • 7. Remove the pot from the heat. Stir in the clams and the cream and season to taste with black pepper and possibly a pinch of salt (the saltiness of steamers varies). If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
  • 8. When ready to serve, reheat the chowder over low heat; don't let it boil. Try not to stir too often, because you don't want to break open the clam bellies. Warm the cracklings in a low oven (200°F) for a few minutes.
  • 9. Ladle the chowder into cups or bowls, making sure that the steamers, onions, and potatoes are evenly divided. Scatter the cracklings over the individual servings and sprinkle with the chopped parsley and minced chives.

CLAM CHOWDER



Clam Chowder image

Make and share this Clam Chowder recipe from Food.com.

Provided by Molly53

Categories     Chowders

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 quart soft-shell clam, lightly steamed (just until the shells open)
1 onion, chopped
3 medium potatoes, diced
2 tablespoons parsley, chopped
1/4 lb butter
2 cups milk
salt and black pepper

Steps:

  • Melt butter in a saucepan, add onion and cook until tender but not brown.
  • Add potatoes and just enough water to cook potatoes (about ten minutes).
  • When potatoes are tender add parsley, salt and pepper, and clams with their juice.
  • Just before serving add 2 cups milk and heat but do NOT boil.

Nutrition Facts : Calories 416.8, Fat 27.7, SaturatedFat 17.4, Cholesterol 78.1, Sodium 234.7, Carbohydrate 36.5, Fiber 4, Sugar 2.5, Protein 7.8

JASPER'S NEW ENGLAND CLAM CHOWDER



Jasper's New England Clam Chowder image

This chowder comes from Jasper White, chef and proprietor of numerous restaurants, including Summer Shack in Cambridge, Massachusetts. Use the freshest clams possible, and if you need to supplement the chowder with commercially prepared broth, make sure that it is made with juice from fresh clams.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 10 cups

Number Of Ingredients 14

4 ounces salt pork, rind removed and cut into 1/3-inch pieces
2 tablespoons unsalted butter
2 medium onions (12 to 14 ounces), cut into 1/2-inch pieces
2 cloves garlic, finely chopped
2 stalks celery (4 ounces), cut into 1/3-inch pieces
5 to 6 sprigs fresh thyme, leaves removed and chopped (2 teaspoons)
2 dried bay leaves
2 pounds Yukon gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
4 cups Clam Broth
Diced clams (reserved from Clam Broth recipe)
1 1/2 cups heavy cream (or up to 2 cups, if desired)
Freshly ground black pepper
2 tablespoons chopped flat-leaf parsley, for garnish
2 tablespoons minced fresh chives, for garnish

Steps:

  • Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until salt pork is a crisp golden brown. Remove from pot; set aside.
  • Add butter, onions, garlic, celery, thyme, and bay leaves. Saute, stirring occasionally with a wooden spoon, until onions are softened but not browned, about 10 minutes.
  • Add potatoes and strained clam broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover them. Increase the heat, and bring to a boil. Cover, and cook potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
  • Remove pot from the heat, and stir in diced clams and cream. Season to taste. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover after it has completely chilled. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavors to meld.
  • When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls, making sure that clams, potatoes, and onions are evenly divided. Sprinkle with parsley, chives, and reserved salt-pork cracklings.

NEW ENGLAND CLAM CHOWDER FOR TWO



New England Clam Chowder for Two image

A pantry stocked with canned staples like canned clams makes creative and delicious homemade meals like this chowder possible any night of the week.

Provided by Cans Get You Cooking®

Categories     Trusted Brands: Recipes and Tips     Cans Get You Cooking®

Time 20m

Yield 2

Number Of Ingredients 11

2 strips bacon strips, chopped
2 stalks celery, diced
1 small onion, diced
1 tablespoon all-purpose flour
1 (14.5 ounce) can diced potatoes, drained
1 (10.5 ounce) can clam juice
1 (6.5 ounce) can chopped clams
1 cup whole milk
Salt to taste
Ground white pepper to taste
1 cup Oyster crackers

Steps:

  • In 3-quart saucepan over medium heat, cook bacon until crisp, about 5 minutes; remove to paper towels.
  • In drippings remaining in saucepan over medium heat, cook celery and onions until softened, about 5 minutes. Stir in flour; cook 1 minute.
  • Add potatoes, clam juice, clams with their liquid and milk. Over high heat, heat to boiling. Reduce heat to low; simmer 10 minutes to blend flavors. Season with salt and pepper to taste. Garnish with bacon. Serve with oyster crackers if desired.

Nutrition Facts : Calories 675.7 calories, Carbohydrate 69.8 g, Cholesterol 95.4 mg, Fat 26 g, Fiber 5.7 g, Protein 38.9 g, SaturatedFat 8.3 g, Sodium 2175.6 mg, Sugar 9.7 g

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  • When the clams are cool, remove them from the shells and cut off the siphons, as well as the protective skin that covers each siphon, and discard. (You should have about 1 pound of clam meat.) Cover and refrigerate until later.
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From newengland.com


THE BEST CREAMY CLAM CHOWDER - FOODIEANDWINE.COM
Add the bay leaves, and cook approx. 1-2 minutes, whisking constantly, until slightly thickened. Add the potatoes and bring the chowder to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. (*Note 6) Stir in the heavy cream and chopped clams until heated through, approx. 1-2 minutes.
From foodieandwine.com


HOW TO PROPERLY COOK STEAMER CLAMS - FOOD NEWS
Maine clams, pisser clams, Ipswich clams, soft-shell clams and long neck clams are all known as the steamer clam in New England. Steamer clams run a close second to Maine lobster as the seafood of choice for both residents and visitors alike. Clammers dig steamers by hand using a clam rake in the mud and sand flats in places like Essex, Massachusetts, Harpswell, Maine or …
From foodnewsnews.com


CROCK POT CLAM CHOWDER - CROCKPOT RECIPES
Crock Pot Clam Chowder. Serves 6. Cook Time: 5. Ingredients 4 cans (6 1/2 ounces) chopped clams in their juices 1 can cream of mushroom soup 3 medium potatoes, peeled and finely cubed 2 stalks of celery, cleaned, cut in half length-wise and diced 2 teaspoons garlic, minced 1 medium onion, diced 1/2 pound bacon, diced into 1/4 inch strips 3 cups half-and-half 1 1/2 teaspoons …
From recipecrock.com


CLAM - KITCHEN DICTIONARY - FOOD.COM
West Coast varieties include Pacific littleneck clams, pismo and butter clams. Soft-shell clams or soft clams have thin brittle shells and a neck that extends beyond the shell for siphoning water and food: steamer clam, razor clam and geoduck clam. The geoduck (GOO-ee-duck) is 6 inches long with a neck that can stretch up to 1 1/2 feet.
From food.com


STEAMER CLAM CHOWDER RECIPE | RECIPE | CLAM CHOWDER ...
Aug 14, 2013 - Steamer Clam Chowder. Discover our recipe rated 4.1/5 by 13 members.
From in.pinterest.com


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