LISA'S CREAMY CLAM CHOWDER
Delicious and creamy clam chowder includes carrots, celery, thyme, and a hint of bacon.
Provided by Lisa
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- Heat a large soup pan over medium heat. Add bacon and cook until crispy, 5 to 7 minutes. Add butter, potatoes, celery, carrots, onion, salt, and black pepper. Reduce heat to low. Cook and stir 10 minutes. Sprinkle in flour and stir 1 minute. Add milk, clam juice, clams, lemon juice, thyme, cayenne pepper, garlic salt, and onion powder. Simmer on low until potatoes are tender, 20 to 25 minutes. Add cream and simmer 5 minutes more.
- To thicken chowder if necessary, combine cornstarch and water together in a bowl. Add cornstarch mixture to chowder and stir until incorporated and chowder is thickened.
Nutrition Facts : Calories 448.9 calories, Carbohydrate 32.6 g, Cholesterol 114.9 mg, Fat 26.9 g, Fiber 3.3 g, Protein 20 g, SaturatedFat 15.9 g, Sodium 466.8 mg, Sugar 6.6 g
CLAM CHOWDER RECIPE
Clam chowder is one of my all-time favorite comfort soups. Luckily it's very easy to make. This recipe is a keeper. I can confidently say this New England Style Clam Chowder rivals my favorite restaurant version! P.S. this recipe has a much lower fat content. This lighter clam chowder only has 1 cup of cream for the entire pot but maintains it's super creamy appeal and has incredible satisfying flavor.
Provided by Natasha of NatashasKitchen.com
Categories Easy/Medium
Time 50m
Number Of Ingredients 17
Steps:
- In a heavy bottomed soup pot or dutch oven, Saute chopped bacon over med/high heat until browned, then remove with a slotted spoon and set aside on paper towels. You should have about 3-4 Tbsp bacon fat in the pot; remove extra fat if you wish, but I left it in ;).
- In the same pot with bacon fat add in 2 sliced carrots, 2 stalks celery (diced), 1 small onion (finely diced) and saute over med/high until soft and golden (7-8 min). Sprinkle with 4 Tbsp flour and stir to combine. Sautee another minute.
- Stir in 2 cups chicken broth, 1 bay leaf, 1/2 tsp tabasco, 2 cans chopped clams with juice, 1 1/2 tsp worcestershire sauce, 1/2 tsp thyme, 1/4 tsp pepper, and about 1 to 1 1/2 tsp salt or to taste. Bring to a light boil.
- Add 1 1/2 lbs cubed potatoes, 1 cup heavy cream and 2 cups milk. Stir to combine, cover and lightly boil until potatoes are easily pierced with a fork, stirring occasionally (17-20 mins). It will thicken as it cools. If it's too thick, you can add a little milk to thin it out.
- To serve, garnish with your browned bacon, finely chopped cilantro (cilantro takes it to the next level) and serve with crackers or crusty bread.
CREAMY CORN & CLAM CHOWDER
Canned whole baby clams are easy to use and give this chowder extra flavor and hardiness.
Provided by Land O'Lakes
Categories Lunch Shellfish Soup Corn Chowder Soup Soup and Stew Main Course Vegetable Soup and Stew Main Course Seafood Meat, poultry, and seafood
Yield 6 (1 1/4-cup) servings
Number Of Ingredients 12
Steps:
- Melt butter in 3-quart saucepan until sizzling; add onions and garlic. Cook over medium heat, stirring occasionally, 4-5 minutes or until softened. Stir in reserved clam juice, cream-style amp-custom corn, bottled clam juice and potatoes (clams will be added later). Increase heat to medium-high. Cook 4-6 minutes or until mixture comes to a boil. Reduce heat to medium. Cover; cook, stirring occasionally, 12-15 minutes or until potatoes are just tender.
- Add half & half, clams, chopped thyme, salt and pepper. Continue cooking, stirring occasionally, 5-8 minutes or until heated through.
- To serve, ladle into individual serving bowls. Garnish with fresh thyme sprigs, if desired.
Nutrition Facts : Calories 250 calories, Fat 8 grams, SaturatedFat grams, Transfat grams, Cholesterol 90 milligrams, Sodium 1040 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Sugar grams, Protein 19 grams
CLAM CHOWDER
Steps:
- In a large pot over medium-high heat add the bacon and cook until slightly crisp and no longer pink. Remove it to a plate with a slotted spoon.
- Add the onion, celery, and garlic and cook until tender. Add the flour and stir.
- Add in the juice from the clams, chicken broth, milk, and half and half, then stir until there aren't any clumps. Add in the potatoes.
- Bring the pot to a boil and reduce heat to a simmer until the potatoes are tender and the soup is thick. Stir in the clams and salt and pepper to taste. Top with crumbled bacon and serve.
Nutrition Facts : Calories 174 kcal, Carbohydrate 9 g, Protein 3 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 86 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CREAMY CLAM CHOWDER
At our Pittsburgh competition, Lori Kimble's rich and satisfying chowder took top honors. She relates, "This family favorite is perhaps the easiest recipe for clam chowder that I have ever made. Served with sourdough bread, it's especially delicious."
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 9 servings (about 2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, saute the onion, carrots and celery in butter until tender. Stir in potato soup and two cans of undrained clams. Drain and discard juice from remaining can of clams; add clams to soup. , Combine cornstarch and a 1 cup of cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in the remaining cream; heat through.
Nutrition Facts : Calories 339 calories, Fat 27g fat (17g saturated fat), Cholesterol 100mg cholesterol, Sodium 568mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 1g fiber), Protein 6g protein.
THE BEST DAMN CLAM CHOWDER EVER
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
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.).
THICK AND CREAMY NEW ENGLAND CLAM CHOWDER
This is the BEST chowder I've ever had. I've had chowder at Legal Seafoods in Boston, which I have to say is good, but mine is BETTER! If you like thick chowder, you'll love this one!!
Provided by teen7043
Categories Chowders
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Add bacon to sauce pan and cook on medium low heat until crispy.
- Add onion and cook until translucent.
- Add clam juice from both cans.
- Add potatoes.
- Cook and cover until potatoes are fork tender, about 15-20 minutes.
- Stir occasionally so potatoes won't stick.
- Add clams, soup, cream, milk, and dill weed.
- Stir together.
- Add butter and let melt into the chowder.
- Cook for about 30-45 minutes or until thickened.
- Stir occasionally.
RICH CLAM CHOWDER
"I came across a chowder recipe I liked several years ago and have made just enough changes to give it a unique flavor...and feed a pretty large crowd. People always go back for seconds, then ask for the recipe." -Teresa Dastrup, Meridian, Idaho.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 22 servings (1 cup each).
Number Of Ingredients 12
Steps:
- In a stockpot, combine the potatoes, onions, celery and water. Drain clams, reserving juice; set clams aside. Add juice to potato mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. , Meanwhile, in a large saucepan, melt butter over medium heat. Whisk in flour. Cook and stir for 5 minutes or until lightly browned. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into potato mixture., Add the vinegar, parsley, salt, pepper and clams. Cook 5-10 minutes longer or until heated through.
Nutrition Facts : Calories 318 calories, Fat 21g fat (14g saturated fat), Cholesterol 85mg cholesterol, Sodium 675mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.
ONE POT THICK NEW ENGLAND CLAM CHOWDER RECIPE
This creamy New England Clam Chowder a.k.a. Boston Clam Chowder is creamy and full of clam flavor.
Provided by Joanne Schweitzer
Categories Soup
Time 45m
Number Of Ingredients 13
Steps:
- First, in a large non-stick pot on medium heat, add chopped bacon. Cook for a few min and remove bacon pieces to drain on a paper towel. Leave grease in pot.
- Next, add 2 tbsp of butter, celery garlic, onions, thyme, salt and pepper. Cook for 5-7 min.
- Then, alternately sift some flour and clam juice while always stirring until all of the flour and clam juice has been combined. It will be pasty and thick.
- Next, slowly add chicken stock one cup at a time while stirring.
- Then, add potatoes and stir. Continue cooking for 15 min or so until potatoes are tender.
- Next, add the half and half, clams (with clam juice) and stir while cooking on low heat for another 10 minutes stirring often so it doesn't stick to the bottom of the pot.
- Optional: Top with cooked bacon pieces or stir into soup.
Nutrition Facts : Calories 404 kcal, Carbohydrate 39 g, Protein 14 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 56 mg, Sodium 716 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
EXTRA CREAMY CLAM CHOWDER
I have lived in both Rhode Island and Massachusetts and eaten clam chowder in both states. MA likes their chowder thick and white. RI likes theirs thin and without milk or cream. I like both ways but I really like it best extra creamy. So does my grandson Victor. He loves my Extra Creamy Clam Chowder.
Provided by Marsha Gardner
Categories Chowders
Number Of Ingredients 14
Steps:
- 1. (20 cockles, or 2-1/2 dozen cherrystone clams, scrubbed & steamed in 2 cups of water. Reserve juice & strain. Discard any clams that do not open. Clean & chop meat.)
- 2. Cook bacon over low heat, until fat is rendered and bacon is lightly browned. Remove from pan. Add butter to fat remaining in pan. Add flour. Cook & stir until roux becomes a light yellow color - approximately 10 minutes. Add chopped onion and celery. Cook until onion is transparent (approx. 10 minutes). Add seasonings & cook for 2 minutes before adding potatoes and clam juice.
- 3. Cook stirring often until potatoes are al dente' (approx. 12-15 minutes). Mixture will be very thick! Add milk and cream. Cook until potatoes are completely cooked through & soup is smooth & thick. Do not let boil. Add clams & heat for 5 more minutes. Check for seasonings. Garnish with parsley, & serve with oyster crackers.
- 4. Three cans of chopped clams and 2 extra bottles of clam juice may be substituted for the fresh clams. If I am in a hurry I often par boil the cubed potatoes before adding them to the chowder, just drain and add.
CLAM CHOWDER
Thick and creamy Clam Chowder is one of my favorite easy soup recipes, and this one has all the traditional elements we love, like diced potatoes, veggies and plenty of delicious clams.
Provided by Lauren Allen
Categories Main Course Soup
Time 45m
Number Of Ingredients 17
Steps:
- Drain the clams, adding the juice from the cans to a large stock pot. Set the clams aside.
- Add chicken broth and diced potatoes to the pot (the liquid should just barely cover the potatoes). Bring to a simmer, add the bay leaf, and cook until the potatoes are barely fork tender, about 5-6 minutes.
- While the potatoes cook, in a second pot, heat the butter and olive oil over medium heat until the butter is melted. Add the onions, celery, bell peppers and garlic and cook until tender, about 4-5 minutes.
- Stir in the flour and cook for 30 seconds. Gradually stir in the milk and half and half, whisking as you add them to break up any clumps of flour. Bring mixture to a simmer and cook until the thickened, about 5 minutes
- Stir the creamy mixture into the potatoes. Stir in the salt, pepper, vinegar, and reserved clams. Cook for 5 more minutes.
Nutrition Facts : Calories 337 kcal, Carbohydrate 36 g, Protein 7 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 39 mg, Sodium 527 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
THICK AND CREAMY SEAFOOD CHOWDER
A thick and creamy seafood chowder, with potatoes and seafood of your choice. You will need a total of 1 1/3-1 1/2 lbs. of seafood. Use fish, shrimp, scallops and/or lobster or shellfish, either fresh or frozen.
Provided by Jennifer
Categories Soup
Time 1h
Number Of Ingredients 15
Steps:
- Cook the vegetables: Melt butter in a heavy-bottomed, large pot or Dutch oven over medium heat. Add the onions and cook until softened, about 3 minutes. Add the celery and cook, stirring for 8-10 minutes. Add the potatoes. Add enough water to the pot to just cover the vegetables with water. Bring to a boil, then reduce heat and simmer until potatoes are tender but not too soft, about 10-15 minutes (depending on the size of the dice). Remove from heat.
- Poaching Liquid: In a second pot, heat the 4 cups of water with a bay leaf and the 1/4 onion until just before boiling. Maintain temperature just below boiling and add the sole and scallops. Cover and cook just until seafood is opaque and tender. Remove fish and and scallops to a bowl with a slotted spoon or strainer, reserving the poaching liquid for your stock. Discard the bay leaf and quartered onion.
- Soup: Melt the butter in a saucepan over medium heat. Add the flour, stirring to make a smooth paste. Cook for about 1 minute. Gradually whisk in the reserved poaching liquid until you have a smooth mixture. Cook until it begins to thicken. Return the pot with the potatoes to medium heat. Slowly add the the butter/flour/poaching liquid mixture to the pot with the potatoes. Add the fish and scallops. Continue cooking and stirring until chowder thickens. Add the cream and stir until heated through, but do not boil. Season with a pinch of nutmeg and a generous amount of salt and black pepper, to taste.
Nutrition Facts : Calories 301 kcal, Carbohydrate 22 g, Protein 13 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 79 mg, Sodium 373 mg, Fiber 3 g, ServingSize 1 serving
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