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
NEW ENGLAND CLAM CHOWDER
For a bowl of creamy comfort, try Dave Lieberman's New England Clam Chowder recipe from Food Network, perfect with homemade baguette croutons.
Provided by Dave Lieberman
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.;
- Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.;
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.
CREAMY NEW ENGLAND CLAM CHOWDER
Most clam chowders have way too much potato and not enough clams for my taste. I (Bird) developed this recipe fix that. I use an immersion blender to cream the potatoes into the chowder, then add lots of clams. :)
Provided by 2Bleu
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large dutch oven, cook bacon until crisp and fat is rendered. Pour off all but 2 tablespoons of the bacon fat. Add the butter, onions, celery, garlic, and bay leaf and cook about 5 minutes until vegetables are tender.
- Add the potatoes and the reserved clam broth and bring to a boil. Lower the heat, cover, and simmer about 30 minutes, until broth has thickened slightly and the potatoes are tender.
- Remove bay leaf from pot. Using an immersion mixer (or blender), blend soup to a fine consistency. Stir in the clams and heavy whipping cream. Taste for saltiness, then season with white pepper, salt, and mace (to your liking).
- Can be eaten right away, but it's best the next day. Just let cool and refrigerate overnight. The next day simmer the soup to re-heat, but do not boil.
NEW ENGLAND CLAM CHOWDER
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rinse the clams several times under cold running water. Transfer to a large pot and add 3 cups water. Bring to a simmer over medium-high heat, then cover and cook until the clams open, about 6 minutes. Strain through a fine-mesh sieve into a large bowl; reserve the broth. Transfer the clams to a bowl and cover with plastic wrap so they don't dry out.
- Cook the bacon in a large pot over medium heat until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels. Melt the butter in the same pot over medium heat. Add the celery, onion and thyme and cook, stirring occasionally, until soft, about 10 minutes. Add the flour and cook, stirring, 1 minute. Stir in the reserved clam broth, 1 1/2 cups water and the potato. Bring to a simmer and cook until the potato is tender and the soup thickens slightly, about 15 minutes.
- Meanwhile, remove the clams from their shells and roughly chop.
- Reduce the heat under the soup to medium low. Whisk in the half-and-half and warm through (do not boil). Remove from the heat. Stir in the chopped clams; season with salt and pepper. Ladle the soup into bowls and top with the reserved bacon and chives.
THICK AND CHUNKY NEW ENGLAND CLAM CHOWDER
This recipe is a combination of some of my favorite recipes from Food.com. My family really likes their chowder thick and with alot of clams. I came up with this and they love it!
Provided by JFitz
Categories Weeknight
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in large pot.
- Add onion, celery, Bacon bits and garlic. Cook until soft.
- Add clams with juice, Soups, clam juice, potatoes, bay leaf and whipping cream. Stir and cook over medium heat for approximately 5 minutes.
- Season with pepper (salt if needed but the clams and juice make it salty).
- Whisk in potato flakes and keep stirring so it doesn't get lumpy. Cook on low for 15 minutes or until warm.
- Serve with a nice crusty bread and Salad! Enjoy!
Nutrition Facts : Calories 594, Fat 32.3, SaturatedFat 18.9, Cholesterol 151.7, Sodium 1488.5, Carbohydrate 49.5, Fiber 3.9, Sugar 5.3, Protein 27
THICK NEW ENGLAND CLAM CHOWDER
I added my touches to make a classic recipe thicker, and cheesier. I can't make it enough for my family. I did not put an exact measurement of corn starch in the recipe, as everyone likes different thicknesses. I use about 1/4 - 1/2 cup.
Provided by joannaf73
Categories Chowders
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. (do not drain bacon oil).
- Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
- Mash up 1/2 of the potatoes with a fork.
- Pour in half-and-half, and add butter. Cook, constantly stirring, for 5-10 minutes.
- Put corn starch and enough water in a bowl to make a smooth liquid. Put into soup, constantly stiring. After a 5 minutes, add more corn starch and water if not as thick as you would like.
- Stir in clams and all of clam liquid. Cook for about 5 minutes, or until heated through. Do not allow to boil.
- Add cheddar cheese and corn. Stir until cheese is melted.
- Serve and enjoy.
Nutrition Facts : Calories 518.7, Fat 29.7, SaturatedFat 13.8, Cholesterol 111.8, Sodium 834.9, Carbohydrate 37.2, Fiber 3.6, Sugar 3.7, Protein 27.7
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