EASY NEW ENGLAND CLAM CHOWDER
Make and share this Easy New England Clam Chowder recipe from Food.com.
Provided by CaramelPie
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a 3 quart saucepan, brown bacon over medium heat (do not drain drippings).
- Add potato and onion and saute for about 7 minutes.
- Drain the minced clams and reserve the liquid.
- Add clam juice and reserved clam liquid to mixture in saucepan.
- Cover and simmer 15 minutes or until potato is tender.
- Stir in cream and clams and bring to a slow simmer.
- DO NOT BOIL.
- Serve with crackers.
CONTEST-WINNING NEW ENGLAND CLAM CHOWDER
This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington
Provided by Taste of Home
Time 55m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.
Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
THE BEST CLAM CHOWDER
This is a basic New England clam chowder, though with leeks used in place of the traditional onions, and a splash of wine to add a floral note. Also: thyme. Very continental! It is shockingly delicious and deserves its title as best. Bacon will add a smoky note to the stew. If you use it, it may be worth it to go the whole distance and get expensive double-smoked bacon instead of the standard supermarket fare. The salt pork, which is not smoked, will take the meal in the opposite direction, emphasizing the pure flavor of the clams.
Provided by Sam Sifton
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set aside as well.
- Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
- Add the leeks to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add enough clam broth to just cover the potatoes, approximately 3 cups, reserving the rest for another use. Add the thyme and the bay leaf.
- Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
- Meanwhile, chop the clams into bits about the size of the bacon dice.
- When potatoes are tender, add cream and stir in chopped clams and reserved bacon. Add black pepper to taste. Let come to a simmer, and remove from heat. (Do not let chowder come to a full boil.) Fish out the thyme and the bay leaf, and discard.
- The chowder should be allowed to sit for a while to cure. Reheat it to a bare simmer before serving, then garnish with chopped parsley. Serve with oyster crackers.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 28 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 544 milligrams, Sugar 3 grams, TransFat 0 grams
EASY NEW ENGLAND CLAM CHOWDER
Make and share this Easy New England Clam Chowder recipe from Food.com.
Provided by TishT
Categories Chowders
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook bacon in medium saucepan over medium heat until crisp; drain.
- Reserve 2 tablespoons bacon fat.
- Return bacon fat to saucepan.
- Add potatoes, carrot, onion and celery.
- Cook, stirring frequently, for 6 to 7 minutes or until potatoes are tender.
- Combine evaporated milk and flour in small bowl until blended; add to potato mixture.
- Stir in clams with juice, milk, water, salt, bacon, Worcestershire sauce and pepper.
- Reduce heat to medium-low; cook, stirring frequently, for 15 to 20 minutes or until creamy and slightly thick.
Nutrition Facts : Calories 458.1, Fat 14.7, SaturatedFat 7.3, Cholesterol 87.4, Sodium 616.3, Carbohydrate 45.7, Fiber 3.2, Sugar 1.9, Protein 35
VERY BEST AND VERY EASY NEW ENGLAND CLAM CHOWDER
Make and share this Very Best and Very Easy New England Clam Chowder recipe from Food.com.
Provided by lana-nn
Categories Chowders
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Peel and cube potatoes, put them in the bowl, cover with plastic wrap, and cook till they done in the microwave. (5-8 min). /I recommend cuting them when they r cold, so you dont have to wait for them after/.
- Cut the onion.
- Slice bacon and cook it.
- After bacon is done, add onions and cook them till they done (you may wanna use extra butter or lil half and half).
- Start adding flour little by little to the bacon an onions.
- Add half and half
- Finish line: add all clams, minced clams, Progresso Seafood Sauce (White Clam), and cooked cubed potatoes. Do not drain your clams. If you like how it is - then let it simmer. If you think its too thick - add some clam juice - or milk - or half and half - or just water. Uoy also might want to add some garlic.
- Let it simmer for at least 10 min (if you will be able to wait that long).
Nutrition Facts : Calories 575.1, Fat 29.9, SaturatedFat 12.6, Cholesterol 126.6, Sodium 483.7, Carbohydrate 39, Fiber 2.9, Sugar 1.8, Protein 36.2
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.
NEW ENGLAND CLAM CHOWDER
As a New Englander I can tell you this is the best Clam Chowder around! It's from The Vanilla Bean Cafe in Pomfret, Connecticut. This is the original recipe. In addition to the onion & celery I sometimes like to add 1/2 cup shredded carrots.
Provided by - Carla -
Categories Chowders
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter and bacon fat in large pot.
- Sautee onion, celery garlic (and 1/2 cup shredded carrots, if using) until tender.
- Add seasonings (parsley, Tabasco, celery salt, thyme & bay).
- Add flour and instant mash potatoes.
- Turn off flame and stir until flour is no longer visible.
- Add the clam juice and stir.
- Turn flame back on to high and continue stirring (constantly) to avoid sticking.
- Bring to a boil.
- Add potatoes and stir.
- Cook for 15 minutes or until potatoes are tender.
- Add clams.
- Stir.
- Add cream.
- Stir.
- Simmer for 1/2 hour.
- Add salt and pepper, to taste.
- Serve garnished with fresh parsley and enjoy!
Nutrition Facts : Calories 832.9, Fat 32.2, SaturatedFat 16.9, Cholesterol 127.3, Sodium 2116.7, Carbohydrate 98, Fiber 8.4, Sugar 12.9, Protein 38.2
EASY NEW ENGLAND CLAM CHOWDER
This recipe was passed down to me from a family friend. My husband doesn't normally like New England Clam Chowder - this is the only version he will eat.
Provided by Theresa D.
Categories Chowders
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Drain juice from canned clams into large stock pot.
- Peel potatoes and cut into bite-sized chunks.
- Cook potatoes in clam juice (adding a little water to cover, if necessary).
- Fry bacon just until done. Add to potatoes and clam juice.
- Add clams, chopped onion, milk and chopped parsley.
- Thicken with corstarch mixed with water. When thickened, add the real butter, paprika and more parsley for color and taste.
- Cook until butter is blended.
Nutrition Facts : Calories 949.9, Fat 66.3, SaturatedFat 34.8, Cholesterol 175, Sodium 810.1, Carbohydrate 60.2, Fiber 5.2, Sugar 22.8, Protein 30
MY BEST CLAM CHOWDER
A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.
Provided by PIONEERGIRL
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
- Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
- Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g
NEW ENGLAND EASY CLAM CHOWDER
My friend gave me this recipe when we lived in Maine. Be sure and eat it with some good sour dough bread - maybe even inside a bread bowl (like they serve in CA).
Provided by Trisha W
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Drain clam juice and set aside.
- Fry bacon and when half done put onions in fat and then add potatoes for a few minutes to absorb flavor of the bacon fat and saute briefly and gently.
- Put those ingredients in a pan with the clam juice, salt, pepper and water and simmer until the potatoes and onions are done.
- Add the clams and the milks and heat until heated through (do not boil).
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.
JIM'S NEW ENGLAND CLAM CHOWDER
After years of watching my New England relatives try to perfect their versions of this venerable seaside staple and several morphs and versions of my own, this has become my favorite. It yields a hearty delicious chowder that is not too thick. It is also forgiving enough that you can tweak it a bit to make it more healthy. For parties, I make this recipe as follows then place it in a crock pot on low. Guests eat it all day and there are never any leftovers!
Provided by Vic Damoth
Categories Chowders
Time 1h
Yield 5 Quarts, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Dice the salt pork into small cubes.
- I usually slice it into a grid while it is still attached to the skin, then slice across the skin where it attaches to the fat and the cubes pop off easily.
- Sauté the salt pork in a large 5 quart non stick sauce pan.
- When the cubes are golden brown strain them from the rendered fat onto a paper bag to drain.
- Save 4 tablespoons of the liquid fat from the salt pork,then wipe out the sauce pan with a paper towel.
- Put the fat back in the sauce pan.
- Dice the large onion into small pieces.
- Slice the 3 ribs of celery lengthwise then dice it into small pieces.
- Place the diced onion and celery into the heated pork fat and sauté until the onions are opaque and the celery is a bit soft.
- Pour the entire can of clams (broth and all) into the onion/celery mixture and bring to a simmer.
- Place the rosemary into the clam broth mixture.
- Peel the Maine potatoes OR scrub the red bliss potatoes.
- Then cut them into 3/4-inch cubes--I like them a bit chunky--and soak them in cold water for about five minutes.
- Take the stick of butter and melt it in a small sauce pan.
- Add the 3 tablespoons of flour to the melted butter and stir until well blended.
- Drain the potatoes and place them into the clam mixture, simmer until al dente.
- Next, pour the 2 cups of milk into the simmering clam broth mixture and bring back to a simmer.
- Lastly, swirl the butter/flour roux into the chowder and simmer for about 10 more minutes until the chowder thickens.
- Remove the rosemary and serve this chowder in big bowls with oyster crackers and the pieces of golden brown pork fat, salt and pepper to taste.
- NOTE: I don't like my chowder too thick so you may have to adjust the butter/flour mixture.
- You may skip the butter and use a low-fat margarine.
- You may also substitute skim milk too (or skip the milk altogether, this is called Point Judith/Rhode Island style!).
- You may even skip the whole pork fat thing for a healthier recipe.
- This chowder is so hearty that it stands up well to "healthier alternative" substitutions.
More about "very best and very easy new england clam chowder food"
BEST NEW ENGLAND CLAM CHOWDER + VIDEO (CANNED OR …
From carlsbadcravings.com
NEW ENGLAND CLAM CHOWDER - SPEND WITH PENNIES
From spendwithpennies.com
NEW ENGLAND CLAM CHOWDER - A FAMILY FEAST®
From afamilyfeast.com
BEST HOMEMADE NEW ENGLAND CLAM CHOWDER RECIPE
From lemonblossoms.com
HOW TO MAKE EASY NEW ENGLAND CLAM CHOWDER | KITCHN
From thekitchn.com
Estimated Reading Time 6 mins
CAMPBELL'S CHUNKY SOUP, NEW ENGLAND CLAM CHOWDER, 15.25 OZ …
From amazon.com
Reviews 2.4K
SNOWS CHOWDER CLAM NEW ENGLAND (PACK OF 3) 798525160032 | EBAY
From ebay.com
3.5/5 (3)
EASY NEW ENGLAND CLAM CHOWDER RECIPE - FOOD.COM
From food.com
NEW ENGLAND CLAM CHOWDER RECIPE - SERIOUS EATS
From seriouseats.com
NEW ENGLAND CLAM CHOWDER - INSANELY GOOD
From insanelygoodrecipes.com
HOW TO MAKE EASY NEW ENGLAND CLAM CHOWDER | YOU CAN COOK …
From youtube.com
NEW ENGLAND CLAM CHOWDER - THE SEASONED MOM
From theseasonedmom.com
10 ONIONS FOR THE PERFECT CLAM CHOWDER: FIND THE BEST OPTION FOR …
From cookindocs.com
THE GEORGE ON THE RIVERWALK - WILMINGTON, NC ON OPENTABLE
From opentable.co.uk
18 UNIQUE AND DELECTABLE FOODS OF RHODE ISLAND - DELISHABLY
From delishably.com
BEST NEW ENGLAND CLAM CHOWDER - THE DARING GOURMET
From daringgourmet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love