NEW ENGLAND CLAM CHOWDER
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Place diced bacon in large saucepan with the butter. Cook on medium heat until almost crisp; add onions, and cook 5 minutes. When onions are translucent, stir in water, clam juice and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered until the liquid has reduced by half. Potatoes should be fork tender. Pour in half-and-half and simmer for a further 5 minutes. Adjust seasoning and add chopped clams just before serving, (otherwise clams will be tough). Garnish with crackers and chopped chives.
NEW ENGLAND CLAM CHOWDER
A chowder is a thick soup, main ingredients are milk and potatoes, to which other flavours are added. This is a classic version from New England, flavoured with fresh clams. Got this recipe from a friend/chef from a extremely popular restaurant in Singapore.
Provided by KitchenManiac
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Scrub the clams and put into large pa with a splash of water. cook over high heat for 3 - 4 minutes until the clams have opened. Discard any unopened ones. Set aside cooking liquid to cool.
- Remove the clams from the shells.
- Fry the bacon in a pan until browned and crisp. Remove and drain dry on paper towels, add butter into the pan and melt, add the onion.
- Cook for 4 - 5 minutes until softened, and translucent.
- Add the thyme and cook briefly before adding the diced potato, reserved clam cooking liquid, milk and bay leaf.
- Bring to boil and simmer for 10 mins or until potato is soft.
- Add the reserved clams, bacon and cream. Simmer for 2 - 3 mins until heated through. Season to taste.
- Transfer to food processor and blend until smooth or push through sieve into a bowl.
Nutrition Facts : Calories 797.3, Fat 57.8, SaturatedFat 31.9, Cholesterol 254.4, Sodium 438.8, Carbohydrate 31.4, Fiber 2.5, Sugar 2, Protein 38.4
NEW ENGLAND CLAM CHOWDER
This is a rich and flavorful Chowder - creamy in body and full of clams - I have lived east and west coast and have lived in BC, Canada and this recipe is a combination of all - plus the love and care of my Jims' clam chowder
Provided by Ravenseyes
Categories Chowders
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large steamer pot add your cleaned clams - with 1 cup of white wine and 2 tsps crushed garlic. Steam until clams are fully opened.
- Remove clams from the pot and set aside to cool.
- Reserve all liquids from the clam steam (this is the clam liquor - add bottled clam juice to equal 12 cups).
- In a 6 qt or larger pot add 1 tbsp olive oil, over medium high heat, add onions, celery, garlic and potatoes. Cook for approximately 5 minutes or until onions are clear.
- Add clam liquor and cook till potatoes are tender.
- In a small pot melt butter add flour, salt and pepper cook for two minutes slowly add several ladles of the clam juice from the soup pot to the rue and cook till it begins to thicken, remember to stir constantly while thickening or you will burn your rue. Return the rue to the soup pot and allow the two to come together. Add cream and cook for 10 minutes.
- The last touch is to add your chopped clams - I add them last so they don't turn to rubber. Serve with a nice crusty bread.
WOODSTOCK INN NEW ENGLAND CLAM CHOWDER
The Woodstock Inn, located in "the prettiest small town in America", is renowned for their sumptuous meals using fresh ingredients from the local Vermont farms.
Provided by Molly53
Categories Chowders
Time 25m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- Cook first five ingredients together in a large skillet.
- Add next five ingredients and cook until vegetables are crisp-tender.
- Stir in flour until well mixed.
- Cook about five minutes, taking care not to scorch.
- While the vegetables are cooking, cook potatoes in water, clam juice and any reserved clam juice until tender.
- Add clams and vegetable mixture to potatoes; cook and stir until thoroughly heated.
- Stir in cream and serve.
Nutrition Facts : Calories 213.8, Fat 11.2, SaturatedFat 6.1, Cholesterol 35.9, Sodium 653.2, Carbohydrate 22.4, Fiber 1.9, Sugar 3, Protein 6.3
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