MY FAVORITE BOSTON CLAM CHOWDER
Steps:
- Drain the clams and reserve the liquid. In a large pot, place the vegetables and pour the claim juice over the top. Add enough water to barely cover the vegetables.
- Simmer over medium heat until the vegetables are almost tender (don't overcook them in this step!), about 5 minutes.
- Meanwhile, in a saucepan, melt the butter and add the flour, making a roux with a wire whisk. Constantly stirring, add the half-and-half slowly. Cook and stir until smooth and thickened, without boiling.
- When slightly thickened, add the roux to the vegetables and add the clams, salt, vinegar and pepper (to taste). Can keep warm (without boiling!) for a up to an hour or serve immediately.
Nutrition Facts : ServingSize 1 Serving, Calories 541 kcal, Carbohydrate 34 g, Protein 10 g, Fat 42 g, SaturatedFat 26 g, Cholesterol 122 mg, Sodium 923 mg, Fiber 3 g, Sugar 2 g
BOSTON CLAM CHOWDER
Provided by Craig Claiborne And Pierre Franey
Categories dinner, soups and stews, appetizer
Time 40m
Yield Ten to 12 servings
Number Of Ingredients 12
Steps:
- Remove and set aside the tough muscle of each clam. Reserve both the muscle and the softer body portions. Chop the muscles as finely as possible or puree them in a food processor, leaving the meat a bit coarse but fine. There should be about one and one-quarter cups.
- Cut the salt pork into very fine dice. Put the dice into a kettle and cook, stirring often, until they are rendered of fat and are slightly crisp. Add half of the butter.
- Add the onions and cook, stirring, until they are wilted. Sprinkle with flour and stir. Add the clam broth and water, stirring vigorously with a wire whisk. Add the chopped clam muscles and cubed potatoes. Bring to the boil and simmer 20 to 30 minutes until the potatoes are tender.
- Finely chop the soft body portions of the clams or chop them using a food processor. Add this to the chowder and continue cooking five minutes. Stir in the milk, cream, salt and pepper. Bring to the simmer and swirl in the remaining one tablespoon of butter. Serve immediately. Serve, if desired, with common crackers or pilot crackers.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 712 milligrams, Sugar 5 grams, TransFat 0 grams
YUMMY BOSTON CLAM CHOWDER
Make and share this Yummy Boston Clam Chowder recipe from Food.com.
Provided by MizzNezz
Categories Chowders
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook first 5 ingredients with the juice from the clams.
- Cook gently until potatoes are tender.
- Add clams.
- Mix milk and flour.
- Stir into soup.
- Cook and stir until thickened.
- Add butter.
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.;
HOBEE RESTAURANT BOSTON CLAM CHOWDER
This recipe is from another site that states it is originally from the book, "Food Festivals Of Southern California--Travelers Guide and Cookbook", by Bob Carter
Provided by Bens Mom
Categories Chowders
Time 1h45m
Yield 4 1/2 gallons, 64 serving(s)
Number Of Ingredients 13
Steps:
- Combine celery, onions, potatoes, clams, thyme, oregano, basil, bouillon, and pepper. Cook 30-45 minutes until vegetables are tender.
- Melt butter and add flour and garlic. Stir constantly until slightly brown.
- Combine with vegetable mixture and add milk. Stir well and simmer until desired thickness.
- Note: You may use half and half for a richer chowder in place of the milk. Or use a combination of both.
Nutrition Facts : Calories 389.5, Fat 20.3, SaturatedFat 11.9, Cholesterol 107.5, Sodium 257.6, Carbohydrate 24.7, Fiber 1.5, Sugar 4.2, Protein 26.1
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.
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