Best Award Winning Clam Chowder Recipes

Award Winning Clam Chowder image

Provided by jenlyn33922

Categories Chowders

Time 30m

Yield 1 cup, 6-8 serving(s)

Number Of Ingredients 22

3 ounces vegetarian bacon, diced
1 cup onion, diced
1 cup celery, diced
3 cups new potatoes, cooked firm and diced
4 cups evaporated skim milk
1 1/2 cups clams, chopped
1/3 cup flour
1/2 cup fat-free half-and-half
3 ounces Smart Balance butter spread
2 ounces clam base
1 1/4 cups clam juice
1 garlic clove, minced
1 teaspoon marjoram
2 teaspoons fresh basil, chopped
1 teaspoon italian seasoning
1/4 teaspoon dill
1/2 teaspoon thyme
2 bay leaves
1/8 cup fresh parsley
white pepper
black pepper
cayenne, to taste

Steps:

In a large stock pot cook bacon until crisp.
Add butter, onions, celery and all the seasoning except dill and parsley. Cook until tender.
Add flour and cook for another 3-4 minutes over low heat.
Add all the dairy products, clam juice and clam concentrate.
Heat until just under boiling point and then add chopped clams and potatoes.
Bring to a boil slowly, cook for 2-3 minutes.
Add dill and parsley and serve steaming.

Nutrition Facts : Calories 443.6, Fat 14.9, SaturatedFat 3.6, Cholesterol 24.9, Sodium 1070.4, Carbohydrate 51.4, Fiber 3.2, Sugar 24.1, Protein 26.3

award Winning New England Clam Chowder Recipe - (4.3/5) image

Provided by á-34480

Number Of Ingredients 13

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

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, for 15-20 minutes or until potatoes are tender. 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 for 1-2 minutes or until thickened. Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving. Yield: 5 servings.