Best Brians New England Clam Chowder Recipes

NEW ENGLAND CLAM CHOWDER I

New England Clam Chowder I image

Hot and hearty recipe that will warm you up on cold winter days.

Provided by Debbie2

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 45m

Yield 8

Number Of Ingredients 9

Ingredients

4 slices bacon, diced
1 ½ cups chopped onion
1 ½ cups water
4 cups peeled and cubed potatoes
1 ½ teaspoons salt
½ teaspoon ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
2 (10 ounce) cans minced clams

Steps:

Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. 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.
Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

Nutrition Facts : Calories 395.8 calories, Carbohydrate 24 g, Cholesterol 101.4 mg, Fat 22.5 g, Fiber 2.2 g, Protein 24.1 g, SaturatedFat 11.5 g, Sodium 706.2 mg, Sugar 2 g

BRIAN'S NEW ENGLAND CLAM CHOWDER

Brian's New England Clam Chowder image

This is a mix of several other recipes that I took and made my own. I now live in Idaho so I have to use canned clams.Requested often by my finicky teenage stepdaughter. Usually I make a double recipe as it is gone very soon. This is clam chowder not potato chowder seasoned with clams if you get my meaning. Sometimes I make it thicker by omitting some of the stock and using powdered or cubes of bouillion.

Provided by Tugar357

Categories Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup butter
6 slices bacon, chopped
1 large yellow onion, chopped
2 celery ribs, chopped
2 bay leaves
2 garlic cloves, minced
1/8 teaspoon thyme
3 -4 cups chicken stock (or equivalent of bouillion and less water)
4 medium russet potatoes, cubed
1 cup corn
reserved clam juice, from the canned clams
36 ounces canned clams
1 pint heavy cream (half and half for you dieters)
1/2 cup chopped tomato (optional)

Steps:

Add 1/4 of butter to stock pot and brown the bacon in the bottom.
Once the bacon is done, remove it and save as garnish. Add the remaining butter, onion, celery, thyme, bay leaves, and garlic. Saute till soft.
Add the chicken stock, potatoes, corn, and the reserved clam juice. Cook on medium till tender. It will take about 25-30 minutes. If using the bouillion, you will need enough water to cover the potatoes.
Add the clams and the cream.
Adjust the seasonings with salt and pepper. Thicken it to your taste. I use a slurry of flour and water strained. Then bring to boil making sure you stir so as not to burn the bottom.
I like a few fresh pieces of tomato on mine at the last second.
Serve with oyster crackers or saltines.

Nutrition Facts : Calories 960.7, Fat 60.2, SaturatedFat 32.2, Cholesterol 282.3, Sodium 714.7, Carbohydrate 50.3, Fiber 4.5, Sugar 5.3, Protein 55