CLAM AND CORN CHOWDER
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a large stockpot over moderate heat. Saute the onions for 10 minutes. Add the carrots, celery, corn and potatoes and saute 2 minutes longer. Pour in the clam juice. Bring to a boil, reduce to a simmer and cook 30 minutes.
- Meanwhile, bring the white wine to a boil in a large saucepan and reduce by one-third. Add the clams, cover and steam, shaking the pan occasionally, until the clams open up, 5 to 7 minutes. Remove and discard any that do not open. Remove the cover and let the clams cool in the pot. When cool enough to handle, separate the meat from the shells, reserving the juice, and chop the clams. Set aside. Reserve the cooking liquid.
- Add the tomato, red pepper and jalapeno to the soup pot and cook over low heat an additional 10 minutes. Strain the reserved cooking juices and clam juice through a fine kitchen towel or coffee filter into the soup. Add the chopped clams and cook 10 more minutes. Stir in the cilantro, lime juice and pepper. Taste for salt, since the clams may be salty, and serve steaming hot.
NEW ENGLAND CLAM AND CORN CHOWDER WITH HERBS
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Herb Appetizer Sauté Quick & Easy High Fiber Dinner Lunch Bacon Clam Corn Winter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan. Add next 4 ingredients to pan; sprinkle with salt and pepper. Sauté until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes. Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.
- Divide soup among bowls, sprinkle with bacon and parsley, and serve.
SPICY CLAM AND CORN CHOWDER
Provided by Rachael Ray : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- For the chowder: In a soup pot or a Dutch oven, heat the EVOO over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the corn and cook until the kernels are lightly browned at the edges, 6 to 8 minutes. Add the seafood seasoning, thyme, garlic, celery, bay leaves, chiles and onions, and cook until softened, 6 to 8 minutes. Stir in the chicken stock and tomatoes. Bring to a simmer, then turn off the heat.
- For the croutons: Arrange the English muffin cubes on a wire rack set over a baking sheet. Toast in the oven until light golden. Melt the butter with the hot sauce. Place the croutons in a bowl and toss with the parsley, seafood seasoning and the butter mixture. Return to the rack set over the baking sheet and bake until deeply golden. Let cool.
- To finish the chowder: Place the clams and beer in a large pot with a tight-fitting lid, and season with sea salt and pepper. Cover and bring to a boil, then cook at a rapid simmer until the clams open, 3 to 5 minutes. Discard any unopened clams.
- Divide the clams and the cooking liquid among 4 shallow bowls. Ladle the corn chowder over top and garnish with the croutons. Serve with hot sauce.
- Cook's Notes: You can make the chowder base up to 5 days ahead. Cool and store in the refrigerator, then reheat over a medium flame. Buy the clams within 48 hours of serving and cook them just before you're ready to serve.
- You can store the croutons in an airtight container or in a foil pouch until ready to use.
HEARTY CORN AND CLAM CHOWDER
Categories Soup/Stew Milk/Cream Potato Bacon Clam Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Sauté bacon in heavy medium pot over medium heat until fat begins to render, about 3 minutes. Add onion, celery and carrot and sauté until vegetables begin to soften, about 8 minutes. Add thyme and bay leaf; stir 30 seconds. Add potatoes, clam juice and milk. Cover pot, reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes. Add corn and clams with juices; simmer about 2 minutes. Season soup to taste with salt and pepper and serve.
NEW ENGLAND CLAM AND CORN CHOWDER WITH HERBS
Make and share this New England Clam and Corn Chowder With Herbs recipe from Food.com.
Provided by Shelby Jo
Categories Chowders
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to opaper towels to drain. Pour out all but 3 tablespoons drippings from pan.
- Add next 4 ingredients to pan; sprinkle with salt and pepper. Saute until vegetables are crips tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often about 5 minutes.
- Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes.
- Season to taste with salt and pepper.
- Divide soup among bowls, sprinkle with bacon and parsley, and serve.
CLAM AND CORN CHOWDER
Steps:
- Cook bacon in a 4- to 5-quart heavy pot over medium heat, stirring, until slightly browned but not crisp. Chop white and pale green parts of scallions (reserve greens) and add to bacon along with 1 tablespoon butter. Cook, stirring, 2 minutes. Stir in corn, potatoes, clam juice, water, and 1/2 teaspoon pepper and bring to a rolling boil, uncovered. Add clams and return to a boil, then simmer, uncovered, stirring occasionally, until clams are just opened wide, 5 to 8 minutes (discard any clams that remain unopened after 8 minutes).
- Chop 1/2 cup scallion greens and add to chowder along with milk, cream, and remaining tablespoon butter. Cook, stirring, until heated through (do not let boil). Season with salt and pepper.
CORN AND CLAM CHOWDER
Provided by Craig Claiborne And Pierre Franey
Categories soups and stews, appetizer
Time 50m
Yield 12 servings
Number Of Ingredients 16
Steps:
- If fresh corn on the cob is used, cut each ear crosswise into thirds. Set aside.
- Rinse the clams well and put them in a kettle.
- Cut the carrot lengthwise in half. Cut each half crosswise into thin slices. There should be about one cup. Add this to the clams.
- Coarsely chop the celery. There should be about one cup. Add this to the clams.
- Coarsely chop the onion. There should be about one and one-half cups. Add the onion, thyme and wine to the clams.
- Put the kettle over high heat and cover closely with a lid. Bring to the boil and cook until the clams open, about three minutes.
- Line another kettle with a sieve and line the sieve with cheesecloth. Or use a sieve of the sort known in French kitchens as a chinois.
- Pour the clams, vegetables and liquid into the sieve. There should be about two and one-half cups of liquid. Add the chicken broth to the clam liquid and bring to the boil.
- Meanwhile, remove the meat from the clams and set aside. Unless the meat pieces are small, cut the pieces in half. Discard the shells.
- Add the strained vegetables to the clam and chicken broth. If corn on the cob is used, add it to the kettle and cook about five minutes and add four cups of the cream. Bring to the boil. Add salt and pepper and let simmer about 20 minutes.
- If corn on the cob has been used, remove the pieces of corn from the kettle, using a pair of tongs. When the pieces of corn are cool enough to handle, cut the kernels from the cobs. There should be about five cups. Add this or the canned or frozen corn to the kettle. Pour the mixture, one portion at a time, into the container of a food processor or, preferably, an electric blender and blend. Combine the blended soup in a kettle and add one tablespoon of the lime juice, salt and pepper. There should be about 16 cups of soup. Add the meat from the clams.
- Bring the soup to the boil and swirl in the butter.
- Chop the peppers coarsely. There should be about three tablespoons. Put the peppers in the container of an electric blender. Add the remaining lime juice, olive oil, cilantro, salt and pepper. Blend as finely as possible. This is to be used as a garnish for the soup.
- Whip the remaining one cup of cream and add the blended pepper and lime juice mixture. Blend well.
- Serve the hot soup in 12 individual bowls and top each serving with an equal portion of the whipped cream mixture.
Nutrition Facts : @context http, Calories 582, UnsaturatedFat 16 grams, Carbohydrate 28 grams, Fat 44 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 26 grams, Sodium 1168 milligrams, Sugar 5 grams, TransFat 0 grams
CORN AND CLAM CHOWDER SAUCE
Serve this creamy sauce with our Grilled Striped Bass.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Place clams and wine in a large saucepan. Cover; cook over medium heat until clams open, 6 to 8 minutes. Using a slotted spoon, transfer clams to a bowl (discard any that don't open). Strain liquid into a small bowl, leaving grit and sand behind; set aside.
- Rinse saucepan, and melt butter over medium heat. Add shallots and celery; cook until they begin to soften, about 4 minutes. Cut potatoes into 3/4-inch chunks; add to pan along with corn kernels and scrapings, thyme, and bay leaf. Add reserved cooking liquid and cream, and stir to combine. Cover; reduce heat to medium-low, and simmer until potatoes are tender, 20 to 25 minutes.
- Arrange clams on top; cover, and continue cooking just until heated through, about 5 minutes. Remove from heat; season with pepper. Spoon sauce into four shallow bowls, and serve fish on top. Arrange clams around fish, and serve immediately.
CORN, CLAM, AND MUSSEL CHOWDER
Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. From Cooking Light
Provided by Abby Girl
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until browned, stirring occasionally.
- Add onion, celery, and chopped thyme to pan; cook 8 minutes or until softened, stirring frequently. Add potato and bottled juice; bring to a boil.
- Reduce heat to medium-low; cook, covered, 9 minutes or until potatoes are tender.
- Stir in corn and mussels; bring to a boil. Cover and cook 5 minutes or until mussels open; discard any unopened shells.
- Combine half-and-half, milk, and flour in a small bowl; stir with a whisk. Stir half-and-half mixture and clams into pan; cook 2 minutes or until slightly thickened.
- Stir in 2 tablespoons reserved clam liquid and salt. Garnish with thyme sprigs, if desired.
Nutrition Facts : Calories 329.3, Fat 7.2, SaturatedFat 2.9, Cholesterol 68.9, Sodium 634.3, Carbohydrate 39.3, Fiber 3.2, Sugar 7.1, Protein 27.4
CLAM CHOWDER WITH SPINACH, BASIL AND CORN
Provided by Robert Farrar Capon
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large, deep pot, fry the pork in the water over medium heat until the water is gone and the pork is lightly browned and well rendered.
- Add onions and garlic and cook until the onion is translucent. Add wine and clams, then cover and steam until the clams open. Remove clam shells from clams. Chop the clams fine and return to the pot.
- Add spinach, basil and peppers and simmer four minutes. Run a sharp knife down all the rows of corn kernels and, using the back of a stiff knife, scrape the kernels off the cob onto a plate. Add kernels to the pot and boil one minute. Add milk and cream and return to the boil. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 659, UnsaturatedFat 18 grams, Carbohydrate 33 grams, Fat 51 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 30 grams, Sodium 1178 milligrams, Sugar 15 grams, TransFat 0 grams
CORN AND CLAM CHOWDER WITH ZUCCHINI AND HERBS
Summer corn and clam chowder is like a clambake in a bowl, emphasizing the sweetness of each ingredient. To give the chowder a somewhat Italian slant and to magnify the corn flavor, a handful of polenta is used to thicken the broth slightly, as is the case with certain Tuscan vegetable soups. Steam your own clams, if possible, or buy chopped clams from the fishmonger.
Provided by David Tanis
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Set up a clam steamer, or put about 2 inches of water in a large pot with a lid, place over high heat and bring to a boil.
- Steam open clams over high heat, covered. Large clams will take about 12 minutes. When cool, shuck the clams. Strain and reserve all clam broth, leaving any sand or grit in the bottom of the pot. Chop meat roughly and set aside. To save time, do this step in advance. (If using chopped clams, skip Step 1 and 2.)
- Put olive oil in a heavy-bottomed soup pot over medium-high heat. Add onions and celery, season generously with salt and pepper and cook until softened, 5 to 8 minutes.
- Add garlic, red pepper and thyme. Stir and let sizzle briefly, then add polenta and stir to coat. Gradually add the water, stirring constantly with a wire whisk as mixture begins to thicken, then add clam broth and bring to a boil. It should now look brothy and just barely thickened.
- Reduce heat to a simmer and cook for 30 minutes, until polenta grains have softened.
- Add potatoes to pot and simmer until just done, 12 to 15 minutes. Taste soup and adjust seasoning. Add more clam broth, if necessary.
- Add corn and zucchini and simmer 5 minutes until zucchini is tender. Add chopped clams and cook 2 minutes more.
- To serve, ladle soup into individual bowls. Squeeze some lime juice into each portion and top with a dollop of crème fraîche. Sprinkle with parsley and oregano.
Nutrition Facts : @context http, Calories 697, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 14 grams, Fiber 6 grams, Protein 78 grams, SaturatedFat 4 grams, Sodium 3106 milligrams, Sugar 8 grams, TransFat 0 grams
CREAMY CLAM AND CORN CHOWDER WITH BACON
Steps:
- Cook bacon in a large saucepan until crisp. Transfer bacon to a paper towel. Pour off all but 3 TBS of bacon drippings. Add next four ingredients to the pan, sprinkle with salt and pepper. Saute until vegetables are crips and tender. Sprinkle flour over vegetables and stir for 1 - 2 miunutes. Gradually add 3 cups of milk stirring continuously. Bring to a boil; reduce heat to medium and cook until slightly thickened (about 5 minutes) Add potatoes, clams with juice and thawed frozen corn. Bring to a boil and reduce to medium low and simmer until potatoes are tender, stiring often. Add 1 cup of cream and season with salt and pepper to taste. Divide soup among bowls and sprinkle with crisp bacon and parsley then serve.
NEW ENGLAND CLAM AND CORN CHOWDER WITH HERBS
I love a great clam chowder. This one sounds good from Bon Appeitit, January 2009.
Provided by Vicki Butts (lazyme)
Categories Chowders
Time 40m
Number Of Ingredients 11
Steps:
- 1. Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan.
- 2. Add next 4 ingredients to pan; sprinkle with salt and pepper. Saute until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes.
- 3. Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.
- 4. Divide soup among bowls, sprinkle with bacon and parsley, and serve.
CLAM AND CORN CHOWDER
Make and share this Clam and Corn Chowder recipe from Food.com.
Provided by dicentra
Categories Crab
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Sauté onion in butter until soft.
- Combine other ingredients and bring to a simmer.
- Simmer for 5 minutes and serve.
Nutrition Facts : Calories 274.7, Fat 11.5, SaturatedFat 6.8, Cholesterol 47.1, Sodium 761.5, Carbohydrate 33.1, Fiber 1.9, Sugar 5, Protein 13.5
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