Best Maine Clam Chowder Recipes

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SHIRLEY'S MAINE CLAM CHOWDER



Shirley's Maine Clam Chowder image

This is a rich clam chowder, but not as thick and pasty as some. Fresh shucked clams are recommended, but you may also use canned clams.

Provided by IRELAND2

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 55m

Yield 8

Number Of Ingredients 7

1 (8 ounce) jar clam juice
3 large russet potatoes, peeled and cubed
8 slices bacon, cut into small pieces
1 large onion, chopped
2 stalks celery, diced
2 quarts shucked clams, with liquid
2 cups half-and-half cream

Steps:

  • In a small saucepan, heat clam juice and peeled potatoes. Bring water to a boil and let simmer until tender, about 15 minutes.
  • Place bacon in a large stock pot. Cook over medium high heat until evenly brown. Stir in onions and celery. Cook until vegetables are soft.
  • Add potatoes, clam juice and clams to the stock pot. Heat until simmering.
  • In a separate pot, gently warm (do not boil) half and half. Pour warm half and half into the stock pot and heat just until warmed through. Do not boil the chowder or the cream will separate. Serve hot.

Nutrition Facts : Calories 283.8 calories, Carbohydrate 30.9 g, Cholesterol 51.1 mg, Fat 11.5 g, Fiber 2.7 g, Protein 14.5 g, SaturatedFat 5.7 g, Sodium 342.6 mg, Sugar 3.1 g

MAINE CLAM CHOWDER



Maine Clam Chowder image

Maine Clam Chowder is made from soft shell clams that are native to Maine. They are very sweet, if you could call a clam that. When you add milk, cream, onions, and potatoes, you have a wonderful "chowdah".

Provided by Mimi in Maine

Categories     Chowders

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

5 cups bottled clam juice
2/3 cup flour
1 cup onion (finely chopped)
6 ounces salt pork fat, diced (or 8 slices of bacon diced)
2 tablespoons butter
8 ounces cooked clams (chopped)
4 medium potatoes (cooked and cut in bite-sized chunks)
1/2 cup milk
1/2 cup cream
1 teaspoon salt
pepper

Steps:

  • Fry the diced salt pork--"porkies" (or bacon) in a pan till done; drain and set aside.
  • Heat the clam juice in a large saucepan on medium heat.
  • In separate pan put the butter and onions and sauté till translucent.
  • Add the flour and whisk continuously for 5 minutes.
  • Add to the clam juice slowly whisking all the while so there will be no lumps.
  • Add the clams and stir; add potato chunks, milk, cream, salt, and pepper.
  • Decrease heat and simmer for about 20 minutes stirring frequently to avoid burning.
  • When you serve, put the "porkies" (fried salt pork) or bacon on the table to put in the individual bowls.
  • Make this a day ahead for flavor.
  • NOTE: If fresh clams are not available, substitute a 6 ounce can of clams including the juice.

Nutrition Facts : Calories 849.2, Fat 59.8, SaturatedFat 31.1, Cholesterol 117.7, Sodium 1340, Carbohydrate 61.4, Fiber 5.8, Sugar 3.5, Protein 17.1

MAINE STYLE CLAM CHOWDER



Maine Style Clam Chowder image

A really good Maine Clam Chowdah; we Mainers love our chowdah, ayuh!

Provided by Daune (pronounced "Dawn") Browne

Categories     Chowders

Time 55m

Number Of Ingredients 9

3 slice salt pork or bacon
1 small onion, diced
1 8-0z bottle clam juice
3 c diced raw potatoes
black pepper to taste
2 8-oz can(s) minced clams with juice
1 14-1/2 can(s) evaporated milk plus 1 can of water
salt to taste
1/2 stick butter

Steps:

  • 1. Using a deep saucepan, fry salt pork or bacon slowly. Remove and add diced onion. Cook on low heat until onion is soft. Add clam juice, diced raw potato and enough black pepper to satisfy your taste. Cover pan, bring to steaming point,lower heat and cook at least 15 minutes.
  • 2. Remove cover, add minced clams, stir to mix. Cook about 10 minutes with cover off, allowing clams to simmer along in cooked potato mixture.
  • 3. Add milk and butter and heat to serving point. Do not boil. Taste for seasoning and add salt and more pepper as needed.

MAINE CLAM CHOWDER



Maine Clam Chowder image

Make and share this Maine Clam Chowder recipe from Food.com.

Provided by Vicki in CT

Categories     Chowders

Time 40m

Yield 2 1/2 quarts, 10 serving(s)

Number Of Ingredients 13

4 small potatoes, peeled, diced, and boiled
1/4 lb butter
1/2 cup onion, chopped
1/2 cup celery, chopped
2 scallions, chopped
2/3 cup flour
32 ounces clam juice
1 cup half-and-half
1 cup white wine
2 lbs clams
1 teaspoon tarragon
1/2 teaspoon thyme
salt and pepper, to taste

Steps:

  • Melt butter in large pot. Add onions, celery, and scallions. Saute until vegetables are softened. Add the flour and cook 2-4 minutes longer, but do not brown.
  • Stirring constantly add the clam juice. Simmer for 5-10 minutes. Add half and half and wine. Add clams and potatoes. Add seasonings.
  • Gently simmer soup but do not allow it to boil for 8-10 minutes. Garnish with fresh parsley.

Nutrition Facts : Calories 342, Fat 13.2, SaturatedFat 7.8, Cholesterol 60.6, Sodium 975.5, Carbohydrate 34.3, Fiber 2.4, Sugar 4.3, Protein 17.1

KETO CHOW CHOWDER (MAINE STYLE CLAM CHOWDER)



Keto Chow Chowder (Maine Style Clam Chowder) image

Recipe submitted by Mike Mallet for the first Keto Chow Recipe Challenge. This was one of the top 3 savory recipes. Keto Chow-Chowder (Maine Style Clam Chowder) 1 cup cauliflower1/3 lb of sliced bacon2 tbsp butter2 capsules Keto Chow fish oil2 tsp Onion Powder or Granulated OnionSalt

Provided by @MakeItYours

Number Of Ingredients 11

1 cup cauliflower
1/3 lb of sliced bacon
2 tbsp butter
2 capsules Keto Chow fish oil
2 tsp Onion Powder or Granulated Onion
Salt and Pepper sprinkled to taste
5 oz Canned whole Clams with the liquid
1/2 cup heavy whipping cream
1/2 cup cold water
1 scoop/packet Savory Chicken Soup Keto Chow
1 cup warm water

Steps:

  • In water, boil cauliflower broken into about 1" squares until fork soft, but not so soft that they will pulverize. The idea is to be as soft as the potatoes are normally in chowder. Keep cauliflower warm for later.
  • Melt 2 tbsp of butter in a soup pot.
  • Squeeze the contents of two Keto Chow fish oil capsules into the pot and discard the shells.
  • Cut bacon into small pieces about 1/2" square. Add the sliced bacon to the pot and cook under high heat stirring often. Cook bacon until it is partway finished. The bacon should not be crispy. It should still be soft
  • Sprinkle with salt and pepper and 2 tsp of granulated or powdered onion. Stir until mixed.
  • Open can of whole clams - DO NOT DRAIN. Drain the liquid from the clams into the bacon, fat, and butter and bring to a boil. Stir to deglaze the pan.
  • Add heavy whipping cream and 1/2 cup of cold water.
  • Mix 1 packet or scoop of Keto Chow Chicken Soup in a different container with warm water until fully mixed by whatever method you prefer.
  • Add the Keto Chow mixture to the pot and heat under medium heat until it almost boils.
  • Add the cauliflower to the chowder and discard the water used for the cauliflower. Add the clams. Bring almost to a boil and remove from heat. Gently stir trying not to break the clams and cauliflower. Salt and pepper to taste.

RECIPE: THE CLIFF HOUSE CLAM CHOWDER FROM THE CLIFF HOUSE IN OGUNQUIT, MAINE



Recipe: The Cliff House Clam Chowder from The Cliff House in Ogunquit, Maine image

The Cliff House Clam Chowder has been on the menu since 1872. From The Cliff House in Ogunquit, Maine. Reprinted with permission. Serves six.

Provided by @MakeItYours

Number Of Ingredients 11

1 slice hickory-smoked bacon, minced
1/2 teaspoon butter
1 cup onion, minced
1 medium garlic clove, minced
1 teaspoon The Cliff House Spice Blend (see below)
1 tablespoon all-purpose flour
1 can clams (6-1/2 ounces)
1 cup bottled clam juice
1-1/2 cups Half and Half
1/4 teaspoon white pepper
2 medium potatoes, boiled, peeled and diced

Steps:

  • To Create The Cliff House Spice Blend, blend 4 tsps oregano, 4 tsps dried parsley, 2 tsps marjoram, 2 tsps dill, 4 tsps thyme, 4 tsps basil, 1 tsp sage, 4 tsps rosemary, 2 tsps tarragon, 1 tablespoon all-purpose flour, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.
  • In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.
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