Best Mikes Clam Chowder Recipes
CONTEST-WINNING NEW ENGLAND CLAM CHOWDER
This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington
Provided by Taste of Home
Time 55m
Yield 5 servings.
Number Of Ingredients 13
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, until potatoes are tender, 15-20 minutes., 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 until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.
Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
MY BEST CLAM CHOWDER
A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.
Provided by PIONEERGIRL
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
- Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
- Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g
IVAR'S CLAM CHOWDER
I've had this recipe for three years. If I remember right the person who gave it to me said it came from a newspaper article from Seattle Washington. I love this recipe. Just be careful not to make this when you're really tired. Worst cooking disaster was misreading 1/2 tea sugar for 1/2 cup. Talk about yuck! Cooking and prep time is just a guess. It's been a good year since I made this last.
Provided by LisaA
Categories Chowders
Time 40m
Yield 1 pot
Number Of Ingredients 10
Steps:
- In a medium saucepan, drain the juice from the clams; set the clams aside.
- Combine clam juice with the onions, celery and potatoes.
- Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
- In a large saucepan, melt the butter.
- Add flour and stir in to the butter.
- Slowly whisk in the warm half-and-half.
- Cook and whisk until smooth and thick, about 5 minutes.
- If you want a thinner chowder, add 1/2 to 3/4 cup water or clam broth.
- Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan.
- Stir well and adjust the seasonings if necessary.
Nutrition Facts : Calories 3662.9, Fat 256.8, SaturatedFat 158.2, Cholesterol 908.4, Sodium 4457.6, Carbohydrate 207.5, Fiber 13.5, Sugar 15, Protein 137.6
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