Best New England Clam Less Chowder Recipes

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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

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

NEW ENGLAND CLAM-LESS CHOWDER



New England Clam-less Chowder image

Categories     Clam     Simmer

Yield 6 to 8 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 large onion, finely chopped
2 celery stalks, finely diced
2 tablespoons unbleached white flour
4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
3 medium potatoes, scrubbed and diced
3 cups thawed frozen or cooked fresh corn kernels (from about 3 large ears)
1 teaspoon salt-free seasoning (see page 4 for brands)
1 teaspoon ground cumin
4 ounces (1/2 package) baked tofu, finely diced
2 cups rice milk, or as needed
Salt and freshly ground pepper to taste

Steps:

  • Heat the oil in a soup pot. Add the onion and celery and sauté over medium heat until both are golden, about 8 to 10 minutes.
  • Sprinkle the flour over the onion and celery, a little at a time, and stir in. Slowly stir in the water with the bouillon cubes, potatoes, corn, seasoning, and cumin. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potatoes are tender, about 20 to 25 minutes.
  • With the back of a wooden spoon, mash a small amount of the potatoes to thicken the base. Stir in the tofu, then add rice milk as needed; the soup should be somewhat thick but not overly dense.
  • Return to a gentle simmer, then season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through before serving.
  • Nutrition Information
  • Per serving:
  • Calories: 229
  • Total fat: 7g
  • Protein: 9g
  • Fiber: 4g
  • Carbohydrate: 38g
  • Cholesterol: 0mg
  • Sodium: 152mg

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h30m

Yield 4 quarts, 12 servings

Number Of Ingredients 16

6 sprigs fresh thyme
2 bay leaves
2 pounds potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)
2 cups heavy cream
1/2 teaspoon freshly ground black pepper
1 1/4 teaspoons salt, or to taste
6 tablespoons cold unsalted butter, cut into half-tablespoon pieces
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh chives or green onions
10 pounds small quahogs or large cherrystone clams, scrubbed and rinsed, open clams discarded
6 slices bacon, cut crosswise into 1/2-inch strips
4 tablespoons unsalted butter
2 medium leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise (2 1/2 to 3 cups)
1 cup finely chopped onions
1 cup finely chopped celery
2 teaspoons minced garlic

Steps:

  • In a large stockpot bring 3 cups of water to a boil. Add the clams, cover, and cook for 5 minutes. Uncover the pot and quickly stir the clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of the clams), or until most of the clams are open.
  • Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 8 cups of clam broth. If not, add enough water to bring the volume up to 8 cups.) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set the clams and broth aside.
  • Cook the bacon in a large heavy pot over medium heat until crisp and the fat is rendered. Pour off all the bacon fat except 2 tablespoons. Add the 4 tablespoons butter, leeks, onions, and celery and cook until softened, about 5 minutes. Add the garlic, thyme, and bay leaves and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth and bring to a boil. Lower the heat, cover, and simmer until the broth thickens slightly and the potatoes are very tender, about 30 minutes. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.). Remove from the heat, Discard the thyme stems and bay leaves, stir in the clams and cream, and season with the pepper and the salt to taste.
  • Set the chowder aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat and slowly reheat, being careful not to let boil. Serve hot; garnish each bowl with a pat of butter and some parsley and chives.

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER



Contest-Winning New England Clam Chowder image

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

Categories     Dinner     Lunch

Time 55m

Yield 5 servings.

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, 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

NEW ENGLAND CLAM-LESS CHOWDER



New England Clam-less Chowder image

Make and share this New England Clam-less Chowder recipe from Food.com.

Provided by TishT

Categories     Chowders

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 tablespoon canola oil
2 teaspoons soy sauce or 2 teaspoons tamari
4 ounces firm tofu, finely diced
1 tablespoon soy margarine
1 large onion, finely chopped
2 celery ribs, finely diced
2 tablespoons unbleached white flour
4 cups vegetable stock or 4 cups water
3 medium potatoes, scrubbed and diced
3 cups fresh corn kernels
1/4 teaspoon dried thyme
1/4 teaspoon dried summer savory or 1/4 teaspoon marjoram
2 cups low-fat milk or 2 cups soymilk (or as needed)
salt and pepper

Steps:

  • Heat the oil and soy sauce or tmari slowly in a medium sized skillet.
  • Stir the diced tofu in quickly to coat, then turn the heat up to medium high.
  • Saute stirring frequently until browned and crisp on all sides, about 12- 15 miuntes.
  • When done, remove from the heat and set aside until needed In the meantime, heat the margarine in a soup pot.
  • Add the onion and celery and and saute over moderate heat, stirring occasionally, until the onion is golden, about 10 minutes.
  • Sprinkle in the flour a little at a time.
  • Slowly stir in the stock or water, then add the potato dice, corn kernels and dried herbs.
  • Bring to a simmer, then simmer gently, covered, until the potatoes are tender and the corn kernels are done, about 20- 25 minutes.
  • With the back of a wooden spoon, mash a small amount of the potatoes to thicken the base.
  • Then add milk or soy milk as needed.
  • The soup should be simithick but will not be too dense.
  • Slowly bring to a gentle simmer, then season to taste with salt and pepper.
  • If time allows, let the soup stand off the heat for an hour or two before serving, then heat through as needed.

Nutrition Facts : Calories 254.5, Fat 6.9, SaturatedFat 1.4, Cholesterol 4.1, Sodium 204.6, Carbohydrate 42.3, Fiber 5.3, Sugar 9, Protein 9.7

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