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
QUICK CLAM CHOWDER
Not only is this soup a quick fix, but it's oh-so-tasty. Dressing up canned soups allows you to enjoy the comfort of clam chowder with a fraction of the work. -Judy Jungwirth, Athol, South Dakota
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine all ingredients. Cook and stir over medium heat until heated through.
Nutrition Facts : Calories 251 calories, Fat 14g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 985mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
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
PACIFIC NORTHWEST CLAM CHOWDER
Although creamy clam chowder is usually associated with the New England region of our country, my ancestors might differ on the subject! As settlers in the northwest "Territory of Washington," they cooked with an abundance of salmon, oysters, crabs and clams from the cold waters of the Pacific. Having grown up in Oregon, I...
Provided by Cindy DeVore
Categories Seafood
Time 1h
Number Of Ingredients 14
Steps:
- 1. Wrap a loaf of sourdough bread in foil and place it in the oven. Warm at 200 degrees while you prepare and cook your chowder.
- 2. Chop up your small red-skinned potatoes. (Tip: the first part of cooking this chowder happens fast, and it's easy to scald, so it's important to have all ingredients measured and ready to add to the saucepan as you're cooking.)
- 3. Chop up your shallot. Open and drain cans of clams, reserving 1 cup of clam juice to set aside.
- 4. In a large saucepan, heat oil and add chopped shallot. Cook shallot on low to medium heat for 2 to 3 minutes, stirring constantly. Add wine, continue stirring, and cook 1 minute. Slowly whisk in flour, a little at a time, stirring constantly, and cook about 30 seconds.
- 5. Gradually stir in half & half and chicken broth. As mixture begins to simmer, add the reserved clam juice (8 oz).
- 6. Add potatoes. Cover and simmer on very low heat for 20 to 25 minutes. Check simmer and stir occasionally to prevent scalding. (Check potatoes by piercing with a fork to ensure they are done.)
- 7. When potatoes are tender, add clams, Old Bay seasoning, salt and pepper. Again bring to a light simmer, and turn off heat.
- 8. Remove bread from oven and slice to serve with chowder.
- 9. Ladle clam chowder into bowls, and top with chopped parsley if desired. Serve with slices of warm crusty bread and butter.
THE BEST CLAM CHOWDER
This truly is The Best Clam Chowder Recipe ever. The secret is steaming fresh clams yourself. It's easier than you think and totally worth the extra effort!
Provided by Erica Walker
Categories Soup
Time 1h30m
Number Of Ingredients 15
Steps:
- Preheat the oven to 325. In a glass baking dish, whisk together flour and melted butter until combined. Bake for 25-30 minutes, or until golden and crumbly. Set aside.
- In a large pot, melt 1-2 tablespoons of butter and add celery, onion, and leeks. Cook on medium heat for about 3-5 minutes or until soft and slightly transparent.
- Add all the remaining ingredients EXCEPT the butter/flour mixture, half & half, and clams. Bring to a boil, then reduce heat and simmer for about 10 minutes or until potatoes are cooked through and fork tender.
- Add the butter/flour mixture into chowder and stir until thick. The mixture will be extremely thick.
- Remove chowder from heat and stir in half & half until blended and smooth. Heat to serving temperature (do not bring to a boil), stirring occasionally. Once the chowder has thickened slightly, stir in the clams. Serve immediately.
Nutrition Facts : Carbohydrate 39 g, Protein 10 g, Fat 37 g, SaturatedFat 23 g, Cholesterol 109 mg, Sodium 1443 mg, Fiber 3 g, Sugar 4 g, Calories 521 kcal, ServingSize 1 serving
NEW ENGLAND CLAM CHOWDER
Categories Soup/Stew Milk/Cream Quick & Easy Lunch Clam Fall Winter Family Reunion Potluck
Yield Makes 2 quarts
Number Of Ingredients 15
Steps:
- Drain the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid.
- Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.
- Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.
- Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh thyme.
- Add the potatoes and simmer until tender, about 15 minutes.
- Meanwhile, place the clams and cream in saucepan and simmer together until the clams are cooked, about 5-8 minutes.
- When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes.
- Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with the crackers on the side.
PACIFIC SEAFOOD'S CLAM CHOWDER
The Pacific Seafood had the best clam chowder and my wife and I were sad to see it close. Searching the web, I found a newspaper article that had their clam chowder recipe printed in 1992. Though I haven't made it yet, I certainly am looking forward to making it.
Provided by Stan Y.
Categories For Large Groups
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 17
Steps:
- Melt the butter in a large, heavy casserole. Add the bacon and saute until crisp. Add the leek, onion and celery and saute until soft and barely golden.
- Stir in the seasonings, clam juice, clams, potatoes and white wine. Cook gently until the potatoes are tender.
- Add the light cream, salt and pepper. Thicken with equal parts flour and butter that have been mixed together.
- [Joan's note: Marranate tells me the chefs create a roux with the butter and flour. Without testing this recipe, I'm not sure how much roux you'll need, so you may as well make a lot. (It keeps well in the freezer, and you can use it to thicken other sauces and soups.).
- In a heavy-bottomed saucepan over very low heat, melt 1 stick of butter. Sprinkle 1/2 cup flour over the butter while whisking the mixture. Cook, whisking continuously, until the mixture is smooth and a pale golden color.
- Add 3/4 of the roux to the soup and continue to cook until the soup thickens. Add the remaining roux if you need it, cooking the soup a bit after the final addition.
Nutrition Facts : Calories 325.1, Fat 26.3, SaturatedFat 16.1, Cholesterol 94.1, Sodium 233.9, Carbohydrate 15.4, Fiber 1, Sugar 2, Protein 7.4
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