Best Quiznos New England Clam Chowder Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER



Contest-Winning New England Clam Chowder image

This is terrific. I added some extra bacon and left the skin on my red-skinned potatoes. I also skipped the clam juice because I didn't have any, and I used evaporated milk in place of half and half. Recipe courtesy of Taste of Home.

Provided by AmyZoe

Categories     < 60 Mins

Time 55m

Yield 5 serving(s)

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
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 half-and-half, divided
13 ounces chopped clams, undrained

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain and set aside.
  • Saute celery and onion in the drippings until tender.
  • Add garlic and cook 1 minute longer.
  • Stir in the potatoes, water, clam juice, bouillon, pepper, and thyme.
  • Bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes or until potatoes are tender.
  • In a small bowl, combine flour and 1 cup half and half until smooth. Gradually stir into soup. Bring to a boil and cook and stir for 1 to 2 minutes or until thickened.
  • Stir in clams and remaining half and half and heat through (do not boil). Crumble the reserved bacon and sprinkle over each serving.

Nutrition Facts : Calories 338.4, Fat 12.3, SaturatedFat 7.2, Cholesterol 57.9, Sodium 950.6, Carbohydrate 39.7, Fiber 3.5, Sugar 4.2, Protein 17.4

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

This is a passed down recipe that was prepared for our Christmas party. It originated from Shady Pines Campground in Savoy, MA. The recipe is party sized so to make smaller batches just reduce all ingredients equally. This recipe makes 9 quarts! Ingredients can be divided to fit into 2 crock pots or use medium 10 quart stock pot. We always used an industrial sized slow cooker.

Provided by sjmarshall1967

Categories     Chowders

Time 3h15m

Yield 9 quarts, 36 serving(s)

Number Of Ingredients 16

1 (51 ounce) can can of chopped sea clams (available in 51 oz cans or use multiple small cans to equal 1 1/2 quarts)
1 (51 ounce) can can clam juice (available in 51 oz cans or use multiple small cans to equal 1 1/2 quarts)
1/4 quart diced onion
1 quart diced carrot
1/4 quart diced celery
3 lbs peeled diced potatoes
30 ounces whole kernel corn (optional) or 2 (15 ounce) cans whole kernel corn (optional)
1/4 cup parsley
4 tablespoons black pepper
4 tablespoons salt
1/2 cup butter
1 1/2-2 lbs bacon, cut small and fried crisp
1 quart milk
1/2 quart heavy cream
1/2 cup cornstarch, mixed with
1 cup milk (separate from milk above)

Steps:

  • Add all ingredients except bacon, milk, heavy cream and cornstarch mix and cook over low heat for 3-4 hours, stirring occasionally.
  • When vegetables and other ingredients are cooked add bacon, milk and heavy cream and turn up heat bringing to boil,stirring constantly.
  • Add cornstarch mix until thickened.
  • Turn heat back to low, continue stirring to keep chowder from burning.
  • Once chowder is back to serving temperature stir occasionally.
  • Note- cooked vegetables and other ingredients including bacon can be frozen for future use. To prepare just reheat ingredients and follow same steps for adding milk, heavy cream and cornstarch mix.

Nutrition Facts : Calories 276, Fat 17.8, SaturatedFat 8.4, Cholesterol 54.4, Sodium 1376, Carbohydrate 18.5, Fiber 1.7, Sugar 2.6, Protein 10.7

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

QUIZNOS NEW ENGLAND CLAM CHOWDER RECIPE - (3.7/5)



Quiznos New England Clam Chowder Recipe - (3.7/5) image

Provided by Dustin

Number Of Ingredients 10

1 lbs of diced russet potatoes (about one large potato
1/2 cup onion (about 1/2 medium onion)
1 tbs all-purpose flour
4 strips bacon
2 tbs bacon grease
2 10-ounce cans of clams (preferably canned in water, salt water, or broth - not oil)
1 cup heavy cream
1 cup whole milk
Salt and pepper
fresh chopped parsley

Steps:

  • Drain the clams from two 10-ounce cans of clams . After draining, both cans should yield about a total of 10 ounces of clam meat. Also, prepare 8 ounces of clam juice. The flavor is better if you use bottled clam juice instead of the liquid the clams are packaged in, but if clam juice is unavailable, reserve 8 ounces of the liquid from the cans. Heat two tablespoons of bacon grease and saute the onions in the hot grease until translucent, but not browned. Bacon grease can be collected and stored after you cook bacon. If you don't have any bacon grease in your refrigerator, go ahead and cook about four slices of bacon in the pan and remove the bacon and any excess bacon grease (remember to store it for future use) before sauteing the onions. Add the diced potatoes and saute until all the potato has been coated by the fat. Throw in the tablespoon of flour and saute until the potatoes and onions have been coated. Pour in the cup of clam juice and bring to a boil while stirring. Once the mixture comes to a boil, reduce the heat so it just simmers with the lid on. Cook with the lid on for 20 minutes or until the potatoes are tender. Prepare a mixture of one cup whole milk and one cup heavy cream. Half-and-half will also work as long as it's on the creamier side - if not, augmentation with some heavy cream may be necessary. The amount of fat is important for the texture of the chowder. Using only milk will result in a slightly thickened (due to the potato starch) watery consistency. Using only heavy cream will result in a really smooth, but much too rich chowder. The milk and cream mixture results in a cream fat concentration around 20%, producing what I think is the perfect consistency when served hot or warm. Using combinations of milk and cream to achieve this fat ratio helps us get to our desired consistency target. For example, some light whipping cream (about 18-30% fat content) has a fat content as low as 18%, so using straight light whipping cream of this type will provide us the desired amount of fat. Once the potato, onion, and clam juice mixture has simmered for 20 minutes, stir to redistribute the solids. Add the drained clams, milk, and cream. Stir and heat through until hot, but not boiling. (Boiling may cause some of the milks solids to clump - but with 20% fat concentration this is less of a problem than if we were using straight milk. At around 30% or more fat, there is enough fat to prevent the clumping of the milk solids even while boiling.) While heating, this is right time to season with salt and pepper. Add salt a pinch at a time, stir, and taste. Repeat until you get the desired saltiness. It is important not to forget to add the salt and pepper - even though we have a lot of flavors in the chowder at this point, they will be muted without adding enough salt. Serve while hot. I like garnishing with a bit of fresh chopped parsley and some bacon pieces.

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

This is a rich and flavorful Chowder - creamy in body and full of clams - I have lived east and west coast and have lived in BC, Canada and this recipe is a combination of all - plus the love and care of my Jims' clam chowder

Provided by Ravenseyes

Categories     Chowders

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 11

6 dozen clams
1 cup diced onion
8 cups potatoes
1/2 cup celery
3 garlic cloves
12 cups clam juice
3 cups fat-free half-and-half
1 teaspoon salt
1 teaspoon pepper
3 tablespoons flour
2 tablespoons butter

Steps:

  • In a large steamer pot add your cleaned clams - with 1 cup of white wine and 2 tsps crushed garlic. Steam until clams are fully opened.
  • Remove clams from the pot and set aside to cool.
  • Reserve all liquids from the clam steam (this is the clam liquor - add bottled clam juice to equal 12 cups).
  • In a 6 qt or larger pot add 1 tbsp olive oil, over medium high heat, add onions, celery, garlic and potatoes. Cook for approximately 5 minutes or until onions are clear.
  • Add clam liquor and cook till potatoes are tender.
  • In a small pot melt butter add flour, salt and pepper cook for two minutes slowly add several ladles of the clam juice from the soup pot to the rue and cook till it begins to thicken, remember to stir constantly while thickening or you will burn your rue. Return the rue to the soup pot and allow the two to come together. Add cream and cook for 10 minutes.
  • The last touch is to add your chopped clams - I add them last so they don't turn to rubber. Serve with a nice crusty bread.

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 CHOWDER



New England Clam Chowder image

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

Provided by Millereg

Categories     Chowders

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 12

3 (8 ounce) bottles clam juice
1 lb russet potato, peeled,cut into 1/2-inch pieces
2 tablespoons butter
3 slices bacon, finely chopped
2 cups chopped onions
1 1/4 cups chopped celery (about 2 large stalks)
2 cloves garlic, chopped
1 bay leaf
1/4 cup all-purpose flour
6 (6 1/2 ounce) cans chopped clams
1 1/4 cups half-and-half
1 teaspoon hot pepper sauce

Steps:

  • Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat.
  • Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes.
  • Remove from heat.
  • Melt butter in heavy large pot over medium heat.
  • Add bacon and cook until bacon begins to brown, about 8 minutes.
  • Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes.
  • Stir in flour and cook 2 minutes (do not allow flour to brown).
  • Gradually whisk in reserved juices from clams.
  • Add potato mixture, clams, half and half and hot pepper sauce.
  • Simmer chowder 5 minutes to blend flavors, stirring frequently.
  • Season to taste with salt and pepper.
  • (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving).

Nutrition Facts : Calories 648.9, Fat 20.4, SaturatedFat 10.6, Cholesterol 129.4, Sodium 2457.9, Carbohydrate 66.4, Fiber 5.3, Sugar 10.7, Protein 48.4

Related Topics