Best Red Clam Chowder Recipes

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RHODE ISLAND RED CLAM CHOWDER



Rhode Island Red Clam Chowder image

How can a New Englander love Manhattan over New England clam chowder? Because I like to taste the clams, not just heavy cream with lumps. I came up with this recipe today using what I had on hand, but feel free to improvise. This tastes just like the chowder you get at the beach with clam cakes! When reheating, do not boil or it will 'rubberize' the clams.

Provided by claudygirl

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 9

1 (46 fluid ounce) can clam juice
1 (10 ounce) can whole baby clams, drained and juice reserved
2 onions, chopped
3 large carrots, chopped
3 large potatoes, peeled and cut into 1/2-inch cubes
1 (10.75 ounce) can condensed tomato soup
1 (6.5 ounce) can tomato sauce
2 tablespoons dried parsley
ground black pepper to taste

Steps:

  • Pour clam juice, and the juice from the canned clams into a large pot. Bring to a boil. Add onion, carrots, and potatoes; and simmer over medium heat for 15 minutes, or until tender. Stir in the tomato soup and tomato sauce, and season with parsley and black pepper. Add clams last, and cook just until heated through.

Nutrition Facts : Calories 199.8 calories, Carbohydrate 37.4 g, Cholesterol 33.2 mg, Fat 1.9 g, Fiber 4.9 g, Protein 10.7 g, SaturatedFat 0.5 g, Sodium 914.6 mg, Sugar 7.1 g

RED LOBSTER CLAM CHOWDER



Red Lobster Clam Chowder image

This is by far my favorite ever recipe for clam chowder. I always replace my salad with a cup of this. I was shocked that nobody had posted it.

Provided by Redneck Epicurean

Categories     Chowders

Time 50m

Yield 4-8 depending on serving bowl or cup

Number Of Ingredients 13

2 tablespoons butter
1 cup diced onion
1/2 cup diced celery
1/2 cup diced leek
1/4 teaspoon chopped garlic
2 tablespoons flour
1 quart milk
1 cup minced clams with juice
1 cup diced potato
1 tablespoon salt
1/4 teaspoon white pepper
1 teaspoon dried thyme
1/2 cup heavy cream

Steps:

  • In a soup pot, melt butter over medium heat.
  • Add onion, celery, leeks and garlic and saute for 3 minutes mixing often.
  • Remove from the heat and add the flour, mixing well.
  • Add milk and whisk vigorously.
  • Drain clams and add juice to soup.
  • Slowly bring to a boil, stirring often.
  • Reduce heat to a simmer and add potatoes and seasonings; simmer 10 minutes.
  • Add clams and simmer 5-8 minutes.
  • Finish with heavy cream.

ALLANA'S ZESTY RED CLAM CHOWDER



Allana's Zesty Red Clam Chowder image

A rich red clam chowder with a spicy kick and plenty of vegetables.

Provided by Allana

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 12

Number Of Ingredients 20

6 slices bacon
1 tablespoon vegetable oil
1 onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 large potato, peeled and diced
2 cups clam juice
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can tomato sauce
¼ teaspoon ground white pepper
¼ teaspoon seasoning salt
½ teaspoon dried parsley
¼ teaspoon dried marjoram
¼ teaspoon garlic powder
¼ teaspoon dried thyme
¼ teaspoon dry mustard
½ teaspoon Cajun seasoning
5 drops hot pepper sauce
2 (6.5 ounce) cans minced clams, drained
1 (6.5 ounce) can large shrimp, drained

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • In a large saucepan over medium heat, place the vegetable oil, onion, carrots and celery. Slowly cook and stir 5 minutes, or until the vegetables are tender. Mix in the bacon, potato, clam juice, tomatoes, tomato sauce, white pepper, seasoning salt, parsley, marjoram, garlic powder, thyme, mustard, Cajun seasoning and hot pepper sauce. Reduce heat and simmer until the potato is tender, about 20 minutes.
  • Mix in the clams and shrimp. Cook approximately 5 minutes more and serve.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 12.4 g, Cholesterol 49.8 mg, Fat 8.4 g, Fiber 2 g, Protein 13.8 g, SaturatedFat 2.4 g, Sodium 547.7 mg, Sugar 3.5 g

RED CLAM CHOWDER



Red Clam Chowder image

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

Provided by dicentra

Categories     Low Protein

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 15

2 cups clam juice
2 cups tomato juice
2 cups diced peeled tomatoes
1 (14 ounce) can diced tomatoes
1 cup chopped onion
1 cup sliced carrot
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 garlic clove
1 bay leaf
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon sugar
2 (6 1/2 ounce) cans chopped clams, drained liquor reserved
salt and cayenne pepper

Steps:

  • Combine all ingredients except clams, salt and cayenne in slow cooker; cover and cook on high 4-5 hours, adding clams during last 30 minutes.
  • Discard bay leaf; season to taste with salt and cayenne.

Nutrition Facts : Calories 115, Fat 0.9, SaturatedFat 0.1, Cholesterol 13.7, Sodium 678.1, Carbohydrate 19, Fiber 2.7, Sugar 8.9, Protein 8.9

GARRISON'S RED CLAM CHOWDER (A CHUNKY STEW)



Garrison's Red Clam Chowder (a Chunky Stew) image

I'll admit, New England Clam Chowder is undoubtedly the Clam Chowder that first comes to most people's minds......but, the cousin to the white chowder, is a red chowder. Most refer to the red as Manhattan Clam Chowder. My red chowder differs from most Manhattan Chowder recipes, in that is does not include potato or bacon. In fact...

Provided by Garrison Wayne

Categories     Fish Soups

Time 2h30m

Number Of Ingredients 10

2 (28 0z) can(s) fire roasted tomatoes with their juices
1 (15 0z) can(s) tomato sauce
1 large onion, washed and loose skin removed/halved
1 large head of garlic, washed and loose skin removed/halved
1 large bay leaf
1/4 tsp red pepper flakes
3 Tbsp olive oil
1 (51 oz) can(s) chopped sea clams
1 Tbsp clam base (better than bouillon)
1/4 c fresh basil, chopped

Steps:

  • 1. Open the 51 oz can of clams. Strain, reserving 2 cups of clam juice. Refrigerate the drained clams until ready to add to the stew. Set the juice aside (reserve until later). Any excess juice can be frozen for later use.
  • 2. In a large pot, add the tomatoes and their juices, tomato sauce, halved onion, halved garlic head, red pepper flakes, olive oil and bay leaf. Bring to a boiling point over med/hi heat. Reduce heat and simmer (uncovered) on the lowest heat for 1 hour and 15 minutes. Stir occasionally.
  • 3. After reduction, fish out the bay leaf, garlic, and onion, and discard. Add the reserved 2 cups of clam juice and the clam base. (Clam Base) is found at a commercial type store like Smart and Final. Bring to boiling point again and simmer (uncovered) on the lowest burner for 30 minutes more.
  • 4. At this point, you can cool the tomato base for your chowder and assemble the next day...or you can proceed by adding the strained clams and basil. Heat just until steam point and serve with hearty bread or garlic toast.

RED LOBSTER NEW ENGLAND CLAM CHOWDER



Red Lobster New England Clam Chowder image

Provided by My Food and Family

Categories     Home

Time 25m

Number Of Ingredients 10

2 1/2 cups water
3 cans (6.5 oz. each) minced clams, plus liquid
1/2 cup all-purpose flour
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 bay leaf
Dash dried thyme
2 white or red potatoes, peeled and diced (not russet or yellow potatoes)
1 cup heavy cream

Steps:

  • 1. Combine water and liquid drained from all 3 cans of clams in a large saucepan. Stir in flour, parsley, salt, pepper, bay leaf and thyme. Turn to medium heat.
  • 2. When water begins to bubble, add the potatoes and simmer for 5 minutes. Stir often to keep the potatoes from sticking to the bottom of the pan.
  • 3. Add the clams to the saucepan and simmer for 10 minutes, stirring often.
  • 4. Add the cream and simmer for an additional 5 minutes. Watch the pan carefully to be sure the chowder doesn't bubble over. Turn down the heat if the soup begins to erupt. Remove and discard bay leaf.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

NEW YORK RED CLAM CHOWDER



New York Red Clam Chowder image

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

Provided by ratherbeswimmin

Categories     Chowders

Time 1h18m

Yield 6 serving(s)

Number Of Ingredients 11

2 teaspoons corn oil or 2 teaspoons canola oil
1 medium onion, finely chopped
2 large yellow baking potatoes, peeled and cut into medium dice (Yellow Finn or Yukon Gold)
2 cups canned chopped tomatoes, with their juices
1 cup dry white wine
2 cups cold water
1 teaspoon dried thyme leaves
salt
fresh ground black pepper
2 cups chopped clams, with their juices
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat the oil in a 4-quart saucepan over med-high heat.
  • Add in onion; cook/stir until begins to soften, 2-3 minutes.
  • Stir in the potatoes, tomatoes, wine, water, and thyme; season with salt and pepper to taste.
  • Bring to a boil; decrease heat to med-low; partially cover saucepan, and simmer until the potatoes are tender when pierced with a sharp knife, about 20 minutes.
  • Add in the clams and cook 10 minutes; add parsley and serve.

Nutrition Facts : Calories 164.3, Fat 2.4, SaturatedFat 0.3, Cholesterol 25.7, Sodium 52.2, Carbohydrate 17.3, Fiber 1.9, Sugar 3.2, Protein 11.4

RED AND WHITE CLAM CHOWDER



Red and White Clam Chowder image

Make and share this Red and White Clam Chowder recipe from Food.com.

Provided by MariaLuisa

Categories     Chowders

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

1/2 large onion
1 medium carrot
1 medium celery rib (I peel off the threads)
1/2 small green bell pepper, cored, seeds and ribs removed
6 slices lean bacon (80 grams, 1/4 cup finely chopped)
1 1/2 tablespoons butter
2 1/2 tablespoons flour
1 (200 g) jar baby clams, drained, reserving the liquor
3/4 cup clam juice or 3/4 cup water, approximately
1 cup 2% low-fat milk (2%)
3/4 cup potato, cut into small dice
1 (14 ounce) can plum tomatoes
1/2 teaspoon Worcestershire sauce
1 pinch thyme
1/4 teaspoon Tabasco sauce
salt & freshly ground black pepper

Steps:

  • Cut the onion, carrot, celery and green pepper in large pieces. In a food processor fitted with a steel blade chop the vegetables finely.
  • In a small soup pot brown the bacon lightly for 3 minutes. Add the butter and cook for 2 minutes more over low heat.
  • Scrape the chopped vegetables into the pot with a rubber spatula and reassemble the processor. Saute the vegetables for 5 minutes over low heat.
  • Sprinkle in the flour and cook the roux stirring for 3 minutes.
  • Pour the reserved clam liquor in a 4-cup measure and add water or clam nectar to equal 1 1/4 cup. Pour into the pot and mix with the roux.
  • Stir in the milk and potatoes and simmer over low heat covered for 20 minutes, stirring occasionally.
  • Pulse the tomatoes (I pinch off the stem end and remove any extraneous peel) with their juice and the clams in the processor for 5 seconds.
  • Pour the tomato-clam mixture in the pot and simmer covered over low heat for 15 minutes, stirring frequently.
  • Off heat, add the Worcestershire, thyme, Tabasco, salt (I use about 3/4 teaspoon) and pepper to taste.
  • Let the soup rest about 15 min off heat before serving.

Nutrition Facts : Calories 358.5, Fat 21.8, SaturatedFat 8.7, Cholesterol 56.5, Sodium 565.8, Carbohydrate 26.1, Fiber 3.1, Sugar 9.4, Protein 15.1

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