Best Santa Barbara Clam Chowder Recipes

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

CLAM CHOWDER



Clam Chowder image

Thick and creamy Clam Chowder is one of my favorite easy soup recipes, and this one has all the traditional elements we love, like diced potatoes, veggies and plenty of delicious clams.

Provided by Lauren Allen

Categories     Main Course     Soup

Time 45m

Number Of Ingredients 17

4 6.5 ounce cans chopped clams
1 cup low-sodium chicken broth
1 1/2 pounds russet potatoes (, peeled and diced (about 3 medium potatoes))
3 bay leaves
4 Tablespoons butter
2 Tablespoons olive oil
1 medium yellow onion
3 ribs celery ((about 1 cup), diced)
1/2 red bell pepper (, diced)
1/2 green bell pepper (, diced)
2 cloves garlic (, finely minced)
1/2 cup all-purpose flour
1 cup milk
1 cup half and half
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 Tablespoon red wine vinegar

Steps:

  • Drain the clams, adding the juice from the cans to a large stock pot. Set the clams aside.
  • Add chicken broth and diced potatoes to the pot (the liquid should just barely cover the potatoes). Bring to a simmer, add the bay leaf, and cook until the potatoes are barely fork tender, about 5-6 minutes.
  • While the potatoes cook, in a second pot, heat the butter and olive oil over medium heat until the butter is melted. Add the onions, celery, bell peppers and garlic and cook until tender, about 4-5 minutes.
  • Stir in the flour and cook for 30 seconds. Gradually stir in the milk and half and half, whisking as you add them to break up any clumps of flour. Bring mixture to a simmer and cook until the thickened, about 5 minutes
  • Stir the creamy mixture into the potatoes. Stir in the salt, pepper, vinegar, and reserved clams. Cook for 5 more minutes.

Nutrition Facts : Calories 337 kcal, Carbohydrate 36 g, Protein 7 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 39 mg, Sodium 527 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CLAM CHOWDER



Clam Chowder image

Creamy Clam Chowder with potatoes and vegetables is one of my favorite easy soup recipes! It's thick and creamy and tastes as if it came straight from a restaurant! It's SOO GOOD!

Provided by Alyssa Rivers

Categories     Dinner     Soup

Time 35m

Number Of Ingredients 11

6 slices bacon (diced)
1 small onion (diced)
3 stalks celery (diced)
3 cloves garlic (minced)
1/2 cup flour
4 (6.5 ounce cans) chopped clams
1 cup chicken broth
1 cup milk
1 cup half and half
4 medium russet potatoes (peeled and diced)
salt and pepper to taste

Steps:

  • In a large pot over medium-high heat add the bacon and cook until slightly crisp and no longer pink. Remove it to a plate with a slotted spoon.
  • Add the onion, celery, and garlic and cook until tender. Add the flour and stir.
  • Add in the juice from the clams, chicken broth, milk, and half and half, then stir until there aren't any clumps. Add in the potatoes.
  • Bring the pot to a boil and reduce heat to a simmer until the potatoes are tender and the soup is thick. Stir in the clams and salt and pepper to taste. Top with crumbled bacon and serve.

Nutrition Facts : Calories 174 kcal, Carbohydrate 9 g, Protein 3 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 86 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

BARBRA BUSH'S ALL AMERICAN CLAM CHOWDER



Barbra Bush's All American Clam Chowder image

I love clam chowder soup & found this recipe to be very easy & delicious. I found it in Woman's World many, many years ago & it ios the only calm chowder soup I make.

Provided by Carmen B.

Categories     Chowders

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons butter or 4 tablespoons margarine
4 tablespoons flour
3 slices bacon, cut into 1 inch pieces
1 medium onion, finely chopped
1 can clam, drained reserving juice
1 large potato, cubed
1 can cream of celery soup
1 1/2 cups milk
1 dash pepper
oyster crackers (optional)

Steps:

  • Cook bacon until crisp.
  • Drain on paper towel.
  • Saute onion in same skillet as bacon until soft.
  • Add clam juice& potatoes.
  • Cover& cook over low heat until potatoes are tender, 15 min.
  • Melt butter in sauce pan.
  • Add flour& mix together.
  • Add milk& blend until smooth.
  • Add clam juice& potatoes; cook& stir until thickened.
  • Add soup, bacon, clams,& pepper; cook over low heat until heated through, Serve with oyster crackers, if desired.

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

CLAM CHOWDER



Clam Chowder image

Provided by Sandra Lee

Categories     appetizer

Time 35m

Yield 3 servings

Number Of Ingredients 11

1 tablespoon butter
1/2 onion, minced
3 tablespoons dry vermouth
1 can or jar clams in juice
1 cup heavy cream
Salt and white pepper
Sugar
1 can cream of potato soup
1/2 teaspoon truffle oil, optional
Sourdough bread bowls, optional, for serving
Chopped parsley leaves, for garnish

Steps:

  • In a medium saucepan over medium heat, melt the butter. Add onions and saute until tender, about 3 to 5 minutes. Don't allow the onions to brown at all. Carefully add the vermouth and stir with a wooden spoon. Simmer until the vermouth is reduced by half, about 3 minutes. Strain clams and reserve juice. Add clam juice and reduce a little, and then add cream and reduce by half. Add salt, pepper, and sugar to taste. Add potato soup and bring to a simmer. Add clams and cook just until clams are warm. Taste for seasoning, and add truffle oil, if using. Serve in sourdough bowl. Top with chopped parsley.

Related Topics