Best The Seagrille Restaurant Clam Chowder Recipes

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

Ingredients

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 CHOWDER WITH SHRIMP

New England Clam Chowder With Shrimp image

Traditional recipe from a seafood restaurant in Burlington VT where I waited tables as a college student in the 1990s. Sadly, they are no longer in business. However, this amazing traditional recipe lives on, made even better with the addition of shrimp. This is a family favorite any time of year. It can be refrigerated for up to 3 days or frozen for OAMC future use. I prefer using canned chopped clams, not minced clams for bigger clam pieces. Bottled clam juice is readily available at WalMart or most grocery stores.

Provided by muddydog

Categories < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1/2 lb bacon, chopped
1 1/2 cups sweet onions, diced
3 stalks celery, diced
4 medium potatoes, unpeeled, scrubbed and diced
3 (8 ounce) bottles clam juice
6 (6 1/2 ounce) cans clams, chopped
1 tablespoon fresh coarse ground black pepper
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 cup flour
1 cup butter
1 ounce sherry wine
3 tablespoons fresh parsley, chopped
1 (9 ounce) package oyster crackers
1 quart light cream
1 quart whole milk
1 dash paprika

Steps:

Rinse and drain canned clams, reserve liquid and set aside.
In a large stockpot, cook bacon until crisp, do not drain.
Add diced onion and celery, saute until soft, stirring frequently.
Once onion/celery are soft, add pepper, marjoram and thyme.
Add bottles clam juice and clam juice reserved from canned clams.
Add diced red potatoes and simmer 10-15 min until potatoes are soft.
While potatoes are simmering --
In a small saucepan, make a light roux with butter and flour.
Once potatoes are soft, add roux to chowder and stir until thickened.
Add cooked shrimp and drained clams and stir to mix.
At this point, the chowder base may be refrigerated for 3 days or frozen for later use.
To serve: add 1 qt light cream and up to 1 qt whole milk to desired consistency, while heating be careful not to boil.
Right before serving, stir in sherry and fresh chopped parsley.
Serve topped with paprika and oyster/soup crackers.

Nutrition Facts : Calories 1094.4, Fat 67.6, SaturatedFat 36.5, Cholesterol 212.7, Sodium 2046.7, Carbohydrate 83.1, Fiber 5.2, Sugar 12.3, Protein 38.6