Best Ye Olde Daddys Clam Chowder Recipes

YE OLDE DADDY'S CLAM CHOWDER RECIPE - (4.1/5)

Ye Olde Daddy's Clam Chowder Recipe - (4.1/5) image

Provided by Nana_CAM

Number Of Ingredients 19

Ingredients

2 Tbsp canola oil
2 large onions diced
4 medium carrots peeled and diced
1 stalk celery diced
3/4 tsp kosher salt
1 tsp old bay seasoning
1/2 tsp freshly ground black pepper
1 can(s( 28 oz.crushed tomatoes
1 bottle 8 oz. clam juice
1 bottle 8 oz. water
5 slice bacon, cooked (I use turkey bacon)
2 Idaho potatoes peeled and diced 1/2 inch
6 oz. fresh string beans, 1 inch pieces
16 oz. frozen corn
1/2 tsp each dried thyme and dried oregano
2 tsp sugar or splenda no calorie sweetener
3 can(s) chopped or minced clams
additional water if broth is too thick
1 tsp crushed red pepper flakes (optional)

Steps:

1. In large soup pot, on medium low temp, heat canola oil. Add onions, carrots and celery. Then add salt, pepper and Old Bay Seasoning and mix to combine. Cover pot, lower heat a bit and sweat vegetables until they're soft, about 5-8 minutes. Add cooked bacon and stir to combine. 2. Add crushed tomatoes, clam broth and water. Bring liquids to a simmer and cook covered on low for 20 minutes, Cook on very low if the liquids are bubbling too much. Add sugar and simmer another 5 minutes. Taste for seasoning and make sure the tomatoes are sweet enough. Add more sugar if necessary. 3. Add diced potatoes and simmer on low 15 minutes, covered. Add string beans, corn oregano, thyme and red pepper flakes if using. Cook 5 minutes and add the clams. Stir, let clams heat up and you're ready to serve.

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

GRANDMA'S CLAM CHOWDER

Grandma's Clam Chowder image

My kids grew up on this recipe so now, when they're home from college, it's a demanded meal. Great for Friday nights and Sunday afternoon. Awesome with a pale ale. Not a good recipe if you're on a diet!

Provided by Chef Erfolg

Categories Chowders

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 lb chopped clam
6 slices thick slab bacon (cut into 1-inch squares)
10 small unpeeled yukon gold potatoes, cut into 1-inch cubes (or small white)
2 quarts fresh turkey broth (or chicken broth)
2 large carrots (peeled and sliced in 1/4 inch rounds)
1 large yellow onion (chopped)
2 -3 large celery ribs (trimmed and sliced thin)
1 cup flour
1/2 pint heavy cream
2 turkish bay leaves
1/4 cup chopped parsley
salt and pepper
1 teaspoon Tabasco sauce or 1 teaspoon hot sauce

Steps:

Lay out bacon in the bottom of a large stock pot over low heat. Render bacon slowly until nearly crisp but while grease is still very liquid (about 10 minutes).
Add onions, carrots and celery and cook until nearly soft. Turn up heat slightly if necessary (about 10 minutes).
Add potatoes to vegetables and mix well.
Sift in flour slowly, stirring constantly, until flour and bacon grease make a roux.
Add salt, pepper and hot sauce.
Add stock to cover vegetables (no more than 1" over).
Stir, add bay leaves and bring to a boil.
When just at boiling, reduce heat and simmer until potatoes are cooked through but not mushy (20-25 min.).
Add clams and increase heat until just boiling then remove from heat.
Stir in cream.
Ladle to bowls and garnish with parsley.

BOSTON'S UNION OYSTER HOUSE'S CLAM CHOWDER RECIPE

Boston's Union Oyster House's Clam Chowder Recipe image

Provided by á-174942

Number Of Ingredients 12

Ingredients

10 cups clam juice
2 pounds baking potatoes, like russets peeled, diced
4 pounds fresh or frozen clams shelled, diced
1/4 pound salt pork diced
2 small onions diced
1 cup butter
1 cup flour
2 pints half-and-half
Salt to taste
Freshly-ground black pepper to taste
1 dash hot pepper sauce
1 dash Worcestershire sauce

Steps:

Bring the potatoes and the clam juice to the boil. Cook until the potatoes are tender, about 10 to 15 minutes. Add the clams and any of their liquid. Cook about 5 minutes. Set aside. Add the pork to a sauté pan and cook over low heat until rendered. Add the onions and cook until transparent. Add the butter and allow it to melt. Add the flour and cook until slightly colored. Add a bit more flour if necessary if the mixture is too soft. Bring the clams, juice and potatoes back to the boil. Gradually stir in the cooked roux. Bring to a rolling boil to thicken. Stir continuously while cooking. Beat the half-and-half and add to the soup. It may not be necessary to use all the half-and-half; the soup should be thick. Adjust the seasoning and add a dash of hot pepper sauce and Worcestershire sauce before serving. This recipe yields 10 servings.

YE OLDE DADDY'S CLAM CHOWDER

Ye Olde Daddy's Clam Chowder image

So many veggies, so much flavor! This recipe is unlike any other chowder I've ever had... and I just can't wait to have it again!

Provided by Linda Dalton

Categories Chowders

Time 1h20m

Number Of Ingredients 19

Ingredients

2 Tbsp canola oil
2 large onions diced
4 medium carrots peeled and diced
1 stalk celery diced
3/4 tsp kosher salt
1 tsp old bay seasoning
1/2 tsp freshly ground black pepper
1 can(s) 28 oz crushed tomatoes
1 bottle 8 oz clam juice
1 bottle 8 oz water
5 slice bacon, cooked (i use turkey bacon)
2 idaho potatoes peeled and diced 1/2 inch
6 oz fresh string beans, 1 inch pieces
16 oz frozen corn
1/2 tsp each dried thyme and dried oregano
2 tsp sugar or splenda no calorie sweetener
3 can(s) chopped or minced clams
additional water if broth is too thick
1 tsp crushed red pepper flakes (optional)

Steps:

1. In large soup pot, on medium low temp, heat canola oil. Add onions, carrots and celery. Then add salt, pepper and Old Bay Seasononing and mix to combine. Cover pot, lower heat a bit and sweat vegetables until they're soft, about 5-8 minutes. Add cooked bacon and stir to combine.
2. Add crushed tomatoes, clam broth and water. Bring liquids to a simmer and cook covered on low for 20 minutes. Cook on very low if the liquids are bubbling too much. Add sugar and simmer another 5 minutes. Taste for seasoning and make sure the tomatoes are sweet enough. Add more sugar if necessary.
3. Add diced potatoes and simmer on low 15 minutes covered. Add string beans, corn, oregano, thyme and red pepper flakes if using. Cook 5 minutes and add the clams. Stir, let clams heat up and you're ready to serve.