CONTEST-WINNING NEW ENGLAND CLAM CHOWDER
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
Time 55m
Yield 5 servings.
Number Of Ingredients 13
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
TRADITIONAL NEW ENGLAND CLAM CHOWDER
Steps:
- Tap clams; discard any that do not close. Place clams and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open. , Remove meat from clams; chop meat and set aside. Strain liquid through a cheesecloth-lined colander; set aside., In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Saute onion in drippings until tender., Return bacon to the pan; add clam meat and reserved liquid. Stir in the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender., Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in cream; heat through (do not boil).
Nutrition Facts : Calories 138 calories, Fat 6g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 175mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
BARBRA BUSH'S ALL AMERICAN CLAM CHOWDER
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
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.
SANTA BARBARA CLAM CHOWDER
Steps:
- In a small pot, melt the butter over medium-low heat. Once the butter is melted, slowly mix in the flour until you have a thick consistency. Set aside and keep warm until ready to use. This is the roux.
- In a 3-gallon stock pot, melt 4 tablespoons of butter. Once the butter is melted, add the garlic, celery, and onions along with the bay leaves, salt, and white pepper. Cook the mixture until it is lightly browned, stirring it occasionally. Add the clam juice, stir, and let it cook until it is moderately warm. Then add the potatoes and bring the chowder to a boil, stirring it occasionally. Once the soup is boiling add the chopped clams, bacon, cream, and thyme. Stir the soup and let it cook until hot, do not bring it to a boil. Remove the soup from the heat and slowly stir in the roux until the desired consistency is reached.
BARBARA'S NEW ENGLAND CLAM CHOWDER
Provided by Barbara A. Tadeo
Categories Soup/Stew Milk/Cream Potato Quick & Easy Lunch Clam Winter Bon Appétit Massachusetts Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 6 cups
Number Of Ingredients 8
Steps:
- Place potatoes in medium saucepan. Add enough cold water to cover. Bring to boil. Simmer until tender, 20 minutes. Drain.
- Cook bacon and onion in heavy 2-quart saucepan over medium-high heat until onion is tender, stirring occasionally, about 8 minutes. Mix in flour and cook 2 minutes. Add juices from clams, bottled clam juice, cream and milk. Bring to boil. Stir in clams and potatoes and heat through.
NEW ENGLAND CLAM CHOWDER
Provided by Anne Burrell
Time 1h5m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Place the clams and 1 cup of water in a large pot. Cover and place over a high heat and cook the clams for 6 to 7 minutes. Uncover and remove the open clams.Cover the pot again and continue cooking the clams that haven't opened yet. Cook the clams for another 2 to 3 minutes. Turn off the heat and discard any clams that have not opened. Strain the liquid from the pot through a mesh strainer lined with a coffee filter and reserve.
- Coarsely chop the clams and reserve.
- Drizzle a few drops of olive oil into the bottom of the clam pot and toss in the bacon. Bring the pan to a medium heat. When the bacon has let off a lot of fat and become brown and crispy, toss in the onions and season lightly with salt. Cook the onions until they are very soft and aromatic but have no color, 7 to 8 minutes. Add the potatoes and cook for another 5 minutes.
- Sprinkle the flour over the onions and potato mixture and stir to combine. Gradually whisk in the reserved clam juice. When the clam juice has been whisked in and there are no lumps, whisk in the milk and heavy cream and toss in the bay leaves and thyme. Taste for seasoning and adjust if needed. Bring to a boil and reduce to a simmer and simmer until the potatoes are cooked through, 10 to 15 minutes.
- Toss in the reserved clams. Taste and re-season if needed and add hot sauce if using.
ROPEWALK NEW ENGLAND CLAM CHOWDER
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Slowly cook salt pork in a skillet until fat is rendered; strain off fat drippings. Pour fat drippings and butter into a large stockpot; cook over low heat until butter is melted. Add onions, celery, and garlic to the pot; cook on medium-high heat until the vegetables are transparent. Add flour, stir and cook for about 5 minutes. Then add chopped clams, diced potatoes, clam juice and milk; bring to a boil. Simmer and stir for 15 to 20 minutes. When stirring, flavor with celery salt and hot sauce. Season, to taste, with salt and pepper. Remove from heat and allow to cool slightly. Serve, garnished with chopped parsley.
NEW ENGLAND CLAM CHOWDER
Try this lighter version of a clam chowder. Blitz half of the veg and finish with crème fraîche to get a rich and cream consistency for the soup
Provided by Elena Silcock
Categories Dinner, Lunch, Soup
Time 1h5m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Heat 1 litre of water in a large pan over a high heat. Once boiling, tip in the clams. Cover with a lid and cook for 2-3 mins until the majority of the clam shells have opened. Pour into a sieve over a large jug, reserving the cooking water. Tip the reserved liquid through a muslin-lined sieve into a large non stick saucepan and set aside - this is your stock for the soup.
- Discard any clams which haven't opened, then remove three-quarters of the clams from their shells and roughly chop.
- Put the bay leaf in the pan with the clam stock and tip in the potato and parsnip cubes. Cook for 5-7 mins until tender. Use a slotted spoon to remove half of the potato and parsnip and set aside. Fish out the bay leaf, spoon off any scum from the surface of the soup, then blitz the remaining stock and vegetables in a food processor until smooth, or using a stick blender.
- Using the same saucepan over a medium heat, pour in the oil, add the bacon lardons, fry until crisp, then remove with a slotted spoon and set aside. Add the onion to the pan, cook for 5 mins until soft, then pour in the blitzed chowder, potato and parsnip. Heat until simmering, then tip in the chopped clams, take off the heat and stir through the crème fraîche, adding lemon juice to taste. Serve, topped with the crispy bacon, reserved clams in their shells and a scattering of chives and black pepper.
Nutrition Facts : Calories 303 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.8 milligram of sodium
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