CROCK POT CLAM CHOWDER
Make and share this Crock Pot Clam Chowder recipe from Food.com.
Provided by papergoddess
Categories Chowders
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute pork or bacon and onion until golden brown;drain.
- Put clams in crock pot with bacon.
- Add all remaining ingredients, except milk or half-and-half.
- Cover and cook on High 3-4 hours.
- Add 1 cup milk or half-and-half and cornstarch last hour of cooking.
- Add remaining milk or half and half before serving.
- STOVE TOP INSTRUCTIONS: Place all ingredients EXCEPT milk and cornstarch in kettle.
- Simmer on low heat for 45 minutes.
- Mix cornstarch into milk and add to kettle.
- DO NOT BOIL.
- Heat to warm, then serve.
Nutrition Facts : Calories 571.7, Fat 37.8, SaturatedFat 17.1, Cholesterol 100.2, Sodium 1534.3, Carbohydrate 38.3, Fiber 3.9, Sugar 2.6, Protein 20.1
THE BEST DAMN CLAM CHOWDER EVER
If you like a thick clam chowder, this recipe is not for you. However, if you like a brothy clam chowder, where you can really taste the clams, this one is for you.
Provided by dawnie2u
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
- Add the onion and cook until softened.
- Add the flour and stir until lightly colored, about a minute.
- Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
- Add the clams, cream, fresh parsley, salt and white pepper.
- Bring to a simmer and serve immediately.
- (You may substitute any type of shellfish, or even fish for the clams in this recipe.).
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.
LOW-FAT CLAM CHOWDER
Provided by Food Network Kitchen
Time 1h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the clams and 2 cups water in a pot. Cover, bring to a boil over medium-high heat and cook 5 minutes. Uncover and continue to cook until the clams open, 5 to 10 minutes (discard any that do not open); transfer the clams to a bowl.
- Pour the liquid into a large measuring cup. (You should have 3 cups liquid; add water if needed.) Wipe out the pot. Pour the liquid back into the pot through a paper towel-lined sieve. Add the potatoes, cover and simmer until tender, about 15 minutes. Remove one-third of the potatoes. Continue to cook the remaining potatoes, covered, until soft, about 10 more minutes. Puree in batches in a blender until smooth. Return the soup to the pot.
- Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. Add the onion and celery and cook until soft, about 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring, about 3 more minutes. Add the bacon mixture and reserved potatoes to the soup. Cover and cook over low heat, about 5 minutes.
- Meanwhile, remove the clams from their shells and roughly chop. Stir the clam meat and half-and-half into the soup; remove from the heat, cover and set aside, 20 to 30 minutes.
- Discard the bay leaves. Season the soup with salt and pepper and reheat. Serve topped with a slice of butter, parsley, chives and paprika.
Nutrition Facts : Calories 353, Fat 9 grams, SaturatedFat 4 grams, Cholesterol 76 milligrams, Sodium 251 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 29 grams
NEW ENGLAND CLAM CHOWDER
For a bowl of creamy comfort, try Dave Lieberman's New England Clam Chowder recipe from Food Network, perfect with homemade baguette croutons.
Provided by Dave Lieberman
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.;
- Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.;
CLAM CHOWDER
Steps:
- First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
- Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
- Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.
RHODE ISLAND CLAM CHOWDER
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rinse the clams several times under cold running water. Transfer to a large pot and add 3 1/2 cups water. Bring to a simmer over medium heat, then cover and cook until the clams open, about 8 minutes. Remove the clams with a slotted spoon and transfer to a deep bowl as they open; cover with plastic wrap so they don't dry out. Strain the broth through a fine-mesh sieve into a large bowl. Wipe out the pot, then pour the strained broth back into the pot.
- Meanwhile, put the bacon in a large skillet and cover with about 2 inches of water. Bring to a simmer over medium heat and cook 10 minutes; drain, then return the bacon to the skillet. Add 1 tablespoon butter and cook until the bacon starts to brown, about 5 minutes. Transfer the bacon to the pot with the broth. Wipe out the skillet. Add the remaining 1 tablespoon butter, the onion and celery to the skillet and cook over medium heat until the onion is translucent, about 6 minutes.
- Add the onion and celery mixture to the broth along with the potatoes. Bring to a simmer over medium heat and cook until the potatoes are tender, 10 to 12 minutes. Remove from the heat. Stir in the Worcestershire sauce and 1/2 teaspoon white pepper.
- While the potatoes are cooking, remove the clams from their shells and roughly chop.
- Add the clams to the soup and cook until heated through, about 1 minute. Ladle the soup into bowls and top with chopped parsley.
- Per serving: Calories: 434; Total Fat: 23 grams; Saturated Fat: 9 grams; Protein: 21 grams; Total carbohydrates: 37 grams; Sugar: 2 grams; Fiber: 3 grams; Cholesterol: 65 milligrams; Sodium: 858 milligrams
CLAM CHOWDER III
Very basic and easy, and by no means low in fat, but very well worth it.
Provided by BABYBLUEUT
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside.
- In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes.
- Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.
Nutrition Facts : Calories 705.6 calories, Carbohydrate 46.6 g, Cholesterol 182.9 mg, Fat 43.6 g, Fiber 2.8 g, Protein 32.6 g, SaturatedFat 26.3 g, Sodium 741.9 mg, Sugar 3.1 g
BOB'S CLAM HUT CLAM CHOWDER
If you have ever been to Bob's, you know your in for a real treat with this delicious chowder. Top with oyster crackers and enjoy!
Provided by CookinNEatinGal
Categories Chowders
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 12
Steps:
- Combine potatoes, onion, celery, 1 cup of the clam juice, 1 cup water, thyme, butter, Worcestershire, salt and pepper to taste in stockpot or Dutch oven.
- Heat to boil, stirring often.
- Reduce heat, and simmer until potatoes are soft, about 20 minutes.
- Stir in clams and cook for 5 minutes; add the remaining 4 cups of clam juice and cream to clam mixture.
- Heat to simmer, about 10 minutes. Do not boil.
- Serve with oyster crackers floating on top.
Nutrition Facts : Calories 334.2, Fat 26.5, SaturatedFat 16.2, Cholesterol 106.4, Sodium 461.8, Carbohydrate 18.4, Fiber 1.1, Sugar 3.6, Protein 6.8
CHEF JOHN'S BAY SCALLOP CHOWDER
Every once in a while I make a dish that no matter how great it tastes, I just can't get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chowders
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
- Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.
- Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.
Nutrition Facts : Calories 300.2 calories, Carbohydrate 17.2 g, Cholesterol 96.6 mg, Fat 11.1 g, Fiber 1.6 g, Protein 32.9 g, SaturatedFat 4.5 g, Sodium 642.2 mg, Sugar 1.8 g
CLAM CHOWDER
Clam chowder is a rich and creamy soup, bursting with the flavours and textures of shellfish, bacon and potatoes. Serve with crusty bread for a starter
Provided by Barney Desmazery
Categories Dinner, Fish Course, Lunch, Main course, Soup, Starter
Time 45m
Number Of Ingredients 11
Steps:
- Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the clams have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the clams from their shells - reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock.
- Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown. Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden. Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the milk and the cream.
- Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked. Use a fork to crush a few of the potato chunks against the side of the pan to help thicken - you still want lots of defined chunks though. Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.
Nutrition Facts : Calories 433 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 2.9 milligram of sodium
EASY CROCK POT CLAM CHOWDER
I got this recipe from a co-worker who brings it to work for our monthly potluck. It is probably the most requested dish at the company. It could be a "Semi-Homemade" recipe!
Provided by Jeanmpt
Categories Chowders
Time 4h15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter over medium heat. Add chopped onion to butter and saute until onions are soft.
- Add sauteed onions, butter and remaining ingredients to crock pot. Stir well to mix.
- Cook on high for 4 hours or on low for 6 to 8 hours.
Nutrition Facts : Calories 291.8, Fat 20.1, SaturatedFat 12.1, Cholesterol 65.4, Sodium 858.4, Carbohydrate 19.2, Fiber 0.9, Sugar 1.9, Protein 9.3
CHEF JOHN'S MANHATTAN CLAM CHOWDER
Manhattan clam chowder is usually very watery, too tomato-y, and not nearly clammy enough so I reworked the recipe into something significantly more rich, satisfying, and delicious. My secrets? A ton of clams, not too much tomato, and a little bit of flour to thicken things up. Serve with oyster crackers and garnish with fresh chives, parsley, tarragon, or even dill, if desired.
Provided by Chef John
Time 1h35m
Yield 6
Number Of Ingredients 18
Steps:
- Drain baby and chopped clams. Reserve liquid in the refrigerator until needed and set clams aside.
- Place bacon in a soup pot over medium-high heat; cook and stir until well-browned and almost crispy, 7 to 10 minutes. Add onion, garlic, and a pinch of salt; cook and stir until onions start to soften and turn translucent, 5 to 7 minutes.
- Add tomato paste; cook and stir for 2 minutes. Don't worry if some of the tomato paste sticks to the bottom of the pot; we want that to happen. Sprinkle in flour; cook and stir for 2 to 3 minutes.
- Dump in reserved clam juice plus bottled clam juice and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any caramelization.
- Add carrots, celery, clams, diced tomatoes, pepper, and cayenne; stir and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, skimming off some bacon fat if desired.
- Add diced potatoes and cook until tender but not falling apart, about 20 minutes. Taste and adjust for salt, if needed. Stir in fresh tarragon and parsley just before serving.
Nutrition Facts : Calories 374.5 calories, Carbohydrate 31.8 g, Cholesterol 113.8 mg, Fat 6.1 g, Fiber 3.1 g, Protein 45.5 g, SaturatedFat 1.2 g, Sodium 902.1 mg, Sugar 4 g
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