MY BEST CLAM CHOWDER
A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.
Provided by PIONEERGIRL
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
- Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
- Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g
CLAM-CHOWDER PIZZA
The clam pizza is thought to have been born in New Haven at Frank Pepe Pizzeria Napoletana, in the middle of the last century, and has since made its way south to New York City. My recipe honors no one particular preparation but does pay homage to the clam pan roasts of the Grand Central Oyster Bar. It uses as sauce the building blocks of a classic clam chowder - alliums slowly fried with bacon, then infused with clam juice and wine, reduced to a glaze and thickened with cream - and tops it with chopped clams, lemon zest and a spray of hot pepper flakes. This makes for a heavy pie. If you're having a hard time moving it around on the pizza peel before baking, place a sheet of parchment paper beneath the dough, which will help when you slide the pie to the hot surface of the baking stone in the oven.
Provided by Sam Sifton
Categories pizza and calzones, main course
Time 1h15m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- Place a pizza stone or tiles on the middle rack of your oven, and turn heat to its highest setting. Let it heat for at least an hour.
- Put the clams in a large, heavy Dutch oven, add about 2 cups of water and 3/4 cup of the wine, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, chop roughly and set aside.
- Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium low. Add bacon, and cook, stirring occasionally, until the fat has rendered and the bacon has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove bacon from fat, and set aside.
- Add the leeks to the fat, and cook, stirring frequently, for about 5 minutes, then add the garlic and half of the parsley. Continue cooking and stirring until the leeks are soft but not brown, about 5 minutes more.
- Stir in the remaining wine and approximately 1 cup of the reserved clam stock (save the rest for another use), and continue cooking until the liquids have reduced almost to syrup.
- Add cream and black pepper. Let the mixture come to a bare simmer, then allow to reduce and thicken, then add reserved clams and remove from heat. (You can do all this the day before you make the pizza, then refrigerate until ready to use.)
- Make the pizza. Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Using a pastry brush or a spoon, lightly paint the surface of the dough with some of the cream from the clams, leaving a half-inch border all around. Then top the pizza with the chopped clams, bacon and leeks, and the cheese. (If there is any remaining liquid, you can lightly - lightly! - drizzle the pie with it.)
- Shake the pizza peel slightly to make sure the dough is not sticking. (Gently lift any sections that are sticking, and sprinkle the peel with flour.) Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Sprinkle with the remaining parsley, the lemon zest and red-pepper flakes to taste, then serve.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 665 milligrams, Sugar 3 grams, TransFat 0 grams
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
SEAFOOD CHOWDER POT PIE
A flaky puff pastry crust tops a hot and rich mixture of vegetables, shrimp and crabmeat. Great for brunch or dinner!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- In 2-quart saucepan, heat 2 cups water and the salt to boiling over high heat. Add potatoes; heat to boiling. Reduce heat to medium; cover and simmer 5 to 7 minutes or until tender; drain.
- Heat oven to 400°F. Spray 11x7-inch (2-quart) baking dish with cooking spray.
- Meanwhile, in heavy 3-quart saucepan, cook bacon over medium heat, turning occasionally, until crisp. Remove bacon; crumble and set aside. Using wire whisk, stir flour into bacon drippings. Gradually stir in clam juice, whipping cream and onion salt. Heat until thickened and bubbly, stirring constantly. Stir in potatoes, bacon, peas and carrots, corn and thyme. Cook 3 to 4 minutes longer or until hot. Stir in shrimp and crabmeat. Spoon mixture into baking dish.
- On lightly floured surface, unfold pastry. Roll into 12x8-inch rectangle. With sharp knife, cut slits in pastry to allow steam to escape. Place pastry in baking dish over hot seafood mixture. Roll outer edges of pastry over edges of baking dish, and press onto edges.
- Bake 30 to 40 minutes or until crust is deep golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 440, Carbohydrate 42 g, Cholesterol 145 mg, Fat 3, Fiber 3 g, Protein 19 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 3 g, TransFat 1 1/2 g
NEW ENGLAND CLAM CHOWDER
This favorite chowder from colonial days is a white chowder made with milk or cream.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onion is tender; drain off fat.
- Drain clams, reserving liquid. Add enough water, if necessary, to clam liquid to measure 1 cup.
- Stir clams, clam liquid, potato, salt and pepper into bacon and onion. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until potato is tender.
- Stir in milk. Heat, stirring occasionally, just until hot (do not boil or soup may curdle).
Nutrition Facts : Calories 240, Carbohydrate 19 g, Cholesterol 75 mg, Fat 1, Fiber 1 g, Protein 29 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving (about 1 cup), Sodium 490 mg, Sugar 8 g, TransFat 0 g
WILMA'S CLAM CHOWDER
A chunky, delicious chowder with a back-east taste.
Provided by Wilma Scott
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Drain juice from the clams into a medium size pot, set the clams aside. Add water or bottled clam juice. Add potatoes and onions to the pot and cover. Cook over a medium heat until potatoes are soft. Stirring occasionally.
- Add milk, evaporated milk, butter or margarine, parsley, thyme, seafood seasoning, celery salt, salt and pepper to taste, cracker crumbs and clams.
- Simmer until soup is about to boil, be careful not to let it boil. Serve hot.
Nutrition Facts : Calories 559.1 calories, Carbohydrate 70.1 g, Cholesterol 83.4 mg, Fat 18.5 g, Fiber 5.9 g, Protein 28.7 g, SaturatedFat 10 g, Sodium 618.8 mg, Sugar 18.1 g
NEW ENGLAND CLAM PIE
If you love creamy New England style clam chowder, you will love this recipe. It works best with my mother's homemade pie crust recipe, but I sometimes use store bought pie shells for convenience. This pie is excellent as a left over, IF there's any left!
Provided by Kaya1245
Categories Savory Pies
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place clam juice, potatoes, carrots, and onion in a saucepan and bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 12 minutes.
- Add clams and salt and pepper to taste.
- Mix flour with light cream or milk (heavy cream will make the mixture too thick), and stir into the clam mixture.
- Bring to boil, stirring until the mixture thickens, remove from heat. Let mixture cool.
- Preheat oven to 400 degrees, and prepare 1 pie shell in baking dish. Pour cooled mixture into the shell, and cover with the remaining shell, sealing the edges and poking airholes in the top.
- Bake for 10 minutes at 400, then reduce heat to 350 degrees and cook about 30 minutes longer, until the crust is golden brown.
- Let the pie cool in order to let the filling set.
CLAM CHOWDER PIE
Make and share this Clam Chowder Pie recipe from Food.com.
Provided by mommyoffour
Categories Pot Pie
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook potato and onion in 1 cup water till tender; drain.
- Drain clams, reserving 1/2 cup liquid.
- In saucepan milt butter; stir in parsley, flour, salt, and dash of pepper.
- Add reserved clam liquid and milk all at once; cook and stir till thickened and bubbly.
- Stir in cooked potato mixture and clams.
- Turn into a 9-inch pie plate.
- Prepare plain pastry shell.
- Roll out to a 10-inch circle; place atop filling.
- Turn edges under and flute; cut slits for escape of steam.
- Bake, uncovered, at 425 for 25 to 30 minutes.
- Let stand 5 minutes before serving.
EASY CLAM CHOWDER
This recipe comes from an old college friend. Pair steaming bowlfuls with sourdough bread and a green salad. -Kristy Doty, Riverside, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute onions until tender., Drain clams, reserving juice. Set clams aside. Add the potatoes, clam juice and broth to the onions. Cook over medium heat for 15 minutes or until potatoes are tender. Stir in the clams, soup, milk, cream, salt, pepper and bacon; heat through.
Nutrition Facts : Calories 277 calories, Fat 19g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 909mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.
CLAM PIE
Make and share this Clam Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 50m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Coat a 9-inch pie pan or individual ramekins with cooking spray.
- In a 3-quart saucepan, fry bacon over medium-high heat until crisp.
- Add in the onion; cook and stir 3-4 minutes or until softened.
- Stir in corn, chowder, clams, thyme, and Tabasco; bring to a boil.
- Transfer mixture to the prepared pie pan.
- In a small bowl, toss the breadcrumbs, melted butter, and parsley.
- Sprinkle crumbes evenly over the top.
- Bake in a 350° oven for about 30 minutes or until golden brown.
Nutrition Facts : Calories 525.2, Fat 34.9, SaturatedFat 16.4, Cholesterol 103, Sodium 1440.5, Carbohydrate 31.1, Fiber 2.4, Sugar 2, Protein 22.9
PHILADELPHIA CLAM PIES
Steps:
- Peel potatoes and cut into 1/4-inch dice.
- Heat butter and bacon in a 12-inch heavy skillet over moderately high heat until foam subsides, then add onion, garlic, and salt and cook, stirring occasionally, until onion is pale golden, about 5 minutes. Add bay leaf, thyme, clove, carrots, celery, and potatoes and reduce heat to moderate, then cook, stirring occasionally, until vegetables are golden and almost tender, about 15 minutes (be careful not to let them burn). Add wine, scraping up any brown bits.
- Stir together clam juice and cornstarch. Add to vegetables in skillet and bring to a simmer. Cover skillet and simmer until vegetables are tender, about 5 minutes. Remove lid and stir in clams with their liquor. Bring to a simmer and cook 1 minute, then remove from heat and cool to warm, uncovered. Discard bay leaf and clove.
- Put oven rack in middle position and preheat oven to 425°F.
- Roll out 1 pastry sheet into a 12-inch square on a lightly floured surface with a lightly floured rolling pin. Cut out 3 squares of pastry that are at least 1 inch larger all around than tops of soup bowls. Repeat with remaining pastry sheet.
- Divide clam filling among soup bowls (leaving at least a 3/4-inch space between surface of filling and tops of bowls). Brush 1 pastry square with egg and cover 1 bowl with it, egg side down, pressing edges of pastry firmly onto outside of bowl. Repeat with remaining squares of pastry and bowls. Brush tops of pastry with remaining egg.
- Bake pies in bowls in a large shallow baking pan until pastry is golden and puffed, about 20 minutes.
CLAM CHOWDER TART
Very unusual, but hearty and satisfying.
Provided by Kevin Ryan
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Place oven rack on highest level. Preheat oven to 375 degrees F (190 degrees C). Set prebaked tart shell on a baking sheet (see Editor's Note).
- Chop the clams finely, and reserve 1/2 cup of the liquid. Beat the eggs well, and add clam liquid, cream, nutmeg, salt, and pepper. Whisk until smooth, and stir in the clams.
- Fry the bacon over moderate heat until crisp, and then remove from pan and set aside. Leave about half a tablespoon of bacon grease in the pan, and add onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. clam mixture. Crumble the bacon into mixture, then pour into mixture into pastry shell.
- Crumble the bacon into the tart shell; add onion. Carefully pour custard into shell and transfer to preheated oven.
- Bake on the top rack until center is set, or until a knife inserted in center comes out clean, about 25 minutes. Serve hot or warm.
Nutrition Facts : Calories 287.8 calories, Carbohydrate 12.7 g, Cholesterol 126.5 mg, Fat 22.5 g, Fiber 0.5 g, Protein 8.7 g, SaturatedFat 8.5 g, Sodium 438 mg, Sugar 0.6 g
CLAM CHOWDER
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds.
- Place clams and 2 cups water in a large pot over high heat; cook, covered, until clams open, 7 to 10 minutes. Remove clams, strain liquid, and add enough water to equal 4 cups; use as stock. When clams are cool enough to handle, remove from shells and chop.
- Add potatoes, stock, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; and stir in clams and cream. Heat 1 minute. Season with salt and pepper; serve immediately.
SEAFOOD CHOWDER POT PIE
A flaky puff pastry crust tops a hot and rich mixture of vegetables, shrimp and crabmeat. Great for brunch or dinner! Recipe is from Pillsbury.
Provided by Pinay0618
Categories Pot Pie
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In 2-quart saucepan, heat 2 cups water and the salt to boiling over high heat. Add potatoes; heat to boiling. Reduce heat to medium; cover and simmer 5 to 7 minutes or until tender; drain.
- Heat oven to 400°F Spray 11x7-inch (2-quart) baking dish with cooking spray.
- Meanwhile, in heavy 3-quart saucepan, cook bacon over medium heat, turning occasionally, until crisp. Remove bacon; crumble and set aside. Using wire whisk, stir flour into bacon drippings. Gradually stir in clam juice, whipping cream and onion salt. Heat until thickened and bubbly, stirring constantly. Stir in potatoes, bacon, peas and carrots, corn and thyme. Cook 3 to 4 minutes longer or until hot. Stir in shrimp and crabmeat. Spoon mixture into baking dish.
- On lightly floured surface, unfold pastry. Roll into 12x8-inch rectangle. With sharp knife, cut slits in pastry to allow steam to escape. Place pastry in baking dish over hot seafood mixture. Roll outer edges of pastry over edges of baking dish, and press onto edges.
- Bake 30 to 40 minutes or until crust is deep golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 489.3, Fat 26.8, SaturatedFat 8.6, Cholesterol 35.8, Sodium 1152, Carbohydrate 49.5, Fiber 3.7, Sugar 3.2, Protein 13.9
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
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