CLAM CHOWDER WITH ARTICHOKES
Looking for a quick dinner idea? Two easy steps and 15 minutes is all that it takes to make this delicious clam and artichoke chowder recipe using Progresso™ artichoke hearts, and sliced mushrooms.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Drain and quarter artichokes. Drain mushrooms.
- In 3-quart saucepan, mix all ingredients except salt and pepper. Cook over medium heat, stirring occasionally, until thoroughly heated. Stir in salt and pepper to taste.
Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 35 mg, Fat 2, Fiber 10 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1350 mg, Sugar 4 g, TransFat 0 g
ARTICHOKES WITH CLAMS
This is an easy starter that combines two of my favorite ingredients- artichoke hearts, and clams! If you can't find Spanish preserved artichoke hearts, substitute canned quartered artichoke hearts. Posted for ZWT5
Provided by IngridH
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large frying pan.
- Add the garlic and lightly brown, but be careful not to burn!
- Add the flour, and whisk to combine.
- Mix in the wine and stock.
- Add the clams, cover and cook until the clams open,.
- Add the artichoke hearts, and continue to cook until they are heated through.
- Serve immediately.
CLAM CHOWDER
Provided by Alton Brown
Time 40m
Yield 4 large servings
Number Of Ingredients 10
Steps:
- In a heavy-bottomed saucepot, render the salt pork until just crisp. Remove and discard. Sweat the onion in the pork fat until tender. Add the potatoes and cover with milk. Bring to a boil and let simmer until potatoes are soft. Season with salt and pepper.
- In a separate pot, fitted with a steamer basket, bring the reserved clam juice to a boil. Add clams and cover. Steam for three minutes until all clams are open. Remove the clams as they open and transfer to a bowl. Add the steaming juices to the pot with the chowder. Using a stick blender puree to desired consistency. Adjust seasonings.
- Finely chop the drained canned clams. Fold into the chowder. Serve with steamed clams, parsley, sour cream and grape tomatoes, as garnish.
CLAM CHOWDER
Provided by Alex Guarnaschelli
Categories appetizer
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- Place a large pot or rondeau on the stove and add 3 cups water. Bring the water to a boil and add the clams. Cook until the clams pop open. Though it is important to stir the clams as they cook, take care because the shells are fragile and break easily. Put the clams in a colander and reserve the cooking liquid. Shell the clams; discard the shells and reserve the clam meat and the liquid separately.
- Add the bacon to another large pot and cook over medium heat until crispy. Drain the bacon with a slotted spoon onto a paper towel, dust with Aleppo pepper and set aside. Add the butter to the bacon fat in the pot and quickly cook the celery, about 1 minute. Sprinkle with salt and black pepper. Remove the celery with a slotted spoon and set aside.
- Add the garlic, leeks and onions to the pot and sprinkle with salt and black pepper. Cook until the vegetables become tender and translucent, 3 to 5 minutes. Add the vermouth. Continue to cook until almost all of the liquid has evaporated, 8 to 12 minutes.
- Meanwhile, in another large pot, combine the cream, thyme, potatoes and bay leaves. Bring the mixture to a gentle simmer and cook until the potatoes are tender, 5 to 8 minutes. Sprinkle with salt and black pepper. Add a splash of hot sauce and Worcestershire. Stir to blend. Taste for seasoning.
- There is a good chance there will be grit in the clam cooking liquid. Strain it and add it to the onion/leek mixture. Stir to blend. Taste for seasoning. Combine with the potato mixture. Add the clam meat, reserved celery, tarragon and dill. Remove and discard the bay leaves. Add the marsala. Taste for seasoning. Add more cream and water if needed. Top with the bacon just before serving and serve with the Baked Bread.
- Preheat the oven to 350 degrees F. Arrange the bread on a baking sheet in a single layer. Melt the butter in a small skillet over low heat and add the garlic. Sprinkle with salt and white pepper. Heat gently for 1 minute. Use a pastry brush to coat the bread slices with the butter. Pour any remaining butter into the bottom of the baking sheet. Dust the bread with the paprika and dill seeds. Place the baking sheet in the center of the oven and bake until the slices are browned and crispy, 12 to 15 minutes. Remove and cool for a minute before serving alongside the soup.
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
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
ARTICHOKE CHOWDER
Make and share this Artichoke Chowder recipe from Food.com.
Provided by ssej1078_1251510
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, saute the artichoke hearts garlic, and shallots in the stock.
- Set aside half the hearts and puree the rest in blender.
- Add the butter and milk and whip till smooth.
- Place in a saucepan and simmer over low heat for 20 mins.
- Season with salt and pepper.
- Fold in rest of the hearts and heat thoroughly.
- Garnish with basil and croutons.
CLAM CHOWDER
-Rosemary Peterson, Archie, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- Drain clams, reserving liquid; set the clams aside. , In a large kettle, combine the potatoes, carrots, onion, butter, water and reserved clam juice. Cook over medium heat for 15 minutes or until the vegetables are tender. Stir in the milk, soup, salt and pepper. Simmer, uncovered, until heated through. Stir in clams.
Nutrition Facts : Calories 230 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 560mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 3g fiber), Protein 6g protein.
CATHIE'S CLAM CHOWDER
Mmm, good! Oakies version of clam chowder. Don't forget the saltines! Add one more jar of clam juice, for those of you who like it clammy -- I know that's how my hubby likes it. Enjoy!
Provided by Cathie West
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h20m
Yield 10
Number Of Ingredients 9
Steps:
- In a medium skillet over medium heat, cook bacon, celery and onion until onion is translucent. Remove from heat and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking until bubbly. Whisk in 1 jar of clam juice, until smooth. Stir in onion mixture. Pour in half-and-half, stirring constantly. Stir in clams, reduce heat and simmer 30 minutes.
- Season with pepper and serve.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 7.4 g, Cholesterol 68.4 mg, Fat 23.5 g, Fiber 0.3 g, Protein 8.2 g, SaturatedFat 12.3 g, Sodium 376.7 mg, Sugar 1.1 g
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