THICK AND CREAMY NEW ENGLAND CLAM CHOWDER
This is the BEST chowder I've ever had. I've had chowder at Legal Seafoods in Boston, which I have to say is good, but mine is BETTER! If you like thick chowder, you'll love this one!!
Provided by teen7043
Categories Chowders
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Add bacon to sauce pan and cook on medium low heat until crispy.
- Add onion and cook until translucent.
- Add clam juice from both cans.
- Add potatoes.
- Cook and cover until potatoes are fork tender, about 15-20 minutes.
- Stir occasionally so potatoes won't stick.
- Add clams, soup, cream, milk, and dill weed.
- Stir together.
- Add butter and let melt into the chowder.
- Cook for about 30-45 minutes or until thickened.
- Stir occasionally.
CREAMY NEW ENGLAND CLAM CHOWDER
In this slightly lighter yet still rich version of clam chowder, half-and-half mixes with the liquor spilled from the clams, letting the briny goodness of cherrystones and hints of thyme, bay leaf, and celery shine through. Have your crackers ready.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Bring water to a boil in a large pot. Add clams, cover, and cook until shells open, about 10 minutes. Transfer clams to a large bowl, reserving cooking liquid. Discard any clams that do not open. Remove meat from shells, and return to bowl. Discard shells. Pour reserved liquid through a fine sieve lined with cheesecloth into a large bowl (you should have 2 1/2 cups). Sprinkle a few tablespoons liquid over clams to keep them moist.
- Melt butter in a large pot over medium heat. Add bacon, and cook, stirring, until golden brown, about 3 minutes. Pour off excess drippings, leaving just enough to coat bottom of pot. Add onion and celery, and cook until softened, 3 to 4 minutes.
- Wrap thyme, bay leaf, and peppercorns in a piece of cheesecloth, and tie with kitchen string. Place cheesecloth in pot, and add potatoes and 2 1/2 cups reserved clam broth. Simmer over medium heat until potatoes are tender, 5 to 7 minutes.
- Chop clams. Add clams and half-and-half to pot, and heat until just warmed through, about 1 minute. Discard cheesecloth, and season with salt. Serve immediately.
CREAMY NEW ENGLAND CLAM CHOWDER
Most clam chowders have way too much potato and not enough clams for my taste. I (Bird) developed this recipe fix that. I use an immersion blender to cream the potatoes into the chowder, then add lots of clams. :)
Provided by 2Bleu
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large dutch oven, cook bacon until crisp and fat is rendered. Pour off all but 2 tablespoons of the bacon fat. Add the butter, onions, celery, garlic, and bay leaf and cook about 5 minutes until vegetables are tender.
- Add the potatoes and the reserved clam broth and bring to a boil. Lower the heat, cover, and simmer about 30 minutes, until broth has thickened slightly and the potatoes are tender.
- Remove bay leaf from pot. Using an immersion mixer (or blender), blend soup to a fine consistency. Stir in the clams and heavy whipping cream. Taste for saltiness, then season with white pepper, salt, and mace (to your liking).
- Can be eaten right away, but it's best the next day. Just let cool and refrigerate overnight. The next day simmer the soup to re-heat, but do not boil.
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.;
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.
NEW ENGLAND CLAM CHOWDER
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- In large pot saute the oil and garlic about 2 minutes. Add diced vegetables and saute for 10 minutes or until vegetables are tender. Add herbs and salt. Add clam stock and bring to a boil. Add potatoes and bring to a boil again. Add roux and chopped clams, reduce heat and simmer for one hour.
NEW ENGLAND CLAM CHOWDER
Provided by Geoffrey Zakarian
Time 50m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Add the clam juice and vegetable stock to a large pot and bring to a simmer over medium-high heat. Add the clams and steam until fully opened, 5 to 8 minutes. Strain the steaming liquid through a fine-mesh sieve to remove any remaining sand and add the liquid from the canned clams; set aside. Remove the clams from the shells and chop roughly; reserve the clams separately.
- Return the cleaned pot to medium heat and add the butter, pancetta and bacon. Cook until the bacon and pancetta are crisp and the fat has fully rendered, 6 to 8 minutes. Remove about a quarter of the cooked bacon and pancetta to a plate lined with a paper towel; reserve for garnish.
- Add the celery, garlic, onion, seafood seasoning and celery salt to the pot; season with salt and pepper. Cook until the vegetables begin to soften, about 4 minutes. Stir in the flour and cook for another 2 minutes. Add the potatoes, heavy cream and the reserved clam broth. Bring to a simmer over medium-low heat. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Remove the pot from the heat and stir in the chopped canned clams, reserved cherrystones, Worcestershire and hot sauce. Taste for seasoning and add salt and pepper if needed.
- Serve hot in bowls and garnish with the dill, oyster crackers and reserved bacon and pancetta. Serve with more Worcestershire sauce and hot sauce alongside.
NEW ENGLAND CLAM CHOWDER
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rinse the clams several times under cold running water. Transfer to a large pot and add 3 cups water. Bring to a simmer over medium-high heat, then cover and cook until the clams open, about 6 minutes. Strain through a fine-mesh sieve into a large bowl; reserve the broth. Transfer the clams to a bowl and cover with plastic wrap so they don't dry out.
- Cook the bacon in a large pot over medium heat until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels. Melt the butter in the same pot over medium heat. Add the celery, onion and thyme and cook, stirring occasionally, until soft, about 10 minutes. Add the flour and cook, stirring, 1 minute. Stir in the reserved clam broth, 1 1/2 cups water and the potato. Bring to a simmer and cook until the potato is tender and the soup thickens slightly, about 15 minutes.
- Meanwhile, remove the clams from their shells and roughly chop.
- Reduce the heat under the soup to medium low. Whisk in the half-and-half and warm through (do not boil). Remove from the heat. Stir in the chopped clams; season with salt and pepper. Ladle the soup into bowls and top with the reserved bacon and chives.
NEW ENGLAND-STYLE CLAM CHOWDER
New England Soul Food. Serve with oyster crackers.
Provided by TerryWilson
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 1h30m
Yield 10
Number Of Ingredients 16
Steps:
- Melt butter in a stockpot over medium-high heat; cook and stir salt pork, celery, onion, and garlic in melted butter until softened, about 7 minutes. Add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. Bring the mixture to a boil, reduce heat to medium, and place a cover on the pot. Cook at a simmer until potatoes are tender, about 35 minutes.
- Stir clams into the soup and simmer uncovered for 5 minutes. Add Worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook another 7 minutes. Remove the pot from heat. Remove and discard bay leaves. Garnish with parsley to serve.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 25.9 g, Cholesterol 86 mg, Fat 24.2 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 14.2 g, Sodium 541.1 mg, Sugar 2.6 g
NEW ENGLAND CLAM CHOWDER
This is a rich and flavorful Chowder - creamy in body and full of clams - I have lived east and west coast and have lived in BC, Canada and this recipe is a combination of all - plus the love and care of my Jims' clam chowder
Provided by Ravenseyes
Categories Chowders
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large steamer pot add your cleaned clams - with 1 cup of white wine and 2 tsps crushed garlic. Steam until clams are fully opened.
- Remove clams from the pot and set aside to cool.
- Reserve all liquids from the clam steam (this is the clam liquor - add bottled clam juice to equal 12 cups).
- In a 6 qt or larger pot add 1 tbsp olive oil, over medium high heat, add onions, celery, garlic and potatoes. Cook for approximately 5 minutes or until onions are clear.
- Add clam liquor and cook till potatoes are tender.
- In a small pot melt butter add flour, salt and pepper cook for two minutes slowly add several ladles of the clam juice from the soup pot to the rue and cook till it begins to thicken, remember to stir constantly while thickening or you will burn your rue. Return the rue to the soup pot and allow the two to come together. Add cream and cook for 10 minutes.
- The last touch is to add your chopped clams - I add them last so they don't turn to rubber. Serve with a nice crusty bread.
NEW ENGLAND CLAM CHOWDER RECIPE BY TASTY
Here's what you need: bacon, onion, celery, carrot, all-purpose flour, black pepper, dried thyme, minced clam, chicken stock, potatoes, heavy cream, bay leaf, oyster cracker
Provided by Jordan Kenna
Categories Lunch
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
- Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
- Add onion and sauté until softened and translucent, about 3 to 5 minutes.
- Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
- Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
- Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
- Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
- Add in reserved clam meat and cook for an additional 2-4 minutes.
- Remove from heat and serve with oyster crackers
- Enjoy!
Nutrition Facts : Calories 720 calories, Carbohydrate 37 grams, Fat 53 grams, Fiber 3 grams, Protein 32 grams, Sugar 9 grams
NEW ENGLAND CLAM CHOWDER I
Hot and hearty recipe that will warm you up on cold winter days.
Provided by Debbie2
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
- Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
Nutrition Facts : Calories 395.8 calories, Carbohydrate 24 g, Cholesterol 101.4 mg, Fat 22.5 g, Fiber 2.2 g, Protein 24.1 g, SaturatedFat 11.5 g, Sodium 706.2 mg, Sugar 2 g
NEW ENGLAND CLAM CHOWDER
Try out a favorite from the East Coast with this New England Clam Chowder! Our take on New England Clam Chowder is ready to enjoy in 45 minutes.
Provided by My Food and Family
Categories Home
Time 45m
Yield 10 servings (1 cup each)
Number Of Ingredients 10
Steps:
- Cook and stir bacon in Dutch oven over medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. dripping from pan.
- Add yellow onions, celery and thyme to reserved bacon drippings; cook and stir 5 min. or until crisp-tender. Add potatoes, water and 2 Tbsp. bacon; stir. Bring to boil, stirring occasionally. Simmer over medium-low heat 15 to 20 min. or just until potatoes are tender, stirring occasionally.
- Microwave milk and cream cheese in microwaveable bowl on HIGH 1-1/2 min. or until milk is heated through. Whisk until cream cheese is completely melted and sauce is well blended. Add to potato mixture; stir.
- Stir in clams; cook 2 min. or until heated through, stirring frequently. (Do not let chowder come to boil.) Remove pan from heat.
- Top with green onions and remaining bacon.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
BRIAN'S NEW ENGLAND CLAM CHOWDER
This is a mix of several other recipes that I took and made my own. I now live in Idaho so I have to use canned clams.Requested often by my finicky teenage stepdaughter. Usually I make a double recipe as it is gone very soon. This is clam chowder not potato chowder seasoned with clams if you get my meaning. Sometimes I make it thicker by omitting some of the stock and using powdered or cubes of bouillion.
Provided by Tugar357
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Add 1/4 of butter to stock pot and brown the bacon in the bottom.
- Once the bacon is done, remove it and save as garnish. Add the remaining butter, onion, celery, thyme, bay leaves, and garlic. Saute till soft.
- Add the chicken stock, potatoes, corn, and the reserved clam juice. Cook on medium till tender. It will take about 25-30 minutes. If using the bouillion, you will need enough water to cover the potatoes.
- Add the clams and the cream.
- Adjust the seasonings with salt and pepper. Thicken it to your taste. I use a slurry of flour and water strained. Then bring to boil making sure you stir so as not to burn the bottom.
- I like a few fresh pieces of tomato on mine at the last second.
- Serve with oyster crackers or saltines.
Nutrition Facts : Calories 960.7, Fat 60.2, SaturatedFat 32.2, Cholesterol 282.3, Sodium 714.7, Carbohydrate 50.3, Fiber 4.5, Sugar 5.3, Protein 55
NEW ENGLAND CLAM CHOWDER
Make and share this New England Clam Chowder recipe from Food.com.
Provided by Millereg
Categories Chowders
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat.
- Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes.
- Remove from heat.
- Melt butter in heavy large pot over medium heat.
- Add bacon and cook until bacon begins to brown, about 8 minutes.
- Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes.
- Stir in flour and cook 2 minutes (do not allow flour to brown).
- Gradually whisk in reserved juices from clams.
- Add potato mixture, clams, half and half and hot pepper sauce.
- Simmer chowder 5 minutes to blend flavors, stirring frequently.
- Season to taste with salt and pepper.
- (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving).
Nutrition Facts : Calories 648.9, Fat 20.4, SaturatedFat 10.6, Cholesterol 129.4, Sodium 2457.9, Carbohydrate 66.4, Fiber 5.3, Sugar 10.7, Protein 48.4
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- In a heavy bottomed soup pot or dutch oven, Saute chopped bacon over med/high heat until browned, then remove with a slotted spoon and set aside on paper towels. You should have about 3-4 Tbsp bacon fat in the pot; remove extra fat if you wish, but I left it in ;).
- In the same pot with bacon fat add in 2 sliced carrots, 2 stalks celery (diced), 1 small onion (finely diced) and saute over med/high until soft and golden (7-8 min). Sprinkle with 4 Tbsp flour and stir to combine. Sautee another minute.
- Stir in 2 cups chicken broth, 1 bay leaf, 1/2 tsp tabasco, 2 cans chopped clams with juice, 1 1/2 tsp worcestershire sauce, 1/2 tsp thyme, 1/4 tsp pepper, and about 1 to 1 1/2 tsp salt or to taste. Bring to a light boil.
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