Golden Clam Chowder Recipes

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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



My Best Clam Chowder image

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

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste

GOLDEN CLAM CHOWDER

This is comfort food at its best! Yes, you can have a warm bowl of homemade clam chowder for dinner tonight or any night. The soup is seasoned expertly and thyme adds a great dimension of flavor. -Amanda Bowyer, Caldwell, Idaho

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 15



Golden Clam Chowder image

Steps:

  • Finely chop the celery, carrots and onion. In a Dutch oven, saute vegetables in oil until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, clams, clam juice, 1 cup water, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender., Gradually stir in milk; heat through. Combine cornstarch and remaining 1 tablespoon water until smooth; stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.

Nutrition Facts : Calories 195 calories, Fat 5g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 574mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic exchanges

2 celery ribs
2 medium carrots
1 medium onion
2 teaspoons olive oil
4 garlic cloves, minced
4 medium potatoes, peeled and diced
2 cans (6-1/2 ounces each) minced clams, undrained
1 bottle (8 ounces) clam juice
1 cup plus 1 tablespoon water, divided
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (12 ounces) evaporated milk
2 teaspoons cornstarch
2 bacon strips, cooked and crumbled

GOLDEN SEAFOOD CHOWDER

Flavored with crab, shrimp and cheddar cheese, this chowder is so good that I make it weekly. Sometimes I substitute chicken or ham for the seafood and leave out the juice. Either way, this pretty soup is a winner. -Ami Paton Waconia, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 4 servings (1-1/2 quarts)

Number Of Ingredients 13



Golden Seafood Chowder image

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in the broth, potato, celery, carrots, Clamato juice and lemon pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , In a small bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, crab and shrimp; cook and stir until cheese is melted.

Nutrition Facts : Calories 550 calories, Fat 33g fat (22g saturated fat), Cholesterol 198mg cholesterol, Sodium 1233mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 2g fiber), Protein 35g protein.

1/2 cup finely chopped onion
1/4 cup butter, cubed
1 can (14-1/2 ounces) chicken broth
1 cup cubed peeled potato
2 celery ribs, chopped
2 medium carrots, chopped
1/4 cup Clamato juice
1/4 teaspoon lemon-pepper seasoning
1/4 cup all-purpose flour
2 cups 2% milk
2 cups shredded sharp cheddar cheese
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 cup cooked shrimp

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