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
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
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
CLAM CHOWDER
Steps:
- Wash and scrub the clams to get rid of the dirt. Set the littlenecks aside in the refrigerator, and combine the cherrystone clams with the water, garlic, bay leaves, and thyme leaves in a large pot. Cover, and steam over medium-high heat until the clams have all popped open, about 15 minutes. Check every 5 minutes to pull out the clams that have opened (some take longer than others), and give the pot a stir. Pull the opened clams out of their shells and chop them roughly. Cover them and set aside. Pour the broth into a big bowl through a strainer that you've lined with cheesecloth, just in case there is leftover sand; set the broth aside.
- Rinse out the pot and melt the butter over medium heat. Add the pancetta, celery, and onion. Saute this together for 5 minutes, until the vegetables soften. Sprinkle the flour into the pot; stir and coat everything well. Gradually pour in the strained clam broth, whisking constantly to break up any lumps of flour. When all the broth is incorporated, fold in the potatoes, and bring to a boil, stirring constantly for about 15 minutes. The soup will start to thicken from the potato starch.
- Reduce the heat to low and fold in the cream, milk, and chopped clams. Toss in the littleneck clams and cover the pot to let them steam open, about 5 minutes. Season the soup with many turns of freshly ground black pepper and stir everything together to heat through, but do not let it boil. Serve this in nice big bowls with some chopped parsley and Parmesan Oyster Crackers.
- Preheat oven to 250 degrees F.
- Chop garlic cloves then sprinkle with some salt and smash to make a paste. Set a large nonstick pan over medium heat. Add butter, oil and garlic and swirl pan. Add oyster crackers and chopped flat-leaf parsley and toss to coat. Spread out on a sheet tray, season with salt and pepper and sprinkle with shredded Parmigiano. Pop into the oven and bake for 25 to 30 minutes until golden and crispy.
- Yield: 2 cups
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.
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
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.
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
CLAM CHOWDER
We make this recipe on Halloween night, along with My five star potato Soup for the kids. Its quick yet special. Serve with some crusty garlic toast! Thank you Stephanie!
Provided by LizAnn
Categories Chowders
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In medium saucepan add: salt, celery, potatoes, onion,"juice" from the 2 cans of clams.
- Add just enough water to cover mixture.
- Simmer 8-10 minute or until potatoes are tender.
- Meanwhile: In a large stockpot, bring to boil 1 half and half and butter stirring constantly.
- Mix together cornstarch and milk.
- Slowly stir into half and half mixture while boiling, stirring rapidly, remove from heat.
- Stir in vegetable mixture.
- Add red wine vinegar.
- Add clams and Fresh pepper to taste!
- DO NOT BOIL CLAMS!
- Enjoy!
POTATO AND CLAM CHOWDER
I love chowders. I have combined these two chowders with a few extra ingredients to make a wonderful tasting chowder. I like to serve it the same as French Onion Soup with the garlic toast in the bottom of the bowl or garlic croutons and pepper jack cheese melted on top. UMMMMMMM Good! This is really a comfort food on a cold winter day.
Provided by LOUISE GOLDEN
Categories Chowders
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot saute (sweat) chopped onions in olive oil.
- Peel and dice potatoes into small bites and add to onions and olive oil.
- Add cayenne pepper, black pepper and salt.
- Cook potatoes with 1/4 cup of water covered until fork tender.
- In a small pan on medium heat mix butter and flour as if your were making a gravy or white sauce.
- Add flour and butter mixture to large pot and mix with potatoes.
- Pour 4 cups chicken broth and stir until it starts to thicken.
- Add can of whole baby clams and chopped clams with juice.
- Pour in heavy cream.
- (Thickness varies. Mashing some of the potatoes or adding instant potatoes for thickening.).
- Cook for 30 minutes.
- Top with Old Bay Seasoning.
Nutrition Facts : Calories 464.6, Fat 31, SaturatedFat 17.3, Cholesterol 104.3, Sodium 911.9, Carbohydrate 36, Fiber 3.9, Sugar 1.9, Protein 12.9
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