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
TRADITIONAL NEW ENGLAND CLAM CHOWDER
Steps:
- Tap clams; discard any that do not close. Place clams and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open. , Remove meat from clams; chop meat and set aside. Strain liquid through a cheesecloth-lined colander; set aside., In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Saute onion in drippings until tender., Return bacon to the pan; add clam meat and reserved liquid. Stir in the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender., Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in cream; heat through (do not boil).
Nutrition Facts : Calories 138 calories, Fat 6g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 175mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
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
MAINE STYLE CLAM CHOWDER
A really good Maine Clam Chowdah; we Mainers love our chowdah, ayuh!
Provided by Daune (pronounced "Dawn") Browne
Categories Chowders
Time 55m
Number Of Ingredients 9
Steps:
- 1. Using a deep saucepan, fry salt pork or bacon slowly. Remove and add diced onion. Cook on low heat until onion is soft. Add clam juice, diced raw potato and enough black pepper to satisfy your taste. Cover pan, bring to steaming point,lower heat and cook at least 15 minutes.
- 2. Remove cover, add minced clams, stir to mix. Cook about 10 minutes with cover off, allowing clams to simmer along in cooked potato mixture.
- 3. Add milk and butter and heat to serving point. Do not boil. Taste for seasoning and add salt and more pepper as needed.
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
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.
MAINE CLAM CHOWDER
Make and share this Maine Clam Chowder recipe from Food.com.
Provided by Vicki in CT
Categories Chowders
Time 40m
Yield 2 1/2 quarts, 10 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in large pot. Add onions, celery, and scallions. Saute until vegetables are softened. Add the flour and cook 2-4 minutes longer, but do not brown.
- Stirring constantly add the clam juice. Simmer for 5-10 minutes. Add half and half and wine. Add clams and potatoes. Add seasonings.
- Gently simmer soup but do not allow it to boil for 8-10 minutes. Garnish with fresh parsley.
Nutrition Facts : Calories 342, Fat 13.2, SaturatedFat 7.8, Cholesterol 60.6, Sodium 975.5, Carbohydrate 34.3, Fiber 2.4, Sugar 4.3, Protein 17.1
MAINE CLAM CHOWDER
Maine Clam Chowder is made from soft shell clams that are native to Maine. They are very sweet, if you could call a clam that. When you add milk, cream, onions, and potatoes, you have a wonderful "chowdah".
Provided by Mimi in Maine
Categories Chowders
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry the diced salt pork--"porkies" (or bacon) in a pan till done; drain and set aside.
- Heat the clam juice in a large saucepan on medium heat.
- In separate pan put the butter and onions and sauté till translucent.
- Add the flour and whisk continuously for 5 minutes.
- Add to the clam juice slowly whisking all the while so there will be no lumps.
- Add the clams and stir; add potato chunks, milk, cream, salt, and pepper.
- Decrease heat and simmer for about 20 minutes stirring frequently to avoid burning.
- When you serve, put the "porkies" (fried salt pork) or bacon on the table to put in the individual bowls.
- Make this a day ahead for flavor.
- NOTE: If fresh clams are not available, substitute a 6 ounce can of clams including the juice.
Nutrition Facts : Calories 849.2, Fat 59.8, SaturatedFat 31.1, Cholesterol 117.7, Sodium 1340, Carbohydrate 61.4, Fiber 5.8, Sugar 3.5, Protein 17.1
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CLAM CHOWDER RECIPE (MAINE STYLE WITH FRESH CLAMS)
From nourishedkitchen.com
Reviews 17Servings 6-8Cuisine AmericanCategory Soup
- Place the clams in a large stock pot, and pour in a quart of water. Cover the pot, and bring the water to a boil over medium-high heat. Steam the clams until they open, about 10 minutes. Discard any clams that stay closed after 15 minutes.
- Strain the broth into a pitcher through a fine-mesh sieve, and allow the clams to cool until they're comfortable enough to handle. Pluck the meat from each clam and place it onto a cutting board. Discard all the shells, and coarsely chop the clam meat.
- Melt the bacon fat in a Dutch oven over medium heat. Drop the chopped bacon into the pot, and allow it to crisp in the hot fat - about 5 minutes. Stir in the celery and onion, and then sprinkle them with sea salt. Cover the pot, allowing the vegetables to sweat in the pot about until they release their fragrance and soften.
- Add the potatoes and chopped clam meat to the pot, and then pour in the reserved clam broth. Pour in an additional 4 cups water, drop in the bay leaf, and then simmer the chowder until the potatoes soften and yield easily when pierced by a fork.
MAINE CLAM CHOWDER - HANK SHAW'S NEW ENGLAND …
From honest-food.net
4.9/5 (22)Total Time 1 hr 15 minsCategory SoupCalories 257 per serving
- In a large soup pot, heat the butter over medium heat and add the diced salt pork and onions. Fry this slowly until the the onions are soft and translucent. Do not brown the onions.
- Mix in the potatoes and the clam juice and add enough water to just barely cover the potatoes. Bring this to a simmer and cook until the potatoes are tender, about 15 minutes.
- When the potatoes are just about tender -- not completely cooked -- add the chopped clams and turn off the heat. Let this cool for at least 30 minutes. You can make this chowder base up to a day ahead if you'd like.
- Once the chowder base is pretty cool (below 100 degrees), add the milk and evaporated milk and turn the heat on low. Gently bring the chowder up to eating temperature, and be very careful not to let it simmer. Add some freshly ground black pepper to taste and serve hot.
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MAINE CLAM CHOWDER WITH STEAMERS - FEARLESS EATING
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Reviews 3Servings 4Cuisine AmericanCategory Main Course, Soup
- Rinse the clams in cold water and then place them in a pot and cover them with cold water. Soak them for a few minutes, stir them around gently once or twice, drain the water and then repeat this a few times more until there’s no grit left. Discard any with cracked or damaged shells.
- Bring 1 cup water to a boil in a 5-6 quart stock pot and add the clams. Steam for about 5 minutes or until shells open widely. Stir clams once or twice to steam evenly being careful not to crack the brittle shells. Remove from heat as soon as shells open. Remove the clams and strain the broth through a fine mesh strainer. You should get about 3 to 4 cups of broth. Set the broth aside and reserve.
- Let the clams cool down for a few minutes and then remove the clam meat from the shells. Pull off the black covering from the siphon or slice off the siphon entirely, if you prefer. Set the clam meats aside.
- Heat the butter in a medium-sized stock pot over medium heat. Add the onions, celery, thyme sprigs and bay leaf. Saute until veggies are softened, about 5 minutes.
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