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
THE BEST CLAM CHOWDER
This is a basic New England clam chowder, though with leeks used in place of the traditional onions, and a splash of wine to add a floral note. Also: thyme. Very continental! It is shockingly delicious and deserves its title as best. Bacon will add a smoky note to the stew. If you use it, it may be worth it to go the whole distance and get expensive double-smoked bacon instead of the standard supermarket fare. The salt pork, which is not smoked, will take the meal in the opposite direction, emphasizing the pure flavor of the clams.
Provided by Sam Sifton
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set aside as well.
- Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
- Add the leeks to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add enough clam broth to just cover the potatoes, approximately 3 cups, reserving the rest for another use. Add the thyme and the bay leaf.
- Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
- Meanwhile, chop the clams into bits about the size of the bacon dice.
- When potatoes are tender, add cream and stir in chopped clams and reserved bacon. Add black pepper to taste. Let come to a simmer, and remove from heat. (Do not let chowder come to a full boil.) Fish out the thyme and the bay leaf, and discard.
- The chowder should be allowed to sit for a while to cure. Reheat it to a bare simmer before serving, then garnish with chopped parsley. Serve with oyster crackers.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 28 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 544 milligrams, Sugar 3 grams, TransFat 0 grams
MARITIME CLAM CHOWDER
There are many ways to make a traditional clam chowder and just as many stories about its true origins. The best recipes are always the simplest and this is the favourite of chef Michael Smith. It is a cinch to make, and the best of all it tastes great! The chowder can be made a day or two in advance and reheated prior to...
Provided by Elaine Douglas
Categories Chowders
Time 35m
Number Of Ingredients 13
Steps:
- 1. Brown the bacon until crisp in a thick-bottomed soup pot. Pour off half the fat.
- 2. Add the onions and celery with a splash of water and saute for a few minutes until soft.
- 3. Add the white wine, the cream, the milk and only the juice from the clams (reserve the meat).
- 4. Add the bay leaves, thyme and grated potato and bring mixture to a slow simmer.
- 5. Continue simmering for fifteen minutes until the grated potato softens and the chowder base thickens.
- 6. Add the reserved clam meat, the evaporated milk and the parsley.
- 7. Bring back to heat. Taste the chowder and add enough salt and pepper to season it.
- 8. Serve immediately with your favourite biscuits.
MOM'S NOVA SCOTIA SEAFOOD CHOWDER
Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!
Provided by Ashley_86
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h25m
Yield 20
Number Of Ingredients 14
Steps:
- Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
- Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.
Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g
More about "maritime clam chowder recipes"
TRADITIONAL MARITIME CLAM CHOWDER - ADOPTED TOMATO
From adoptedtomato.ca
Servings 6Estimated Reading Time 5 mins
CLASSIC SEAFOOD CHOWDER RECIPE WITH MILK | CANADIAN …
From dairyfarmersofcanada.ca
Servings 4-6Energy 266 CaloriesCarbohydrate 38 gCategory Dinner, Lunch
MY FAVOURITE MARITIME CLAM CHOWDER - FOOD NETWORK …
From foodnetwork.ca
2.9/5 (185)Servings 4Cuisine North American
BEST MARITIME SEAFOOD CHOWDER RECIPES | FOOD NETWORK …
From foodnetwork.ca
OLD FASHIONED NOVA SCOTIA SEAFOOD CHOWDER - FOOD GYPSY
From foodgypsy.ca
THE BEST CLAM CHOWDER - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
MICHAEL SMITH'S FAVOURITE MARITIME SEAFOOD CHOWDER
From canadianliving.com
BEST SEAFOOD CLAM CHOWDER RECIPE | EAST COAST …
From nomss.com
EASY CLAM CHOWDER - DAMN DELICIOUS
From damndelicious.net
CREAMY CLAM CHOWDER - CANADA'S FOOD GUIDE
From food-guide.canada.ca
NOVA SCOTIA SEAFOOD CHOWDER IN 20 MINUTES - BACON IS MAGIC
From baconismagic.ca
MARITIME CLAM CHOWDER - A SIMPLE BROTH PACKED WITH CLAMS AND …
From youtube.com
CLAM CHOWDER RECIPE RECIPE | RECIPES.NET
From recipes.net
CLASSIC NEW ENGLAND CLAM CHOWDER RECIPE - SIMPLY RECIPES
From simplyrecipes.com
MARITIME CLAM CHOWDER — CHEF MIKE MOSES
From chefmikemoses.com
BEST CLAM CHOWDER RECIPE - HOW TO MAKE CLAM CHOWDER - THE …
From thepioneerwoman.com
CLAM AND COD CHOWDER RECIPE | BON APPéTIT
From bonappetit.com
CLAM CHOWDER (THE BEST) | RICARDO
From ricardocuisine.com
You'll also love