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 DAMN CLAM CHOWDER EVER
If you like a thick clam chowder, this recipe is not for you. However, if you like a brothy clam chowder, where you can really taste the clams, this one is for you.
Provided by dawnie2u
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
- Add the onion and cook until softened.
- Add the flour and stir until lightly colored, about a minute.
- Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
- Add the clams, cream, fresh parsley, salt and white pepper.
- Bring to a simmer and serve immediately.
- (You may substitute any type of shellfish, or even fish for the clams in this recipe.).
MY VERY BEST CLAM CHOWDER
My husband and I worked on this recipe for years before it came to this and it is wonderful. He doesn't like me to share it with anyone, but I know you won't tell!
Provided by HeidiSue
Categories Chowders
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions in a little oil until soft (7-8 minutes).
- Add the potatoes to the onions and continue to saute a few minutes more and set mixture aside.
- In a med-large size pot melt the butter over medium heat add the flour and mix well- but be sure not to burn.
- Add bottled clam juice and the juice from the canned clams (set the clams aside).
- Add the wine and clam base and mix well.
- Add the potato and onion mixture and bring to a boil.
- Lower heat and bring it to a soft consistent boil.
- Boil for 15-20 minutes or until the potatoes are soft checking them frequently as to not over cook.
- Add heavy whipping cream and clams and reheat.
- Add salt& pepper to taste.
Nutrition Facts : Calories 926.1, Fat 59.1, SaturatedFat 35.1, Cholesterol 311.1, Sodium 585.1, Carbohydrate 41.8, Fiber 3.1, Sugar 3.1, Protein 49.8
MY BEST NEW ENGLAND CLAM CHOWDER
My husband and I love soups and chowders. This is one of my husband's favorites. Originally from a magazine clipping, I've "futzed" around with it until it suits our tastes. It makes one Dutch oven full and the servings depend on how much you eat. I usually eat one bowl and my husband finishes off the rest. (He loves it!) Start to finish it takes less than an hour to make.
Provided by anni703
Categories Chowders
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cover salt pork with water and bring to boil over med-hi heat. Cook 5 minutes.
- With slotted spoon, transfer pork to dutch oven and cook over med-hi heat until crisp. Remove and discard pork and all but a little bit of the drippings.
- Add butter and when melted, add the onions and saute until golden.
- Stir in flour and cook over low heat 5 minutes, stirring constantly.
- Stir in the pepper and thyme. Add potatoes, 1/2 & 1/2 and chicken broth.
- Bring to a boil; reduce heat and simmer, stirring frequently, about 5 minutes. (Be careful and watch that it doesn't cook above a simmer or very long!).
- Add clams, clam juice, parsley; simmer another 5 min.; stirring occasionally.
- Add lemon juice and pepper sauce and salt to taste. Serve with oyster crackers.
Nutrition Facts : Calories 1046.9, Fat 65.6, SaturatedFat 33.4, Cholesterol 237, Sodium 908.4, Carbohydrate 64.6, Fiber 5, Sugar 5.7, Protein 50.1
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.;
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.
CLAM CHOWDER
Provided by Alex Guarnaschelli
Categories appetizer
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- Place a large pot or rondeau on the stove and add 3 cups water. Bring the water to a boil and add the clams. Cook until the clams pop open. Though it is important to stir the clams as they cook, take care because the shells are fragile and break easily. Put the clams in a colander and reserve the cooking liquid. Shell the clams; discard the shells and reserve the clam meat and the liquid separately.
- Add the bacon to another large pot and cook over medium heat until crispy. Drain the bacon with a slotted spoon onto a paper towel, dust with Aleppo pepper and set aside. Add the butter to the bacon fat in the pot and quickly cook the celery, about 1 minute. Sprinkle with salt and black pepper. Remove the celery with a slotted spoon and set aside.
- Add the garlic, leeks and onions to the pot and sprinkle with salt and black pepper. Cook until the vegetables become tender and translucent, 3 to 5 minutes. Add the vermouth. Continue to cook until almost all of the liquid has evaporated, 8 to 12 minutes.
- Meanwhile, in another large pot, combine the cream, thyme, potatoes and bay leaves. Bring the mixture to a gentle simmer and cook until the potatoes are tender, 5 to 8 minutes. Sprinkle with salt and black pepper. Add a splash of hot sauce and Worcestershire. Stir to blend. Taste for seasoning.
- There is a good chance there will be grit in the clam cooking liquid. Strain it and add it to the onion/leek mixture. Stir to blend. Taste for seasoning. Combine with the potato mixture. Add the clam meat, reserved celery, tarragon and dill. Remove and discard the bay leaves. Add the marsala. Taste for seasoning. Add more cream and water if needed. Top with the bacon just before serving and serve with the Baked Bread.
- Preheat the oven to 350 degrees F. Arrange the bread on a baking sheet in a single layer. Melt the butter in a small skillet over low heat and add the garlic. Sprinkle with salt and white pepper. Heat gently for 1 minute. Use a pastry brush to coat the bread slices with the butter. Pour any remaining butter into the bottom of the baking sheet. Dust the bread with the paprika and dill seeds. Place the baking sheet in the center of the oven and bake until the slices are browned and crispy, 12 to 15 minutes. Remove and cool for a minute before serving alongside the soup.
CLASSIC CLAM CHOWDER
Provided by Tyler Florence
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Start by making the clam broth: Put a large pot over medium heat, add the bacon and saute until the fat is rendered and the bacon is browned, about 5 minutes. Remove the cooked bacon pieces from the pot and reserve them for something else. Add a 1-count of olive oil, the onion, garlic, thyme, and bay leaf and cook, stirring, until the vegetables are translucent, 3 to 5 minutes. Add the clams, lemon juice, white wine, and water and bring to a low boil. Reduce the heat, cover the pot, and simmer for 10 or 15 minutes to steam open the clams. Remove the clams from the pot, discarding any that don't open. Strain the broth into a bowl. Pull the clams out of their shells, chop them, and set them aside separately; discard the shells. Set the broth aside.
- Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the bacon, onion, garlic, and thyme and cook until the bacon renders its fat and the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the clam broth and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture). Add the chopped clams and season with salt and pepper.
- Now add the 16 clams in their shells. Cover and simmer to open the clams, about 10 minutes. Stir in the parsley and serve hot, with the common crackers.
- Preheat the oven to 350 degrees F.
- Put the crushed crackers in a bowl, add the oil and melted butter, and toss to coat the crackers with the fat. Spread on a baking sheet and bake until crisp and lightly browned, about 10 minutes.
- Yield: 2 cups
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Inactive Prep Time: none
- Ease of preparation: easy
CREAMY CLAM CHOWDER
At our Pittsburgh competition, Lori Kimble's rich and satisfying chowder took top honors. She relates, "This family favorite is perhaps the easiest recipe for clam chowder that I have ever made. Served with sourdough bread, it's especially delicious."
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 9 servings (about 2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, saute the onion, carrots and celery in butter until tender. Stir in potato soup and two cans of undrained clams. Drain and discard juice from remaining can of clams; add clams to soup. , Combine cornstarch and a 1 cup of cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in the remaining cream; heat through.
Nutrition Facts : Calories 339 calories, Fat 27g fat (17g saturated fat), Cholesterol 100mg cholesterol, Sodium 568mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 1g fiber), Protein 6g protein.
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 Clam Chowder
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
CLAM CHOWDER III
Very basic and easy, and by no means low in fat, but very well worth it.
Provided by BABYBLUEUT
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside.
- In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes.
- Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.
Nutrition Facts : Calories 705.6 calories, Carbohydrate 46.6 g, Cholesterol 182.9 mg, Fat 43.6 g, Fiber 2.8 g, Protein 32.6 g, SaturatedFat 26.3 g, Sodium 741.9 mg, Sugar 3.1 g
AWARD WINNING CLAM CHOWDER
This is the best clam chowder I have ever had. Rich and creamy, full of flavor. It takes a bit to make, but is so worth it!
Provided by jenlyn33922
Categories Chowders
Time 30m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 22
Steps:
- In a large stock pot cook bacon until crisp.
- Add butter, onions, celery and all the seasoning except dill and parsley. Cook until tender.
- Add flour and cook for another 3-4 minutes over low heat.
- Add all the dairy products, clam juice and clam concentrate.
- Heat until just under boiling point and then add chopped clams and potatoes.
- Bring to a boil slowly, cook for 2-3 minutes.
- Add dill and parsley and serve steaming.
Nutrition Facts : Calories 443.6, Fat 14.9, SaturatedFat 3.6, Cholesterol 24.9, Sodium 1070.4, Carbohydrate 51.4, Fiber 3.2, Sugar 24.1, Protein 26.3
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
THE BEST CLAM CHOWDER EVER
this recipe was given to me by a Chef in Charleston SC. You can make this with corn, clams, just potatoes, or even shrimp if you want! you could use roasted corn, frozen corn, canned corn. if you use shrimp you might want to saute them off a little first. if you use something other than clams for this recipe you will need to increase the water since you wont be using clam juice.
Provided by Shawn C
Categories Chowders
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- line a cookie sheet with foil and lightly spray with non-stick spray. cut the bacon in half and lay in single layer on foil.
- Bake bacon at 350 degrees for about 30 minutes- just until crisp but still flexible.
- remove bacon to paper towels for later use.
- open the cans of clams and drain over a bowl to RESERVE the juice. let continue to drain while working on the base of the chowder.
- NOW put all that bacon fat in a large pot. add the onions, celery, old bay seasoning and cook until soft. careful not to burn. you will mostly use a med to medium low heat through out recipe.
- peel the skin off the cooled baked potatoes and dice (large or small pieces depending on how chunky you like your soup) use more or less potatoes depending on how chunky you want it.
- let this cook for about 10 minutes stirring often to prevent scorching on bottom of pan. you want the potatoes to "soak" up the bacon fat. once that has happened. add the butter just until melted.
- sprinkle the flour all over and keep stirring. turn the heat up just a touch and do this for about 5 minutes or so until you see some browning happening in bottom of pot.
- NOW add that broth from the can, pay attention there may be a little bit of grit in the bottom from the clams, you dont want that in the pot.
- add enough water to cover the potatoes in the pot add pepper.
- bring this up to a boil and then turn down the heat to a low simmer for about 30 minutes.
- add your clams, and the bacon crumbled up and let cook for 15 minutes.
- add the heavy cream, cajun seasoning and let simmer on low for another 15 minutes.
- taste and adjust seasoning if desired.
Nutrition Facts : Calories 865.5, Fat 73.5, SaturatedFat 38, Cholesterol 236.6, Sodium 1105.5, Carbohydrate 27.6, Fiber 2.8, Sugar 2.2, Protein 24.9
BEST CLAM CHOWDER
I serve this cheesy chowder every Christmas or New Year's. Throughout the year, I substitute the potatoes and clams with broccoli and find that even the grandchildren enjoy the taste. -Joy Schuster Glentana, Montana
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 9 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. , In a small bowl, combine flour and cold water until smooth. Stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add clams and cheese; cook and stir until cheese is melted. Stir in milk; heat through.
Nutrition Facts : Calories 170 calories, Fat 6g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 502mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.
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