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
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
MY FAVORITE NEW ENGLAND CLAM CHOWDER
This fabulous, tasty chowder has classic easty-to-find ingredients and is a cinch to make! If you enjoy clam chowder (or never had it before)- and try this simple recipe- I am sure this will be a winner for you. It sure is at my home!
Provided by CHILI SPICE
Categories Chowders
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Brown the bacon until crisp in a thick-bottomed soup pot.
- Pour off half the fat.
- Add the onions and celery with a splash of water and saute for a few minutes until soft.
- Add the white wine, cream, milk, and the juice/nectar.
- Add bay leaves, thyme, and the diced potatoes.
- Bring the mixture to a SLOW simmer.
- Continue simmering for 15-20 minutes or until potatoes are softened and the chowder has thickened.
- Add the reserved clam meat, evaporated milk and parsley.
- Bring back to a slow simmer.
- Taste the chowder and add enough salt and pepper to season it.
- Serve with your favorite crusty rolls or biscuits!
- Hint- This chowder can be made a day or two in advance and reheated prior to serving. Its flavor actually benefits from resting in the refrigerator overnight.
Nutrition Facts : Calories 696.5, Fat 50.3, SaturatedFat 24.9, Cholesterol 163, Sodium 559.7, Carbohydrate 33.1, Fiber 2.3, Sugar 2.6, Protein 23.7
NEW ENGLAND CLAM CHOWDER
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Place diced bacon in large saucepan with the butter. Cook on medium heat until almost crisp; add onions, and cook 5 minutes. When onions are translucent, stir in water, clam juice and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered until the liquid has reduced by half. Potatoes should be fork tender. Pour in half-and-half and simmer for a further 5 minutes. Adjust seasoning and add chopped clams just before serving, (otherwise clams will be tough). Garnish with crackers and chopped chives.
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.
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
NEW ENGLAND CLAM CHOWDER
Try out a favorite from the East Coast with this New England Clam Chowder! Our take on New England Clam Chowder is ready to enjoy in 45 minutes.
Provided by My Food and Family
Categories Home
Time 45m
Yield 10 servings (1 cup each)
Number Of Ingredients 10
Steps:
- Cook and stir bacon in Dutch oven over medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. dripping from pan.
- Add yellow onions, celery and thyme to reserved bacon drippings; cook and stir 5 min. or until crisp-tender. Add potatoes, water and 2 Tbsp. bacon; stir. Bring to boil, stirring occasionally. Simmer over medium-low heat 15 to 20 min. or just until potatoes are tender, stirring occasionally.
- Microwave milk and cream cheese in microwaveable bowl on HIGH 1-1/2 min. or until milk is heated through. Whisk until cream cheese is completely melted and sauce is well blended. Add to potato mixture; stir.
- Stir in clams; cook 2 min. or until heated through, stirring frequently. (Do not let chowder come to boil.) Remove pan from heat.
- Top with green onions and remaining bacon.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
JIM'S NEW ENGLAND CLAM CHOWDER
After years of watching my New England relatives try to perfect their versions of this venerable seaside staple and several morphs and versions of my own, this has become my favorite. It yields a hearty delicious chowder that is not too thick. It is also forgiving enough that you can tweak it a bit to make it more healthy. For parties, I make this recipe as follows then place it in a crock pot on low. Guests eat it all day and there are never any leftovers!
Provided by Vic Damoth
Categories Chowders
Time 1h
Yield 5 Quarts, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Dice the salt pork into small cubes.
- I usually slice it into a grid while it is still attached to the skin, then slice across the skin where it attaches to the fat and the cubes pop off easily.
- Sauté the salt pork in a large 5 quart non stick sauce pan.
- When the cubes are golden brown strain them from the rendered fat onto a paper bag to drain.
- Save 4 tablespoons of the liquid fat from the salt pork,then wipe out the sauce pan with a paper towel.
- Put the fat back in the sauce pan.
- Dice the large onion into small pieces.
- Slice the 3 ribs of celery lengthwise then dice it into small pieces.
- Place the diced onion and celery into the heated pork fat and sauté until the onions are opaque and the celery is a bit soft.
- Pour the entire can of clams (broth and all) into the onion/celery mixture and bring to a simmer.
- Place the rosemary into the clam broth mixture.
- Peel the Maine potatoes OR scrub the red bliss potatoes.
- Then cut them into 3/4-inch cubes--I like them a bit chunky--and soak them in cold water for about five minutes.
- Take the stick of butter and melt it in a small sauce pan.
- Add the 3 tablespoons of flour to the melted butter and stir until well blended.
- Drain the potatoes and place them into the clam mixture, simmer until al dente.
- Next, pour the 2 cups of milk into the simmering clam broth mixture and bring back to a simmer.
- Lastly, swirl the butter/flour roux into the chowder and simmer for about 10 more minutes until the chowder thickens.
- Remove the rosemary and serve this chowder in big bowls with oyster crackers and the pieces of golden brown pork fat, salt and pepper to taste.
- NOTE: I don't like my chowder too thick so you may have to adjust the butter/flour mixture.
- You may skip the butter and use a low-fat margarine.
- You may also substitute skim milk too (or skip the milk altogether, this is called Point Judith/Rhode Island style!).
- You may even skip the whole pork fat thing for a healthier recipe.
- This chowder is so hearty that it stands up well to "healthier alternative" substitutions.
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