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
PIPI SOUP (NZ CLAM CHOWDER)
Pipi chowder is similar to a milk-based clam chowder, it is made with surf clams that are small clam from NZ, so if you can't get surf clams, get another small type. I really like it with the basil but some of the people I have made it before didn't like it, so if you haven't had a clam chower with basil before, maybe you shoud just take a bit out and add some basil and try it that way first. Based on this recipe: http://australianfood.about.com/od/pacificislandpolynesian/r/PipiSoup.htm
Provided by Tea Girl
Categories Chowders
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a steamer or a stock pot, steam the clams in 1/2 cup of water for 5 minutes or until opened.
- Remove clams from pot and reserve liquid for the soup.
- Remove the clam meat from shells and chop roughly.
- Discard shells and set clam meat aside.
- In a stock pot, saute the onion in butter on a low heat for 5 minutes or until translucent.
- Add the garlic and fry for 1 minute. Add the parsley and continue to fry for another minute.
- Turn up the heat and add the sherry.
- Let the alcohol evaporate --this will take about 1 minute.
- Then add the clam liquid and salt. Stir again and simmer for 3 minutes.
- Add the milk and diced potatoes. Simmer for 10 minutes.
- Now add the flour/water mixture and stir well to thicken.
- After about 5 minutes, or just before serving, add the chopped clams to the soup, don't do this too early so that you don't overcook them.
- Add the chopped basil and stir well. Taste the soup and add more salt if it's needed.
- Serve soup with a piece of garlic buttered toast.
Nutrition Facts : Calories 397.3, Fat 10.1, SaturatedFat 5.9, Cholesterol 53.3, Sodium 560.4, Carbohydrate 52.9, Fiber 5.3, Sugar 3, Protein 21.2
MOM'S CLAM CHOWDER
This is so easy to make and is so good (especially in a bread bowl!) I keep a few cans of clams in the cupboard so that I can make it anytime!
Provided by Quest4ZBest
Categories Chowders
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Dice celery, onion, and potatoes (I use a food processor for the onion and celery, but if you want larger pieces that is fine too).
- Place in saucepan.
- Drain juice from clams and pour over the vegetables.
- Add enough water to cover the vegetables.
- Cook on medium heat until potatoes are tender (about 20 minutes).
- In another medium to large pot melt butter.
- Add flour and half & half.
- Cook mixture stirring constantly until thick and smooth.
- Add the vegetables with the juice and clams to the cream sauce.
- Add salt, pepper (to taste), and sugar.
- Cook a few minutes longer until heated through and serve.
Nutrition Facts : Calories 614.3, Fat 43, SaturatedFat 26.3, Cholesterol 161.8, Sodium 897.3, Carbohydrate 34.3, Fiber 2.2, Sugar 2.5, Protein 23.7
HEARTY CLAM CHOWDER
Make and share this Hearty Clam Chowder recipe from Food.com.
Provided by Momma Mia
Categories Chowders
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In heavy pot (dutch oven) saute bacon until almost crispy.
- Remove bacon and set aside leaving bacon drippings in pan.
- Add all vegetables in bacon drippings with clam juice, Tabasco sauce and 1/2 cup water simmering until vegies are soft, but firm, not mushy.
- Add small amounts of water to keep vegies from scorching if needed.
- Gently stir in clams.
- Turn heat down very low so milk will not scorch.
- Slowly pour in evaporated milk, gently stirring all ingredients together.
- Add salt and pepper to taste as well as dill weed.
- Simmer until all ingredients are warm, being careful not to scorch milk.
- Enjoy with warm corn bread and fresh fruit.
Nutrition Facts : Calories 276.6, Fat 7.4, SaturatedFat 4, Cholesterol 53.1, Sodium 161.8, Carbohydrate 33.5, Fiber 3.3, Sugar 2.6, Protein 19.3
MOM'S FAMOUS CLAM CHOWDER
Ummm thick and Creamy!! This is a good one!! I don't care for clams so I divide this soup in half before I add the clams and I have an awesome potato soup for myself and my daughter and my happy hubby gets all the clam chowder.
Provided by Pvt Amys Mom
Categories Chowders
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Chop or dice all of your vegetables and set aside.
- Drain clams, save the liquid.
- (I usually throw in the extra clam juice for the added flavor, you will get about 1/2 cup of juice from the can of clams).
- (I start the bacon and the vegetables all in the pan that I will finish the soup in- then you get the flavor from the bacon crustys on the bottom).
- Fry bacon bits and set aside.
- Drain off all bacon fat but enough to coat the bottom of the pan.
- Saute potato, onion, celery and carrot in bacon drippings for 5 minutes.
- Add the clam juice, salt and pepper, thyme and chopped parsley.
- Cook for 20 minutes or until the veggys are all fork tender.
- Add the 1/2 and 1/2.
- Add the Bacon.
- (This is where I divide the soup if you want a pot of potato soup as well).
- Add the clams.
- Thicken to desired consistency with cornstarch and water.
Nutrition Facts : Calories 524.2, Fat 27.7, SaturatedFat 14.5, Cholesterol 85.3, Sodium 448.6, Carbohydrate 54.2, Fiber 6.2, Sugar 3.7, Protein 16.6
JAZZED-UP CLAM CHOWDER
No one ever guesses that my dressed-up chowder comes from canned ingredients. -Josephine Piro, Easton, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings (1 quart).
Number Of Ingredients 6
Steps:
- In a 1-1/2-qt. microwave-safe dish, combine the clam chowder, corn and milk. Cover and microwave on high until heated through, 4-6 minutes, stirring every 2 minutes. Sprinkle servings with cheese, bacon and chives.
Nutrition Facts : Calories 211 calories, Fat 10g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 780mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.
FRESH CLAM CHOWDER
I made this with littleneck clams I dug up myself in Long Island and it was the best chowder I've ever made. This is really easy and rivals what you'd get in a restaurant. All fresh ingredients and no flour. This contains no actual onion pieces which is good for those who dislike onions, but it still retains all the flavor.
Provided by Suzy_Q
Categories Chowders
Time 1h10m
Yield 4 cups, 2-3 serving(s)
Number Of Ingredients 16
Steps:
- NOTE: Chowder Clams: 1 dozen, Cherrystones: 2 dozen, Littlenecks: 3 dozen.
- Rinse and scrub clams well.
- Soak clams in a large bowl of water with 1/4 Celsius salt and cornmeal. This helps to remove the sand from the clams.
- Combine water, onion, garlic, celery tops, bay leaf and a sprig of thyme & parsley in a soup pot. Cover and bring to a boil.
- Add clams and cover again. Bring to a boil and let cook 10-15 minutes manipulating the clams every few minutes to ensure they all get hit with the heat so they can open. As soon as there are clams that are open wide, remove them with thongs allowing any unopened ones to remain over the heat. Discard any clams that do not open as they are not safe to eat.
- Once all clams have been removed, set aside and let them cool enough to be handled.
- While the clams are cooling, strain the broth removing all sediments and set the broth aside in a separate bowl.
- In the soup pot that you used to make the broth, melt the butter over medium-high heat.
- Add potato, celery and carrot plus a pinch of salt and pepper.
- Saute for about 7 minutes and add the wine. Once wine is absorbed, add broth back into the pot. Add 1/2 T. fresh thyme, cover and bring to a boil. Let cook until potatoes are tender, about 10-15 minutes. While this is boiling, mince the cooled clams that have been removed from the shell.
- When the potatoes are done turn the heat to low-medium, add clams and cream. Cover and simmer for 5 minutes. Season with salt and fresh pepper to taste.
- Garnish with chopped, fresh parsley and oyster crackers if desired.
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