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.;
RED AND WHITE CLAM CHOWDER
Make and share this Red and White Clam Chowder recipe from Food.com.
Provided by MariaLuisa
Categories Chowders
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut the onion, carrot, celery and green pepper in large pieces. In a food processor fitted with a steel blade chop the vegetables finely.
- In a small soup pot brown the bacon lightly for 3 minutes. Add the butter and cook for 2 minutes more over low heat.
- Scrape the chopped vegetables into the pot with a rubber spatula and reassemble the processor. Saute the vegetables for 5 minutes over low heat.
- Sprinkle in the flour and cook the roux stirring for 3 minutes.
- Pour the reserved clam liquor in a 4-cup measure and add water or clam nectar to equal 1 1/4 cup. Pour into the pot and mix with the roux.
- Stir in the milk and potatoes and simmer over low heat covered for 20 minutes, stirring occasionally.
- Pulse the tomatoes (I pinch off the stem end and remove any extraneous peel) with their juice and the clams in the processor for 5 seconds.
- Pour the tomato-clam mixture in the pot and simmer covered over low heat for 15 minutes, stirring frequently.
- Off heat, add the Worcestershire, thyme, Tabasco, salt (I use about 3/4 teaspoon) and pepper to taste.
- Let the soup rest about 15 min off heat before serving.
Nutrition Facts : Calories 358.5, Fat 21.8, SaturatedFat 8.7, Cholesterol 56.5, Sodium 565.8, Carbohydrate 26.1, Fiber 3.1, Sugar 9.4, Protein 15.1
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.
SEATTLE'S BEST CLAM CHOWDER
I kinda picked up this recipe when I first started out as a cold pantry cook. I worked at this place called The Brooklyn in Seattle. Now having never made the chowder, but only prepped certain components, I built this recipe in my head based off what I saw and tasted every day. You may be thinking, "I have never heard of Seattle Clam Chowder. Only New England and Manhattan chowders." Well let me tell you, that in Seattle, downtown restaurants live and die by their chowder. This is a recreation of one of the best I have tried and or made. Oh, one other thing. This recipe is a scaled down version of my recipe from back when I was the Sous Chef at a hotel. Sometimes scaling down a huge bulk recipe doesn't convert just right, so you may need to adjust some seasoning to your own taste, and check out any restaurant supply places that are open to the public if you have trouble finding the clam base. Good Luck and enjoy. New edit. reduced salt and white pepper. Edit again. So I finally got around to making this in my home kitchen. It turned out great. You can find the clam base online. I think I bought a tub of it from Amazon. Use Minor's brand. This second edit is to scale it back to a more reasonable level. Who really needs almost 3 gallons of chowder? In the end I think you'll find that the trouble to get a hold of the clam base and to track down that much clam juice and canned clams will pay off in the end. You'll have a great chowder that you can sub out the clams, clam base and juice and make a chicken corn chowder. Or whatever you feel like.
Provided by ROV Chef
Categories Chowders
Time 1h10m
Yield 21 8oz bowls
Number Of Ingredients 14
Steps:
- Dice up bacon into small pieces and render in a large stock pot over med-low heat.
- Once bacon has started to turn brown, add the onions and sprinkle with the 1 oz of salt.
- Once the onions get soft and start to turn brown, add the leaks and celery, turn up the heat to med-high and sauté for a couple of minutes until they get tender.
- Add the potatoes, clam base, chopped clams, clam juice, and the thyme.
- Bring to a low simmer, and maintain the simmer until the potatoes are cooked.
- Add the heavy cream and bring to a gentle boil.
- When it starts to boil, add the roux 2 oz at a time, letting the chowder come back to a boil before adding more roux. Make sure you are stirring the entire time here.
- When all the roux is added or the chowder reaches the thickness you like, add the remaining salt and pepper to your taste.
- Please taste it before you add any additional seasoning. Don't add it all just because it lists it in the ingredients. I put the numbers in because I had to and I don't remember just how much to add.
- I recommend serving with some good thick sliced sourdough bread and a few drops of green Tabasco sauce.
Nutrition Facts : Calories 341.8, Fat 22.9, SaturatedFat 12.2, Cholesterol 108, Sodium 508.6, Carbohydrate 16, Fiber 1.2, Sugar 2.3, Protein 17.7
THE CHART HOUSE CLAM CHOWDER (COPYCAT) INCLUDING SPICE BLEND
From The Cliff House in Ogunquit, Maine, is this wonderful, glorious clam chowder! It is smooth and velvety, and will warm you to the bone! This recipe is so worth making! Even in the desert, where I live it gets cold, and I made this to warm everyone up and it definately did the trick! This is a definate keeper! I hope you will enjoy! The spice blend can be uses for so many things, I make about a triple recipe, and it keeps well in either a zip bag or a container with a tight-fitting lid. Note: If you get all of your ingredients together before you begin, the cooking part is a snap!
Provided by FLUFFSTER
Categories Chowders
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Directions for The Chart House Spice Blend:.
- Blend ingredients, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.
- For the Clam Chowder:.
- In a heavy-bottomed, 4-pint soup kettle, saute bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown.
- Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the saute mixture. Bring to a boil; reduce heat. Add half and half and simmer 20 minutes.
- Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.
Nutrition Facts : Calories 189.2, Fat 7.8, SaturatedFat 4.7, Cholesterol 33.5, Sodium 304, Carbohydrate 21.8, Fiber 2.6, Sugar 1.8, Protein 8.8
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.).
RICH CLAM CHOWDER
"I came across a chowder recipe I liked several years ago and have made just enough changes to give it a unique flavor...and feed a pretty large crowd. People always go back for seconds, then ask for the recipe." -Teresa Dastrup, Meridian, Idaho.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 22 servings (1 cup each).
Number Of Ingredients 12
Steps:
- In a stockpot, combine the potatoes, onions, celery and water. Drain clams, reserving juice; set clams aside. Add juice to potato mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. , Meanwhile, in a large saucepan, melt butter over medium heat. Whisk in flour. Cook and stir for 5 minutes or until lightly browned. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into potato mixture., Add the vinegar, parsley, salt, pepper and clams. Cook 5-10 minutes longer or until heated through.
Nutrition Facts : Calories 318 calories, Fat 21g fat (14g saturated fat), Cholesterol 85mg cholesterol, Sodium 675mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g 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 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
RHODE ISLAND RED CLAM CHOWDER
How can a New Englander love Manhattan over New England clam chowder? Because I like to taste the clams, not just heavy cream with lumps. I came up with this recipe today using what I had on hand, but feel free to improvise. This tastes just like the chowder you get at the beach with clam cakes! When reheating, do not boil or it will 'rubberize' the clams.
Provided by claudygirl
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Pour clam juice, and the juice from the canned clams into a large pot. Bring to a boil. Add onion, carrots, and potatoes; and simmer over medium heat for 15 minutes, or until tender. Stir in the tomato soup and tomato sauce, and season with parsley and black pepper. Add clams last, and cook just until heated through.
Nutrition Facts : Calories 199.8 calories, Carbohydrate 37.4 g, Cholesterol 33.2 mg, Fat 1.9 g, Fiber 4.9 g, Protein 10.7 g, SaturatedFat 0.5 g, Sodium 914.6 mg, Sugar 7.1 g
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
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