Shirleys Maine Clam Chowder Recipes

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SHIRLEY'S BAKED CLAM CASSEROLE

This is a great basic recipe to cook any of your favorite seafoods... I love using the lobster, langastanos, shrimp and haddock the BEST! Being from New England, my mom loved her seafood, and we had this YUMMY dish quite often growning up, with all these variations! You can easily double or triple the recipe.

Provided by Lindas Busy Kitchen

Categories     < 60 Mins

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 5



Shirley's Baked Clam Casserole image

Steps:

  • Crush crackers.
  • Mix clams or other seafood and crackers together.
  • Put in small individual casserole dishes of your choice. The amount this will serve, depends on what size you use. I use about 8"x3" individual casserole dishes.
  • Divide the seafood mixture between the casserole dishes.
  • Add melted butter over the top of each casserole dish.
  • Squirt desired amount of lemon juice over top.
  • of all.
  • Sprinkle with desired amount of salt and pepper.
  • Bake for 25 minutes at 325.

Nutrition Facts : Calories 809.5, Fat 59.7, SaturatedFat 10.2, Cholesterol 61.7, Sodium 1057.1, Carbohydrate 40.2, Fiber 1, Sugar 4.4, Protein 27.9

34 Ritz crackers, crushed
6 1/2 ounces minced clams (fresh lobster, langastanos, scallops, shrimp, or fresh white fish may be substituted)
1/2 cup margarine, melted
lemon juice, to taste
salt and pepper

MAINE CLAM CHOWDER

Maine Clam Chowder is made from soft shell clams that are native to Maine. They are very sweet, if you could call a clam that. When you add milk, cream, onions, and potatoes, you have a wonderful "chowdah".

Provided by Mimi in Maine

Categories     Chowders

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11



Maine Clam Chowder image

Steps:

  • Fry the diced salt pork--"porkies" (or bacon) in a pan till done; drain and set aside.
  • Heat the clam juice in a large saucepan on medium heat.
  • In separate pan put the butter and onions and sauté till translucent.
  • Add the flour and whisk continuously for 5 minutes.
  • Add to the clam juice slowly whisking all the while so there will be no lumps.
  • Add the clams and stir; add potato chunks, milk, cream, salt, and pepper.
  • Decrease heat and simmer for about 20 minutes stirring frequently to avoid burning.
  • When you serve, put the "porkies" (fried salt pork) or bacon on the table to put in the individual bowls.
  • Make this a day ahead for flavor.
  • NOTE: If fresh clams are not available, substitute a 6 ounce can of clams including the juice.

Nutrition Facts : Calories 849.2, Fat 59.8, SaturatedFat 31.1, Cholesterol 117.7, Sodium 1340, Carbohydrate 61.4, Fiber 5.8, Sugar 3.5, Protein 17.1

5 cups bottled clam juice
2/3 cup flour
1 cup onion (finely chopped)
6 ounces salt pork fat, diced (or 8 slices of bacon diced)
2 tablespoons butter
8 ounces cooked clams (chopped)
4 medium potatoes (cooked and cut in bite-sized chunks)
1/2 cup milk
1/2 cup cream
1 teaspoon salt
pepper

SHIRLEY'S MAINE CLAM CHOWDER

This is a rich clam chowder, but not as thick and pasty as some. Fresh shucked clams are recommended, but you may also use canned clams.

Provided by IRELAND2

Categories     Clam Chowder

Time 55m

Yield 8

Number Of Ingredients 7



Shirley's Maine Clam Chowder image

Steps:

  • In a small saucepan, heat clam juice and peeled potatoes. Bring water to a boil and let simmer until tender, about 15 minutes.
  • Place bacon in a large stock pot. Cook over medium high heat until evenly brown. Stir in onions and celery. Cook until vegetables are soft.
  • Add potatoes, clam juice and clams to the stock pot. Heat until simmering.
  • In a separate pot, gently warm (do not boil) half and half. Pour warm half and half into the stock pot and heat just until warmed through. Do not boil the chowder or the cream will separate. Serve hot.

Nutrition Facts : Calories 283.8 calories, Carbohydrate 30.9 g, Cholesterol 51.1 mg, Fat 11.5 g, Fiber 2.7 g, Protein 14.5 g, SaturatedFat 5.7 g, Sodium 342.6 mg, Sugar 3.1 g

1 (8 ounce) jar clam juice
3 large russet potatoes, peeled and cubed
8 slices bacon, cut into small pieces
1 large onion, chopped
2 stalks celery, diced
2 quarts shucked clams, with liquid
2 cups half-and-half cream

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