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.).
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
CATHIE'S CLAM CHOWDER
Mmm, good! Oakies version of clam chowder. Don't forget the saltines! Add one more jar of clam juice, for those of you who like it clammy -- I know that's how my hubby likes it. Enjoy!
Provided by Cathie West
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h20m
Yield 10
Number Of Ingredients 9
Steps:
- In a medium skillet over medium heat, cook bacon, celery and onion until onion is translucent. Remove from heat and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking until bubbly. Whisk in 1 jar of clam juice, until smooth. Stir in onion mixture. Pour in half-and-half, stirring constantly. Stir in clams, reduce heat and simmer 30 minutes.
- Season with pepper and serve.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 7.4 g, Cholesterol 68.4 mg, Fat 23.5 g, Fiber 0.3 g, Protein 8.2 g, SaturatedFat 12.3 g, Sodium 376.7 mg, Sugar 1.1 g
WILMA'S CLAM CHOWDER
A chunky, delicious chowder with a back-east taste.
Provided by Wilma Scott
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Drain juice from the clams into a medium size pot, set the clams aside. Add water or bottled clam juice. Add potatoes and onions to the pot and cover. Cook over a medium heat until potatoes are soft. Stirring occasionally.
- Add milk, evaporated milk, butter or margarine, parsley, thyme, seafood seasoning, celery salt, salt and pepper to taste, cracker crumbs and clams.
- Simmer until soup is about to boil, be careful not to let it boil. Serve hot.
Nutrition Facts : Calories 559.1 calories, Carbohydrate 70.1 g, Cholesterol 83.4 mg, Fat 18.5 g, Fiber 5.9 g, Protein 28.7 g, SaturatedFat 10 g, Sodium 618.8 mg, Sugar 18.1 g
WINDJAMMER'S CLAM CHOWDER
Ken Fitzgerald, Bassist in Band
Provided by Glenn Collins
Categories soups and stews, appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Have fish market open clams and reserve juice.
- Separate clams from juice and chop clams coarsely.
- Meanwhile, boil diced potatoes 5 to 10 minutes until done but still firm. Drain and reserve potatoes.
- Saute onion in butter, cooking over low heat until transparent. In a saucepan combine onion, cream, milk and clam juice. Heat until almost boiling.
- Add Worcestershire sauce and chopped clams. Simmer about 3 minutes until clams are just cooked through.
- Taste and adjust seasonings with salt and pepper. Add potatoes and dill. Serve immediately.
Nutrition Facts : @context http, Calories 731, UnsaturatedFat 19 grams, Carbohydrate 36 grams, Fat 58 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 36 grams, Sodium 1230 milligrams, Sugar 17 grams, TransFat 0 grams
NOVELLI'S CLAM CHOWDER
Provided by Guy Fieri
Time 30m
Yield Sixteen 8-ounce servings
Number Of Ingredients 17
Steps:
- Use two separate pots, in one add half&half and heat medium high (do not boil) add corn starch and whisk well.
- Base:In the other pot all at once add water, clam juice, clam base, chardonnay, butter, Italian seasoning, pepper, potatoes, and onions. Cook at medium high until potatoes get soft and then add crab meat (or clams if crab is unavailable)
- Once half&half+corn starch mixture is heated up and thickened, add base and stir. Able to serve right away
- Mix all together and that's it. Spread on bread and toast or add to a steak sandwich. Mom used it for everything
STEAMER CLAM CHOWDER
Steps:
- 1. Fill two large pots (or two sinks) with cold water. Place the clams in one pot of water, discarding any dead ones or clams with cracked shells. Gently move them around in the water and let them soak for a few minutes, then lift them out and place them in the other pot of cold water. Rinse the first pot and fill it again. Move the clams around again, then transfer them back to the clean pot. Continue to switch the clams back and forth, letting them soak for a few minutes each time, and then lifting them out of the pot, until the water remains crystal clear. The process should take four or five soakings.
- 2. Put the 2 cups water in an 8-quart pot, cover, and bring to a rolling boil. Quickly but gently place the clams in the pot and cover again. After 4 minutes, remove the lid and quickly stir the clams with a wooden spoon, trying to lift some of the clams from the bottom to the top so they will cook evenly - but be gentle, the shells are very brittle and crack easily. Cover and continue to steam for another 4 to 5 minutes. (The broth will most likely overflow just as the clams have finished cooking.) All the clams should be open; if not, steam them a minute or two longer. Remove the clams and strain the broth; you should have 4 cups.
- 3. When the clams are cool, remove them from the shells and cut off the siphons, as well as the protective skin that covers each siphon, and discard. (You should have about 1 pound of clam meat.) Cover and refrigerate until later.
- 4. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is crisp and golden brown. With a slotted spoon, transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
- 5. Add the butter, onion, celery, thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 10 minutes, until the vegetables are softened but not browned.
- 6. Add the potatoes and the reserved clam broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, or until they are soft on the outside but still firm in the center. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot and cook a minute or two longer to release the starch.
- 7. Remove the pot from the heat. Stir in the clams and the cream and season to taste with black pepper and possibly a pinch of salt (the saltiness of steamers varies). If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
- 8. When ready to serve, reheat the chowder over low heat; don't let it boil. Try not to stir too often, because you don't want to break open the clam bellies. Warm the cracklings in a low oven (200°F) for a few minutes.
- 9. Ladle the chowder into cups or bowls, making sure that the steamers, onions, and potatoes are evenly divided. Scatter the cracklings over the individual servings and sprinkle with the chopped parsley and minced chives.
SEAFOOD CLAM CHOWDER
Make and share this Seafood clam chowder recipe from Food.com.
Provided by Dolittle57
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute veggies in butter til soft.
- Turn heat to low and add flour, stir until absorbed.
- Add seafood with juices, and half and half, and bring up to serving temperature or until it thickens.
- Do not let it boil.
- Just below boiling point,it should be thickened, add lemon pepper just before service with a stir.
- Garnish each bowl with fresh chopped parsley, and serve with plenty of garlic toast or oyster crackers.
Nutrition Facts : Calories 790.2, Fat 68.1, SaturatedFat 42.6, Cholesterol 200.7, Sodium 378.1, Carbohydrate 35.1, Fiber 1.8, Sugar 3.1, Protein 12.9
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