Atlantic Clam Chowder Recipes

MY BEST CLAM CHOWDER

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.

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Steps:

• Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
• Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

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.

ATLANTIC SEAFOOD CHOWDER

Steps:

• Preheat a heavy bottomed pot over medium high heat.
• Add bacon and cook slowly until crisp and golden, strain off fat.
• Add butter, diced onions, celery, minced garlic, fresh thyme and bay leaves.
• Sauté stirring occasionally until vegetables are tender but not browned, about 5 minutes.
• Add diced potatoes, clam juice, cream and broth, covering potatoes.
• Increase heat and bring to a simmer, cook 10 minutes, untl potatoes are tender. Carfully add salmon, halibut, and scallops, gently simmering until cooked through, about 2-3 minutes.
• Stir in lobster meat and season to taste with sea salt and pepper.
• Serve garnished with fresh chives and parsley.

ATLANTIC SEAFOOD CHOWDER

Steps:

• Prepare all ingredients as needed. Heat a heavy bottom pot over medium heat. Add the bacon and cook slowly unti crisp and golden. Stir in the butter, onion, garlic, celery, carrot; lightly season and sauté for about 5 minutes, until they sweat a little. Add the potatoes, clam juice herb bundle and enough water to barely cover the potatoes. Bring to a boil, reduce to a simmer and cook for 10 minutes. Lightly season with salt and pepper and add the lobster, halibut, salmon, scallops, mussels, clams and shrimp. Cover and cook until clams, and mussels have opened up. Season with salt and pepper, and finish with cream. Taste and adjust the sesoning as needed. Serve garnished with fresh chives and parsley and a fresh biscuit. Enjoy!

ATLANTIC CLAM CHOWDER

Steps:

• In a heavy saucepan, sauté side and back bacon until almost crisp.
• Add celery and onion and cook just until limp.
• Add stock and potato.
• Cover and simmer about 10 minutes.
• Add clams and simmer about 10 minutes.
• Add milk and heat to just below the boiling point.
• Add salt and pepper to taste.

SEAFOOD CHOWDER (ATLANTIC CANADA) RECIPE - (4.5/5)

Steps:

• 1. Start by heating a large soup pot, preferably stainless steel (not non-stick) over medium high heat, then adding the bacon. Stir and fry the bacon until it's nicely browned. Pour off all but about a tablespoon of the fat that accumulates. 2. Reduce heat to medium and add the butter. 3. Add the onion and celery and saute gently for about five minutes until the onion is nice and soft. Add one (just one!) clove of the garlic and stir for a few seconds. 4. Add in the potato, the clam juice, water and bay leaves and bring the mixture to a rapid boil over high heat. 5. Keep the heat at medium-high and boil it hard for 10 minutes. This helps to release starch from the potato which helps to thicken the chowder later. 6. Reduce heat to medium-low and add in the seafood. Simmer very gently for five to eight minutes. 7. At this point, the chowder can be cooled and stored until you're ready to finish and serve it later. When ready to serve, add in the cream, a pinch of dried thyme, a very finely minced clove of garlic and salt and pepper to taste. 8. I personally like a chowder that has that rich flavour of fresh garlic (not too much though) and is very peppery. 9. Bring the pot just to a steaming hot (don't let it boil) temperature over medium-low heat, about ten minutes. Remove and discard the bay leaves. Serve with bread, biscuits or crackers and a side donair.