NEW ENGLAND CLAM CHOWDER I
Hot and hearty recipe that will warm you up on cold winter days.
Provided by Debbie2
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
- Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
Nutrition Facts : Calories 395.8 calories, Carbohydrate 24 g, Cholesterol 101.4 mg, Fat 22.5 g, Fiber 2.2 g, Protein 24.1 g, SaturatedFat 11.5 g, Sodium 706.2 mg, Sugar 2 g
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
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.;
AWARD WINNING NEW ENGLAND CLAM CHOWDER RECIPE - (4.3/5)
Provided by á-34480
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, for 15-20 minutes or until potatoes are tender. 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 for 1-2 minutes or until thickened. Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving. Yield: 5 servings.
NEW ENGLAND CLAM CHOWDER
Provided by Anne Burrell
Time 1h5m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Place the clams and 1 cup of water in a large pot. Cover and place over a high heat and cook the clams for 6 to 7 minutes. Uncover and remove the open clams.Cover the pot again and continue cooking the clams that haven't opened yet. Cook the clams for another 2 to 3 minutes. Turn off the heat and discard any clams that have not opened. Strain the liquid from the pot through a mesh strainer lined with a coffee filter and reserve.
- Coarsely chop the clams and reserve.
- Drizzle a few drops of olive oil into the bottom of the clam pot and toss in the bacon. Bring the pan to a medium heat. When the bacon has let off a lot of fat and become brown and crispy, toss in the onions and season lightly with salt. Cook the onions until they are very soft and aromatic but have no color, 7 to 8 minutes. Add the potatoes and cook for another 5 minutes.
- Sprinkle the flour over the onions and potato mixture and stir to combine. Gradually whisk in the reserved clam juice. When the clam juice has been whisked in and there are no lumps, whisk in the milk and heavy cream and toss in the bay leaves and thyme. Taste for seasoning and adjust if needed. Bring to a boil and reduce to a simmer and simmer until the potatoes are cooked through, 10 to 15 minutes.
- Toss in the reserved clams. Taste and re-season if needed and add hot sauce if using.
NEW ENGLAND CLAM CHOWDER
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , Meanwhile, in a Dutch oven, saute onions in butter until tender. Add flour; stir until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes; add to Dutch oven. Add clams and remaining ingredients; heat through.
Nutrition Facts : Calories 254 calories, Fat 13g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 678mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 1g fiber), Protein 9g protein.
NEW ENGLAND CLAM CHOWDER KISSED BY MANHATTAN
Provided by Bobby Flay
Categories appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- For the clams: Bring the wine and 1/2 cup water to a boil in a large saucepan, stir in the littleneck clams, cover and steam until the clams open, about 5 minutes. Discard any clams that do not open. Remove the clams with a slotted spoon and place in a bowl to cool.
- Bring the broth back to a boil, add the cockles and cook until open, about 5 minutes. Discard any cockles that do not open. Remove with a slotted spoon to a separate bowl (these will be used in their shells as a garnish).
- Strain the clam broth through a mesh strainer lined with cheesecloth into a bowl. Set aside.
- Remove the littleneck clams from their shells and coarsely chop.
- For the potato: Put the potato in a small saucepan, cover with cold water, add 1 tablespoon salt and bring to a boil. Cook until a paring knife inserted into the center meets with some resistance, about 15 minutes. Drain and let cool slightly, about 10 minutes.
- Heat the butter and oil in a cast-iron or nonstick pan until it begins to shimmer. Cut the potato into a 1/2-inch dice. Add the potato to the pan, season with salt and pepper and cook until lightly golden brown on all sides.
- For the bacon: Heat the oil in a small pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered, about 10 minutes. Remove the bacon to a plate lined with paper towels.
- For the fried okra: Heat the oil in a small saucepan until it begins to shimmer. While the oil heats, season the okra with salt and pepper, dredge in the cornmeal. Fry in the oil, in batches if needed, until golden brown and just tender, about 4 minutes. Remove to a plate lined with paper towels and season with salt.
- For the chowder: Heat the oil in a large saucepan over medium heat. Add the shallots, carrot and celery and cook until soft, about 4 minutes. Add the anchovy and chile flakes and cook for 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly.
- Add the clam juice and reserved clam broth and bring to a boil. Reduce the heat to low, add the reserved littleneck clams and cook for 10 minutes. Add the parsley, oregano and thyme and cook for 1 minute. Whisk in the creme fraiche and lemon zest until smooth. Season with salt and pepper to taste.
- Ladle the soup into bowls, top with some of the potatoes, bacon, okra and reserved cockles. Garnish with parsley leaves.
NEW ENGLAND CLAM CHOWDER
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- In large pot saute the oil and garlic about 2 minutes. Add diced vegetables and saute for 10 minutes or until vegetables are tender. Add herbs and salt. Add clam stock and bring to a boil. Add potatoes and bring to a boil again. Add roux and chopped clams, reduce heat and simmer for one hour.
NEW ENGLAND CLAM CHOWDER
Provided by Emeril Lagasse
Categories main-dish
Time 2h30m
Yield 4 quarts, 12 servings
Number Of Ingredients 16
Steps:
- In a large stockpot bring 3 cups of water to a boil. Add the clams, cover, and cook for 5 minutes. Uncover the pot and quickly stir the clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of the clams), or until most of the clams are open.
- Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 8 cups of clam broth. If not, add enough water to bring the volume up to 8 cups.) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set the clams and broth aside.
- Cook the bacon in a large heavy pot over medium heat until crisp and the fat is rendered. Pour off all the bacon fat except 2 tablespoons. Add the 4 tablespoons butter, leeks, onions, and celery and cook until softened, about 5 minutes. Add the garlic, thyme, and bay leaves and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth and bring to a boil. Lower the heat, cover, and simmer until the broth thickens slightly and the potatoes are very tender, about 30 minutes. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.). Remove from the heat, Discard the thyme stems and bay leaves, stir in the clams and cream, and season with the pepper and the salt to taste.
- Set the chowder aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat and slowly reheat, being careful not to let boil. Serve hot; garnish each bowl with a pat of butter and some parsley and chives.
AWARD WINNING CLAM CHOWDER
This is the best clam chowder I have ever had. Rich and creamy, full of flavor. It takes a bit to make, but is so worth it!
Provided by jenlyn33922
Categories Chowders
Time 30m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 22
Steps:
- In a large stock pot cook bacon until crisp.
- Add butter, onions, celery and all the seasoning except dill and parsley. Cook until tender.
- Add flour and cook for another 3-4 minutes over low heat.
- Add all the dairy products, clam juice and clam concentrate.
- Heat until just under boiling point and then add chopped clams and potatoes.
- Bring to a boil slowly, cook for 2-3 minutes.
- Add dill and parsley and serve steaming.
Nutrition Facts : Calories 443.6, Fat 14.9, SaturatedFat 3.6, Cholesterol 24.9, Sodium 1070.4, Carbohydrate 51.4, Fiber 3.2, Sugar 24.1, Protein 26.3
CONTEST-WINNING NEW ENGLAND CLAM CHOWDER
This is terrific. I added some extra bacon and left the skin on my red-skinned potatoes. I also skipped the clam juice because I didn't have any, and I used evaporated milk in place of half and half. Recipe courtesy of Taste of Home.
Provided by AmyZoe
Categories < 60 Mins
Time 55m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain and set aside.
- Saute celery and onion in the drippings until tender.
- Add garlic and cook 1 minute longer.
- Stir in the potatoes, water, clam juice, bouillon, pepper, and thyme.
- Bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes or until potatoes are tender.
- In a small bowl, combine flour and 1 cup half and half until smooth. Gradually stir into soup. Bring to a boil and cook and stir for 1 to 2 minutes or until thickened.
- Stir in clams and remaining half and half and heat through (do not boil). Crumble the reserved bacon and sprinkle over each serving.
Nutrition Facts : Calories 338.4, Fat 12.3, SaturatedFat 7.2, Cholesterol 57.9, Sodium 950.6, Carbohydrate 39.7, Fiber 3.5, Sugar 4.2, Protein 17.4
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