Clam And Cod Chowder Recipes
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
THICK AND CREAMY NEW ENGLAND CLAM CHOWDER
This is the BEST chowder I've ever had. I've had chowder at Legal Seafoods in Boston, which I have to say is good, but mine is BETTER! If you like thick chowder, you'll love this one!!
Provided by teen7043
Categories Chowders
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Add bacon to sauce pan and cook on medium low heat until crispy.
- Add onion and cook until translucent.
- Add clam juice from both cans.
- Add potatoes.
- Cook and cover until potatoes are fork tender, about 15-20 minutes.
- Stir occasionally so potatoes won't stick.
- Add clams, soup, cream, milk, and dill weed.
- Stir together.
- Add butter and let melt into the chowder.
- Cook for about 30-45 minutes or until thickened.
- Stir occasionally.
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- Heat oil and butter in a large heavy pot over medium. Add potatoes, leeks, celery, and thyme sprigs; season with salt and pepper. Cook, stirring occasionally, until leeks are tender, about 5 minutes. Add wine, bring to a boil, and cook until reduced by half, about 2 minutes. Add stock and cream, season with salt and pepper, and bring to a gentle simmer (if using clam juice, taste before adding salt, it’s very briny). Cook until potatoes are starting to fall apart (their starch will help give body to the soup), 50–60 minutes.
- Add clams to pot and stir to coat. Cover and simmer until clams are just beginning to open, 10–12 minutes. Season cod with salt and pepper and add to pot. Reduce heat to low and cover. Let fish gently poach until cooked through, about 5 minutes (simmering too hard can make fish tough). Season with salt and pepper, if needed, and serve topped with thyme leaves, with hot sauce and lemon wedges.
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4/5 (1)Total Time 45 mins
- Make the crackers: Preheat oven to 275°F. Whisk butter, garlic powder, and paprika in a medium bowl. Add crackers; toss well. Spread in an even layer on a parchment-lined baking sheet. Bake until golden, about 18 minutes. Let cool on sheet.
- Meanwhile, make the soup: Melt butter in a large pot or Dutch oven over medium-high. Add leeks, fennel, onion, salt, and pepper; cook, stirring occasionally, until tender and golden, about 8 minutes. Add wine and cook, stirring to loosen browned bits, for 2 minutes. Add clam juice, potatoes, and thyme; bring to a boil.
- Reduce heat to medium-low and simmer until potatoes are just tender, about 12 minutes. Stir in cod and clams. Cover and cook until fish is opaque and clams have opened, 4 to 5 minutes (discard any clams that do not open). Stir in cream. Top each serving with chives and crackers.
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- Place fresh clams and cod in a single layer on a rimmed baking tray, and bake in a hot oven 12 to 15 minutes, until clams open. Remove from the oven, and transfer into a large bowl along with any broth that collected during the cooking process. Let clams cool slightly, then pull meat from shells, and chop clams into bite-size pieces. Keep them chilled, along with the cooked cod while you prepare the broth. (If you are using pre-shucked clams, bake cod alone in lightly oiled baking pan for 10 to 12 minutes.)
- Strain broth from the cooking through a fine-mesh sieve set over a large bowl. Add clam juice, adding enough water to measure 6 cups. Melt butter in a large 8-quart heavy stockpot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes. Add onion and garlic and continue to stir until onion is translucent, stirring occasionally, about 10 minutes. Add carrots and celery, and cook 5 minutes. Add the clam broth, potatoes, thyme, and bay leaf. Return to medium heat and simmer, cooking until potatoes are tender, about 20 to 25 minutes. Stir in the heavy cream and gently reheat.
- Discard bay leaf, and stir in cooked clams and cod. Taste and season with salt and freshly ground pepper to taste. Let it sit for 10 minutes for flavors to meld. When ready to serve, divide chowder among bowls and garnish with chopped chives
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