RICH CLAM CHOWDER
"I came across a chowder recipe I liked several years ago and have made just enough changes to give it a unique flavor...and feed a pretty large crowd. People always go back for seconds, then ask for the recipe." -Teresa Dastrup, Meridian, Idaho.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 22 servings (1 cup each).
Number Of Ingredients 12
Steps:
- In a stockpot, combine the potatoes, onions, celery and water. Drain clams, reserving juice; set clams aside. Add juice to potato mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. , Meanwhile, in a large saucepan, melt butter over medium heat. Whisk in flour. Cook and stir for 5 minutes or until lightly browned. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into potato mixture., Add the vinegar, parsley, salt, pepper and clams. Cook 5-10 minutes longer or until heated through.
Nutrition Facts : Calories 318 calories, Fat 21g fat (14g saturated fat), Cholesterol 85mg cholesterol, Sodium 675mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.
CLAM CHOWDER FOR A CROWD
"Clam Chowder for a Crowd is a very popular dish at church camp and our family reunion," notes Mrs. Lynn Richardson of Bauxite, Arkansas. "It has a thinner broth than most chowders but is very flavorful," she confirms.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 60-65 servings (1 cup each).
Number Of Ingredients 11
Steps:
- In two stockpots, bring water and salt to a boil. Carefully add potatoes; cook until tender (do not drain). In another large pan, saute onions in butter until tender. Add onions and carrots to potato mixture; heat through. , Drain clams if desired. Add the clams, milk, parsley and pepper to vegetable mixture; heat through. Just before serving, stir in bacon.
Nutrition Facts : Calories 107 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 451mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
CLAM CHOWDER
Clam chowder is a rich and creamy soup, bursting with the flavours and textures of shellfish, bacon and potatoes. Serve with crusty bread for a starter
Provided by Barney Desmazery
Categories Dinner, Fish Course, Lunch, Main course, Soup, Starter
Time 45m
Number Of Ingredients 11
Steps:
- Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the clams have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the clams from their shells - reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock.
- Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown. Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden. Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the milk and the cream.
- Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked. Use a fork to crush a few of the potato chunks against the side of the pan to help thicken - you still want lots of defined chunks though. Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.
Nutrition Facts : Calories 433 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 2.9 milligram of sodium
CLAM CHOWDER FOR A CROWD
Needed a BIG pot of soup for a group function and couldn't choose from the many Clam Chowder variations I saw, so I made my own. The pot was empty at the end of the night. Hope you like it!
Provided by farrangel
Categories Chowders
Time 1h
Yield 16 1.5 cups, 16 serving(s)
Number Of Ingredients 20
Steps:
- In a large stockpot, saute onions, leeks, celery carrot and garlic in butter over medium heat until tender (~10 minutes).
- Add potatoes, clam juice (including juice drained from minced clams), spices, vinegar and water to stockpot. Bring to a boil, stirring occasionally.
- Reduce heat, cover and simmer 15-20 minutes (until potatoes are tender).
- Combine 3 C half and half with flour, then add to stockpot.
- Add clams, remaining half and half and Tabasco to stockpot and stir to combine well.
- Heat through, stirring to mix. As it heats through soup will thicken.
- Be sure to taste chowder before serving and season further with additional salt and pepper if needed.
- Serve and enjoy!
CLAM CHOWDER FOR TWO
Make and share this Clam Chowder for two recipe from Food.com.
Provided by 89240
Categories Chowders
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy saucepan cook the bacon, the onion, and the celery in the butter over moderately low heat, stirring, until the celery is softened add the milk, the clams with the liquor, and the potatoes, peeled and cut into 1/2-inch pieces, and simmer the chowder, stirring occasionally, for 15 minutes, or until the potatoes are very tender.
- Stir in the scallion greens and salt and pepper to taste.
Nutrition Facts : Calories 428.6, Fat 19.1, SaturatedFat 9.7, Cholesterol 96.3, Sodium 327.4, Carbohydrate 36.1, Fiber 3.3, Sugar 2.8, Protein 28
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
CLAM CHOWDER FOR ONE
If you love the classic clam chowders served in many restaurants, I know you'll enjoy this recipe. It tastes better than any other versions I've tried. You'll be delighted with this soup's easy preparation.-Donna Smith, Fairport, New York
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 1 serving.
Number Of Ingredients 10
Steps:
- In a small saucepan, cook potato, onion, salt and pepper in water until vegetables are tender (do not drain). Add clams, milk, butter and bacon; heat through (do not boil). Sprinkle with parsley if desired.
Nutrition Facts : Calories 486 calories, Fat 30g fat (15g saturated fat), Cholesterol 99mg cholesterol, Sodium 1429mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 2g fiber), Protein 22g protein.
CROWD PLEASER MANHATTAN CLAM CHOWDER
This recipe was given to me by a bachelor who enjoys cooking, and making large quantities when he does.. It freezes well, and he makes up many individual servings for himself. I was never very fussy about clam chowder, but have to admit, I love the flavor of this one. I think the spicey clamato juice is the key to awesome flavor.
Provided by Cat..atude
Categories Chowders
Time 1h30m
Yield 25 serving(s)
Number Of Ingredients 14
Steps:
- Saute lightly, onions and bacon.
- Drain clams reserving juice.
- In a large stock pot, boil clamato juice, clam broth and drained broth from clams.
- When broth and clamato come to a boil, add bacon and onions.
- Bring back to boil,then add barley, rice,and carrots.
- Bring back to boil and then simmer for 1/2 hour.
- Now add tobasco, pepper and potatoes.
- Simmer again for another 45 minutes.
- Add clams.
- Thicken soup if desired (equal amounts of flour and water mixed together.
Nutrition Facts : Calories 220, Fat 9, SaturatedFat 2.8, Cholesterol 29.8, Sodium 792.3, Carbohydrate 24.8, Fiber 2.6, Sugar 7.4, Protein 10.4
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