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
BOSTON'S UNION OYSTER HOUSE'S CLAM CHOWDER RECIPE
Provided by á-174942
Number Of Ingredients 12
Steps:
- Bring the potatoes and the clam juice to the boil. Cook until the potatoes are tender, about 10 to 15 minutes. Add the clams and any of their liquid. Cook about 5 minutes. Set aside. Add the pork to a sauté pan and cook over low heat until rendered. Add the onions and cook until transparent. Add the butter and allow it to melt. Add the flour and cook until slightly colored. Add a bit more flour if necessary if the mixture is too soft. Bring the clams, juice and potatoes back to the boil. Gradually stir in the cooked roux. Bring to a rolling boil to thicken. Stir continuously while cooking. Beat the half-and-half and add to the soup. It may not be necessary to use all the half-and-half; the soup should be thick. Adjust the seasoning and add a dash of hot pepper sauce and Worcestershire sauce before serving. This recipe yields 10 servings.
THE CHART HOUSE CLAM CHOWDER (COPYCAT) INCLUDING SPICE BLEND
From The Cliff House in Ogunquit, Maine, is this wonderful, glorious clam chowder! It is smooth and velvety, and will warm you to the bone! This recipe is so worth making! Even in the desert, where I live it gets cold, and I made this to warm everyone up and it definately did the trick! This is a definate keeper! I hope you will enjoy! The spice blend can be uses for so many things, I make about a triple recipe, and it keeps well in either a zip bag or a container with a tight-fitting lid. Note: If you get all of your ingredients together before you begin, the cooking part is a snap!
Provided by FLUFFSTER
Categories Chowders
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Directions for The Chart House Spice Blend:.
- Blend ingredients, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.
- For the Clam Chowder:.
- In a heavy-bottomed, 4-pint soup kettle, saute bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown.
- Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the saute mixture. Bring to a boil; reduce heat. Add half and half and simmer 20 minutes.
- Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.
Nutrition Facts : Calories 189.2, Fat 7.8, SaturatedFat 4.7, Cholesterol 33.5, Sodium 304, Carbohydrate 21.8, Fiber 2.6, Sugar 1.8, Protein 8.8
FISH CHOWDER
You'll often find one-pot meals in Gullah cuisine, and this fish stew is definitely that! Creamy, smoky, and slightly sweet, it's packed with corn, potatoes, bacon and cod. It also feeds a crowd as an appetizer or main dish.
Provided by Kardea Brown
Categories appetizer
Time 1h5m
Yield 8 appetizer servings; 4 to 6 main dish servings
Number Of Ingredients 14
Steps:
- Place a large Dutch oven over medium heat. Add the bacon and cook until the fat begins to render but the bacon is still soft, about 5 minutes. Add the celery and onion and cook until the bacon is crisp and the vegetables are tender, about 5 minutes. Stir in the garlic.
- Add the butter and flour and stir until combined. Cook until the flour is bubbly, about 2 minutes. Slowly add the stock and whisk until combined. Whisk in the heavy cream.
- Add the corn, potatoes and paprika. Season with salt and pepper. Cover and cook over medium heat, stirring occasionally, until the potatoes are tender, about 15 minutes.
- Add the fish to the Dutch oven. Reduce the heat to low, cover, and simmer until the fish flakes with a fork, 5 to 7 more minutes. Season with salt and pepper. Spoon into serving bowls and garnish with dill and chives. Sprinkle with additional crumbled bacon, if desired.
WALLYS SEAFOOD CLAM CHOWDER
this is my missouri style recipe cause its hard to find fresh seafood here
Provided by Wallace Hale
Categories Seafood
Time 1h20m
Number Of Ingredients 13
Steps:
- 1. cook your lobster till done accordingto package directions till done remove lobster from water . in the same hot water cook your clams until they open eemove clams from water. in same hot water again cook scallopsin same water about couple min up to 4 min. make sure to remove all items from the water reserve hot water.
- 2. pick your lobstermeat out of shell, break into bite size pieces. and add it to the pot of water . add the margerine, half an half, milk, cilantro, and peprika to pot pick the cooked clams, removing the neck sheaths, and add the clams to pot.
- 3. in another pot boil the pork until tender then add to pot. fry in fryinf pan the salt pork until brown and eatable. add all frying ingrediants to pot. ad your onion flakes then add salllllt and pepper simmer all until hot. serve in bowls
FISH CHOWDER
The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!
Provided by AMYTHE
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
- Add chicken stock and potatoes; simmer for 10 minutes.
- Add fish, and simmer another 10 minutes.
- Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 33.8 g, Cholesterol 83.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 31.9 g, SaturatedFat 7.2 g, Sodium 748 mg, Sugar 12.3 g
FISH HOUSE CLAM CHOWDER
Number Of Ingredients 13
Steps:
- Place manilla clams & Vermouth in a large pot. Cover and steam until clams open. Strain the liquid from the clams and return the liquid to the pot. Let the liquid reduce by half over high heat. Add the clam nectar, onion and celery. Bring to a boil and then add whip cream and s & p. When mixture returns to boil, stir the cornstarch and water together and whisk into the mixture. Simmer 5 min. Add the canned clams, bacon, potato simmer and heat through. Ladle and garnish with manilla clams
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