CLAM CHOWDER
Steps:
- First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
- Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
- Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.
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.
MY BEST CLAM CHOWDER
A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.
Provided by PIONEERGIRL
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 50m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 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
FRESH CLAM CHOWDER
I made this with littleneck clams I dug up myself in Long Island and it was the best chowder I've ever made. This is really easy and rivals what you'd get in a restaurant. All fresh ingredients and no flour. This contains no actual onion pieces which is good for those who dislike onions, but it still retains all the flavor.
Provided by Suzy_Q
Categories Chowders
Time 1h10m
Yield 4 cups, 2-3 serving(s)
Number Of Ingredients 16
Steps:
- NOTE: Chowder Clams: 1 dozen, Cherrystones: 2 dozen, Littlenecks: 3 dozen.
- Rinse and scrub clams well.
- Soak clams in a large bowl of water with 1/4 Celsius salt and cornmeal. This helps to remove the sand from the clams.
- Combine water, onion, garlic, celery tops, bay leaf and a sprig of thyme & parsley in a soup pot. Cover and bring to a boil.
- Add clams and cover again. Bring to a boil and let cook 10-15 minutes manipulating the clams every few minutes to ensure they all get hit with the heat so they can open. As soon as there are clams that are open wide, remove them with thongs allowing any unopened ones to remain over the heat. Discard any clams that do not open as they are not safe to eat.
- Once all clams have been removed, set aside and let them cool enough to be handled.
- While the clams are cooling, strain the broth removing all sediments and set the broth aside in a separate bowl.
- In the soup pot that you used to make the broth, melt the butter over medium-high heat.
- Add potato, celery and carrot plus a pinch of salt and pepper.
- Saute for about 7 minutes and add the wine. Once wine is absorbed, add broth back into the pot. Add 1/2 T. fresh thyme, cover and bring to a boil. Let cook until potatoes are tender, about 10-15 minutes. While this is boiling, mince the cooled clams that have been removed from the shell.
- When the potatoes are done turn the heat to low-medium, add clams and cream. Cover and simmer for 5 minutes. Season with salt and fresh pepper to taste.
- Garnish with chopped, fresh parsley and oyster crackers if desired.
More about "fresh clam chowder recipes"
CLAM CHOWDER RECIPE (MAINE STYLE WITH FRESH CLAMS)
From nourishedkitchen.com
Reviews 17Servings 6-8Cuisine AmericanCategory Soup
- Place the clams in a large stock pot, and pour in a quart of water. Cover the pot, and bring the water to a boil over medium-high heat. Steam the clams until they open, about 10 minutes. Discard any clams that stay closed after 15 minutes.
- Strain the broth into a pitcher through a fine-mesh sieve, and allow the clams to cool until they're comfortable enough to handle. Pluck the meat from each clam and place it onto a cutting board. Discard all the shells, and coarsely chop the clam meat.
- Melt the bacon fat in a Dutch oven over medium heat. Drop the chopped bacon into the pot, and allow it to crisp in the hot fat - about 5 minutes. Stir in the celery and onion, and then sprinkle them with sea salt. Cover the pot, allowing the vegetables to sweat in the pot about until they release their fragrance and soften.
- Add the potatoes and chopped clam meat to the pot, and then pour in the reserved clam broth. Pour in an additional 4 cups water, drop in the bay leaf, and then simmer the chowder until the potatoes soften and yield easily when pierced by a fork.
CLAM CHOWDER WITH FRESH CLAMS. : TASTE OF SOUTHERN
From tasteofsouthern.com
4/5 (5)Category Main DishServings 8-10Total Time 1 hr 40 mins
10 BEST CLAM CHOWDER RECIPES | YUMMLY
From yummly.com
BEST CLAM CHOWDER RECIPE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
CATHIES CLAM CHOWDER RECIPES
From findrecipes.info
CLAM CHOWDER (THE BEST) | RICARDO
From ricardocuisine.com
BEST CLAM CHOWDER RECIPE – NEWPORT CHOWDER COMPANY
From newportchowdercompany.com
CLASSIC NEW ENGLAND CLAM CHOWDER RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST CLAM CHOWDER RECIPE - HOW TO MAKE CLAM CHOWDER - THE …
From thepioneerwoman.com
A MANHATTAN CLAM CHOWDER RECIPE WITH ACTUAL FRESH CLAMS
From fearlesseating.net
CLAM CHOWDER RECIPE - THE COZY COOK
From thecozycook.com
FRESH CLAM CHOWDER RECIPE | PCC COMMUNITY MARKETS
From pccmarkets.com
21 FRESH CLAM CHOWDER RECIPE - SELECTED RECIPES
From selectedrecipe.com
CLAM CHOWDER RECIPES
From allrecipes.com
FRESH CLAM CHOWDER | LE CREUSET® CANADA OFFICIAL SITE
From lecreuset.ca
CLAM CHOWDER RECIPE - FANTABULOSITY
From fantabulosity.com
CLAM CHOWDER WITH FRESH CLAMS - YOUTUBE
From youtube.com
FRESH CLAM CHOWDER - RECIPE - OH, THAT'S GOOD!
From ohthatsgood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-1-or-2 #soups-stews #seafood #american #diabetic #dinner-party #chowders #dietary #gluten-free #egg-free #northeastern-united-states #free-of-something #shellfish #clams #number-of-servings #4-hours-or-less
You'll also love