CLAM CHOWDA MUG O SOUP WITH DEVILED HAM AND CHEESE MELT MUG TOPPERS
Provided by Rachael Ray : Food Network
Time 40m
Yield 4 mugs of soup and toppers
Number Of Ingredients 19
Steps:
- In a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
- Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
- Heat toaster oven or broiler then toast split English muffins. While muffins toast, grind ham with paprika, hot sauce, mustard, and parsley in a food processor. Spread ham on toasted muffins. Top each muffin half with 2 slices Cheddar and melt cheese in toaster oven or under broiler.
- Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Serve with deviled ham and cheese mug toppers.
HOMEMADE CLAM CHOWDER - RACHAEL RAY
Forget that canned stuff! This is so easy and you will want to make it again and again. This is from Rachael Ray, and I think it is one of her best! You can lower the fat content by nixing the bacon and using veggie oil. You can also use less half and half, and more broth or milk. (I prefer it with less half and half than called for) Perfect on a cold day! Enjoy!
Provided by Chef Sweet Sal
Categories Chowders
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium pot over medium high heat melt butter. Add bacon, onions, celery, carrot, and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
- Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
- Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Top with shredded cheese or green onions if desired.
Nutrition Facts : Calories 579.1, Fat 33.4, SaturatedFat 15.3, Cholesterol 123.7, Sodium 759, Carbohydrate 38.4, Fiber 2.9, Sugar 6.6, Protein 30.7
SPICY CLAM AND CORN CHOWDER
Provided by Rachael Ray : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- For the chowder: In a soup pot or a Dutch oven, heat the EVOO over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the corn and cook until the kernels are lightly browned at the edges, 6 to 8 minutes. Add the seafood seasoning, thyme, garlic, celery, bay leaves, chiles and onions, and cook until softened, 6 to 8 minutes. Stir in the chicken stock and tomatoes. Bring to a simmer, then turn off the heat.
- For the croutons: Arrange the English muffin cubes on a wire rack set over a baking sheet. Toast in the oven until light golden. Melt the butter with the hot sauce. Place the croutons in a bowl and toss with the parsley, seafood seasoning and the butter mixture. Return to the rack set over the baking sheet and bake until deeply golden. Let cool.
- To finish the chowder: Place the clams and beer in a large pot with a tight-fitting lid, and season with sea salt and pepper. Cover and bring to a boil, then cook at a rapid simmer until the clams open, 3 to 5 minutes. Discard any unopened clams.
- Divide the clams and the cooking liquid among 4 shallow bowls. Ladle the corn chowder over top and garnish with the croutons. Serve with hot sauce.
- Cook's Notes: You can make the chowder base up to 5 days ahead. Cool and store in the refrigerator, then reheat over a medium flame. Buy the clams within 48 hours of serving and cook them just before you're ready to serve.
- You can store the croutons in an airtight container or in a foil pouch until ready to use.
CORN AND CRAB CHOWDER
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.
RACHAEL'S CLAM CHOWDER
Adapted from Rachael Ray 30-Minute Meals. Very good! We like to use the Asian Hot chili sauce with the rooster on the label. You could use whatever you like, or omit the hot sauce if that's not to your taste.
Provided by Beth A.
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium pot over medium high heat, melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper, Old Bay and hot sauce and cook 5 minutes. Add flour and cook a minute more.
- Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
- Remove thyme sprigs before serving. The leaves will have fallen off into the soup.
Nutrition Facts : Calories 518, Fat 27.6, SaturatedFat 14.5, Cholesterol 121.4, Sodium 500.6, Carbohydrate 37.7, Fiber 3.2, Sugar 4.2, Protein 29.5
THE ULTIMATE LINGUINE WITH CLAM SAUCE
Provided by Rachael Ray : Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- This sauce can be made with or without tomatoes. If you're using tomatoes in the sauce, score the skins on the bottom of the tomatoes with a large X, being careful not to cut deeper than the skin. Bring a small pot of water to a rolling boil, add the tomatoes and cook 1 minute then remove with slotted spoon or tongs, cool a minute or 2 until you can handle, then peel the skin and dice the tomato into small pieces.
- Place the clams, wine and clam juice in large pot and bring to a boil, cover, reduce heat to a simmer and cook 8 to 10 minutes to open the clam shells. Scoop out the clams and shuck them, place in food storage container and cool completely. Store the clams in the refrigerator until ready for use. Strain the stock and reserve, wipe out the pot and return to the heat.
- Meanwhile, make a seafood paste by adding the red onion, chile pepper, lemon zest, garlic, thyme, parsley, and bay leaves to the food processor and pulse-chop into a thick, but finely chopped, speckled paste.
- Heat about 1/4 cup olive oil, 4 turns of the pan, in the clam pot over medium to medium-high heat. Add the anchovy filets and melt them into the oil, 1 minute or so, then add the paste and stir 2 minutes. Add the reserved stock and stir to combine. Add the tomatoes, simmer 5 minutes, then cool the sauce completely and store for make-ahead meal.
- To serve, bring a large pot of water to boil for pasta. Salt water and cook pasta to al dente.
- Meanwhile, heat the sauce over medium heat. Once the pasta has been dropped to cook, stir the clams into the sauce and simmer a few minutes. Add a ladle of starchy cooking water to the sauce and toss with pasta 1 to 2 minutes for the flavors to combine and absorb into the pasta.
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
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
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