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.
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
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
IRISH CLAM CHOWDER
Make and share this Irish Clam Chowder recipe from Food.com.
Provided by Queen of Everything
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Chop leek and place in a bowl of cold water; agitate leeks with fingers to loosen dirt.
- Dice potatoes.
- In a large, heavy bottomed pot, saute leeks in 2 T. butter over medium heat until bright green and fragrant.
- Add clam juice and chicken broth.
- Add potatoes and simmer until potatoes are tender.
- While potatoes are simmering, in a saucepan, over medium-low heat, melt remaining butter.
- Add flour and whisk into butter, cooking for a couple of minutes.
- Add milk and whisk until smooth.
- Whisk constantly until mixture becomes very thick and bubbly.
- Add white sauce to potato/leek mixture and stir with a wooden spoon until combined well.
- Add clams, and salt & pepper to taste.
Nutrition Facts : Calories 274.1, Fat 9.1, SaturatedFat 5.2, Cholesterol 32.3, Sodium 627, Carbohydrate 36.6, Fiber 3.6, Sugar 3.3, Protein 11.9
ATLANTIC CLAM CHOWDER
Make and share this Atlantic Clam Chowder recipe from Food.com.
Provided by Alia55
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy saucepan, sauté side and back bacon until almost crisp.
- Add celery and onion and cook just until limp.
- Add stock and potato.
- Cover and simmer about 10 minutes.
- Add clams and simmer about 10 minutes.
- Add milk and heat to just below the boiling point.
- Add salt and pepper to taste.
Nutrition Facts : Calories 408.1, Fat 21.1, SaturatedFat 7.7, Cholesterol 79.6, Sodium 920.1, Carbohydrate 24.4, Fiber 1.6, Sugar 9.8, Protein 28.8
IRISH KIELBASA CHOWDER
This yummy chowder will really fill your family up! Serve it with a big loaf of bread and you'll be in heaven!
Provided by Realtor by day
Categories Chowders
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large dutch oven over medium-high heat. Add the garlic and kielbasa and brown them well, turning often.
- Add the next three ingredients to the cooking pot and bring to a boil; reduce heat and simmer for for 20 minutes.
- Add cabbage and cook for 10 minutes or until tender.
- Whisk the flour and milk together and add to to soup; simmer for 10 minutes, stirring often.
- Add cheese and cook, stirring until cheese is melted and soup is heated through.
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