QUICK AND EASY CLAM CHOWDER
Here's a quick chowder that's been in my family for over 30 years. I make a big pot to take to an annual party at work. It's always a hit. Served with crusty bread and a salad, it's the perfect meal for a chilly evening.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , In the same skillet, saute onion in reserved drippings until tender. Stir in soup and milk. Add the clams, lemon juice, thyme, pepper and bacon; cook until heated through. Garnish with parsley.
Nutrition Facts : Calories 268 calories, Fat 20g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 856mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.
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
CLAM CHOWDER
-Rosemary Peterson, Archie, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- Drain clams, reserving liquid; set the clams aside. , In a large kettle, combine the potatoes, carrots, onion, butter, water and reserved clam juice. Cook over medium heat for 15 minutes or until the vegetables are tender. Stir in the milk, soup, salt and pepper. Simmer, uncovered, until heated through. Stir in clams.
Nutrition Facts : Calories 230 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 560mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 3g fiber), Protein 6g protein.
MO'S CLAM CHOWDER
This is from Mo's Restaurant that have many locations along the Oregon Coast. They make the best clam chowder and this is supposed to be their recipe. I have a recipe for a lactose free version as well if you need it.
Provided by LDSMom128
Categories Chowders
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, sauté the bacon slices until cooked through, about 5 minutes. Remove them from the pan.
- In the bacon grease, sauté the onions with a pinch of salt and cook them for about 5 minutes.
- Add the potatoes to the onions as well as the flour and stir the flour well. Cook the potatoes for about 10-12 minutes and the potatoes start to soften. Season the potatoes with salt, pepper, lemon pepper, and parsley. You may crumble the cooked bacon and return them back to the pan if desired, but Mo's doesn't keep them in their soup, just as a flavoring. I personally add them as not to waste them!
- Pour in the milk and the water and clams with juice, and cook to a boil. Turn the stove down to med heat and cover with a lid. Continue to cook for about 15 minutes and the potatoes are tender.
- Pour the soup into individual bowls and serve with a dollop of butter and a sprinkle of paprika.
MARK'S CLAM CHOWDER
Mark, a friend from work, submitted this in a work chili cook-off, however he gave it the title White Potato Chili...everyone loved it!!! This dish can also heat in a crockpot...
Provided by Laurel2u
Categories Chowders
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Put veggies in pot.
- Drain clam juice into veggie pot.
- Add water to cover.
- Boil until tender.
- Make white sauce with remaining ingredients.
- Melt butter.
- Stir in flour, salt, and pepper.
- Cook for 3 or 4 minutes.
- Add half and half, stirring continuously until thick.
- Add clams and veggies to white sauce.
- Heat through.
CLAM CHOWDER
Provided by Mark Bittman
Categories appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Wash clams well, scrubbing if necessary to remove external grit. Place them in a pot with half-cup water, and turn heat to high. Steam, shaking pot occasionally, until most of the clams are open, 7 to 10 minutes. Use a slotted spoon to remove clams to a broad bowl; reserve cooking liquid.
- When clams are cool enough to handle, shuck them over the bowl, catching every drop of their liquid; discard shells. If any clams remain closed, use a thin-bladed knife to pry them open (it will be easy).
- Chop clams. Strain all liquid through a sieve lined with a paper towel or a couple of layers of cheesecloth. Measure liquid, and add enough water to make 3 1/2 cups.
- Combine liquid with onion and potato in saucepan; cover, and bring to a boil. Reduce to a simmer, keep covered, and cook until potatoes are tender, about 10 minutes. Stir in the clams, season with salt and pepper to taste, and serve.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 1 gram, Fiber 3 grams, Protein 21 grams, SaturatedFat 0 grams, Sodium 791 milligrams, Sugar 2 grams, TransFat 0 grams
CLAM SOUP - MARK BITTMAN
From Mark Bittman's "The Best Recipes in the World". This recipe looks simple and quick and has nothing to do with Clam Chowder! He calls for "the smallest hardshell clam you can find (do not use steamers). Hope I can find those in the PNW!
Provided by Mrs Goodall
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare clams. Discard clams with broken shells or shells that are not tightly closed. Be sure to wash the clams thoroughly-no trace of sand should remain on their shells.
- Combine 5 cups water and the kombu in a large saucepan; turn the heat to medium and cook the kombu until tender, about 10 minutes, never letting the water come to a full boil.
- Remove and discard the kombu and add the clams, then cook just until the clams open, about 5 minutes.
- Stir in the scallions, sake, soy sauce, sesame oil, and salt; taste and adjust the seasoning. Serve immediately.
- Any clams that do not open during the cooking process can be pried open with a dull knife at the table.
Nutrition Facts : Calories 80.6, Fat 1.8, SaturatedFat 0.3, Cholesterol 16.2, Sodium 966.4, Carbohydrate 6.5, Fiber 0.8, Sugar 0.7, Protein 9.6
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