New England Clam Chowder With Shrimp Recipes

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

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.

TRADITIONAL NEW ENGLAND CLAM CHOWDER

Steps:

• Tap clams; discard any that do not close. Place clams and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open. , Remove meat from clams; chop meat and set aside. Strain liquid through a cheesecloth-lined colander; set aside., In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Saute onion in drippings until tender., Return bacon to the pan; add clam meat and reserved liquid. Stir in the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender., Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in cream; heat through (do not boil).

NEW ENGLAND CLAM CHOWDER

Steps:

• Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.;
• Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.;

NEW ENGLAND CLAM CHOWDER RECIPE BY TASTY

Steps:

• Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
• Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
• Add onion and sauté until softened and translucent, about 3 to 5 minutes.
• Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
• Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
• Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
• Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
• Add in reserved clam meat and cook for an additional 2-4 minutes.
• Remove from heat and serve with oyster crackers
• Enjoy!

MY BEST CLAM CHOWDER

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.

NEW ENGLAND CLAM CHOWDER I

Steps:

• Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
• Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

NEW ENGLAND SEAFOOD CHOWDER

Steps:

• Place whitefish in a Dutch oven; add water to cover. Cook, uncovered, over medium heat, 8-10 minutes or until fish just begins to flake with a fork. With a slotted spoon, remove fish and break into bite-size pieces; set aside., Pour cooking liquid into a 4-cup measuring cup. If necessary, add additional water to measure 4 cups; return to pan. Add potatoes, celery and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender., In a small bowl, whisk flour and milk until smooth. Stir into chowder. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Add clams, crab, shrimp, butter, pimientos, salt, pepper and reserved fish; heat through, stirring occasionally. Sprinkle with parsley.

SHRIMP & CLAM CHOWDER

Steps:

• Boil potatoes in separate pot about 10 minutes, drain, and set aside.
• In a large pot melt butter on medium heat.
• Add onion and garlic, do not brown and cook until onion is iridescent.
• Slowly stir in flour & half and half.
• Add mushrooms, potatoes, white wine, and milk or water.
• Drain the clam juice into the pot and set clams to the side.
• Add paprika, bay leaf, salt & pepper.
• Simmer for 10 minutes.
• Add clams & shrimp and continue to simmer for another 8 - 10 minutes.
• Add parsley right before serving.
• and -- your done!

NEW ENGLAND CLAM CHOWDER WITH SHRIMP

Steps:

• Rinse and drain canned clams, reserve liquid and set aside.
• In a large stockpot, cook bacon until crisp, do not drain.
• Add diced onion and celery, saute until soft, stirring frequently.
• Once onion/celery are soft, add pepper, marjoram and thyme.
• Add bottles clam juice and clam juice reserved from canned clams.
• Add diced red potatoes and simmer 10-15 min until potatoes are soft.
• While potatoes are simmering --
• In a small saucepan, make a light roux with butter and flour.
• Once potatoes are soft, add roux to chowder and stir until thickened.
• Add cooked shrimp and drained clams and stir to mix.
• At this point, the chowder base may be refrigerated for 3 days or frozen for later use.
• To serve: add 1 qt light cream and up to 1 qt whole milk to desired consistency, while heating be careful not to boil.
• Right before serving, stir in sherry and fresh chopped parsley.
• Serve topped with paprika and oyster/soup crackers.

NEW ENGLAND CLAM CHOWDER

Steps:

• Rinse and soak clams in cold water to remove any grit, 5 minutes. Heat a heavy-bottomed saucepan with a lid over medium-low heat. Add 1 tablespoon of olive oil. Peel and chop 2 shallots and 1 garlic clove and add to the pot, along with a few parsley stems. Cook about 2 minutes to "sweat" the vegetables. Drain clams and add to pot, along with white wine. Cover and cook over high heat until clams are opened, about 5 minutes.
• Add potatoes to a medium saucepan and cover with water; add a pinch of salt. Bring to a boil and cook the potatoes until tender, about 10 minutes. Meanwhile, check the clams: put the opened ones in a bowl, then "agitate" the pot by moving it back and forth over the heat to coax the remaining ones to open. Once the clams are open and out of the pot, continue cooking to reduce the liquid to about 1 cup. (Watch for sand that may have accumulated at the bottom of the pot.) Discard any clams that haven't opened.
• Dice the leek and toss in a bowl of water to remove any sand. Dice celery and fennel (reserving the fronds). Peel and mince 1 garlic clove, 1 shallot, and the onion. Remove cooked potatoes to a bowl to cool.
• Preheat soup pot over medium heat. Drizzle 2 tablespoons of olive oil into the pot. While the pot is heating, remove the leeks from the water to a clean bowl. Then add onions, fennel, celery, and a pinch of salt to the pot followed by the leeks, a sprig of parsley and some fennel fronds. Gently stir and cook until vegetables are soft, 5 minutes. Add the shellfish cooking liquid. Add the jalapeño slice and a lemon peel to the soup. Bring to a simmer and cook, 10 minutes. Meanwhile, remove the clams from their shells and roughly chop. Cut the potatoes to roughly the same size as the clams; cut the shrimp in half or thirds, depending on size. Add dashi to the soup, followed by the cream. Taste to adjust the seasonings, and add salt and pepper if necessary. Add a pinch of Aleppo pepper and the shrimp; bring the soup back to a simmer. Add the potatoes and clams, then cover until heated through.
• Finish soup with a squeeze of lemon and chopped parsley. Ladle into bowls and serve.
• Place kombu in 1 quart cold water to soak, 30 minutes. Then discard soaking water, place kombu in a small saucepan, and cover with 1 quart fresh cold water. Over medium-low heat, bring to a simmer for 10 minutes. Turn off heat and let kombu steep, 30 minutes. Turn heat back on and bring to almost a simmer. Add bonito flakes, but don't stir. Let sit for 10 minutes, then strain, reserving the broth (dashi).