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
CREAMY CLAM CHOWDER SOUP
This is my family's favorite soup for fall. With it's creamy texture and quick prep time, it's a mid week busy night winner! I add some fresh sourdough bread and have no problems getting everybody together around the dinner table!
Provided by Catherine Erwin
Categories Chowders
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Place all veggies in medium saucepan. Drain juice from clams and pour clams over veggies.
- 2. Add enough water to barely cover veggies and simmer. Cook over medium heat until potatoes are fork tender. (About 20 minutes)
- 3. In meantime, melt butter. Add flour and blend. Cook one or two minutes over medium heat so that flour doesn't taste raw.
- 4. Add half-and-half and milk. Cook and stir until smooth and creamy. Use whisk to blend. Continue stirring until soup is thickened.
- 5. Add vegetables and clams (water too!) to the soup. Add seasonings to taste. Lastly add vinegar.
- 6. Heat thoroughly and enjoy!
NEW ENGLAND CLAM CHOWDER
Try this lighter version of a clam chowder. Blitz half of the veg and finish with crème fraîche to get a rich and cream consistency for the soup
Provided by Elena Silcock
Categories Dinner, Lunch, Soup
Time 1h5m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Heat 1 litre of water in a large pan over a high heat. Once boiling, tip in the clams. Cover with a lid and cook for 2-3 mins until the majority of the clam shells have opened. Pour into a sieve over a large jug, reserving the cooking water. Tip the reserved liquid through a muslin-lined sieve into a large non stick saucepan and set aside - this is your stock for the soup.
- Discard any clams which haven't opened, then remove three-quarters of the clams from their shells and roughly chop.
- Put the bay leaf in the pan with the clam stock and tip in the potato and parsnip cubes. Cook for 5-7 mins until tender. Use a slotted spoon to remove half of the potato and parsnip and set aside. Fish out the bay leaf, spoon off any scum from the surface of the soup, then blitz the remaining stock and vegetables in a food processor until smooth, or using a stick blender.
- Using the same saucepan over a medium heat, pour in the oil, add the bacon lardons, fry until crisp, then remove with a slotted spoon and set aside. Add the onion to the pan, cook for 5 mins until soft, then pour in the blitzed chowder, potato and parsnip. Heat until simmering, then tip in the chopped clams, take off the heat and stir through the crème fraîche, adding lemon juice to taste. Serve, topped with the crispy bacon, reserved clams in their shells and a scattering of chives and black pepper.
Nutrition Facts : Calories 303 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.8 milligram of sodium
CLAM CHOWDER SOUP
This makes the best clam chowder soup! This is the one my family always asks for and says there's none better. The half & half makes the creamy rich texture we all love. The recipe is from an old friend I worked with years ago. I know you will enjoy this wonderful recipe!
Provided by MaryB2
Categories Chowders
Time 40m
Yield 6-8 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt 2 tbsp butter in a large saucepan; saute onions and celery until softened. Add clam juice, chicken broth and potatoes. Cover and simmer for 20-25 minutes until potatoes are tender.
- In a separate saucepan, melt 1/4 cup butter, add flour and cook for 1 minute. Add milk and half & half; mixing thoroughly.
- Add the flour mixture to the broth mixture; add clams, seasonings and heat through. (Do not allow to boil).
Nutrition Facts : Calories 470.9, Fat 21.3, SaturatedFat 11.7, Cholesterol 127.1, Sodium 946.2, Carbohydrate 29.8, Fiber 2, Sugar 2.4, Protein 38.4
CLAM CHOWDER SOUP - DELICIOUS!
Make and share this Clam Chowder Soup - Delicious! recipe from Food.com.
Provided by pachilindo
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Drain clams, reserve liquid. Combine calm juice and clam liquid.
- Brown onions, garlic, and celery in pan with the butter, saute for 8 minutes or until tender. Add clam juice mixture, potatoes, and next 4 ingredients (up to and including bay leaf), bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until potatoes are tender.
- Combine milk and cornstarch stirring with a whisk until smooth, add to pan. Stir in clams and half and half. Cook for 5 minutes and discard bay leaf.
Nutrition Facts : Calories 637.8, Fat 31.3, SaturatedFat 18.8, Cholesterol 131.1, Sodium 1414.6, Carbohydrate 60.1, Fiber 5.1, Sugar 7.4, Protein 30
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