SMOKY CLAM CHOWDER
Make and share this Smoky Clam Chowder recipe from Food.com.
Provided by ratherbeswimmin
Categories Chowders
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, boil potatoes in salted water until they are tender, about 10 minutes.
- Drain potatoes.
- In a large pot, melt butter and saute celery, onion, and garlic until onion is translucent.
- Add flour and stir 2 minutes.
- Add clams and their juices, parsley, thyme, marjoram, dill, liquid smoke, and potatoes.
- Simmer 5 minutes.
- Add cream and milk.
- Bring to a simmer; do not boil.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 486.3, Fat 35.7, SaturatedFat 21.9, Cholesterol 143.6, Sodium 703.6, Carbohydrate 24.2, Fiber 2, Sugar 1.4, Protein 18
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
SMOKEY CLAM CHOWDER
Categories Soup/Stew Milk/Cream Dairy Herb Potato Shellfish Lunch Clam Winter Bon Appétit Washington Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 16
Steps:
- Boil potatoes in large saucepan of salted water until just tender, about 6 minutes. Drain potatoes well.
- Melt butter in heavy large pot over medium-high heat. Add celery and onion and sauté until onion is translucent, about 6 minutes. Add flour and stir 2 minutes. Gradually mix in clam juice. Simmer until beginning to thicken, stirring frequently, about 2 minutes. Add clams with juices, parsley, thyme, marjoram, dill, garlic, liquid smoke and potatoes. Simmer 5 minutes to blend flavors. Add cream and milk. Bring to simmer. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)
THE BEST CLAM CHOWDER
This is a basic New England clam chowder, though with leeks used in place of the traditional onions, and a splash of wine to add a floral note. Also: thyme. Very continental! It is shockingly delicious and deserves its title as best. Bacon will add a smoky note to the stew. If you use it, it may be worth it to go the whole distance and get expensive double-smoked bacon instead of the standard supermarket fare. The salt pork, which is not smoked, will take the meal in the opposite direction, emphasizing the pure flavor of the clams.
Provided by Sam Sifton
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set aside as well.
- Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
- Add the leeks to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add enough clam broth to just cover the potatoes, approximately 3 cups, reserving the rest for another use. Add the thyme and the bay leaf.
- Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
- Meanwhile, chop the clams into bits about the size of the bacon dice.
- When potatoes are tender, add cream and stir in chopped clams and reserved bacon. Add black pepper to taste. Let come to a simmer, and remove from heat. (Do not let chowder come to a full boil.) Fish out the thyme and the bay leaf, and discard.
- The chowder should be allowed to sit for a while to cure. Reheat it to a bare simmer before serving, then garnish with chopped parsley. Serve with oyster crackers.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 28 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 544 milligrams, Sugar 3 grams, TransFat 0 grams
SMOKED HADDOCK CHOWDER
This authentic and easy-to-make soup is a warming treat on a cold evening - serve it with crusty bread
Provided by Thane Prince
Categories Soup, Supper
Time 1h5m
Number Of Ingredients 13
Steps:
- Put the fish in a deep frying pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.
- Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.
- Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.
Nutrition Facts : Calories 363 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 3.42 milligram of sodium
SMOKY FISH CHOWDER
This chowder is a more complex and smoky interpretation of a classic New England fish chowder. Made with hot smoked paprika and a little Vermouth or white wine, it's got more spunk than a simpler, more authentic recipe, without losing the spirit of the sea. If you can't find fish stock, you can substitute bottled clam juice, or even a good, flavorful vegetable stock. Either way, you'll end up with perfectly balanced bowl of soup that needs nothing more than perhaps a few crackers on the side to make it shine.
Provided by Melissa Clark
Categories dinner, main course
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- In a heavy pot over medium-high heat, brown bacon until crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain.
- Spoon off all but 2 tablespoons of bacon fat from the pot. Add butter and let melt. Add leeks and a pinch of salt; cook, stirring frequently, until leeks are soft, about 5 minutes. Stir in paprika; cook 1 minute. Pour in vermouth and simmer until almost completely evaporated, about 2 minutes. Stir in stock, 1 cup water, potatoes, thyme and remaining salt. Simmer until potatoes are tender, about 25 minutes.
- Add milk and cooked bacon to pot; bring to a simmer. Add fish and cook until just opaque, 2 to 4 minutes. Use a fork to flake fish into large pieces. Taste and adjust seasoning if necessary. Remove thyme. Serve immediately.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 25 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 12 grams, Sodium 979 milligrams, Sugar 9 grams, TransFat 0 grams
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- Cook salt pork in a large Dutch oven over medium, stirring occasionally, until crisp, 10 to 12 minutes. Using a slotted spoon, transfer pork to a paper towel–lined plate; set aside. Wipe Dutch oven clean; discard drippings or reserve for another use.
- Bring 3 cups water to a boil in a covered large, high-sided skillet over medium-high. Add clams; cook, covered, shaking skillet occasionally, until clams open, 10 to 12 minutes. Remove from heat. Using a slotted spoon or a spider, remove clams from cooking liquid. Discard any clams that did not open. Ladle 4 cups clam cooking liquid into a measuring cup; discard any sediment and additional liquid in skillet. If desired, reserve 30 clams in shell for garnish; cover and chill until ready to serve, up to 4 hours. Shuck remaining clams; discard shells. Chop clam meat into 1/3-inch pieces; set aside. (If not using the 30 clams in shell for garnish, shuck and chop all clams.)
- Melt butter in Dutch oven over medium. Add onions and celery; cook, stirring occasionally, until softened, about 15 minutes. Stir in black pepper, thyme, and celery seeds.
- Add potatoes and reserved 4 cups clam cooking liquid to onion mixture in Dutch oven. Bring to a boil over medium-high. Reduce heat to medium-low; simmer, uncovered, stirring occasionally, until potatoes are tender, 20 to 25 minutes. Using a slotted spoon, transfer 3 cups potatoes to a bowl (leaving cooking liquid in Dutch oven); mash using a potato masher until mostly smooth. Stir mashed potato mixture into remaining mixture in Dutch oven.
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