SPICY CLAM AND CORN CHOWDER
Provided by Rachael Ray : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- For the chowder: In a soup pot or a Dutch oven, heat the EVOO over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the corn and cook until the kernels are lightly browned at the edges, 6 to 8 minutes. Add the seafood seasoning, thyme, garlic, celery, bay leaves, chiles and onions, and cook until softened, 6 to 8 minutes. Stir in the chicken stock and tomatoes. Bring to a simmer, then turn off the heat.
- For the croutons: Arrange the English muffin cubes on a wire rack set over a baking sheet. Toast in the oven until light golden. Melt the butter with the hot sauce. Place the croutons in a bowl and toss with the parsley, seafood seasoning and the butter mixture. Return to the rack set over the baking sheet and bake until deeply golden. Let cool.
- To finish the chowder: Place the clams and beer in a large pot with a tight-fitting lid, and season with sea salt and pepper. Cover and bring to a boil, then cook at a rapid simmer until the clams open, 3 to 5 minutes. Discard any unopened clams.
- Divide the clams and the cooking liquid among 4 shallow bowls. Ladle the corn chowder over top and garnish with the croutons. Serve with hot sauce.
- Cook's Notes: You can make the chowder base up to 5 days ahead. Cool and store in the refrigerator, then reheat over a medium flame. Buy the clams within 48 hours of serving and cook them just before you're ready to serve.
- You can store the croutons in an airtight container or in a foil pouch until ready to use.
ZESTY MANHATTAN CLAM CHOWDER
This is a family recipe that we finally got my father-in-law to share. It can be easily adjusted for the kick that suits your taste. People can also add chopped jalapenos to their individual bowls if they want a zestier chowder.
Provided by Mike the Revelator
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 2h52m
Yield 8
Number Of Ingredients 22
Steps:
- Combine Italian-style tomatoes, crushed tomatoes, potatoes, onions, carrots, green bell pepper, red bell pepper, celery, and jalapeno peppers in a large stockpot.
- Bring water to a boil in a small saucepan. Stir in chicken bouillon and beef bouillon cubes until dissolved. Pour over tomato mixture in the stockpot.
- Stir clam juice cocktail, sugar, thyme leaves, chili powder, garlic salt, black pepper, and bay leaf into the stockpot. Cook chowder, stirring occasionally, until potatoes are very tender, about 1 hour 30 minutes.
- Combine clams, milk, and flour in a separate saucepan; cook and stir over low heat until clams are heated through, about 7 minutes. Stir into the stockpot and simmer until flavors combine, about 30 minutes.
Nutrition Facts : Calories 383.4 calories, Carbohydrate 59.5 g, Cholesterol 62.7 mg, Fat 2.6 g, Fiber 7.7 g, Protein 31.4 g, SaturatedFat 0.4 g, Sodium 2064 mg, Sugar 16.7 g
SANTA FE CLAM CHOWDER
Steps:
- Heat oil in heavy large pot over medium-high heat. Add chorizo; sauté until fat is rendered, about 3 minutes. Add next 6 ingredients; sauté until onion begins to soften, about 5 minutes. Mix in oregano and cumin, then tomatoes, corn, and bottled clam juice. Bring to boil. Reduce heat to medium-low. Cover and simmer until potatoes are almost tender, about 12 minutes. (Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Bring to simmer before continuing.)
- Add clams to mixture in pot; cover and cook over medium-high heat until clams open and potatoes are tender, about 7 minutes (discard any clams that do not open). Mix in 4 tablespoons cilantro. Season to taste with salt and pepper. Divide clams among 6 shallow soup bowls. Ladle chowder over. Sprinkle with remaining cilantro and serve.
- A smoked-pork link sausage flavored with garlic and spices, but milder than Mexican chorizo. Spanish chorizo is available at Spanish markets and specialty foods stores.
CREAMY CHEESY CLAM CHOWDER
Not for those on a diet! Rich and creamy with a slight smoky flavor! Serve with crisp French bread and a fresh green salad.
Provided by Rita1652
Categories Chowders
Time 45m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Steam clams open in a cup of wine in a heavy pot.
- Remove from pot and cool.
- Remove clams from shells.
- Rinse the clams well.
- Strain clam broth through a mesh screen or cheesecloth.
- Add strained broth, broth from canned baby clams, and enough bottled clam juice or water to equal 4 cups.
- Set aside.
- In a heavy pot over MEDIUM heat,cook bacon pieces till crisp add butter melt and cook the onion,celery, carrots, and garlic until translucent.
- Slowly stir in the flour and cook for two minutes, stirring well.
- Add reserved clam juices to the sauté mixture.
- Bring to a boil; whisking thoroughly to break up any lumps, and then reduce heat.
- Add creams and simmer 20 minutes.
- Add white pepper, thyme, potatoes, peas, and steamed clams& the can of baby clams.
- Add cheese till melted through.
- Do not allow to boil as this will toughen the clams.
- Season with salt and hot pepper sauce to taste.
- Garnish with scallions.
SPICY MANHATTAN CLAM CHOWDER
Posted in response to a request. I have never tried this only because I like New England style clam chowder better than Manhattan style.
Provided by Tami B.
Categories Chowders
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Drain clams-reserve liquid. Add water to clam liquid to make 3 cups.
- Partially cook bacon, stir in celery and onion and cook till tender Stir in tomatoes and juice, clam juice, potatoes, carrots, thyme, 1 tsp salt and 1/2 tsp white (or black) pepper.
- Bring to boil, reduce heat and simmer 30 min (till veggies are tender). Mash slightly to thicken.
- Stir in clams and heat through.
Nutrition Facts : Calories 242.7, Fat 4.1, SaturatedFat 1.2, Cholesterol 34.2, Sodium 152.6, Carbohydrate 32.9, Fiber 5.3, Sugar 6.8, Protein 19.2
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