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
CAPTAIN PARKER'S CHOWDER
Steps:
- Put the salt pork on a plate and wrap in plastic. Cook in microwave for 2 1/2 minutes. Meanwhile, make roux with the same amounts of butter and flour. Add 3/4 pound of flour to 3/4 pound of the butter and stir. Make the roux pourable but not too loose or too thick. Begin to cook on low flame or in an oven until the roux is nice and hot. In a heavy bottomed pot, put the remaining 1/4 pound butter and the salt pork. After the salt pork gets lightly browned, take the chunks out. Add the onion, celery and herbs, let it saute for about 5 minutes. Add water and potatoes and bring it to a boil. Then add the clam base, keep stirring so the base and potatoes don't stick or burn to the bottom of the pan. Add the clams and their juice. When the potatoes become slightly tender bring everything back to a boil and start adding the hot roux. Turn the flame down a little and let simmer for approximately 5 minutes. Slowly add the light cream to the base until you get the right creamy chowder, not too thick or thin. Season with salt and pepper.
THE CAPTAIN'S CLAM CHOWDER
Make and share this The Captain's Clam Chowder recipe from Food.com.
Provided by mightyro_cooking4u
Categories Chowders
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Open clams. Retain all of the clam juice. Separate clams, then chop. You can use a blender, but be sure not to cut the clams up too fine.
- Fry the bacon slowly, and just before it is done, add the onions, saute for 1 minute, add the pepper and the clam juice, bring to a boil. Add potatoes.
- When the potatoes are half done, add the chopped clams. After the chowder starts to simmer again, allow it to finish cooking. you can put a spoonful of rice in individual bowls before serving.
Nutrition Facts : Calories 375.2, Fat 6.3, SaturatedFat 1.9, Cholesterol 37.3, Sodium 163.3, Carbohydrate 61.2, Fiber 7.5, Sugar 3.7, Protein 19.2
CAPTAIN'S CHOWDER
Make and share this Captain's Chowder recipe from Food.com.
Provided by _Pixie_
Categories Chowders
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Remove any skin from fish and cut in small cubes.
- In a nonstick pan, saute green pepper, onion, potato, and mushrooms in melted butter for 8-10 minutes.
- Add fish and cook for 10 minutes, stirring frequently.
- In a large saucepan, mix the soup and milk until smooth.
- Add the corn and wine and stir.
- Simmer for 5 minutes, stirring constantly.
- Do not boil.
- Add the fish mixtures, by spoolfuls, stirring constantly.
- Add salt, pepper and pimento.
- Simmer, just below boiling for 5 minutes.
- Serve.
Nutrition Facts : Calories 495.1, Fat 22.4, SaturatedFat 10.2, Cholesterol 102, Sodium 1847.2, Carbohydrate 36.9, Fiber 3.5, Sugar 6, Protein 36.8
CAPTAIN RASMUSSEN'S CLAM CHOWDER
Number Of Ingredients 15
Steps:
- Scrub clams well. Steam them in water. Remove clams from shells. Chop clams finely; reserve. Strain clam broth; reserve. Melt butter in a large saucepan. Add onion, carrot, and green pepper and sauté over medium heat until vegetables are tender. Do not brown. Add garlic, tomatoes, tomato purée, potatoes, rosemary, thyme, salt, white and black peppers, and clam broth. Bring to a boil, reduce heat, simmer covered for 20 minutes. Taste for seasoning. Add chopped clams. Heat almost to the boiling point. Note: If fresh clams are not available, 1 (8-ounce) bottle clam juice and 2 (6 1/2-ounce) cans minced clams and their liquid may be substituted.
Nutrition Facts : Nutritional Facts Serves
BOB'S CLAM HUT CLAM CHOWDER
If you have ever been to Bob's, you know your in for a real treat with this delicious chowder. Top with oyster crackers and enjoy!
Provided by CookinNEatinGal
Categories Chowders
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 12
Steps:
- Combine potatoes, onion, celery, 1 cup of the clam juice, 1 cup water, thyme, butter, Worcestershire, salt and pepper to taste in stockpot or Dutch oven.
- Heat to boil, stirring often.
- Reduce heat, and simmer until potatoes are soft, about 20 minutes.
- Stir in clams and cook for 5 minutes; add the remaining 4 cups of clam juice and cream to clam mixture.
- Heat to simmer, about 10 minutes. Do not boil.
- Serve with oyster crackers floating on top.
Nutrition Facts : Calories 334.2, Fat 26.5, SaturatedFat 16.2, Cholesterol 106.4, Sodium 461.8, Carbohydrate 18.4, Fiber 1.1, Sugar 3.6, Protein 6.8
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