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
CLAM CHOWDER
Steps:
- In a large pot over medium-high heat add the bacon and cook until slightly crisp and no longer pink. Remove it to a plate with a slotted spoon.
- Add the onion, celery, and garlic and cook until tender. Add the flour and stir.
- Add in the juice from the clams, chicken broth, milk, and half and half, then stir until there aren't any clumps. Add in the potatoes.
- Bring the pot to a boil and reduce heat to a simmer until the potatoes are tender and the soup is thick. Stir in the clams and salt and pepper to taste. Top with crumbled bacon and serve.
Nutrition Facts : Calories 174 kcal, Carbohydrate 9 g, Protein 3 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 86 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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
BRATTENS FAMOUS CLAM CHOWDER
Smooth, creamy, and OMG so good! This recipe comes from Brattens which used to be located in Salt Lake City, Utah, years ago. It's been gone for years, but this clam chowder lives on. What a legacy! The restaurant gave me the recipe back in the middle 60's.
Provided by silly sally
Categories Chowders
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the prepared vegetables in a saucepan.
- Drain juice from clams and pour over the vegetables.
- Add enough water to BARELY cover.
- Simmer, covered over medium heat till barely tender.
- (DO NOT overcook!).
- In the meantime, melt butter in another medium saucepan.
- Add flour.
- Blend and cook, stirring constantly; add the cream.
- Cook and stir with wire whip, until smooth and thick.
- It is important that you stir constantly while cooking.
- Add undrained vegetables, clams and vinegar.
- Heat through, but do not boil again.
THE SEAGRILLE RESTAURANT CLAM CHOWDER
This delicious chowder recipe comes from the Seagrille Restaurant in Nantucket, Massachusetts.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 5 gallons
Number Of Ingredients 14
Steps:
- Place clams and 16 cups water in a very large stockpot over medium-high heat. Cover and cook until clams have opened. Drain, reserving liquid, and discarding any unopened clams. Remove clams from shells, discarding shells. Coarsely chop clams and set aside.
- Heat bacon and butter in a second very large stockpot over medium-high heat. Add onions and celery; stir to coat. Add flour and cook, stirring, until thickened, 5 to 6 minutes. Add thyme and stir to combine.
- Add reserved clam cooking liquid and bay leaves; season with Tabasco, Worcestershire sauce, and pepper. Add heavy cream; let simmer for 15 to 20 minutes. Add potatoes; let simmer 15 to 20 minutes. Add reserved chopped clams and cook until just heated through.
- Serve hot with oyster crackers.
THE MOORING RESTAURANT'S CLAM CHOWDER
Make and share this The Mooring Restaurant's Clam Chowder recipe from Food.com.
Provided by Punky Julster
Categories Chowders
Time 1h
Yield 2 quarts
Number Of Ingredients 8
Steps:
- Make roux by melting butter over medium-low heat in a 1 1/2 gallon heavy stockpot.
- Add onions and saute until translucent.
- Reduce heat to low, add flour, and stir to blend.
- Cook for 2 to 4 minutes over low heat, stirring frequently.
- Set aside to cool.
- Make stock. In a separate pot, bring to a boil the clams and natural clam juice.
- Reduce the heat and let simmer for 15 to 20 minutes.
- In another large pot, cover potatoes with cold water.
- Bring to a boil and cook until soft.
- Drain and set aside.
- Add the hot stock to the cooled roux and whisk thoroughly until smooth.
- Slowly bring to a boil.
- Reduce heat and add cooked potatoes.
- Whisk in half-and-half, being careful not to smash potatoes.
- Simmer for 5 to 10 minutes.
- Serve in warm soup bowls and sprinkle with a dash of paprika.
Nutrition Facts : Calories 2537.8, Fat 136.4, SaturatedFat 81.8, Cholesterol 545, Sodium 3524.7, Carbohydrate 233.9, Fiber 13, Sugar 37.4, Protein 97.6
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
SEATTLE'S BEST CLAM CHOWDER
I kinda picked up this recipe when I first started out as a cold pantry cook. I worked at this place called The Brooklyn in Seattle. Now having never made the chowder, but only prepped certain components, I built this recipe in my head based off what I saw and tasted every day. You may be thinking, "I have never heard of Seattle Clam Chowder. Only New England and Manhattan chowders." Well let me tell you, that in Seattle, downtown restaurants live and die by their chowder. This is a recreation of one of the best I have tried and or made. Oh, one other thing. This recipe is a scaled down version of my recipe from back when I was the Sous Chef at a hotel. Sometimes scaling down a huge bulk recipe doesn't convert just right, so you may need to adjust some seasoning to your own taste, and check out any restaurant supply places that are open to the public if you have trouble finding the clam base. Good Luck and enjoy. New edit. reduced salt and white pepper. Edit again. So I finally got around to making this in my home kitchen. It turned out great. You can find the clam base online. I think I bought a tub of it from Amazon. Use Minor's brand. This second edit is to scale it back to a more reasonable level. Who really needs almost 3 gallons of chowder? In the end I think you'll find that the trouble to get a hold of the clam base and to track down that much clam juice and canned clams will pay off in the end. You'll have a great chowder that you can sub out the clams, clam base and juice and make a chicken corn chowder. Or whatever you feel like.
Provided by ROV Chef
Categories Chowders
Time 1h10m
Yield 21 8oz bowls
Number Of Ingredients 14
Steps:
- Dice up bacon into small pieces and render in a large stock pot over med-low heat.
- Once bacon has started to turn brown, add the onions and sprinkle with the 1 oz of salt.
- Once the onions get soft and start to turn brown, add the leaks and celery, turn up the heat to med-high and sauté for a couple of minutes until they get tender.
- Add the potatoes, clam base, chopped clams, clam juice, and the thyme.
- Bring to a low simmer, and maintain the simmer until the potatoes are cooked.
- Add the heavy cream and bring to a gentle boil.
- When it starts to boil, add the roux 2 oz at a time, letting the chowder come back to a boil before adding more roux. Make sure you are stirring the entire time here.
- When all the roux is added or the chowder reaches the thickness you like, add the remaining salt and pepper to your taste.
- Please taste it before you add any additional seasoning. Don't add it all just because it lists it in the ingredients. I put the numbers in because I had to and I don't remember just how much to add.
- I recommend serving with some good thick sliced sourdough bread and a few drops of green Tabasco sauce.
Nutrition Facts : Calories 341.8, Fat 22.9, SaturatedFat 12.2, Cholesterol 108, Sodium 508.6, Carbohydrate 16, Fiber 1.2, Sugar 2.3, Protein 17.7
More about "the seagrille restaurant clam chowder recipes"
3 LEGAL SEAFOOD CLAM CHOWDER RECIPE | DECEMBER 2022
From recipeself.com
NEW ENGLAND CLAM CHOWDER RECIPE | CHEF DENNIS
From askchefdennis.com
THE BEST CLAM CHOWDER RECIPE (MARKET STREET GRILL COPYCAT)
From foodiecrush.com
SEAGRILLE NANTUCKET RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CLAM CHOWDER RECIPES
From allrecipes.com
10 BEST QUAHOG CLAM RECIPES | YUMMLY
From yummly.com
10 BEST QUAHOG CLAM RECIPES | YUMMLY
From yummly.com
SEAGRILLE – WHERE THE LOCALS GO IN ISLAND FOR THE BEST SEAFOOD.
From theseagrille.com
THE SEAGRILLE RESTAURANT CLAM CHOWDER | RECIPE | CLAM …
From pinterest.com
SEAGRILLE, NANTUCKET - UPDATED 2022 RESTAURANT REVIEWS, MENU …
From tripadvisor.ca
RECIPE: EARL'S RESTAURANT CLAM CHOWDER - RECIPELINK.COM
From recipelink.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love