YUMMY BOSTON CLAM CHOWDER
Make and share this Yummy Boston Clam Chowder recipe from Food.com.
Provided by MizzNezz
Categories Chowders
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook first 5 ingredients with the juice from the clams.
- Cook gently until potatoes are tender.
- Add clams.
- Mix milk and flour.
- Stir into soup.
- Cook and stir until thickened.
- Add butter.
BOSTON CLAM CHOWDER
Layers of flavors and textures create a bowl of creamy comfort food! This clam chowder is easy to make, and so good to eat.
Provided by Erin
Categories Soup
Time 45m
Number Of Ingredients 16
Steps:
- Dice bacon and cook in a Dutch oven or large stockpot over medium heat. Stir occasionally and cook until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate. Add butter to the bacon drippings.
- Chop celery ribs, onion, and potatoes. Set the potatoes aside. Mince garlic.Add the chopped celery and onion to the butter and bacon drippings. Saute over medium heat until the onions are soft, 5-7 minutes. Add garlic and cook an additional minute.
- Add the potatoes, clam juice, chicken broth, bay leaf, thyme, and black pepper to the stockpot. Turn heat to medium-high and bring to a boil. Once boiling, turn heat to low and simmer uncovered for 15-20 minutes, or until potatoes are soft.
- In a small bowl, combine flour and 1 cup of half and half and mix until smooth. Gradually pour the flour mixture into the soup. Turn heat up to medium and bring to a boil. Once boiling, stir for 1-2 minutes, until the soup has thickened. Discard bay leaf.
- Add the remaining half and half and the clams. Cook until heated through. Do not boil.
- Taste and add additional salt and pepper, if desired. If you want a thinner soup, add additional chicken broth or cream.
- Serve into individual bowls, top with bacon crumbles and chives, and serve with oyster crackers.
Nutrition Facts : Calories 294 kcal, Carbohydrate 21 g, Protein 8 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 49 mg, Sodium 347 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
HOBEE RESTAURANT BOSTON CLAM CHOWDER
This recipe is from another site that states it is originally from the book, "Food Festivals Of Southern California--Travelers Guide and Cookbook", by Bob Carter
Provided by Bens Mom
Categories Chowders
Time 1h45m
Yield 4 1/2 gallons, 64 serving(s)
Number Of Ingredients 13
Steps:
- Combine celery, onions, potatoes, clams, thyme, oregano, basil, bouillon, and pepper. Cook 30-45 minutes until vegetables are tender.
- Melt butter and add flour and garlic. Stir constantly until slightly brown.
- Combine with vegetable mixture and add milk. Stir well and simmer until desired thickness.
- Note: You may use half and half for a richer chowder in place of the milk. Or use a combination of both.
Nutrition Facts : Calories 389.5, Fat 20.3, SaturatedFat 11.9, Cholesterol 107.5, Sodium 257.6, Carbohydrate 24.7, Fiber 1.5, Sugar 4.2, Protein 26.1
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