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
AWARD WINNING NEW ENGLAND CLAM CHOWDER RECIPE - (4.3/5)
Provided by á-34480
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, for 15-20 minutes or until potatoes are tender. 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 for 1-2 minutes or until thickened. Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving. Yield: 5 servings.
AWARD WINNING CLAM CHOWDER
This is the best clam chowder I have ever had. Rich and creamy, full of flavor. It takes a bit to make, but is so worth it!
Provided by jenlyn33922
Categories Chowders
Time 30m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 22
Steps:
- In a large stock pot cook bacon until crisp.
- Add butter, onions, celery and all the seasoning except dill and parsley. Cook until tender.
- Add flour and cook for another 3-4 minutes over low heat.
- Add all the dairy products, clam juice and clam concentrate.
- Heat until just under boiling point and then add chopped clams and potatoes.
- Bring to a boil slowly, cook for 2-3 minutes.
- Add dill and parsley and serve steaming.
Nutrition Facts : Calories 443.6, Fat 14.9, SaturatedFat 3.6, Cholesterol 24.9, Sodium 1070.4, Carbohydrate 51.4, Fiber 3.2, Sugar 24.1, Protein 26.3
CONTEST-WINNING NEW ENGLAND CLAM CHOWDER
This is terrific. I added some extra bacon and left the skin on my red-skinned potatoes. I also skipped the clam juice because I didn't have any, and I used evaporated milk in place of half and half. Recipe courtesy of Taste of Home.
Provided by AmyZoe
Categories < 60 Mins
Time 55m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain and set aside.
- Saute celery and onion in the drippings until tender.
- Add garlic and cook 1 minute longer.
- Stir in the potatoes, water, clam juice, bouillon, pepper, and thyme.
- Bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes or until potatoes are tender.
- In a small bowl, combine flour and 1 cup half and half until smooth. Gradually stir into soup. Bring to a boil and cook and stir for 1 to 2 minutes or until thickened.
- Stir in clams and remaining half and half and heat through (do not boil). Crumble the reserved bacon and sprinkle over each serving.
Nutrition Facts : Calories 338.4, Fat 12.3, SaturatedFat 7.2, Cholesterol 57.9, Sodium 950.6, Carbohydrate 39.7, Fiber 3.5, Sugar 4.2, Protein 17.4
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