CHUNKY VEGETABLE CLAM CHOWDER
My first bowl of Clam Chowder in a quaint little restaurant in San Francisco had me knowing I loved this wonderful chowder. While we have enjoyed a good many recipes since, this one has become not only our favorite but a given for our evening meal on Christmas Eve 'our family tradition in the making' We often add an extra can of clams. The original recipe calls for an optional 1/2 teaspoon Curry Powder which we have yet to give a try. Serving size - a guesstimate!
Provided by Gerry
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot add bacon (I cut into bite size pieces) saute lightly.
- Add in onions (and the celery which is optional) and saute briefly.
- Add Chicken broth (I often use two cans of both the broth and the clams) potatoes, carrots, reserved clam juice, salt, pepper and simmer until vegetables are done.
- Add in the milk, clams and chopped parsley stirring frequently until heated through.
- You may wish to serve at this point but we make a roux melting shortening in a heavy pan, adding the flour browning to golden brown and whisking into chowder.
- This can be prepared a day ahead, cool, cover and refrigerate bringing to a simmer (carefully stirring to prevent burning) before serving.
Nutrition Facts : Calories 255.7, Fat 11.6, SaturatedFat 4.6, Cholesterol 35.1, Sodium 691.1, Carbohydrate 22.1, Fiber 2, Sugar 2.2, Protein 15.9
CHUNKY CLAM CHOWDER
This is a hearty clam chowder made with whole baby clams and lots and lots of veggies. Great on a cold winter day.
Provided by _Pixie_
Categories Chowders
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Put reserve liquid from the clams in a large skillet, add the chopped onion, celery, potatoes, and carrots and cook over medium heat until almost tender.
- Add the red pepper, green onions and snow peas.
- Cook until tender.
- If required add additional water to prevent from burning.
- While the veggies are cooking melt the butter in a large saucepan over low heat.
- Add the hot red pepper flakes and stir briefly.
- Remove from heat and stir in the flour until smooth.
- Add a few tablespoons of the milk and blend until lump free.
- Repeat with a few more tablespoons of milk.
- Add the remaining milk and return to heat.
- Stir constantly until thick and smooth.
- Should you have lumps that you can't get rid of, strain this mixture before proceeding.
- Add the veggies and any pan juices to the white sauce and stir to blend.
- Add the clams and cook over low heat until hot.
- Do not boil.
- Season with salt and pepper.
- Serve immediately.
- If desired, sprinkle the top of each bowl of chowder with paprika.
Nutrition Facts : Calories 273.6, Fat 16.3, SaturatedFat 10.1, Cholesterol 47.6, Sodium 456.6, Carbohydrate 26.2, Fiber 2.8, Sugar 3.3, Protein 7
CHUNKY FISH CHOWDER
You can use any firm white fish you have available in this healthy chowder, which is packed full of omega-3 fatty acids
Provided by Lesley Waters
Categories Lunch, Soup, Supper
Time 40m
Yield Serves 2 adults and 2-3 children
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan, tip in the leeks and fry gently for 5 mins until softened, but not coloured. Add the potatoes and cook for a further min. Pour in stock and lemon zest, cover and simmer for 12-15 mins or until the potatoes are tender. With a slotted spoon, remove half the potatoes and leeks from the stock and set aside.
- Transfer the remaining potatoes, leeks, stock and milk into a blender or food processor and whizz until smooth. Pour back into the pan, add the sweetcorn, fish and reserved vegetables. Cover and gently heat for 3-4 mins until the fish is just cooked through - don't boil. Stir in chives and cream, if using, then season to taste.
Nutrition Facts : Calories 425 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 0.82 milligram of sodium
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