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
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
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
More about "clam and cod chowder recipes"
CLAM AND COD CHOWDER - ELLEN ECKER OGDEN
From ellenogden.com
Category SoupEstimated Reading Time 2 mins
- Place fresh clams and cod in a single layer on a rimmed baking tray, and bake in a hot oven 12 to 15 minutes, until clams open. Remove from the oven, and transfer into a large bowl along with any broth that collected during the cooking process. Let clams cool slightly, then pull meat from shells, and chop clams into bite-size pieces. Keep them chilled, along with the cooked cod while you prepare the broth. (If you are using pre-shucked clams, bake cod alone in lightly oiled baking pan for 10 to 12 minutes.)
- Strain broth from the cooking through a fine-mesh sieve set over a large bowl. Add clam juice, adding enough water to measure 6 cups. Melt butter in a large 8-quart heavy stockpot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes. Add onion and garlic and continue to stir until onion is translucent, stirring occasionally, about 10 minutes. Add carrots and celery, and cook 5 minutes. Add the clam broth, potatoes, thyme, and bay leaf. Return to medium heat and simmer, cooking until potatoes are tender, about 20 to 25 minutes. Stir in the heavy cream and gently reheat.
- Discard bay leaf, and stir in cooked clams and cod. Taste and season with salt and freshly ground pepper to taste. Let it sit for 10 minutes for flavors to meld. When ready to serve, divide chowder among bowls and garnish with chopped chives
COD WITH NEW ENGLAND CLAM CHOWDER SAUCE - WEDNESDAY NIGHT …
From wednesdaynightcafe.com
5/5 (2)Total Time 45 minsCategory Dinner, Main DishCalories 675 per serving
- In a saucepan, cook bacon over medium heat until browning, about 7 minutes. Remove bacon from pan with a slotted spoon and place it in a paper-towel lined bowl. Leave the bacon grease in the pan.
- Melt 1 tablespoon butter in the same pan with the bacon grease over medium heat. Add shallot and celery and cook, stirring occasionally, until softened, about 5 minutes. Add flour and cook for 1 minute, stirring constantly. Add milk, a splash at a time, stirring to incorporate before adding more. When all the milk is mixed in, stir in ½ cup clam juice. Add potato. Bring to a boil. Cover and let simmer over low heat until potatoes are tender, 10 to 15 minutes.
- While the sauce is simmering, cook the clams. Add 1 cup clam juice or water to the bottom of a pot. Add clams. Turn heat to high and cover. Steam until all shells are opened, 5 to 6 minutes. (Keep an eye on it in case the foam bubbles over.) Remove from heat and set aside.
- Season cod with salt and pepper. Melt 1 ½ tablespoons butter over medium heat in a skillet. Add cod to skillet and cook for 4 to 5 minutes. Carefully flip over with a spatula and cook for another 4 to 5 minutes, until fish is opaque and flakes easily. (If you are using thinner cod fillets, they will cook in 3 to 4 minutes per side.)
COD AND CLAM CHOWDER RECIPE - REAL SIMPLE
From realsimple.com
4/5 (1)Total Time 45 mins
- Make the crackers: Preheat oven to 275°F. Whisk butter, garlic powder, and paprika in a medium bowl. Add crackers; toss well. Spread in an even layer on a parchment-lined baking sheet. Bake until golden, about 18 minutes. Let cool on sheet.
- Meanwhile, make the soup: Melt butter in a large pot or Dutch oven over medium-high. Add leeks, fennel, onion, salt, and pepper; cook, stirring occasionally, until tender and golden, about 8 minutes. Add wine and cook, stirring to loosen browned bits, for 2 minutes. Add clam juice, potatoes, and thyme; bring to a boil.
- Reduce heat to medium-low and simmer until potatoes are just tender, about 12 minutes. Stir in cod and clams. Cover and cook until fish is opaque and clams have opened, 4 to 5 minutes (discard any clams that do not open). Stir in cream. Top each serving with chives and crackers.
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