NEW ENGLAND CLAM CHOWDER I
Hot and hearty recipe that will warm you up on cold winter days.
Provided by Debbie2
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
- Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
Nutrition Facts : Calories 395.8 calories, Carbohydrate 24 g, Cholesterol 101.4 mg, Fat 22.5 g, Fiber 2.2 g, Protein 24.1 g, SaturatedFat 11.5 g, Sodium 706.2 mg, Sugar 2 g
BACON CLAM CHOWDER
Chopping the clams into tiny pieces adds big flavor to this full-bodied chowder from Betty Lineaweaver. "Everyone says it's the best they've ever tasted," she writes from her Paradise, California home. "I like to serve it with garlic bread or a side salad."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 3 cups.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until potato is tender., Meanwhile, drain clams, reserving juice. Place clams in a small food processor; process until finely chopped., In a small bowl, mix cornstarch and cream until smooth; stir into pan. Add reserved clam juice. Bring to a boil; cook and stir 2 minutes or until soup is thickened. Stir in butter, cayenne and clams; heat through. Top servings with bacon.
Nutrition Facts : Calories 220 calories, Fat 5g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 416mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
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
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
MANHATTAN CLAM CHOWDER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the bacon in a Dutch oven or large pot over medium-high heat, stirring occasionally, until slightly browned, about 3 minutes. Add the celery, potatoes, onion, carrot, garlic, bay leaves, thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the celery and onion begin to soften, about 3 minutes.
- Add the tomatoes to the pot and cook 2 minutes. Add the clams and their juices, 1 cup water and the bottled clam juice; cover and bring to a boil. Reduce the heat to medium and simmer, covered, until the potatoes are tender, 20 to 25 minutes. Season with salt and pepper. Serve with oyster crackers.
- Per serving: Calories 408; Fat 17 g (Saturated 6 g); Cholesterol 65 mg; Sodium 1,184 mg; Carbohydrate 39 g; Fiber 6 g; Protein 24 g
CLASSIC CLAM CHOWDER
Provided by Tyler Florence
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Start by making the clam broth: Put a large pot over medium heat, add the bacon and saute until the fat is rendered and the bacon is browned, about 5 minutes. Remove the cooked bacon pieces from the pot and reserve them for something else. Add a 1-count of olive oil, the onion, garlic, thyme, and bay leaf and cook, stirring, until the vegetables are translucent, 3 to 5 minutes. Add the clams, lemon juice, white wine, and water and bring to a low boil. Reduce the heat, cover the pot, and simmer for 10 or 15 minutes to steam open the clams. Remove the clams from the pot, discarding any that don't open. Strain the broth into a bowl. Pull the clams out of their shells, chop them, and set them aside separately; discard the shells. Set the broth aside.
- Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the bacon, onion, garlic, and thyme and cook until the bacon renders its fat and the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the clam broth and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture). Add the chopped clams and season with salt and pepper.
- Now add the 16 clams in their shells. Cover and simmer to open the clams, about 10 minutes. Stir in the parsley and serve hot, with the common crackers.
- Preheat the oven to 350 degrees F.
- Put the crushed crackers in a bowl, add the oil and melted butter, and toss to coat the crackers with the fat. Spread on a baking sheet and bake until crisp and lightly browned, about 10 minutes.
- Yield: 2 cups
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Inactive Prep Time: none
- Ease of preparation: easy
BACON CLAM CHOWDER
Make and share this Bacon Clam Chowder recipe from Food.com.
Provided by ratherbeswimmin
Categories Chowders
Time 50m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Drain clams, reserving juice; set aside.
- Place the clams in a food processor; cover and process until finely chopped; set aside.
- In a large saucepan, combine the broth, potato, celery, onion, bouillon, and thyme.
- Bring to a boil.
- Decrease heat; simmer, uncovered, for 10-12 minutes or until vegetables are tender.
- Stir in the reserved clam juice.
- Combine the cornstarch and cream until smooth; gradually stir into the soup.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in the butter, cayenne, and the clams.
- Cook and stir over medium heat for 3-4 minutes or until heated through.
- Garnish with bacon.
Nutrition Facts : Calories 266.8, Fat 10.5, SaturatedFat 5.3, Cholesterol 54.3, Sodium 189, Carbohydrate 23, Fiber 2.1, Sugar 1.6, Protein 20
MANHATTAN CLAM CHOWDER
Make and share this Manhattan Clam Chowder recipe from Food.com.
Provided by Jeff Hixson
Categories Chowders
Time 1h45m
Yield 13 cups
Number Of Ingredients 17
Steps:
- Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add the bacon.
- Once it has rendered a few tablespoons of fat, increase the heat to medium, and cook until the bacon is crisp and golden brown.
- Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot.
- Add the olive oil and garlic, and cook for 30 seconds.
- Add the onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper.
- Sauté, stirring occasionally with a wooden spoon, until vegetables are softened but not browned, 10 to 12 minutes.
- Add the potatoes and clam broth.
- The broth should just barely cover the potatoes; if it doesn't, add enough water to cover.
- Increase the heat, bring to a boil, cover, and cook the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes.
- If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
- Add the tomatoes, and simmer 5 minutes more.
- Remove pot from the heat, stir in the diced clams and parsley, and season with black pepper.
- If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely.
- Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavor to meld.
- When ready to serve, reheat the chowder over low heat; don't let it boil.
- Ladle into cups or bowls, making sure the clams, vegetables, and bacon are evenly divided.
Nutrition Facts : Calories 207.5, Fat 7.9, SaturatedFat 2.1, Cholesterol 19.2, Sodium 587, Carbohydrate 28.9, Fiber 6.4, Sugar 3.2, Protein 9.6
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CREAMY CLAM CHOWDER WITH BACON
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4.6/5 (5)Total Time 1 hr 25 minsCategory Main Course, SoupCalories 443 per serving
- Cut the bacon in half with scissors. Heat a tall soup pot on the stove on medium high and add the bacon, cooking it until it is crisp. (Wash your hands after touching any raw bacon.) Place the cooked bacon on a paper-towel lined plate.
- Keep two tablespoons of bacon grease in the pot and remove any extra with a spoon. (Discard extra grease in a container instead of pouring it down your sink.) Lower the heat and carefully add in the clam juice, so it doesn't splash. Stir in the potatoes, onions, salt, pepper, Worcestershire sauce, thyme and bay leaf. Place the heat on high, cover the pot and bring the liquid to a boil.
- Then, lower the heat to a simmer, cover the pot and let it simmer for 20 minutes, or until the potatoes are tender. (While the potatoes are cooking, you can blot the bacon and cut it into smaller pieces. Also, drain and rinse the clams.)
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