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
BOSTON'S UNION OYSTER HOUSE'S CLAM CHOWDER RECIPE
Provided by á-174942
Number Of Ingredients 12
Steps:
- Bring the potatoes and the clam juice to the boil. Cook until the potatoes are tender, about 10 to 15 minutes. Add the clams and any of their liquid. Cook about 5 minutes. Set aside. Add the pork to a sauté pan and cook over low heat until rendered. Add the onions and cook until transparent. Add the butter and allow it to melt. Add the flour and cook until slightly colored. Add a bit more flour if necessary if the mixture is too soft. Bring the clams, juice and potatoes back to the boil. Gradually stir in the cooked roux. Bring to a rolling boil to thicken. Stir continuously while cooking. Beat the half-and-half and add to the soup. It may not be necessary to use all the half-and-half; the soup should be thick. Adjust the seasoning and add a dash of hot pepper sauce and Worcestershire sauce before serving. This recipe yields 10 servings.
FISH CHOWDER
The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!
Provided by AMYTHE
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
- Add chicken stock and potatoes; simmer for 10 minutes.
- Add fish, and simmer another 10 minutes.
- Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 33.8 g, Cholesterol 83.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 31.9 g, SaturatedFat 7.2 g, Sodium 748 mg, Sugar 12.3 g
OLD FISHERMAN'S GROTTO MONTEREY CLAM CHOWDER RECIPE - (4/5)
Provided by KimberleyH
Number Of Ingredients 15
Steps:
- Place vegetables, bacon and butter in a 5 qt sauce pot. Saute over medium heat until vegetables are tender. Be careful not to brown or scorch. When vegetables are tender, add flour to make a roux. Cook for two minutes, allowing flour to cook while stirring occasionally. Add clam juice and dairy products. Stir by using a wire whisk. Add fresh garlic, black pepper, chopped clams and clam base. Cook over low-medium heat stirring occasionally to prevent chowder from scorching. Cook for two hours or until chowder is brought to desired thickness. Notes: Use a crockpot if available. Also, clam juice can be added to thin chowder down if it gets too thick. Source: Old Fisherman's Grotto
IVAR'S CLAM CHOWDER
I've had this recipe for three years. If I remember right the person who gave it to me said it came from a newspaper article from Seattle Washington. I love this recipe. Just be careful not to make this when you're really tired. Worst cooking disaster was misreading 1/2 tea sugar for 1/2 cup. Talk about yuck! Cooking and prep time is just a guess. It's been a good year since I made this last.
Provided by LisaA
Categories Chowders
Time 40m
Yield 1 pot
Number Of Ingredients 10
Steps:
- In a medium saucepan, drain the juice from the clams; set the clams aside.
- Combine clam juice with the onions, celery and potatoes.
- Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
- In a large saucepan, melt the butter.
- Add flour and stir in to the butter.
- Slowly whisk in the warm half-and-half.
- Cook and whisk until smooth and thick, about 5 minutes.
- If you want a thinner chowder, add 1/2 to 3/4 cup water or clam broth.
- Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan.
- Stir well and adjust the seasonings if necessary.
Nutrition Facts : Calories 3662.9, Fat 256.8, SaturatedFat 158.2, Cholesterol 908.4, Sodium 4457.6, Carbohydrate 207.5, Fiber 13.5, Sugar 15, Protein 137.6
THE CHART HOUSE CLAM CHOWDER (COPYCAT) INCLUDING SPICE BLEND
From The Cliff House in Ogunquit, Maine, is this wonderful, glorious clam chowder! It is smooth and velvety, and will warm you to the bone! This recipe is so worth making! Even in the desert, where I live it gets cold, and I made this to warm everyone up and it definately did the trick! This is a definate keeper! I hope you will enjoy! The spice blend can be uses for so many things, I make about a triple recipe, and it keeps well in either a zip bag or a container with a tight-fitting lid. Note: If you get all of your ingredients together before you begin, the cooking part is a snap!
Provided by FLUFFSTER
Categories Chowders
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Directions for The Chart House Spice Blend:.
- Blend ingredients, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.
- For the Clam Chowder:.
- In a heavy-bottomed, 4-pint soup kettle, saute bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown.
- Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the saute mixture. Bring to a boil; reduce heat. Add half and half and simmer 20 minutes.
- Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.
Nutrition Facts : Calories 189.2, Fat 7.8, SaturatedFat 4.7, Cholesterol 33.5, Sodium 304, Carbohydrate 21.8, Fiber 2.6, Sugar 1.8, Protein 8.8
FISH HOUSE CLAM CHOWDER
Number Of Ingredients 13
Steps:
- Place manilla clams & Vermouth in a large pot. Cover and steam until clams open. Strain the liquid from the clams and return the liquid to the pot. Let the liquid reduce by half over high heat. Add the clam nectar, onion and celery. Bring to a boil and then add whip cream and s & p. When mixture returns to boil, stir the cornstarch and water together and whisk into the mixture. Simmer 5 min. Add the canned clams, bacon, potato simmer and heat through. Ladle and garnish with manilla clams
More about "fish house clam chowder recipes"
COAST TO COAST FISH HOUSE - 119 PHOTOS & 109 …
From yelp.com
COPYCAT CLIFF HOUSE CLAM CHOWDER RECIPE
From cdkitchen.com
NEW ENGLAND CLAM CHOWDER - HOUSE OF NASH EATS
From houseofnasheats.com
BOSTON’S FISH HOUSE - 406 PHOTOS & 357 REVIEWS
From yelp.com
AWARD WINNING CLAM CHOWDER RECIPE - FOG HARBOR
From fogharbor.com
Estimated Reading Time 1 min
NEW ENGLAND CLAM CHOWDER RECIPE - FULTON FISH MARKET
From fultonfishmarket.com
NEW ENGLAND FISH CHOWDER - HOUSE OF NASH EATS
From houseofnasheats.com
6 SPOTS THAT SERVE THE BEST CLAM CHOWDER IN OREGON
From thatoregonlife.com
KAREN BARNABY: A SIMPLE CLAM CHOWDER IS BEST | VANCOUVER SUN
From vancouversun.com
THE ULTIMATE FISH CHOWDER | MEATEATER COOK
From themeateater.com
MCGRATH'S FISH HOUSE NORTHWEST SEAFOOD RESTAURANT
From mcgrathsfishhouse.com
IRISH SEAFOOD CHOWDER RECIPE | KITCHN
From thekitchn.com
FISH HOUSE CLAM CHOWDER - COOKEATSHARE
From cookeatshare.com
KATHY GUNST’S NEW ENGLAND FISH AND CLAM CHOWDER
From foodschmooze.org
FISH CHOWDER RECIPE - CHEF BILLY PARISI
From billyparisi.com
You'll also love