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
MOM'S CLAM CHOWDER
This chowder always disappears. It disappeared when my mom made it, and it's a hit now with my family too!
Provided by PalatablePastime
Categories Chowders
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook potato in 2 cups water with pinch of salt until tender, but do not drain.
- In a small pan, saute onion in butter until tender; add flour, cayenne, and celery seed; stir well.
- Drain juice from clams into potatoes and reserve clams for later.
- Add parsley and milk to potatoes, and stir well.
- Heat potato mixture, and add onion/flour mixture, stirring constantly until thickened slightly.
- Stir in clams; and season to taste with salt and pepper.
- Cook for 5-10 minutes more or until heated through.
- Serve.
MOM'S CLAM CHOWDER
My Mom ran a little restaurant in a bank building and her soups were the best. The most popular one by far was this clam chowder. The only changes I made were to add more clams than she did. I also wait to add the whole milk until the end, because I like mine thicker and that way you can control the thickness to your taste. Enjoy!
Provided by Babs in Toyland
Categories Chowders
Time 40m
Yield 4 quarts, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes, celery, onions and carrot in a pot with enough water to cover and stir in the chicken stock base.
- Cook until tender.
- In a separate, larger pot, melt butter and whisk in flour.
- Add the half and half and whisk.
- Add the veggies with all of their liquid and mix.
- Add the clams.
- Heat through, BUT DO NOT Boil.
Nutrition Facts : Calories 559, Fat 31, SaturatedFat 18.9, Cholesterol 123.3, Sodium 296.3, Carbohydrate 47.9, Fiber 4.2, Sugar 2.5, Protein 23.4
MAKEOVER MOM'S CLAM CHOWDER
When we lived in Michigan, this was a perfect comforting soup when blustery winds blew into town. The steaming bowls of soup warmed up icy toes just right! The Taste of Home Test Kitchen came up with this lighter version. -Christine Schenher, San Clemente, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven over medium heat, cook the onion, celery, carrots and green pepper in butter until tender. Stir in the broth, clam juice, bouillon and seasonings. Add potato. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender. , In a small bowl, combine flour and 1 cup milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Stir in the clams, cream and remaining milk; heat through (do not boil). Discard bay leaf before serving.
Nutrition Facts : Calories 155 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 726mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein. Diabetic Exchanges
MY MOTHER'S CLAM CHOWDER
Make and share this My Mother's Clam Chowder recipe from Food.com.
Provided by Cadylynn
Categories Chowders
Time 1h
Yield 1 cup, 5 serving(s)
Number Of Ingredients 11
Steps:
- Combine cut vegetables in a large stew pot.
- Drain juice off canned clams and pour juice over veggies.
- Add enough water to cover vegetables.
- Simmer over medium heat until tender.
- Melt Butter in a sauce pan.
- Add flour and blend until smooth.
- When vegetables are tender add the flour mixture and all other ingredients to the vegetables.
- Make sure flour mixture is mixed in well (it acts as a thickening agent).
- Simmer all ingredients for 30 minutes.
- Add salt and white pepper to taste.
Nutrition Facts : Calories 511.6, Fat 34, SaturatedFat 20.9, Cholesterol 121.2, Sodium 509.6, Carbohydrate 34.7, Fiber 2.4, Sugar 2.8, Protein 17.8
MOTHER'S CLAM CHOWDER (MANHATTAN STYLE)
This was the recipe my mother used... she and Daddy loved it! So do we. I think the addition of the clam juice is what made it so special.
Provided by Sweetiebarbara
Categories Chowders
Time 1h10m
Yield 1 pot of chowder, 6 serving(s)
Number Of Ingredients 11
Steps:
- Partially cook bacon.
- Remove bacon, and reserve.
- Add celery, onions, and carrots to bacon fat and sauté until tender (do not brown).
- Return bacon to pan.
- Add tomatoes, potatoes, clam juice, and water.
- Drain clams, adding liquid to pan and reserving clams.
- Add seasoning.
- Gently simmer, covered about 40 minutes.
- Bring up to boil.
- Add clams, heat through, and serve.
Nutrition Facts : Calories 200.8, Fat 6.2, SaturatedFat 1.8, Cholesterol 33.4, Sodium 317.9, Carbohydrate 23.2, Fiber 3.4, Sugar 6, Protein 13.4
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- In a large soup pot, heat the butter over medium heat and add the diced salt pork and onions. Fry this slowly until the the onions are soft and translucent. Do not brown the onions.
- Mix in the potatoes and the clam juice and add enough water to just barely cover the potatoes. Bring this to a simmer and cook until the potatoes are tender, about 15 minutes.
- When the potatoes are just about tender -- not completely cooked -- add the chopped clams and turn off the heat. Let this cool for at least 30 minutes. You can make this chowder base up to a day ahead if you'd like.
- Once the chowder base is pretty cool (below 100 degrees), add the milk and evaporated milk and turn the heat on low. Gently bring the chowder up to eating temperature, and be very careful not to let it simmer. Add some freshly ground black pepper to taste and serve hot.
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