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
STEAMER CLAM CHOWDER RECIPE - (4.1/5)
Provided by á-25087
Number Of Ingredients 15
Steps:
- Fill two large pots (or two sinks) with cold water. Place the clams in one pot of water, discarding any dead ones or clams with cracked shells. Gently move them around in the water and let them soak for a few minutes, then lift them out and place them in the other pot of cold water. Rinse the first pot and fill it again. Move the clams around again, then transfer them back to the clean pot. Continue to switch the clams back and forth, letting them soak for a few minutes each time, and then lifting them out of the pot, until the water remains crystal clear. The process should take four or five soakings. Put the 2 cups water in an 8-quart pot, cover, and bring to a rolling boil. Quickly but gently place the clams in the pot and cover again. After 4 minutes, remove the lid and quickly stir the clams with a wooden spoon, trying to lift some of the clams from the bottom to the top so they will cook evenly-but be gentle, the shells are very brittle and crack easily. Cover and continue to steam for another 4 to 5 minutes. (The broth will most likely overflow just as the clams have finished cooking.) All the clams should be open; if not, steam them a minute or two longer. Remove the clams and strain the broth; you should have 4 cups. When the clams are cool, remove them from the shells and cut off the siphons, as well as the protective skin that covers each siphon, and discard. (You should have about 1 pound of clam meat.) Cover and refrigerate until later. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is crisp and golden brown. With a slotted spoon, transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later. Add the butter, onion, celery, thyme, and bay leaves to the pot and saute, stirring occasionally with a wooden spoon, for about 10 minutes, until the vegetables are softened but not browned. Add the potatoes and the reserved clam broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, or until they are soft on the outside but still firm in the center. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot and cook a minute or two longer to release the starch. Remove the pot from the heat. Stir in the clams and the cream and season to taste with black pepper and possibly a pinch of salt (the saltiness of steamers varies). 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 an hour, allowing the flavors to meld. When ready to serve, reheat the clam chowder over low heat; don't let it boil. Try not to stir too often, because you don't want to break open the clam bellies. Warm the cracklings in a low oven 200°F (90°C) for a few minutes. Ladle the clm chowder into cups or bowls, making sure that the steamers, onions, and potatoes are evenly divided. Scatter the cracklings over the individual servings and sprinkle with the chopped parsley and minced chives
CLAM CHOWDER
Provided by Alton Brown
Time 40m
Yield 4 large servings
Number Of Ingredients 10
Steps:
- In a heavy-bottomed saucepot, render the salt pork until just crisp. Remove and discard. Sweat the onion in the pork fat until tender. Add the potatoes and cover with milk. Bring to a boil and let simmer until potatoes are soft. Season with salt and pepper.
- In a separate pot, fitted with a steamer basket, bring the reserved clam juice to a boil. Add clams and cover. Steam for three minutes until all clams are open. Remove the clams as they open and transfer to a bowl. Add the steaming juices to the pot with the chowder. Using a stick blender puree to desired consistency. Adjust seasonings.
- Finely chop the drained canned clams. Fold into the chowder. Serve with steamed clams, parsley, sour cream and grape tomatoes, as garnish.
NEW ENGLAND STEAMED CLAMS
Provided by Food Network
Time 35m
Yield 2 to 3 servings
Number Of Ingredients 5
Steps:
- Rinse clams several times in cold, running water. Soak them in salted or seawater with a few handfuls of cornmeal for 15 minutes. Drain and rinse again.
- Fill a steamer with 1-inch cold water, celery and parsley and bring to a boil. Add clams all at once. Bring back to a boil, then cook for about 4 minutes, shaking the pot from time to time, until clams open. (If you wish, cook 3 to 4 minutes longer, to kill off harmful bacteria that may exist.)
- Remove steamers with a spider or a large slotted spoon to serving bowls. Open spigot of steamer and strain broth into small bowls for serving. If your steamer does not have a spigot, ladle broth into bowls, leaving behind any debris. Serve steamers immediately with broth and hot melted butter for dipping.
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
STEAMER CLAM CHOWDER
Steps:
- 1. Fill two large pots (or two sinks) with cold water. Place the clams in one pot of water, discarding any dead ones or clams with cracked shells. Gently move them around in the water and let them soak for a few minutes, then lift them out and place them in the other pot of cold water. Rinse the first pot and fill it again. Move the clams around again, then transfer them back to the clean pot. Continue to switch the clams back and forth, letting them soak for a few minutes each time, and then lifting them out of the pot, until the water remains crystal clear. The process should take four or five soakings.
- 2. Put the 2 cups water in an 8-quart pot, cover, and bring to a rolling boil. Quickly but gently place the clams in the pot and cover again. After 4 minutes, remove the lid and quickly stir the clams with a wooden spoon, trying to lift some of the clams from the bottom to the top so they will cook evenly - but be gentle, the shells are very brittle and crack easily. Cover and continue to steam for another 4 to 5 minutes. (The broth will most likely overflow just as the clams have finished cooking.) All the clams should be open; if not, steam them a minute or two longer. Remove the clams and strain the broth; you should have 4 cups.
- 3. When the clams are cool, remove them from the shells and cut off the siphons, as well as the protective skin that covers each siphon, and discard. (You should have about 1 pound of clam meat.) Cover and refrigerate until later.
- 4. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is crisp and golden brown. With a slotted spoon, transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
- 5. Add the butter, onion, celery, thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 10 minutes, until the vegetables are softened but not browned.
- 6. Add the potatoes and the reserved clam broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, or until they are soft on the outside but still firm in the center. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot and cook a minute or two longer to release the starch.
- 7. Remove the pot from the heat. Stir in the clams and the cream and season to taste with black pepper and possibly a pinch of salt (the saltiness of steamers varies). 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 an hour, allowing the flavors to meld.
- 8. When ready to serve, reheat the chowder over low heat; don't let it boil. Try not to stir too often, because you don't want to break open the clam bellies. Warm the cracklings in a low oven (200°F) for a few minutes.
- 9. Ladle the chowder into cups or bowls, making sure that the steamers, onions, and potatoes are evenly divided. Scatter the cracklings over the individual servings and sprinkle with the chopped parsley and minced chives.
More about "steamer clam chowder recipes"
NEW ENGLAND CLAM CHOWDER RECIPE | CHEF DENNIS
From askchefdennis.com
5/5 (72)Total Time 1 hr 50 minsCategory SoupCalories 337 per serving
- The first step in making New England Clam Chowder is steaming open the clams. Add one cup of water to a large pot over medium heat. Add the clams and cover. Steam the clams for 8-10 minutes or until they steam open.
- When the clams have steamed open, remove from the heat and allow to cool. When the clams are cool, remove the clam meat from the shell (leaving the muscle that attaches the clam to the shell). Chops the clams into small pieces and refrigerate until needed.Discard the Shells but Save the Clam Broth in the bottom of the pot. You will heat this up and use it to make the soup.
- Set a 4- to 6-quart pot over medium-low heat. Add the bacon and cook, turning occasionally, until crisp. About 8 to 10 minutes.
- Add the butter, onion, celery, and carrots, to the pot. Continue to cook the mixture for 4-6 minutes. Stirring the mixture as needed.
STEAMER CLAM CHOWDER RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (5)Total Time 2 hrs 30 minsCategory MainsCalories 397 per serving
- Fill 2 large pots (or 2 sinks) with cold water. Place the clams in one pot of water, discarding any dead ones or clams with cracked shells. Gently move them around in the water and let them soak for a few minutes, then lift them out and place them in the other pot of cold water. Rinse the first pot and fill it again. Move the clams around again, then transfer them back to the clean pot. Continue to switch the clams back and forth, letting them soak for a few minutes each time, and then lifting them out of the pot, until the water remains crystal clear. The process should take 4 or 5 soakings.
- Put the 2 cups water in an 8-quart pot, cover, and bring to a rolling boil. Quickly but gently place the clams in the pot and cover again. After 4 minutes, remove the lid and quickly stir the clams with a wooden spoon, trying to lift some of the clams from the bottom to the top so they will cook evenly-but be gentle, the shells are very brittle and crack easily. Cover and continue to steam for another 4 to 5 minutes. (The broth will most likely overflow just as the clams have finished cooking.) All the clams should be open; if not, steam them a minute or two longer. Remove the clams and strain the broth; you should have 4 cups.
- When the clams are cool, remove them from the shells and cut off the siphons, as well as the protective skin that covers each siphon, and discard. (You should have about 1 pound of clam meat.) Cover and refrigerate until later.
- Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork or bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is crisp and golden brown. With a slotted spoon, transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
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CLASSIC NEW ENGLAND CLAM CHOWDER RECIPE
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51 BEST CLAM CHOWDER RECIPES (AND OTHER CLAM RECIPES)
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Estimated Reading Time 6 mins
- New England Clam Chowder. This classic clam chowder recipe starts with cherrystone clams, plus garlic, potatoes, bacon, celery, onion, and heavy cream. Fresh clams are ideal, but if you can't find any, you can make this with two 10-ounce cans of baby clams and 6 cups of bottled clam juice.
- Clams with Spicy Tomato Broth and Garlic Mayo. If you don't have a grill, just heat the cast-iron skillet over medium on your stovetop. Inside or out, you’ll still have buttery clams to enjoy.
- Clam and Corn Chowder. Full of sweet corn, smoky bacon, and delightfully briny clams, this light summer chowder is like having a whole New England clambake in a bowl.
- Linguine and Clams with Almonds and Herbs. Almonds are the new breadcrumbs. Their toasty flavor and crunch add just the right contrast to pasta in this clam recipe.
- Clams Casino With Bacon and Bell Pepper. A vinegary red bell pepper mixture cuts through the richness of this classic Italian-American appetizer for a bite that's salty, smoky, and sweet.
- Clam Toasts with Pancetta. Shellfish and pork are a power duo. The backbone of this clam toast is a salty-sweet pancetta soffritto with onions, fennel, and lemon zest, which add a sweet, bright flavor.
- Clam and Cod Chowder. Satisfyingly meaty pieces of cod add heartiness to this chowder. If you can't find it, any firm white fish can be used in its place.
- Skillet Cod, Clams, and Corn With Parsley. You don’t need pasta to enjoy clam sauce. Here it mingles with fresh corn to top delicate pan-seared cod fillets.
- Grilled Clambake With Miso-Lime Butter. In this festive feast, all the best components of a classic clambake—potatoes, shrimp, corn on the cob—get an extra layer of flavor via gingery miso butter.
- Brothy Steamed Clams with Corn. Clams, potatoes, shrimp, and corn on the cob get an extra layer of flavor when grilled and brushed with gingery miso butter in this summery recipe.
MAINE CLAM CHOWDER WITH STEAMERS - FEARLESS EATING
From fearlesseating.net
Reviews 3Servings 4Cuisine AmericanCategory Main Course, Soup
- Rinse the clams in cold water and then place them in a pot and cover them with cold water. Soak them for a few minutes, stir them around gently once or twice, drain the water and then repeat this a few times more until there’s no grit left. Discard any with cracked or damaged shells.
- Bring 1 cup water to a boil in a 5-6 quart stock pot and add the clams. Steam for about 5 minutes or until shells open widely. Stir clams once or twice to steam evenly being careful not to crack the brittle shells. Remove from heat as soon as shells open. Remove the clams and strain the broth through a fine mesh strainer. You should get about 3 to 4 cups of broth. Set the broth aside and reserve.
- Let the clams cool down for a few minutes and then remove the clam meat from the shells. Pull off the black covering from the siphon or slice off the siphon entirely, if you prefer. Set the clam meats aside.
- Heat the butter in a medium-sized stock pot over medium heat. Add the onions, celery, thyme sprigs and bay leaf. Saute until veggies are softened, about 5 minutes.
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