Black Pearl Clam Chowder Recipes

NEWPORT CLAM CHOWDER

Newport Clam Chowder image

This chowder it is outstanding! It won the chowder cookoff in Newport a few years ago. Try it, I guarantee that it gets rave reviews!

Provided by OMMIE3

Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes

Time 1h

Yield 8

Number Of Ingredients 9

Ingredients

½ cup butter
1 ½ large onions, chopped
¾ cup all-purpose flour
1 quart shucked clams, with liquid
6 (8 ounce) jars clam juice
1 pound boiling potatoes, peeled and chopped
3 cups half-and-half cream
salt and pepper to taste
½ teaspoon chopped fresh dill weed

Steps:

Melt butter in a large kettle or stock pot over medium heat. Add onions and saute until clear. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.
In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.
Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil.

Nutrition Facts : Calories 336.9 calories, Carbohydrate 25.8 g, Cholesterol 78 mg, Fat 22.4 g, Fiber 1.8 g, Protein 9.1 g, SaturatedFat 13.8 g, Sodium 626.5 mg, Sugar 1.8 g

RHODE ISLAND CLAM CHOWDER

Rhode Island Clam Chowder image

This is classic Rhode Island chowder. Only here, we usually use quahogs when making it. This recipe can be substituted either way and turns out great for the clam lover. This is a clear soup. This soup should taste slightly spicy, so adjust flavor to your heat preference

Provided by KMOMMYZ

Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes

Time 55m

Yield 4

Number Of Ingredients 13

Ingredients

1 pound shucked clams
3 cups clam juice
3 cups chicken stock
¼ cup butter
2 onions, diced
2 large stalks celery, chopped, with leaves
1 (15 ounce) can fingerling potatoes, drained and quartered
3 tablespoons dried dill weed
2 tablespoons ground black pepper
1 teaspoon salt
1 pinch cayenne pepper
2 drops hot pepper sauce (such as Tabasco®), or to taste
¼ cup chopped fresh parsley

Steps:

Bring the shucked clams, clam juice, and chicken stock to a simmer in a large pot over medium-high heat. Reduce heat to medium-low and simmer 15 minutes. Meanwhile, melt the butter in a large skillet over medium heat. Stir in the onion and celery; cook and stir until the vegetables are tender. Stir the onion mixture and potatoes into the clams. Season with dill, black pepper, salt, cayenne pepper, and hot pepper sauce. Simmer 15 minutes longer. Sprinkle with parsley to serve.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 33.4 g, Cholesterol 75.1 mg, Fat 13.7 g, Fiber 6.1 g, Protein 19.7 g, SaturatedFat 7.7 g, Sodium 1899.3 mg, Sugar 5.8 g

FIVE STAR CLAM CHOWDER

Five Star Clam Chowder image

The thickest, creamiest, best tasting homemade Clam Chowder you've ever had. This is true five star restaurant caliber clam chowder that is remarkably easy to make and unbelievably delicious. You will have never had a better bowl of Clam Chowder outside of a restaurant environment. If you seek "stand out" recipes the way I do, you'll love this one. I generally double this recipe.

Provided by EDMISTON99

Categories Chowders

Time 1h30m

Yield 5 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons butter
1 lb bacon, finely chopped
1 white onion, chopped
1 cup celery, chopped (1-2 stalks)
1/2 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon oregano
3 lbs canned clams
3 cups clam juice
3 pints heavy cream
1/4 teaspoon white pepper
4 cups potatoes, diced (about 3 large potatoes)
10 drops Tabasco sauce
2 teaspoons Worcestershire sauce
3/4 cup flour
1 1/2 cups water

Steps:

In an 10 quart pot, melt butter and sauté bacon over low heat until cooked, but do not brown.
Add diced onion and celery, and sauté until tender and translucent.
Add clam broth, white pepper, worcestershire sauce, tabasco sauce, potatoes and herbs.
Cook approximately 13 minutes to soften potatoes and incorporate flavors.
Add heavy cream and chopped clams. Bring to boil,.
Mix cornstarch and water together and add, stirring briskly.
Salt & pepper to taste.
Enjoy.

Nutrition Facts : Calories 2072.9, Fat 156.1, SaturatedFat 83.2, Cholesterol 601.4, Sodium 1788.5, Carbohydrate 79, Fiber 4.5, Sugar 7.6, Protein 88.1

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