Cathies Clam Chowder Recipes

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

Contest-Winning New England Clam Chowder image

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

Categories Dinner Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

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

CREAMY CANADIAN CLAM CHOWDER

Creamy Canadian Clam Chowder image

I enjoyed this wonderful chowder in Victoria BC and tried to reproduce it @ home.Wonderful! A tasty trick:Puré 1/2 can of the clams; it really adds to the taste.

Provided by Sageca

Categories Chowders

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

4 slices bacon
2 onions, coarsely chopped
2 yukon gold potatoes, diced
2 celery ribs, coarsely chopped
2 (6 ounce) cans clams (save the juice)
1 teaspoon chicken bouillon powder
water, as needed
2 1/2 cups milk, divided
1/2 teaspoon salt
1/2 teaspoon Old Bay Seasoning
ground black pepper
2 tablespoons flour

Steps:

Pan-fry bacon in a medium heavy skillet over moderate heat until crisp. Drain and crumble bacon; set aside.
Add onion and celery to pan and sauté over moderate heat until tender but not brown. In a large heavy saucepan, combine onions, celery, drained potatoes, chicken bouillon, clam juice and enough water to cover potatoes.
Cook, partially covered, over moderate heat for about 10 to 15 minutes or until vegetables are crisp tender.
Stir in 2 cups milk; simmer another 5 minutes and add seasonings to taste.
Reduce heat; add clams until they are heated through.
Combine the rest of the milk and flour, blending until smooth; stir mixture into chowder.
Heat chowder over low to moderate heat, stirring constantly, until chowder is bubbly hot and slightly thickened.
Add cooked bacon.
Adjust seasoning to taste.
If possible refrigerate chowder, covered, for 24 hours to develop flavors.

Nutrition Facts : Calories 182.2, Fat 8.4, SaturatedFat 3.5, Cholesterol 32.7, Sodium 357.4, Carbohydrate 16.2, Fiber 1.2, Sugar 1.7, Protein 10.4

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