Christmas Eve Clam Chowder Recipes

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CHRISTMAS EVE CLAM CHOWDER



Christmas Eve Clam Chowder image

Our Christmas Eve is all about fabulous seafood and classic movies. We have our clam chowder while watching Holiday Inn. -Pamela Stepp, Westminster, SC

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

1-3/4 pounds medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1/4 cup butter, cubed
2 celery ribs, chopped
2 medium carrots, chopped
1/2 cup chopped sweet onion
1/2 cup all-purpose flour
4 cups heavy whipping cream
2 cans (6-1/2 ounces each) chopped clams, undrained
1/2 teaspoon salt
1/2 teaspoon pepper
Dash ground nutmeg

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 7-9 minutes or until tender. Drain, reserving 1/2 cup potato water., Meanwhile, in another large saucepan, heat butter over medium heat. Add celery, carrots and onion; cook and stir 6-8 minutes or until tender., Stir in flour until blended; gradually stir in cream and reserved potato water. Bring to a boil; cook 2-3 minutes or until slightly thickened, stirring occasionally. Add clams, seasonings and potatoes; heat through.

Nutrition Facts : Calories 599 calories, Fat 50g fat (31g saturated fat), Cholesterol 186mg cholesterol, Sodium 462mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.

CHRISTMAS CHOWDER



Christmas Chowder image

Provided by Food Network

Categories     appetizer

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 12

4 live Maine 'chicken' lobsters, approximately 1 pound each
4 medium potatoes (recommended: russet, German butterball, or Yukon gold)
2 ounces high-quality smoked slab bacon, diced to 1/4 inch
2 medium leeks, white part only, rinsed and diced to 1/2 inch
Several cups water, lobster stock, or fish stock
2 ounces unsalted butter
Freshly ground black pepper
1 cup heavy cream*
Sea salt, for seasoning
Pinch ground chipotle or cayenne pepper, for seasoning
Fresh chives, snipped, for garnish
Serving Suggestion: Crackers

Steps:

  • Pour 1 inch of water into a pot large enough to contain all the lobsters. Bring the water to a full boil. Remove the bands from the lobsters' claws and place them on their backs over the boiling water. Cover the pot tightly, and steam over high heat about 3 minutes. Quickly remove the lobsters from the pot and chill them rapidly by plunging them into a basin filled with ice and water. Set a wire strainer over a mixing bowl. Twist the tails off the lobsters over the strainer to catch their juices. Shell the lobster tails and claws over the strainer. Cut the tails into 4 quarters, leave the claw and knuckle meats whole, and reserve the lobster meat in a refrigerator.
  • Peel the potatoes, split each into 4 wedges, and slice the wedges into 1/2-inch slices. In a large non-reacting soup pot, cook the diced bacon over moderate heat until golden and nearly crisp. Pour off all but about a generous tablespoon of the fat. Add the diced leeks, stir, and cook about 2 minutes. Add the potatoes, stir, cover the pot, and continue cooking over moderate heat, stirring frequently to prevent browning, until potatoes are tender, about 10 minutes depending upon the potato variety and the thickness of the slices. (Chef's Note: I like to mash some of the potatoes with a fork to give the chowder a luxurious but rustic texture, but good mealy potatoes, such as russets, will release some of their substance into the broth, and this step may be unnecessary.) Add the strained lobster juices and enough water, lobster or fish stock, to just cover the vegetables. Simmer 4 or 5 minutes. Keep the chowder base hot as you prepare the lobster meat and cream enrichment.
  • Heat the butter in a wide skillet. Add the lobster meat, season with black pepper, and saute over moderate heat 3 or 4 minutes until the meat is firm, opaque, and pink. Pour in the heavy cream, and rapidly bring it to a simmer. Pour the lobster and cream mixture into the chowder base, and stir gently to combine. Taste for seasonings, and adjust with sea salt (preferably from Maine), plenty of fresh-milled black pepper, and a pinch of chipotle or cayenne pepper. Off heat, cover the pot and allow the chowder to ripen for 15 or 20 minutes before serving. Ladle into warmed soup plates, and sprinkle snipped chives over each serving. Accompany with plenty of warmed common crackers.

CHRISTMAS CLAM CHILI CHOWDER



Christmas Clam Chili Chowder image

Make and share this Christmas Clam Chili Chowder recipe from Food.com.

Provided by Chef Pisces

Categories     Christmas

Time 1h20m

Yield 1 1, 6 serving(s)

Number Of Ingredients 19

4 tablespoons olive oil
1 cup cooked andouille sausages or 1 cup hot Italian sausage
3 slices bacon
2 cups white rice, cooked
1 cup all-purpose flour
2 tablespoons minced garlic
3 quarts chicken broth
12 fluid ounces red wine vinegar
4 fresh tomatoes, skinned, seeded & diced
2 onions, sliced
1 (10 ounce) can rotel
2 tablespoons chopped fresh red chili peppers
1 bunch fresh thyme, chopped
1/4 cup creole gumbo file seasoning
2 tablespoons chili seasoning mix
2 cans clams in broth
4 ounces canned okra (optional)
2 cups fresh thyme leaves (garnish)
fresh cracked black pepper

Steps:

  • Cook the bacon and remove from pan, reserving the drippings.
  • Saute the onions and fresh Thyme on a medium heat in the bacon drippings, till the onions are translucent, but watch the heat. Fresh Thyme burns easily. Then, add 1/3 cup of the Chicken stock and simmer the onion/thyme mixture, covered, to further bring out the flavor, until all the liquid cooks off.
  • Using a large, heavy saucepan, or stockpot over medium heat, blend the olive oil and flour to create a sauce, but turn down the heat, flour burns easily. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
  • Gradually stir in the chicken broth and red wine vinegar into the sauce mixture. Bring to a gentle boil to allow the vinegar to cook down but still stirring constantly.
  • Now add in the fresh tomatoes, canned tomatoes, okra, Rotel, red chile peppers, cooked rice, Cajun seasoning, and the Onion/Thyme mixture to the stockpot and simmer everything for at least 40 minutes on a low heat, stirring occasionally.
  • Crumbled bacon, cooked andoulle sausage and clams are the last ingredients to be added, and then simmered for 20 minutes more.
  • Once the soup is ladled into bowls, sprinkle black pepper, and place some fresh Thyme leaves on top as a garnish.

Nutrition Facts : Calories 2152.1, Fat 41.4, SaturatedFat 10.3, Cholesterol 2.8, Sodium 2079.9, Carbohydrate 469.3, Fiber 228, Sugar 5.6, Protein 107.5

QUICK CLAM CHOWDER



Quick Clam Chowder image

So easy but so delicious.

Provided by Lew Sweet

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 30m

Yield 6

Number Of Ingredients 8

1 (10.75 ounce) can New England clam chowder
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of celery soup
1 (6.5 ounce) can minced clams
½ cup chopped onion
½ cup chopped celery
1 tablespoon margarine
4 cups half-and-half cream

Steps:

  • In large pan cook onion and celery in butter or margarine. Add clam chowder, cream of potato soup, cream of celery soup, clams, and half-and-half, and heat through. NOTE: Half-and-half is best but milk will do.

Nutrition Facts : Calories 412.4 calories, Carbohydrate 27.1 g, Cholesterol 94.9 mg, Fat 26 g, Fiber 1.8 g, Protein 17.6 g, SaturatedFat 13.7 g, Sodium 1197.8 mg, Sugar 4.9 g

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