CREAMY CORN & CLAM CHOWDER
Canned whole baby clams are easy to use and give this chowder extra flavor and hardiness.
Provided by Land O'Lakes
Categories Lunch Shellfish Soup Corn Chowder Soup Soup and Stew Main Course Vegetable Soup and Stew Main Course Seafood Meat, poultry, and seafood
Yield 6 (1 1/4-cup) servings
Number Of Ingredients 12
Steps:
- Melt butter in 3-quart saucepan until sizzling; add onions and garlic. Cook over medium heat, stirring occasionally, 4-5 minutes or until softened. Stir in reserved clam juice, cream-style amp-custom corn, bottled clam juice and potatoes (clams will be added later). Increase heat to medium-high. Cook 4-6 minutes or until mixture comes to a boil. Reduce heat to medium. Cover; cook, stirring occasionally, 12-15 minutes or until potatoes are just tender.
- Add half & half, clams, chopped thyme, salt and pepper. Continue cooking, stirring occasionally, 5-8 minutes or until heated through.
- To serve, ladle into individual serving bowls. Garnish with fresh thyme sprigs, if desired.
Nutrition Facts : Calories 250 calories, Fat 8 grams, SaturatedFat grams, Transfat grams, Cholesterol 90 milligrams, Sodium 1040 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Sugar grams, Protein 19 grams
CREAMY CLAM CORN CHOWDER
Hearty, warming, comfort food! I got the idea to make this soup from my DF Hope. It has clams, corn, potatoes, leeks, onions & red peppers. Very easy to make.
Provided by Rita1652
Categories Chowders
Time 40m
Yield 1 pot full
Number Of Ingredients 16
Steps:
- Heat oil and butter, sauté onion, leeks, garlic, celery, potato and peppers till translucent.
- Add canned corns juice from canned clams and jar clam juice.
- Simmer 15 minutes.
- Add milk, cream, and simmer 5 more minutes.
- Add clams season to your taste with salt, pepper, and Old Bay seasoning.
- Simmer till warmed.
- Serve with crusty French or rye bread!
Nutrition Facts : Calories 2773.2, Fat 103.2, SaturatedFat 51.1, Cholesterol 395.6, Sodium 3935.8, Carbohydrate 393.3, Fiber 37.4, Sugar 61.4, Protein 115
CLAM AND CORN CHOWDER
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a large stockpot over moderate heat. Saute the onions for 10 minutes. Add the carrots, celery, corn and potatoes and saute 2 minutes longer. Pour in the clam juice. Bring to a boil, reduce to a simmer and cook 30 minutes.
- Meanwhile, bring the white wine to a boil in a large saucepan and reduce by one-third. Add the clams, cover and steam, shaking the pan occasionally, until the clams open up, 5 to 7 minutes. Remove and discard any that do not open. Remove the cover and let the clams cool in the pot. When cool enough to handle, separate the meat from the shells, reserving the juice, and chop the clams. Set aside. Reserve the cooking liquid.
- Add the tomato, red pepper and jalapeno to the soup pot and cook over low heat an additional 10 minutes. Strain the reserved cooking juices and clam juice through a fine kitchen towel or coffee filter into the soup. Add the chopped clams and cook 10 more minutes. Stir in the cilantro, lime juice and pepper. Taste for salt, since the clams may be salty, and serve steaming hot.
CORN, CLAM, AND MUSSEL CHOWDER
Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. From Cooking Light
Provided by Abby Girl
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until browned, stirring occasionally.
- Add onion, celery, and chopped thyme to pan; cook 8 minutes or until softened, stirring frequently. Add potato and bottled juice; bring to a boil.
- Reduce heat to medium-low; cook, covered, 9 minutes or until potatoes are tender.
- Stir in corn and mussels; bring to a boil. Cover and cook 5 minutes or until mussels open; discard any unopened shells.
- Combine half-and-half, milk, and flour in a small bowl; stir with a whisk. Stir half-and-half mixture and clams into pan; cook 2 minutes or until slightly thickened.
- Stir in 2 tablespoons reserved clam liquid and salt. Garnish with thyme sprigs, if desired.
Nutrition Facts : Calories 329.3, Fat 7.2, SaturatedFat 2.9, Cholesterol 68.9, Sodium 634.3, Carbohydrate 39.3, Fiber 3.2, Sugar 7.1, Protein 27.4
POTATO MUSSEL CHOWDER
Creamy mussel chowder from the East Coast.
Provided by Dave Mottershall
Categories Canada
Time 1h
Number Of Ingredients 16
Steps:
- Wash and scrub mussels free of beards and dirt.
- Add mussels to large pot with white wine, garlic and thyme. Steam for 5-7 minutes or until all mussels are open.
- Strain mussels from pot saving every drop of the mussel broth.
- Shuck mussels from shell and keep chilled, discard any mussels that don't open.
- In a large heavy bottom pot, add pancetta and begin to cook over medium heat to release fat. 6. Add carrots, celery and onions to pot and sweat for 3-5 mins.
- Add potatoes and cook for additional 3 minutes.
- Add butter and melt completely.
- Add flour and mix to create a roux. Cook roux until it smells like toasted butter about 3-5 mins.
- Add the mussel broth and whisk to break up the roux.
- Add milk and cream and continue whisk over med heat to cook roux and remove any flour flavour.
- Reduce heat to low and cook for 30 mins to cook vegetables all the way through, stirring every few minutes to avoid scorching.
- When chowder has thickened add mussels and haddock into chowder
- Season to taste and finish with chopped chives and other greens. Enjoy!
Nutrition Facts : Calories 864 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 211 milligrams cholesterol, Fat 63 grams fat, Fiber 3 grams fiber, Protein 26 grams protein, SaturatedFat 38 grams saturated fat, ServingSize 1, Sodium 340 grams sodium, Sugar 12 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
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