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
MY FAVORITE BOSTON CLAM CHOWDER
Steps:
- Drain the clams and reserve the liquid. In a large pot, place the vegetables and pour the claim juice over the top. Add enough water to barely cover the vegetables.
- Simmer over medium heat until the vegetables are almost tender (don't overcook them in this step!), about 5 minutes.
- Meanwhile, in a saucepan, melt the butter and add the flour, making a roux with a wire whisk. Constantly stirring, add the half-and-half slowly. Cook and stir until smooth and thickened, without boiling.
- When slightly thickened, add the roux to the vegetables and add the clams, salt, vinegar and pepper (to taste). Can keep warm (without boiling!) for a up to an hour or serve immediately.
Nutrition Facts : ServingSize 1 Serving, Calories 541 kcal, Carbohydrate 34 g, Protein 10 g, Fat 42 g, SaturatedFat 26 g, Cholesterol 122 mg, Sodium 923 mg, Fiber 3 g, Sugar 2 g
HOBEE RESTAURANT BOSTON CLAM CHOWDER
This recipe is from another site that states it is originally from the book, "Food Festivals Of Southern California--Travelers Guide and Cookbook", by Bob Carter
Provided by Bens Mom
Categories Chowders
Time 1h45m
Yield 4 1/2 gallons, 64 serving(s)
Number Of Ingredients 13
Steps:
- Combine celery, onions, potatoes, clams, thyme, oregano, basil, bouillon, and pepper. Cook 30-45 minutes until vegetables are tender.
- Melt butter and add flour and garlic. Stir constantly until slightly brown.
- Combine with vegetable mixture and add milk. Stir well and simmer until desired thickness.
- Note: You may use half and half for a richer chowder in place of the milk. Or use a combination of both.
Nutrition Facts : Calories 389.5, Fat 20.3, SaturatedFat 11.9, Cholesterol 107.5, Sodium 257.6, Carbohydrate 24.7, Fiber 1.5, Sugar 4.2, Protein 26.1
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
BOSTON CLAM CHOWDER
Provided by Craig Claiborne And Pierre Franey
Categories dinner, soups and stews, appetizer
Time 40m
Yield Ten to 12 servings
Number Of Ingredients 12
Steps:
- Remove and set aside the tough muscle of each clam. Reserve both the muscle and the softer body portions. Chop the muscles as finely as possible or puree them in a food processor, leaving the meat a bit coarse but fine. There should be about one and one-quarter cups.
- Cut the salt pork into very fine dice. Put the dice into a kettle and cook, stirring often, until they are rendered of fat and are slightly crisp. Add half of the butter.
- Add the onions and cook, stirring, until they are wilted. Sprinkle with flour and stir. Add the clam broth and water, stirring vigorously with a wire whisk. Add the chopped clam muscles and cubed potatoes. Bring to the boil and simmer 20 to 30 minutes until the potatoes are tender.
- Finely chop the soft body portions of the clams or chop them using a food processor. Add this to the chowder and continue cooking five minutes. Stir in the milk, cream, salt and pepper. Bring to the simmer and swirl in the remaining one tablespoon of butter. Serve immediately. Serve, if desired, with common crackers or pilot crackers.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 712 milligrams, Sugar 5 grams, TransFat 0 grams
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