Old Fashioned Clam Chowder Recipes

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NEW ENGLAND CLAM CHOWDER I



New England Clam Chowder I image

Hot and hearty recipe that will warm you up on cold winter days.

Provided by Debbie2

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 45m

Yield 8

Number Of Ingredients 9

4 slices bacon, diced
1 ½ cups chopped onion
1 ½ cups water
4 cups peeled and cubed potatoes
1 ½ teaspoons salt
½ teaspoon ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
2 (10 ounce) cans minced clams

Steps:

  • Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
  • Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

Nutrition Facts : Calories 395.8 calories, Carbohydrate 24 g, Cholesterol 101.4 mg, Fat 22.5 g, Fiber 2.2 g, Protein 24.1 g, SaturatedFat 11.5 g, Sodium 706.2 mg, Sugar 2 g

OLD-FASHIONED NEW ENGLAND FISH CHOWDER



Old-Fashioned New England Fish Chowder image

Adjust the flavor by adding a bay leaf or dried thyme along with the potatoes (discard bay leaf before serving). Or garnish each serving with chopped fresh parsley or crumbled cooked bacon.

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

1-1/2 cups sliced onions
4 tablespoons butter, divided
1-1/2 cups water
3 medium potatoes, peeled and diced
1-1/4 teaspoons salt
1/2 teaspoon pepper
2 tablespoons all-purpose flour
1-1/4 cups milk
1 can (12 ounces) evaporated milk
1 pound haddock fillets, cut into large chunks

Steps:

  • In a large saucepan, saute onions in 2 tablespoons butter. Add the water, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender. , Combine the flour and milk until smooth. Stir into potato mixture along with evaporated milk. Add fish and the remaining butter; bring to a boil. Reduce heat; cook 5-10 minutes longer or until fish is opaque.

Nutrition Facts : Calories 262 calories, Fat 11g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 534mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 2g fiber), Protein 17g protein.

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

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

GRANDMA'S CLAM CHOWDER



Grandma's Clam Chowder image

My kids grew up on this recipe so now, when they're home from college, it's a demanded meal. Great for Friday nights and Sunday afternoon. Awesome with a pale ale. Not a good recipe if you're on a diet!

Provided by Chef Erfolg

Categories     Chowders

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 lb chopped clam
6 slices thick slab bacon (cut into 1-inch squares)
10 small unpeeled yukon gold potatoes, cut into 1-inch cubes (or small white)
2 quarts fresh turkey broth (or chicken broth)
2 large carrots (peeled and sliced in 1/4 inch rounds)
1 large yellow onion (chopped)
2 -3 large celery ribs (trimmed and sliced thin)
1 cup flour
1/2 pint heavy cream
2 turkish bay leaves
1/4 cup chopped parsley
salt and pepper
1 teaspoon Tabasco sauce or 1 teaspoon hot sauce

Steps:

  • Lay out bacon in the bottom of a large stock pot over low heat. Render bacon slowly until nearly crisp but while grease is still very liquid (about 10 minutes).
  • Add onions, carrots and celery and cook until nearly soft. Turn up heat slightly if necessary (about 10 minutes).
  • Add potatoes to vegetables and mix well.
  • Sift in flour slowly, stirring constantly, until flour and bacon grease make a roux.
  • Add salt, pepper and hot sauce.
  • Add stock to cover vegetables (no more than 1" over).
  • Stir, add bay leaves and bring to a boil.
  • When just at boiling, reduce heat and simmer until potatoes are cooked through but not mushy (20-25 min.).
  • Add clams and increase heat until just boiling then remove from heat.
  • Stir in cream.
  • Ladle to bowls and garnish with parsley.

OLD-FASHIONED CLAM CHOWDER



Old-Fashioned Clam Chowder image

Provided by Nancy Harmon Jenkins

Categories     soups and stews, appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

2 to 3 pounds soft-shell or steamer clams (30 to 40 clams) in the shell
1 cup salt mixed with 12 cups cold water
2 ounces salt pork, pancetta or blanched bacon (see note), diced
3 tablespoons unsalted butter
2 medium yellow onions, halved and thinly sliced
2 or 3 medium potatoes, peeled and cubed (about 2 1/2 cups)
Freshly ground black pepper to taste
2 bay leaves
2 cups whole milk
1/2 cup evaporated milk or light cream
Salt to taste
1/4 cup chopped fresh chives or flat-leaf parsley
Common crackers, optional

Steps:

  • Pick over clams, discarding any with cracked shells or that feel heavy, an indication they are full of mud. Rinse them under cold running water to get rid of surface grit. If clams are very gritty, set them in a bowl with brine solution and keep cool, or refrigerate for 2 to 3 hours.
  • Drain clams, and place in a large, heavy soup kettle; add about 1/2 inch water to kettle, and set over medium heat. Cook, uncovered, stirring frequently with a wooden spoon, until all clams have opened. As they open, remove them from kettle and set aside. (Any clams that fail to open after 10 to 15 minutes should be discarded.) Strain clam liquor through several layers of cheesecloth into a 2-cup measuring cup, and set aside. Remove clams from shells, and set aside.
  • Rinse out soup kettle and return to stove top. Add salt pork, pancetta or bacon dice and 1 tablespoon butter, and cook slowly over medium-low heat until dice brown a little on edges. Use a slotted spoon to remove dice from fat. Set aside.
  • Add onions to fat and cook, stirring frequently, until soft but not brown. Stir in potatoes, and continue cooking another 5 minutes, until potatoes begin to soften. Add enough water to clam liquor in measuring cup to make 2 cups; pour this over potatoes. Add black pepper and bay leaves.
  • Simmer gently, partially covered, until potatoes are tender. Add whole milk and simmer again. Stir in clams and evaporated milk or cream, stirring gently so as not to break open clam bellies. Taste, and add salt if necessary. Let come just to a simmer, and remove from heat. (Do not let chowder come to a full boil.)
  • Chowder can be set in a cool place for several hours to develop flavors. Reheat to a simmer (do not let boil), then stir in chives or parsley and remaining butter just before serving. Pass common crackers at the table if you wish.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 620 milligrams, Sugar 6 grams, TransFat 0 grams

MANHATTAN-STYLE CLAM CHOWDER



Manhattan-Style Clam Chowder image

If you're in the mood for good, old-fashioned comfort food, look no further than our Manhattan-Style Clam Chowder. Because it's Manhattan-style, it has a tomato-based broth in addition to bacon, potatoes and more. Take a trip down memory lane with Manhattan-Style Clam Chowder.

Provided by My Food and Family

Categories     Festive 2019

Time 45m

Yield 6 servings, about 1 cup each

Number Of Ingredients 9

4 slices OSCAR MAYER Bacon, cut into 1-inch-thick slices
2 carrots, peeled, chopped
1 onion, chopped
1 Tbsp. tomato paste
2 cups ORE-IDA Potatoes O'Brien
2 cans (6.5 oz. each) minced clams, undrained
1 cup vegetable broth
1 can (8 oz.) tomato sauce
1 tsp. garlic powder

Steps:

  • Cook and stir bacon in large saucepan until crisp. Remove bacon from pan; drain on paper towels. Discard all but 1 Tbsp. drippings from pan.
  • Add carrots and onions to reserved drippings; cook and stir 3 to 5 min. or until crisp-tender. Add tomato paste; cook and stir 30 sec.
  • Add remaining ingredients; stir. Bring to boil, stirring occasionally. Cover; simmer on medium-low heat 15 to 20 min. or until vegetables are tender, stirring occasionally.
  • Serve topped with bacon.

Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1190 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g

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