Red And White Clam Chowder Recipes

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MANHATTAN CLAM CHOWDER



Manhattan Clam Chowder image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 first-course servings (

Number Of Ingredients 16

1 1/2 tablespoons olive oil
1 large Spanish onion, chopped
1 1/2 celery stalks, chopped
7 cloves garlic, minced
Pinch crushed red pepper
1/4 cup tomato paste
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
1 large waxy-style potato (about 3/4 pound), diced
5 cups clam juice (five 8-ounce bottles clam juice)
One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped
1-1/2 cups minced clams, drained (about four 6-1/2 ounce cans)
1 tablespoon kosher salt or to taste
Freshly ground black pepper
2 tablespoons chopped parsley for garnish

Steps:

  • Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.
  • Copyright 2001 Television Food Network, G.P. All rights reserved

RHODE ISLAND RED CLAM CHOWDER



Rhode Island Red Clam Chowder image

How can a New Englander love Manhattan over New England clam chowder? Because I like to taste the clams, not just heavy cream with lumps. I came up with this recipe today using what I had on hand, but feel free to improvise. This tastes just like the chowder you get at the beach with clam cakes! When reheating, do not boil or it will 'rubberize' the clams.

Provided by claudygirl

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 9

1 (46 fluid ounce) can clam juice
1 (10 ounce) can whole baby clams, drained and juice reserved
2 onions, chopped
3 large carrots, chopped
3 large potatoes, peeled and cut into 1/2-inch cubes
1 (10.75 ounce) can condensed tomato soup
1 (6.5 ounce) can tomato sauce
2 tablespoons dried parsley
ground black pepper to taste

Steps:

  • Pour clam juice, and the juice from the canned clams into a large pot. Bring to a boil. Add onion, carrots, and potatoes; and simmer over medium heat for 15 minutes, or until tender. Stir in the tomato soup and tomato sauce, and season with parsley and black pepper. Add clams last, and cook just until heated through.

Nutrition Facts : Calories 199.8 calories, Carbohydrate 37.4 g, Cholesterol 33.2 mg, Fat 1.9 g, Fiber 4.9 g, Protein 10.7 g, SaturatedFat 0.5 g, Sodium 914.6 mg, Sugar 7.1 g

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

RED AND WHITE CLAM CHOWDER



Red and White Clam Chowder image

Make and share this Red and White Clam Chowder recipe from Food.com.

Provided by MariaLuisa

Categories     Chowders

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

1/2 large onion
1 medium carrot
1 medium celery rib (I peel off the threads)
1/2 small green bell pepper, cored, seeds and ribs removed
6 slices lean bacon (80 grams, 1/4 cup finely chopped)
1 1/2 tablespoons butter
2 1/2 tablespoons flour
1 (200 g) jar baby clams, drained, reserving the liquor
3/4 cup clam juice or 3/4 cup water, approximately
1 cup 2% low-fat milk (2%)
3/4 cup potato, cut into small dice
1 (14 ounce) can plum tomatoes
1/2 teaspoon Worcestershire sauce
1 pinch thyme
1/4 teaspoon Tabasco sauce
salt & freshly ground black pepper

Steps:

  • Cut the onion, carrot, celery and green pepper in large pieces. In a food processor fitted with a steel blade chop the vegetables finely.
  • In a small soup pot brown the bacon lightly for 3 minutes. Add the butter and cook for 2 minutes more over low heat.
  • Scrape the chopped vegetables into the pot with a rubber spatula and reassemble the processor. Saute the vegetables for 5 minutes over low heat.
  • Sprinkle in the flour and cook the roux stirring for 3 minutes.
  • Pour the reserved clam liquor in a 4-cup measure and add water or clam nectar to equal 1 1/4 cup. Pour into the pot and mix with the roux.
  • Stir in the milk and potatoes and simmer over low heat covered for 20 minutes, stirring occasionally.
  • Pulse the tomatoes (I pinch off the stem end and remove any extraneous peel) with their juice and the clams in the processor for 5 seconds.
  • Pour the tomato-clam mixture in the pot and simmer covered over low heat for 15 minutes, stirring frequently.
  • Off heat, add the Worcestershire, thyme, Tabasco, salt (I use about 3/4 teaspoon) and pepper to taste.
  • Let the soup rest about 15 min off heat before serving.

Nutrition Facts : Calories 358.5, Fat 21.8, SaturatedFat 8.7, Cholesterol 56.5, Sodium 565.8, Carbohydrate 26.1, Fiber 3.1, Sugar 9.4, Protein 15.1

RED CLAM CHOWDER



Red Clam Chowder image

Make and share this Red Clam Chowder recipe from Food.com.

Provided by dicentra

Categories     Low Protein

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 15

2 cups clam juice
2 cups tomato juice
2 cups diced peeled tomatoes
1 (14 ounce) can diced tomatoes
1 cup chopped onion
1 cup sliced carrot
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 garlic clove
1 bay leaf
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon sugar
2 (6 1/2 ounce) cans chopped clams, drained liquor reserved
salt and cayenne pepper

Steps:

  • Combine all ingredients except clams, salt and cayenne in slow cooker; cover and cook on high 4-5 hours, adding clams during last 30 minutes.
  • Discard bay leaf; season to taste with salt and cayenne.

Nutrition Facts : Calories 115, Fat 0.9, SaturatedFat 0.1, Cholesterol 13.7, Sodium 678.1, Carbohydrate 19, Fiber 2.7, Sugar 8.9, Protein 8.9

RICH CLAM CHOWDER



Rich Clam Chowder image

"I came across a chowder recipe I liked several years ago and have made just enough changes to give it a unique flavor...and feed a pretty large crowd. People always go back for seconds, then ask for the recipe." -Teresa Dastrup, Meridian, Idaho.

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 22 servings (1 cup each).

Number Of Ingredients 12

6 cups diced peeled red potatoes
3 large onions, finely chopped
6 celery ribs, finely chopped
3 cups water
6 cans (6-1/2 ounces each) minced clams
1-1/2 cups butter, cubed
1-1/2 cups all-purpose flour
8 cups half-and-half cream
1/4 cup red wine vinegar
2 tablespoons minced fresh parsley
3 teaspoons salt
1/4 teaspoon pepper

Steps:

  • In a stockpot, combine the potatoes, onions, celery and water. Drain clams, reserving juice; set clams aside. Add juice to potato mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. , Meanwhile, in a large saucepan, melt butter over medium heat. Whisk in flour. Cook and stir for 5 minutes or until lightly browned. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into potato mixture., Add the vinegar, parsley, salt, pepper and clams. Cook 5-10 minutes longer or until heated through.

Nutrition Facts : Calories 318 calories, Fat 21g fat (14g saturated fat), Cholesterol 85mg cholesterol, Sodium 675mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.

NEW YORK RED CLAM CHOWDER



New York Red Clam Chowder image

Make and share this New York Red Clam Chowder recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chowders

Time 1h18m

Yield 6 serving(s)

Number Of Ingredients 11

2 teaspoons corn oil or 2 teaspoons canola oil
1 medium onion, finely chopped
2 large yellow baking potatoes, peeled and cut into medium dice (Yellow Finn or Yukon Gold)
2 cups canned chopped tomatoes, with their juices
1 cup dry white wine
2 cups cold water
1 teaspoon dried thyme leaves
salt
fresh ground black pepper
2 cups chopped clams, with their juices
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat the oil in a 4-quart saucepan over med-high heat.
  • Add in onion; cook/stir until begins to soften, 2-3 minutes.
  • Stir in the potatoes, tomatoes, wine, water, and thyme; season with salt and pepper to taste.
  • Bring to a boil; decrease heat to med-low; partially cover saucepan, and simmer until the potatoes are tender when pierced with a sharp knife, about 20 minutes.
  • Add in the clams and cook 10 minutes; add parsley and serve.

Nutrition Facts : Calories 164.3, Fat 2.4, SaturatedFat 0.3, Cholesterol 25.7, Sodium 52.2, Carbohydrate 17.3, Fiber 1.9, Sugar 3.2, Protein 11.4

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