Woodstock Inn New England Clam Chowder Recipes

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CONTEST-WINNING NEW ENGLAND CLAM CHOWDER



Contest-Winning New England Clam Chowder image

This is terrific. I added some extra bacon and left the skin on my red-skinned potatoes. I also skipped the clam juice because I didn't have any, and I used evaporated milk in place of half and half. Recipe courtesy of Taste of Home.

Provided by AmyZoe

Categories     < 60 Mins

Time 55m

Yield 5 serving(s)

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
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 half-and-half, divided
13 ounces chopped clams, undrained

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain and set aside.
  • Saute celery and onion in the drippings until tender.
  • Add garlic and cook 1 minute longer.
  • Stir in the potatoes, water, clam juice, bouillon, pepper, and thyme.
  • Bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes or until potatoes are tender.
  • In a small bowl, combine flour and 1 cup half and half until smooth. Gradually stir into soup. Bring to a boil and cook and stir for 1 to 2 minutes or until thickened.
  • Stir in clams and remaining half and half and heat through (do not boil). Crumble the reserved bacon and sprinkle over each serving.

Nutrition Facts : Calories 338.4, Fat 12.3, SaturatedFat 7.2, Cholesterol 57.9, Sodium 950.6, Carbohydrate 39.7, Fiber 3.5, Sugar 4.2, Protein 17.4

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

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

NEW ENGLAND-STYLE CLAM CHOWDER



New England-Style Clam Chowder image

New England Soul Food. Serve with oyster crackers.

Provided by TerryWilson

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 1h30m

Yield 10

Number Of Ingredients 16

3 tablespoons butter
4 (1 inch) cubes salt pork
3 ribs celery, diced
1 Spanish onion, diced
1 clove garlic, minced
5 potatoes, peeled and cut into 3/4 inch cubes
5 cups clam juice
1 teaspoon dried tarragon
1 teaspoon celery salt
2 bay leaves
1 ½ pounds fresh clams, shelled and chopped
5 dashes Worcestershire sauce
2 cups heavy cream
¼ teaspoon chopped fresh dill
salt and ground black pepper to taste
10 sprigs fresh parsley, for garnish

Steps:

  • Melt butter in a stockpot over medium-high heat; cook and stir salt pork, celery, onion, and garlic in melted butter until softened, about 7 minutes. Add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. Bring the mixture to a boil, reduce heat to medium, and place a cover on the pot. Cook at a simmer until potatoes are tender, about 35 minutes.
  • Stir clams into the soup and simmer uncovered for 5 minutes. Add Worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook another 7 minutes. Remove the pot from heat. Remove and discard bay leaves. Garnish with parsley to serve.

Nutrition Facts : Calories 339.9 calories, Carbohydrate 25.9 g, Cholesterol 86 mg, Fat 24.2 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 14.2 g, Sodium 541.1 mg, Sugar 2.6 g

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

This is a rich and flavorful Chowder - creamy in body and full of clams - I have lived east and west coast and have lived in BC, Canada and this recipe is a combination of all - plus the love and care of my Jims' clam chowder

Provided by Ravenseyes

Categories     Chowders

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 11

6 dozen clams
1 cup diced onion
8 cups potatoes
1/2 cup celery
3 garlic cloves
12 cups clam juice
3 cups fat-free half-and-half
1 teaspoon salt
1 teaspoon pepper
3 tablespoons flour
2 tablespoons butter

Steps:

  • In a large steamer pot add your cleaned clams - with 1 cup of white wine and 2 tsps crushed garlic. Steam until clams are fully opened.
  • Remove clams from the pot and set aside to cool.
  • Reserve all liquids from the clam steam (this is the clam liquor - add bottled clam juice to equal 12 cups).
  • In a 6 qt or larger pot add 1 tbsp olive oil, over medium high heat, add onions, celery, garlic and potatoes. Cook for approximately 5 minutes or until onions are clear.
  • Add clam liquor and cook till potatoes are tender.
  • In a small pot melt butter add flour, salt and pepper cook for two minutes slowly add several ladles of the clam juice from the soup pot to the rue and cook till it begins to thicken, remember to stir constantly while thickening or you will burn your rue. Return the rue to the soup pot and allow the two to come together. Add cream and cook for 10 minutes.
  • The last touch is to add your chopped clams - I add them last so they don't turn to rubber. Serve with a nice crusty bread.

WOODSTOCK INN NEW ENGLAND CLAM CHOWDER



Woodstock Inn New England Clam Chowder image

The Woodstock Inn, located in "the prettiest small town in America", is renowned for their sumptuous meals using fresh ingredients from the local Vermont farms.

Provided by Molly53

Categories     Chowders

Time 25m

Yield 9 serving(s)

Number Of Ingredients 16

1 cup onion, peeled and diced
3/4 cup celery, sliced thinly
1/3 cup salt pork or 3 slices bacon, diced
1/4 cup butter
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon dried thyme leaves
1/4 teaspoon paprika
1 bay leaf
1/2 cup all-purpose flour
2 medium potatoes, peeled and cut into 1/2-inch dice
1 cup water
2 (8 ounce) bottles clam juice
1 cup shucked clams or 2 (10 ounce) cans chopped clams, drained reserving liquid
1/2 cup cream

Steps:

  • Cook first five ingredients together in a large skillet.
  • Add next five ingredients and cook until vegetables are crisp-tender.
  • Stir in flour until well mixed.
  • Cook about five minutes, taking care not to scorch.
  • While the vegetables are cooking, cook potatoes in water, clam juice and any reserved clam juice until tender.
  • Add clams and vegetable mixture to potatoes; cook and stir until thoroughly heated.
  • Stir in cream and serve.

Nutrition Facts : Calories 213.8, Fat 11.2, SaturatedFat 6.1, Cholesterol 35.9, Sodium 653.2, Carbohydrate 22.4, Fiber 1.9, Sugar 3, Protein 6.3

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