CONTEST-WINNING NEW ENGLAND CLAM CHOWDER RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Total time: 55 minutes
Prep time: 20 minutes
Cook time: 35 minutes
Yield: 5 servings.
|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|
- 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.
Calories 260 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 788mg sodium, CarbohydrateContent 39g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 13g protein. Diabetic Exchanges 2-1/2 starch
THE BEST CLAM CHOWDER RECIPE – NYT COOKING
Provided by: Sam Sifton
Total time: 1 hours
Yield: 8 to 10 servings
|24 medium-size quahog clams, usually rated ‘‘top neck’’ or ‘‘cherrystone,’’ rinsed|
|1 tablespoon unsalted butter|
|1/4 pound slab bacon or salt pork, diced|
|2 leeks, tops removed, halved and cleaned, then sliced into half moons|
|3 large Yukon Gold potatoes, cubed|
|1/2 cup dry white wine|
|3 sprigs thyme|
|1 bay leaf|
|2 cups cream|
|Freshly ground black pepper to taste|
|1/4 cup chopped parsley.|
- Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set aside as well.
- Rinse out the pot, and return it to the stove. Add butter, and turn heat to
medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
- Add the leeks to the fat, and cook, stirring frequently, until they are soft
but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add enough clam broth to just cover the potatoes, approximately 3 cups, reserving the rest for another
use. Add the thyme and the bay leaf.
- Partly cover the pot, and simmer gently until potatoes are tender,
approximately 10 to 15 minutes.
- Meanwhile, chop the clams into bits about the size of the bacon dice.
- When potatoes are tender, add cream and stir in chopped clams and reserved bacon. Add black pepper to taste. Let come to a simmer, and remove from heat. (Do not let chowder come to a full boil.) Fish out the thyme and the bay leaf, and discard.
- The chowder should be allowed to sit for a while to cure. Reheat it to a
bare simmer before serving, then garnish with chopped parsley. Serve
with oyster crackers.
@context http//schema.org, Calories 398, UnsaturatedFatContent 12 grams, CarbohydrateContent 26 grams, FatContent 28 grams, FiberContent 3 grams, ProteinContent 9 grams, SaturatedFatContent 15 grams, SodiumContent 544 milligrams, SugarContent 3 grams, TransFatContent 0 grams
MY BEST CLAM CHOWDER RECIPE | ALLRECIPES
Provided by: PIONEERGIRL
Categories: Clam Chowder
Total time: 50 minutes
Prep time: 25 minutes
Cook time: 25 minutes
Yield: 8 servings
|3 (6.5 ounce) cans minced clams|
|1 cup minced onion|
|1 cup diced celery|
|2 cups cubed potatoes|
|1 cup diced carrots|
|¾ cup butter|
|¾ cup all-purpose flour|
|1 quart half-and-half cream|
|2 tablespoons red wine vinegar|
|1 ½ teaspoons salt|
|ground black pepper to taste|
- 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.
Calories 501.2 calories, CarbohydrateContent 28.4 g, CholesterolContent 136.6 mg, FatContent 32.7 g, FiberContent 2.2 g, ProteinContent 23.9 g, SaturatedFatContent 19.7 g, SodiumContent 712.3 mg, SugarContent 2.4 g
BEST CLAM CHOWDER RECIPE – HOW TO MAKE CLAM CHOWDER
Provided by: THEPIONEERWOMAN.COM
Categories: dinner party,Summer,Sunday lunch,weeknight meals,appetizers,dinner,main dish,seafood,soup
Total time: 45 minutes
Prep time: 10 minutes
Cook time: 0S
Yield: 4 servings
|4 slices bacon, chopped|
|2 tbsp. unsalted butter|
|1 large yellow onion, chopped|
|3 stalks celery, chopped|
|2 garlic cloves, finely chopped|
|1/3 c. all-purpose flour|
|2 8 oz. bottles clam juice|
|1 1/2 c. milk|
|2 medium Yukon gold potatoes, diced small (about 1 lb.)|
|1 bay leaf, optional|
|1 tsp. kosher salt|
|1 tsp. pepper|
|2 6.5 oz. cans chopped clams|
|1/2 c. heavy cream|
|2 tbsp. chopped fresh parsley or chives|
|Oyster crackers, for serving|
- Add the bacon to a Dutch oven or large pot and cook over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, remove the bacon to a plate lined with paper towels and reserve the bacon drippings in the pan.
- Add the butter to the bacon drippings, then the onion and celery. Cook, stirring occasionally, until slight softened, about 4 minutes. Add the garlic and cook 1 more minute. Sprinkle the flour over the vegetables; cook, stirring constantly, 2 minutes. Gradually stir in the clam juice and milk; whisk until smooth. Return to a simmer, stirring frequently, being sure to scrape the bottom and corners of the pan so that the flour doesn’t stick.
- Add the potatoes, bay leaf, salt, and pepper and return to a simmer, stirring frequently. Once simmering, reduce the heat to medium-low. Cover partially, and cook, stirring occasionally, until the potatoes are slightly softened, about 15 minutes.
- Add the clams and the juices from their cans. Return to a simmer and cook, partially covered, until slightly thickened, about 10 minutes. Add the cream and heat just until warmed through. Remove from the heat. Remove the bay leaf.
- To serve, top with the reserved cooked bacon and fresh parsley or chives. Serve with oyster crackers.